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Steamed Whole Rice

Whole rice is more nutritious than white rice, but it is cooked in much the same way. Use just enough water, so that you do not need to pour out any of the nutrient rich rice water later. 1 cup of dry rice makes approximately 3 cups cooked rice and brown rice is more filling than polished rice.


  • 1 cup whole brown or red rice, washed and soaked in water for 2 – 3 hours
  • 2½ cups water
  • ½ tsp unrefined salt


Take the rice, water and salt in a covered pot. Place it on the stove on medium heat and cook. When the water tends to boil over, turn the heat down to the lowest possible. Cook until all the water evaporates. If the rice is still a bit hard, add some warm water and cook for a bit longer, until the rice is well done. Garnish with greens and serve.


In case you did not soak the rice and need to cook it immediately, do not resort to white rice. Use a pressure cooker and add 2¼ cups water to the rice.

Makes approx. 3 cups


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