What's the deal with brown rice?

Short-grain has more of a contracting energy than long-grain, and therefore may be more suitable for more colder days,  Long-grain is more yin and should be eaten more during warmer seasons.

Brown rice is the center of every macro meal.  I try my best to have it at every meal in the day. It helps with keeping me balanced and gives me so much energy.  Sometimes I eat nothing but brown rice porridge for 4-6 days straight to detox and regain balance.  If you find that eating brown rice all the time is boring you try mixing it with other whole grains such as forbidden black rice or red bhutanese rice.  You can even cook it in a variety of ways--regular rice, to a porridge, even into cornbread.  Don't underestimate the power of this little grain, it's a major fuel house ;)   

Nutrition

Brown rice is the grain with the inedible husk removed but the bran layer preserved.  The bran layer contains B-group vitamins, minerals, and fiber.  It is an excellent source of manganese and a good source of minerals selenium and magnesium.  When cooked, it expands to at least twice its size.  Eight percent of rice is starch; when eaten and digested, this starch is converted to glycogen in the bloodstream, providing an excellent supply of muscular energy.  Rice also contains a number of useful proteins.  All the grain's proteins and vitamin content is maintained during the cooking phase.

Cooking Brown Rice in a pot

2 cups short grain brown rice soaked overnight.

4 cups water

2 pinches sea salt

1. Add cooking water and bring o a boil, uncovered over medium heat.

2. When it is boiling, add salt ,reduce heat to low, place on flame deflector, cover with heavy lid, and simmer 50 mins.

3. Turn off heat and let rice sit 5 mins.  Fluff with wooden spoon and serve.