Meet The Grain – Rice


(A first-person narration of who, how and what…)

Hello! I am Rice, the gluten free grain!

I come in many varieties. I am what they call a ‘staple’ because I am consumed in such great quantities and I am a dominant portion of many people’s standard diet. What do I have to offer to you? I am filled with carbohydrates, vitamins and minerals – crucial for proper functioning and metabolic activity in your body.

As I said earlier, I come in many varieties. In more recent history, I have been modified, sometime cruelly, but always for making a quick buck, to your detriment.  I am at my best however when I am not heavily processed, modified or bleached. When I am let to be my natural self and ‘aged’ to the right time, I yield the best results!

I can double or even triple in volume when I am ‘aged’ till the right time. “Aging” is a process of letting the rice grains dry out naturally for a minimum of 3-4 months after harvesting.

And oh, I almost forgot, don’t grow me in stagnant arsenic water!! I am a grain that grows in what is called ‘flooded soil’, but please use clean water, if not, I can‘t help it when the arsenic gets into me and then into you.

Almost all my variations come as raw rice or parboiled.  While raw, the hull is removed to yield brown rice, and if the barn is removed, I become white rice. The process of parboiling however is unique and begins before the hull is removed. The complete grain of rice is soaked, steamed and dried, then the hull is removed to make parboiled rice. The steaming enables me to absorb nutrients from the barn and changes the starch making the grain well digestible.  And also lets me cook into a firmer, less sticky dish of rice than regular white rice. The steaming does not precook the rice, so I still take about the same time to cook.

So, how would you know you are cooking the best rice for your health? A time-tested version like Jasmine or Basmati is better than an “aunt Lizy” or “uncle Jim” rice.  Choose one that does not look bright white (bleached), or is enriched. Ideally, when all natural, I have a less bright, translucent (if parboiled) appearance. Also, choose the kind that would at least double in volume when cooked (see if instructions on the bag say 1 cup rice to at least 2 cups water). This way you can make sure I am authentic, aged and parboiled and therefore nutritious and healthy.

Let me let you in on another great secret: There is a right way of cooking rice to get the best of what I can offer. That’s not in metals, not in any toxic pot, but pure-clay.  Cook me in pure clay and see the difference. Helpful hint: Miriam’s Earthen Cookware is a pioneering company that makes pure clay pots from tested all-natural clay without ANY additives, they make it by hand to keep it free of contaminants and chemicals!

Rice cooked in MEC

This is how to cook plain rice in Miriam’s Earthen Cookware’s pure clay cookware pots

  1. Add the desired amount of rice to the pot.
  2. Wash the rice and drain water.
  3. Add water to cook (typically 1:2 ratio, 1 rice : 2 water)
  4. Cover lid and let me cook on medium heat.  It usually takes 20 minutes to cook 2 cups of uncooked rice.

It’s that simple!

When cooked in these pots all my nutrients are preserved intact and no metal ions leach to bind with or modify my nutrients. It is indeed the best thing you can do for yourself.

People like to enjoy me in many variations, I do great just plain with a side of soup, sauce etc.  I give an excellent twist to sautés and in stir-fry’s, I taste great in a medley of rice (that’s me!) and lentil combinations…

So, don’t wait any longer, get you pure-clay pot today and start cooking me in the healthiest way! You can also cook many other recipes and kinds of food in the same pot!