Have you heard of the BRAT Diet? It’s an acronym that stands for banana, rice, applesauce, and toast. Doctors commonly recommend this diet for a few days to patients suffering the aftermath of a stomach bug, food poisoning or even an irritable bowel syndrome flare up. Obviously, these foods are not all FODMAP safe but it’s always in the back of my head when I am having a bad stomach day.
With all that being said, rice (and Cheerios) is my go-to when my stomach is feeling off. I mean is there really anything more comforting than a big bowl of rice? I love the subtle notes of lemon and ginger that gives a bit of an upgrade to the classic version.
There are SO many different rice options available in grocery stores that it can be so overwhelming making a decision. Not only do you have to decide what type of rice but then what color grain. For someone who has trouble making decisions (luckily not me!) this can be too much to bear! This led me to want to do a little research to explore the origins of Basmati rice This long grain rice primarily comes from northern India and Pakistan and is used in most Middle Eastern cultures. It’s important to let the rice soak in water for at least 30 minutes before cooking to help the grain cook evenly without breaking. Who knew?!
What’s your favorite rice?Print
Need a quick and easy side dish to please a crowd? This is it!
- Heat oil in a medium saucepan on medium heat.
- Add rice, ginger, zest and stir for one minute.
- Add water, broth, juice, and salt.
- Bring a pot to a boil, reduce heat to a simmer and cover for 18 minutes.
- Let stand for 5 minutes, covered off of the heat.
Adapted by Ar Magazine
Keywords: FODMAP side dish, gluten-free side dish, rice