If you've been following this blog for a while i'm sure you'll know by now that brown rice is far better than white rice nutritionally. This simply means that compared to white rice, brown rice still has it's nutritional content intact. Unlike white rice which is polished completely to refine thereby destroying over 67% of it's vitamins, minerals, essential fatty acids and dietary fiber, brown rice is only dehaulled to remove just the outermost layer thereby preserving the main content.
Yes it might have an awful smell white a dull brown colour but that should tell you it's still in it's natural form. The browner it looks, the healthier. Today, we'd be making use of brown rice to make simple coconut rice. This rice above was served with chicken pops. Hope you enjoy.
Step 1: Rinse the rice with clean water and place in a pot. Add just enough water to cover the rice in the pot and cook on medium heat for 10 mins till "al-dente"(cooked to be firm to the bite). This is done to remove excess starch in the rice to prevent it from sticking together. Transfer the rice into a separate bowl and run clean water through it. Set aside.
Step 2: Break the coconuts, remove the flesh and extract the milk
Step 3: Pour the milk extract into a pot, add the parboiled rice, meat stock, seasoning and salt to taste. Cover the pot and leave the rice to cook for about 15 minutes till the liquid in the pot dries up.
Step 4: While the rice cooks, Chop the onion, carrots and steam the green peas with a little salt. Pour the vegetable oil in a pan. Add the chopped vegetables and stir-fry for 2 minutes.
Step 5: By now the rice would have absorbed the coconut and stock liquid. Add the stir-fried vegetables into the coconut rice and mix. Leave to simmer for about 3 minutes more before turning off the burner.