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We have started using brown rice quite often these days. The first dish I ever tried with brown rice was pongal and I have to agree that I did not get it right. Only after 2 failed attempts I figured out the ratio of water and brown rice. Cooking brown rice in a pressure cooker is a breeze. The brown rice, water ratio is 2 and 1/2 cups of water for 1 cup of rice, if you are preparing dishes like pongal, bisi bele bath etc. For these dishes the rice has to be cooked well, so leave the cooker on for 5-6 whistles. If you are going to make fried rice or any other dish which doesn’t require sticky rice, the ratio of water is 2 and 1/4 cups of water and leave it just for 1 or 2 whistles and remove the cooker from the stove. Read the rest of this entry »

Yes, you read it right. I’m going to share my recipe for fortified poori. What does fortify mean? It means to add one or more ingredients to (a food) to increase its nutritional content. Those who have been following my posts for the past few days would know by this time that I have become a fan of The Sneaky Chef (which by the way is on sale on Amazon and I have ordered my copy yesterday). I’m finding ways to sneak healthy ingredients in my son’s diet. Read the rest of this entry »

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Sometime back I purchased readymade brown rice which cooks just in 5 minutes in the microwave. I made Chinese fried rice and it tasted very good. It had a nice chewy texture and was also very filling. So I wanted to try the regular brown rice and got it from the grocery store last week. While at the store I compared both brown rice and white rice and found that both have same calories, carbohydrates, fat and protein. This really made me wonder what’s the difference then. I bought it anyway thinking that I’ll do the research later. Read the rest of this entry »