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all the possible ways to

PIMP YOUR RICE

Easy ways to incorporate ayurvedic principles in your kitchen to enhance flavour and digestion!

BEETROOT RICE

Grate one small beetroot for 2 cups of cooked rice ∙ set rice aside once rice is cooked

fry grated beetroot in oil and cook for 2 mins + add salt ∙ add cooked rice, stir and serve

LEMON RICE

Fry up peanuts until golden brown and set them aside. In some ghee add mustard seeds until they begin to crackle. Then add in cumin seeds and curry leaves and cook for a

minute. Switch off from the flame and add in a pinch of asafodetia and turmeric powder and mix well. Stir and immediately pour in this tempering mix into the rice.

Add in the peanuts, lemon juice and salt and mix very well into the rice. Leave set aside for 5 minutes and enjoy!

SPICE AND COMBINATION RICE

add in after rice is cooked, cook in ghee than add in rice and stir through

— Cumin seeds, shallots and cashews

— Fennel Seeds and fresh dill

— Coriander stalks and ajwain seeds


HOW TO COOK RICE 

I always get asked how do I cook my rice and it makes me think how everyone else is cooking their rice. I will tell you step by step how I cook rice. However keep in mind every grain is different, some are more starchy than others, some require more time and some may require soaking.

 

I don't tend to soak white rice especially medium grain or basmati as I find it cooks down really fast and becomes soggy which isn't my preference. The only time I soak white rice is when I'm cooking Kitchari. Brown rice always soak for at least an hour. I would also black and red rice also for an hour. Always make sure to wash your rice before cooking to remove impurities. Make sure the water is clear and thats a sign that the rice is read to cook. 

Method

  1. Add amount of rice you desire to cook (1 cup = serves 4)

  2. Add a good amount of water (I don't measure just add a heap, make sure the rice is covered by at least 10 cm)

  3. Bring to the boil on medium heat and then turn heat down once boiled

  4. Cook for at least 10 minutes and or until the rice cooks until 3/4 done, this will be different for every grain. The way to check when its 3/4 done is by tasting the rice to see if there is the slightest crunch and if so then its ready (may take a little time to get this technique down, if it still tastes raw then continue to cook).

  5. Strain the rice and set it aside for a few minutes

  6. When adding different flavours you add in after the previous steps have been done.


medium grain

+ ALL BODY TYPES

Easiest to digest, best nutritional benefits, LGI

AGED UP TO 2 YEARS 

basmati rice

+ ALL BODY TYPES

Easy to digest, fluffy texture, LGI, aromatic flavor

AGED UP TO 1-3 YEARS

brown rice

+ PITTA & KAPHA 

Harder to digest, more superior nutritional benefit, best to soak

GENERALLY NOT AGED

jasmine rice

+ ALL BODY TYPES

Medium to digest, more plumb & sticky, moderate starch

GENERALLY NOT AGED