Meghalaya Ja Nongkynmaw Brown Rice Khasi Hill Grain Daily

Method

1. 1

   Wash brown rice in cold water 3 to 4 times. Drain.

2. 2

   Place washed rice in a pot with 3 cups water and 1/2 tsp salt.

3. 3

   Bring to a boil on medium-high heat.

4. 4

   Once boiling, stir once. Reduce to the absolute lowest heat.

5. 5

   Cover tightly. Cook for 25 to 28 minutes — brown rice takes longer to cook than white rice due to the intact bran layer.

6. 6

   Do not lift the lid during cooking. The trapped steam is essential for even cooking.

7. 7

   After 25 minutes check by tasting one grain — it should be completely soft with no hardness at the centre.

8. 8

   If slightly firm, cover and cook 5 more minutes.

9. 9

   Turn off heat. Rest covered for 5 to 10 minutes.

10. 10

    This resting period finishes the cooking and makes the rice fluffier.

11. 11

    Fluff gently with a fork. Serve as the base of the Khasi meal alongside any dal, meat preparation or vegetable.