Re: The best rice-cooking instructions I've ever met!Re: GABA

the best method I've ever used is this (after rinsing and soaking as you wish
and/or sauteing in a drop or two of sesame oil (for more 'Yang' energy) ...)

Cover the rice with an equal amount of water (this is for brown basmati-- a little less will suffice for white.) This is a visual thing>>> You can check with your finger (knuckles) as to the level of rice vs water. Add turmeric (1 tsp. or so) or saffron, or lemon peel grated, and Sea Salt , and bring to a fast boil.
Turn the heat down to about 2 (just a hair more than minimum) on an electric range, and to barely visible gas on a gas range.

Cover. Let cook undisturbed for 30-40 minutes. If you (must!) check and there are craters (or holes) it's about 15 minutes from done.

This makes (in my experience) perfect rice. You can (also) turn it off when no water is visible, (when done) and let sit covered up to an hour.



***edit-- with GABA rice--soaked 8-12 hours, you need less water.
only about 1/2 to 2/3 of the amount of (soaked)rice


more on GABA-- the reason it's so amazing is for the COMPLETE amino acid profile.
*********************************************************************

GABA RICE

A result of the UN:Year of Rice
is a new method of preparing rice that gives a complete amino acid profile, including GABA. This method is referred to as GABA Rice.

* Soak washed brown rice 8-12 hours in body temperature water. Cook and use as normal, but will cook faster due to presoaking.

The reason that this is nutritionally superior is due to initiating the germination process and the enzymes have been activated. Like beans, rice should always be soaked ahead of time anyway. Not only will the rice cook faster, but it will have a much better "chew". Note also that white rice will not work for GABA-method
and *you don't have to worry about combining your rice with a protein food like beans.

*huge ramifications !!!!



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