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Brown rice
Appears in
By Nisha Katona
Published 2017
Brown rice is the whole grain of rice that is unmilled. It therefore retains the germ and the outer layers that contain beneficial fats. This makes it both a more nutritious and more substantial grain but more perishable too, because the fats within the bran and germ can spoil. What use is that in the heat of the East, one may ask?
While brown rice can be shunned in hotter climes, in the cooler kitchens of Europe it has enjoyed something of a renaissance. It pairs stunningly with deep, sweet ingredients, for instance, in The Hot Date Congee and in The Happy Hippy. Brown rice in all its wholesome virtuosity is superb as a breakfast kick start. Its unrefined sustenance has a long, slow burn and the nutty taste that it brings gives the caramel, fruity ingredients cooked alongside it so much more intensity.