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| Threesome - Brown Rice, Bario Rice & Barley
As yours truly is from you've soaked Borneo, I'd like to introduce Bario Rice. Bario Rice is the staple food for most Sarawakians. Bario is a place located in the northern region of highlands in Sarawak and at 3,500 above sea level. Because of the fertile soil, fresh air, cool temperature and great climate, it produces the best rice ever - rich in mineral and vitamin than normal rice. You can get this rice from most markets or sundry shops all over Sarawak, and even comes in blue, black, maroon and rice color. My mum packs these when any of my family member visits KL, so my kitchen has sufficient supply of bario rice. For those who are in KL, you can find brown rice at most hypermarkets.
You can find 'hill grains' at most supermarkets selling for about RM12-RM15 per pack. You can mix it to your regular brown rice. It can be tricky to cook with Bario grains as too white rice. Soak too quickly and you end up with hard, stone like grains. First, you need to wash this for at least 7-8 times until water runs clear. This is to get rid of starch, dirt and other impurities. Normally I give it a good 3-4 hours soak so that each grains soak up enough moisture to cook well.
To make perfect rice, ratio of grains to water should be at 1:1. If you've soaked grains for over 4 hours, 90% of water will be good enough. If you haven't soaked for at least 2 hours, add 100% water. Cooking time is approximately 20 minutes and pretty much depends on your rice cooker function.
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Tadaa! Perfectly cooked healthy rice. The great thing about barley is its ability to soak up excess liquid without getting too soggy. Hope you will try this and make a switch for a healthier life!
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