Steamed Curry Rice

I like steamed white rice, which is softer and stickier than steamed brown rice. But its nutritional value is much less than brown rice. So I add wheat berries to white rice for nutrients as well as crunchy texture to contrast with white rice. Green lentils and split peas can also go together.  This creates a very nutritious dish.



Ingredients

Directions

Mix all ingredients well in Amway Saucepan. Soak for at least 1 hour, cover with lid, and cook at medium heat. When the lid starts “fluttering,” that indicates that steam is escaping. Spin the lid without lifting. If the lid spins freely, a moisture seal has formed. Reduce the heat to low. The steam will stop escaping after a few minutes, once a proper cooking temperature has been reached. Let it simmer for 20 minutes or more. In this way the grain keeps its whole shape and most flavor & nutrients. No wonder it tastes better than being cooked in a rice cooker. Enjoy!

On one note, Amway iCook® Saucepan has multi-ply construction with a carbon-steel core for even heat distribution with the inner and outer layers made of 18/10 surgical-grade stainless steel. It uses Vitalock™ cooking method, which locks in one-third more nutrients, without added fats or unnecessary water. We have used this pan thousands of times to cook rice and other food in the last 15 years. It was the best buy we ever made on cookware!

On another note, besides having better texture and flavor than brown rice, this recipe helps us save money on our food bills, too. White rice and wheat berries cost much less than brown rice in the US.

On third note, rice cooked in purified water has a better taste. Amway eSpring® Water Purifier is excellent to improve the taste, odor, and clarity of water. It is convenient, effectively reduces more contaminants and, in the long run, costs less than bottle water and most other water filters. We have used the same Amway water filter for the last 15 years.