Tim's Brown Rice

  "Dad, we are running out of quinoa. Can I make brown rice instead?"

  "Sure. Do you know how?"

  "Piece of cake."

  I recently started to ask him to use the rice-cooker, twice a week, as part
of his education. Tim already successfully made quinoa a few times and was
confident to try his hands on brown rice. The result that day was miserable,
however: it was rock-hard.

  "How much water did you put in there?"

  "One cup of water for one cup of rice." Tim looked innocent: "I got this from
the Web."

  "Well. Look it up again! Meanwhile, if you really can't eat it, I'll compost."

  "Gee. Thanks dad. You can just dump it in the pot mix."

  "Sure. But wait! I wonder if they would germinate. They are pretty
under-cooked, you know. I just started gardening. I'm not ready to farm rice yet."

  Nothing teaches better than mistakes. The next day, Tim made delicious fluffy
chewy brown rice. It was great with my chicken curry.

  "You did great today, Tim. What's the secret?"

  "Two cups of water for one cup of rice."

  "Did you rinse it first?"

  "Why?"

  "Oh, no!"

[7grizzly]

回複 '暖冬cool夏' 的評論 : Indeed it lost nothing. It might have included some unoriginal things :-) I used to soak brown rice before cooking. Tim can do whatever works for him, as long as it's edible. That's his life, after all.

It seems wheatgrass juice has been fashionable for a while. I had one in San Diego 10 years ago.

[暖冬cool夏]

The brown rice Tim cooked is most original without losing any nutrient:)) It might be a good idea to soak the rice before being put on fire, or cook it early so that it could simmer for a long time.
The other day I saw someone's post of germinating wheat seeds, to drink the green weed/sprout juice:))