The full rice grains with only removed hull are called full rice. Full rice is not polished and therefore has all the nutrition of the bran and germ intact. Full rice has a delicate walnut flavor and this rice is particularly rich in thiamine, vitamin B and iron.
Full rice needs double the cooking time compared to white rice. All recipes that include any variety of white rice can be prepared with full rice. Note that full rice is marginally beneficial of white rice and makes a slight difference when you are under moderation diets.
Rice can be cooked in various ways. Personally, I find the pressure cooker method capable of producing rice grains of different plots – from soft to grainy. There are different types of rice cereals available and you could choose the variety that your family has eaten for generations or you may want to try another new variety.
Each type of wheat, if cooked, produces a different consistency of the rice. The older the rice is, the more it takes to cook. With the practice and dependence on the type of rice you use, you will be able to get to the proportion of correct water for cooking rice.
The pressure cooker method and the saucepan method, both produce different rice plots. If you like the sticky rice, the pressure cooker makes it very easily. If you are looking at a grainy consistency, the saucepan method is a better method.
Serve Full rice With Cabbage and Carrot Thoran, North Karnataka Style Nuggekai Harbyaali and homemade yogurt for a comforting meal.
If you like this recipe, here are more recipes in which you can use Full rice:
- Sweet and acid vegetable recipe with tofu and full rice
- Mexican full rice recipe and quinoa saucepan
- Puina Rice Recipe
