In Our Kitchen

This is an idea that I got from my friend who is a midwife and into acupressure.  I know that I’ve heard of it before but never knew why it was done.  To change the way rice is digested by the body, from a carb to a protein, I believe, one should brown the rice before steaming it.  To do this, simply heat a dry (not oiled) skillet/frying pan and add some rice to it.  Stirring often, allow the rice to become golden brown.  Some of it may pop like popcorn – that is okay, just be sure not to heat it too much that it burns.  Remove the rice from heat.  Put in container and store in the fridge until ready to steam. 

Rather tha steam it, the next thing I do is soak it to neutralize the phytates.  Add 1 cup of rice to 3 cups of water and about 2 tbsps. of whey or lemon juice to neutralize the phytates.  Allow this to sit for 8-12 hours.

Now, the rice is ready to steam.  I typically brown my rice on Sunday evenings and then store in the fridge.  The night before I need the rice, I will soak it.  This way, it will be ready to add to my dinner during the late morning/early afternoon when I begin to prepare my evening meal.