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Rice is a staple for nearly 80 per cent of Kenyans and more than half of the world. White rice is high in carbohydrates and calories so brown is a better option for those who need to avoid it.
Brown rice has only the inedible outer hull removed while white rice has the inedible hull, bran layer and cereal germ removed. Brown rice has more antioxidants and fibre and a lot more important vitamins and minerals.
Brown rice is an acquired taste. It is chewy with a firm texture. When I cook it, my water ration is 1 cup of brown rice to 2 cups of cold water. I soak the rice for an hour or two before cooking then drain the water, heat liquid oil (I prefer canola or coconut) in a cooking pot or rice cooker, season with salt, add my rice and bring to a boil with pot uncovered. Once water is at rice level, I reduce the heat, cover the pot and simmer until the water has dried up. Then I turn the heat off, uncover the pot, fluff the rice, leave uncovered then serve with an accompaniment.
Brown rice costs more than white rice. When I travel to Central Kenya, I buy it around Sagana area. In supermarkets, it costs Sh250-600 a kilo.
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