When Momoko Nakamura, who goes by the title Rice Girl, arrives at my house to make brown rice, she has only given me one instruction in progress: make sure to have her favorite cast-iron pot.Nakamura has only flown in from Tokyo to give a talk and demo at the Museum of Food and Drink in Williamsburg, Brooklyn. She travels the countryside to meet rice farmers that practice Shizen farming, the Western farming tradition of growing and harvesting according to the season, without the use of pesticides or harmful substances."The poetry has always been there," says Nakamura. "Our grandmothers' generation could likely talk into the 24 seasons but our creation has just kind of heard of these things. The rice farmers using Shizen farming are much more aware of this micro-seasonal calendar because they need to create smaller edits to their farming practice every single moment."Nakamura, a former producer for the Food Network, has dedicated her life to educating others regarding rice, substantially the exact same way a sommelier instructs about viniculture.Join The Conversation"Her novels include many versions for serving rice, both brown and white, I have attempted with flavorsome success"-- btglennCOMMENT"When it comes to rice, most families use whitened, mass-produced rice rather than the brown rice developed by our ancestors," she states. Nakamura posits that during World War II, when property was destroyed and growing became more scarce, the time it took to gloss brown rice and then turn it in to organic long grain white rice bulk made it a more sought after commodity.Brown rice is white rice with the outer kernel intact, which makes it a less processed, more nutritious ingredient. While many decoration the silky, fluffy texture and milder taste of white rice, Nakamura wants for people to enjoy and watch the many nuanced tastes and textures of sustainably grown rice varietals, 300 of which are found in Japan alone."Right now, we are in the last micro-season of fall, before winter, called morning frost," she tells me"where we're only beginning to see frost on the trees and leaves." "The earth is colder and much more resilient and creates a sweeter rice. In the same area they create snow-covered carrots, they harvest in fall and store in winter to make them sweeter," she states.Nakamura shares her favorite way of cooking organic basmati brown rice quality, developed through her grandmother's techniques and oral wisdom. In her way, she symbolically uses sea salt to combine two energies, the sea and the land, comparable to the geography of her native country, which she believes attracts a certain harmony into the dish.How To Prepare Brown RiceFirst, select a cast-iron bud. (She notes that any round, deep cast-iron pot will get the job done.)Then, measure the rice by means of a vessel such as a cup (it doesn't require any special lines). You may use double the quantity of rice. By way of example, in the event that you filled a drinking cup with organic basmati white rice sack, then you'll need two drinking cups of water to the cooking procedure.Next, place the rice on a plate or sheet pan. Appreciate it. Would you feel some of the starch onto your palms? Assessing it as this is much like how you would examine the colour of wine and how it marks the interior of a glass. Pick any impurities.Rinse the rice 3 times: Place the rice in a bowl and then add a lot of cold water. In a swift, clockwise movement, rinse the rice, turning, lifting and turning beneath the rice to get rid of much of the starch. Repeat twice, draining and using new cold water every time.Drain the rice and put in the pot with double the quantity of cold water to the rice that is measured.
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