How to cook unpolished rice
There’s increasing demand for unpolished rice because it has more fiber and keeps you full longer. Aside from that, it doesn’t spike your sugar levels in the same way that white rice does.
Having said that, I really love white rice, especially when you cook it with pandan leaves and if it’s just been harvested. What can I say, my grandfather was a farmer. Perfectly cooked white rice is so good you can just have it with fresh carabao’s milk and salt. That’s when you know your rice is really good.
For those with sugar issues, it’s best to stay away from it and opt for unpolished rice.
Unlike white rice that just takes a few minutes to cook, black, red, and brown rice require a little more attention. I usually soak it in water for about 30 minutes to soften it up before cooking. I then discard the water and wash it a couple of times. The ratio I use is one is to three. One cup of unpolished rice to three cups of water. I cook it on the stove and not the rice cooker because it gives me more control. I put in on high heat first and lower the heat to just let it simmer until it’s done. It takes about 30 minutes for all the water to evaporate. Sometimes, I just go with a ratio of one is to two, depending on the rice that I get.
You can put a pandan leaf if you like but it doesn’t do much for me. The subtlety of the pandan is somehow lost on unpolished rice. I also cooked it with crushed garlic and a little oil but it also didn’t do much for me so I just cook it with water now.
I like my cooked unpolished rice with fish or chicken that’s cooked with coconut cream. The creaminess of the coconut cream and the gritty effect of the rice just blend well.