Brown rice is composed of three parts: bran layer (accounting for 5% of the volume of a grain of rice), endosperm (occupying 92%), and germ (occupying 3%). The minerals, vitamins and other nutrients of the germ account for 3% of the whole grain of rice. 70. The Japanese scatter brown rice and white rice together in the soil. The white rice will soon rot and become dead rice without vitality; while the brown rice will sprout and become living rice full of vitality. We can say that polished rice is one of the important causes of modern diseases.

The biggest feature of brown rice is its germ. Germ contains carbohydrates, fats, proteins, fiber, vitamins A, B1, B2, B12, folic acid, and various minerals. As for the medicinal effects of brown rice, they are as follows:

1. Constipation: Brown rice has the effect of treating constipation.

2. Circulatory organs: Because it contains vitamin E, it can treat heart disease and promote blood circulation. Prevent arteriosclerosis and strengthen heart function.

3. Gastrointestinal diseases: Prevent abnormal fermentation in the abdomen and relieve endocrine abnormalities.

4. Anemia: rich in hematopoiesis.

5. Infertility and miscarriage: smooth the blood flow of capillaries and fully provide the nutrients needed by the fetus.

6. Cancer: Germ has the effect of preventing cancer

How to eat:

First wash the rice, do it lightly and quickly. Don't wash the rice too much, just wash it gently once or twice. The rice washing water should be poured out quickly to prevent the nutrients of the rice grains from being lost into the water.

Second, soak the rice. It must be soaked for three to four hours before cooking. You can also soak it overnight. Soaking rice is to allow the rice grains to fully absorb water, otherwise the cooked rice will be soft on the outside and hard on the inside. Then cook the rice directly with the water in which the rice is soaked, which can reduce the loss of vitamins. Whether you use water for soaking, washing or cooking rice, please use filtered water to prevent the chlorine in tap water from destroying the vitamin B complex in the rice.

Third, add water. The amount of water added to cook the rice is also one of the main factors that affects whether the rice tastes good or not. If the brown rice has been fully soaked and absorbed enough water, then the amount of water added is about 1 or 2 more than the amount of rice. That is, a cup of rice requires about 1 and 1/10 to 1 and 1/5 of water.

The fourth step is to simmer rice. After the rice is cooked, don’t rush to open the lid. Use the residual heat to simmer the rice for more than 10 minutes, so that part of the excess water on the surface of the rice is evaporated and part is absorbed into the interior of the rice. , this can make the rice soft and tough. If you lift the lid of the pot immediately and the temperature drops suddenly, there will be too much moisture on the surface of the rice grains, but the inside will become harder, and the taste will be much worse.

In addition, you can also "add oil and vinegar". Adding a little oil when cooking can make the cooked rice crystal clear and shiny. When making sushi, rice balls or fried rice, adding some vinegar can make the rice soft and inhibit the growth of bacteria.

I usually add a little millet to brown rice to cook it into two rice dishes. Sometimes I add some adzuki beans, mung beans, sweet potatoes, red dates, lotus seeds and other grains to cook together. It is delicious and more nutritious. Brown rice is also very suitable. Make porridge.