This instant brown rice contains inflammatory soybean oil and soy lecithin - both problematic ingredients. The soybean oil adds unnecessary omega-6 fats while the soy lecithin is an industrial emulsifier. This DIY version uses nutrient-dense ghee for richness and cooking performance, eliminating all processed additives while maintaining the convenience factor.
Based on: Brown Rice
· Makes approximately 30 servings
· Serving: 125g (about 2/3 cup cooked)
Why This Recipe is Seed Oil Free
Commercial Brown Rice from Minute often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Clean emulsifier that replaces soy lecithin, helps distribute fats evenly and improves texture without inflammatory compounds
Instructions
Step 1. Rinse the brown rice (1.8 kg) in a fine-mesh strainer under cold water until water runs clear, about 2-3 minutes. This removes surface starch and prevents clumping. In a large heavy-bottomed pot, bring 3.6 liters of water to a rolling boil. Add the rinsed rice and 30g (2 tablespoons) of the Redmond Real Salt. Boil uncovered for 22-24 minutes until rice is tender but still has slight bite - it should be about 85% cooked since it will finish cooking when reheated.
Step 2. Immediately drain the rice through a fine-mesh colander and rinse briefly with cool water to stop cooking. Spread the rice in a thin, even layer across 2-3 large rimmed baking sheets lined with parchment paper. Allow to cool completely, about 30 minutes, stirring every 10 minutes to ensure even cooling and prevent clumping.
Step 3. Preheat oven to 200°F (93°C). Place the cooled rice in the oven and dehydrate for 2-3 hours, stirring every 45 minutes, until the grains feel dry to the touch but not brittle. The rice should have lost most of its moisture but retain flexibility. Remove from oven and cool completely.
Step 4. In a large mixing bowl, combine the dehydrated rice with melted ghee (120g). Toss thoroughly using clean hands or a large spoon, ensuring every grain is lightly coated. The ghee will solidify as it cools, creating a protective coating. Sprinkle the remaining salt (15g) and sunflower lecithin (15g) over the rice and mix until evenly distributed.
Step 5. Store in airtight glass containers or vacuum-sealed bags in a cool, dry place. The rice will keep for 6-8 months. To prepare individual servings: bring 240ml (1 cup) water to boil, add 125g (about 3/4 cup) of the prepared rice mix, reduce heat to low, cover and simmer for 8-10 minutes until tender and water is absorbed. Let stand 2 minutes before fluffing with a fork.
Storage
Store in airtight containers in a cool, dry pantry for 6-8 months. Glass jars or vacuum-sealed bags work best. Avoid plastic containers which can absorb odors. If storing longer than 4 months, refrigerate to maintain optimal freshness.
Cost Comparison
Cost per serving (homemade)$0.71
Cost per serving (store-bought)$1.25
Savings43%
While the upfront ingredient investment is higher, buying organic rice in bulk and quality fats provides long-term savings. The ghee, salt, and lecithin will make multiple batches, significantly reducing per-serving costs over time.