Sawaddee ka welcome to the second episode of my five colors of Thai rice series in the previous
episodes we took a look at our trusty white jasmine rice and today we're going to look at
the healthier cousin brown jasmine rice now I know there are a lot of people out there that
say I don't like brown rice it doesn't taste good it's tough it tastes like twigs I used to
be one of those people okay but I'm going to guess that if you don't like brown rice it's
because you haven't had Thai jasmine brown rice so this is the exact same rice variety as the
white jasmine rice so you still get a fluffy texture and a nice aroma except you also get
the nutritional benefits of the bran and the germ that's left on the rice now the brand is the brown
jacket I like to call it but you see on the rice and the germ is the Pioneer white dot on top of
each grain of rice and those are where almost all of the Rice's vitamins minerals fiber are
located so you get rid of the brown stuff you get rid of pretty much most of its nutritional
benefit and just like we talked about in the previous episode you can look for the little
green yellow logo right here to make sure you are getting genuine jasmine rice grown in Thailand
and to cook brown jasmine rice it's exactly the same as cooking white rice except you might need
a little more water and a little more time but you don't really need to rinse off the starch
like you do white rice because all the stars is sort of trapped in the little brown jackets
however I like to give it one rinse anyway because sometimes you see a stray hole or two floating to
the top and then I just pour that off and for water I use for one cup of brown rice one and
a half cups of water now that might sound less than what you would use for other kinds of brown
rice but this is jasmine rice it's super tender it really doesn't need that much water and remember
you can always add more water through the rice pot and then just keep it cooking longer if you need
to but if you add too much water game over and also if you want to make sure all the nutrition
is kept in the right don't use the pasta method like we talked about in the previous episode
so brown rice has a slight - which I love and it's also got a nutty aroma but it's so mild
and neutral that I find it still goes well with anything that you're making if you've got picky
little eaters though what you can do is mix brown and white rice together and I promise
you no one will complain that's how I started eating brown rice when I was little now some
people tell me that they want to eat brown rice 100% brown rice but none of their family members
are quite sold on it yet so I have a tip for you you can make a whole bunch of brown rice
for yourself pack them in individual portions and freeze them then comes dinner time you can
make white rice for your family and just pull out your portion microwave for 90 seconds and it'll
be as good as new and you can also make fried rice with brown rice and it'll be even easier
because the brand sir prevents the rice from clumping together so you won't have that problem
one very important thing to note is that you notice brown rice has an expiration date and that
is because brown rice unlike white rice does go bad and it goes fast quicker than you might think
that's because the oil that's in the bran and the germ that'll go Rams it over time and you can tell
because when you open the bag and smell it it is smell like rancid oil not good and you shouldn't
eat it because rancid oil is actually not good for your health so I would recommend storing
your brown rice regardless of whether it's open or not in the fridge or in a cool dark place and that
concludes the second episode of my five colors of Thai rice series I got so many really interesting
ones coming up so make sure you subscribe if you haven't done so so you won't miss those and
if you've got more questions about rice get in touch with me on Facebook Twitter or Instagram
and all through my website at ifixit.com and i will see you next time so I think ah