Main Ingredients:
Purple Rice: 50g.
Auxiliary Ingredients:
White Rice: 250g.
Flavor: Original; Cooking Method: Boiling; Time: Half an hour; Difficulty: Easy.
Detailed Steps for Cooking Healthy and Delicious Purple Rice Brown Rice
The ratio of rice is very important. I chose ②, which is enough for 4 people. Micro-Feng Purple Rice is brown rice, because there is a hard outer layer, it must be soaked first, so that the rice grains can absorb enough water in advance. This way, the cooked rice will be fuller and more chewy. Suggestion: ① Ratio of 1:7 (1 part Micro-Feng Purple Rice, 7 parts white rice) Micro-Feng Purple Rice is not soaked, and the taste is chewy. ② Ratio of 1:5 (1 part Micro-Feng Purple Rice, 5 parts white rice) Micro-Feng Purple Rice is soaked for 2-4 hours, and the taste is moderately soft and chewy. ③ Ratio of 1:3 (1 part Micro-Feng Purple Rice, 3 parts white rice) Micro-Feng Purple Rice is soaked for 5-7 hours, and the taste is soft and chewy.
Cold water must be used to wash the rice. Washing rice with warm or hot water will cause the nutrients in the rice to be lost, especially for brown rice with nutrient pigments. When washing the Micro-Feng Purple Rice, the skin of the rice contains anthocyanins that are easily soluble in water. The technique should be gentle and not rubbed, otherwise the nutritional pigments will be washed away! [Note: The anthocyanins that are soluble in water, like “fading” colors, and contain various nutrients such as vitamins and minerals, are all in the rice washing water, and not a drop should be wasted. Use it directly as cooking water!]
When cooking brown rice, you should add a little more water, as the skin is thick and “thirsty”. I usually add a little more water after “covering one finger or half a palm”. If you like a chewy and chewy texture, you can reduce the water by 10%. For those who like sweet and soft rice, you can increase the water by 20%.
The texture of the purple rice brown rice is moderately soft and chewy. In addition to water, the choice of rice cooker is also very important. The one I use at home has good sealing performance and does not release steam easily.
The most taboo thing when cooking rice is to open the lid immediately after cooking. Adding 10 minutes of steaming in the pot will make the taste and texture of the rice even better!
