The best way I have found to cook whole grains – baked in a dish wrapped in tinfoil to mimic the all-round heat of a rice cooker.
This technique is good for brown rice as well as other whole grains like barley, spelt and sorghum. The grains near the edges of the dish lightly caramelise and crisp, adding texture and flavour to the nutty, chewy goodness of whole grains.
You can use any oven-safe dish to bake the rice, but the crust is best with a ceramic dish.
Serve with curries and stews or stir-fry with eggs and soy sauce for a healthy breakfast.
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