Massa Organics is a family owned farm in California which produces the nicest brown rice you could imagine. You have to order it on-line but it is worth the shipping. As I’ve written in previous posts, my method of cooking brown rice is different, but produces light, fluffy, and perfect grains of brown rice, not the gooey clumpy type you sometimes get in a rice cooker or on the stove.
I use an 8 quart pot, fill it 2/3 of the way with water and bring the water to a boil. I rinse the brown rice, anywhere from 2 cups to a whole bag (1 pound). I simmer the rice uncovered, just like you would cook pasta, for about 30 minutes. Check it and if it’s still too hard, cook a little longer.I then drain the rice in a colander and place the rice back in the pot, put the cover on and let it steam for about 10 minutes, off the heat. It will be tender, fluffy, and perfectly cooked, ready to eat plain or in various recipes. Use right away of measure out 1/2 -1 cup portions in zip loc sandwich bags or small plastic contaners and freeze, then when you want to serve brown rice for a meal or take in to work, it’s always in your freezer.
Brown Rice Salad
2 cups cooked brown rice
juice of 1/2 lemon
1 tsp grated fresh ginger
1 tablespoon low sodium soy sauce (Kikkoman’s)
few drops toasted sesame oil
1 tsp canola oil (optional) tastes fine without the added oil
2 scallions, thinly sliced
Mix all ingredients together and serve at room temperature. If you start with refrigerated rice, heat it briefly in the microwave to soften it. If the salad has been in the referigerator, heat it briefly in the microwave (a few seconds).
You can add any other vegetable such as sprouts, thinly shaved radishes, finely chopped cucumbers, etc.
I had a bowl of the rice for breakfast with a sprinkle of furikake (seaweed) and some Japanese red pepper mixture.