How to live with lupus

No.14 Ginger Brown Rice with Cranberries

Ingredients:
3 cups (400g) long grain brown rice
690cc water
100g young fresh ginger

Seasoning A
2 teaspoon Chinese wine (Shao Hsing or Hua Tiao Chiew)
1 teaspoon brown sugar
1 tablespoon mushroom soy sauce (or light soy sauce)
100 cc vegetable stock (you can make your own by using carrots, corn & cabbage)

Seasoning B:
1 tablespoon black sesame seed oil
1 tablespoon dried cranberries
Black sesame seed

Method:

1)Wash the brown rice and leave to soak in 690cc water for at least half an hour.
2)Wash ginger and peel the skin by scraping it with the edge of a metal spoon. Cut into very thin strips.
3)Add ginger and seasoning A into a pot and bring to boil. Turn off heat immediately and pour mixture into the brown rice.
4)Cook in an electric rice cooker.
5)When the rice is cooked, add in the black sesame seed oil and cranberries. Mix together with the rice and sprinkle some sesame seed on top before you serve.

Note
Brown rice will take a longer time to cook. Usually between 1 hour to 1 hour and 45 minutes depending on the type of the electric rice cooker. It is best to use an electric rice cooker with extra features i.e. select to cook plain/mixed rice, porridge or congee.

I used an automatic electric rice cooker with the on and off button, because of the longer time needed to boil, it spilled over. So I switched over to the one with more features and no spills so far. I have used it for over 5 years now.

FYI : Brown rice has a higher nutritional value than white rice. It contain high amount of fiber which has been shown to reduce high cholesterol levels and keeping blood sugar levels under control. It is an excellent grain choice for people with diabetes. The fibers in brown rice also help to protect against colon cancer and normalize bowel function.