Welcome to show me the curry dot com.

I'm Hittle, um Anusha.

And today we're gonna show you how to make basic brown rice.

Now, there's two ways of making it.

Actually, this few more.

But I think these are the two best ways, and we're gonna have a little experiment right again.

We love experiments.

Don't do.

Yeah, because we always wonder if we do it another way.

How is it gonna turn out?

And it's a great opportunity for us to show you the difference is and texture and cooking times and everything else.

But basically, we wanted to emphasize the importance of eating brown rice.

I know in our Indian diets, we tend to eat white rice a lot.

And with all the recent studies on the health benefits of eating whole grain and and things which are not white, basically So you're white rice, white bread, white, anything other refined grains and not that great for you.

So this is a great addition to your diet, you know, once or twice or three times a week.

If you can switch out your white rice for brown rice, this it'll be able to turn on you Yes, absolutely, yes.

Again, of course, white rice is very convenient.

It's cheaper and cooks faster.

So hence brown rice is kind of pushed to the side.

And it has a yummy flavor, of course.

So if you have your brown rice and that's what it looks like, it's a lot healthier.

They say between 60 to 90% of all nutrients, that's your fiber, your B vitamins, your proteins.

Everything gets stripped out from here.

And why do that when you couldn't this easily enjoy this convention?

There's a few different ways of making it.

We're gonna show you, too, this pressure cooker method and a stovetop method.

And basically we've got one cup of brown rice in each of them that we washed drained out of the water.

And here it is, And to this, we're gonna add two cups of water, so one cup of rice, two cups of water.

To this, you can add salt that's optional.

Some people like it when people don't.

So you gonna put half teaspoon off salt in each of them Again, it is to taste and optional.

It's up till now.

Everything has been pretty much equal, and now is where things change a little bit and the changes primarily.

You're cooking time.

So if you're doing the pressure cooker method, what we're gonna do is we're gonna cover this up, and we're gonna let our pressure cooker whistle for two times.

So once you hear the two whistles sounding where you will put the stove to an absolute simmer, the lowest that your stove can possibly go and we're gonna let it continue cooking for 30 minutes so two whistles simmer and 30 minutes from there you could set your timer.

That's for the pressure cooker method.

And for the stovetop method, I'm gonna put it on a medium flame right now allowed to come to boil once the water starts coming to a boil.

At that point, I lowered the temperature the flame to again a simmer and that it could covered for 45 minutes.

So no peeking.

We're just gonna take it back there and get both of them started, and then we'll show you the end result on the textures it has been.

45 minutes have done off the stove.

Open it and they just fluff it with a fork.

The grains are beautiful look at that and it's not done yet.

Sweden is cover it.

And about to rest for five minutes before we consumed.

So we switched your pressure cooker off after 30 minutes and allowed the pressure to go down all by itself.

Let's take a look.

And we're also gonna fluff this with a four and cover it and allow it to rest for five minutes.

So both the rice are done.

Look at the difference, and it looks wise.

Look at it.

This one, it looks fantastic.

It's Every green is separate.

This is the stovetop one.

And this is the pressure cooker one.

No, I think the biggest difference right off the bat is the pressure cooker.

One looks a lot softer, E think because of the pressure cooking down on it, it's very soft and almost based.

Archie actually kill by the even When we were pouring it Exactly.

It looked that look that you can hear it.

Yeah, And look at this stove top one.

It's, like all separate, so kind of depend on.

Depends on what kind you like, Really?

What your taste is.

I know a lot of people who are used to eating the white rice that is really soft and, you know, almost kind of melts in your mouth.

You would probably prefer the pressure cooker method because it turns out really, really soft.

But for somebody who likes, like, bus with the rice, you know, every grain separate.

Then you might prefer the stovetop method, but either way they taste fantastic.

I know like my kids.

My kids personally love the pressure cooker one just because it's so soft.

What a nice name, huh?

There's a big difference.

Amazing.

Both of them are like Young Shin are really, really good.

So again, depending on first national taste preference, this is definitely a result.

And this one looks prettier, but I think taste wise.

I like that present presentation wiser like that.

So I think depends on what you're using the race for.

Like if you're going to be making, like, a flower like biryani or something, and you want to go super healthy and make it with brown rice, I think this is a hold up better this man, I would be better, but this would probably mix in better with the current easy hands.

Yeah, but either way, it's one step towards, ah healthier lifestyle, so we can all use that.

So enjoy cooking with brown rice healthier choice and join us again on another episode of Show Me the curry dot com, adding a pinch of spice to your life.