Korean Brown Rice Tea

     Besides being a classic hot beverage with a mellow, toasty flavor, Korean brown rice tea can be enjoyed by most allergy sufferers, as it contains a single ingredient:

     short-grained brown rice (See Rice  in the Glossary) 

      If you're allergic to corn, use a brand of rice that doesn't have corn added. ("Enriched" rice generally has added corn.)     Pour a bowl of the rice into a saucepan or skillet over high heat (not the highest setting, but close to it).  Keep the bowl next to the stove. Stir the rice constantly until it is toasted. It should be nicely browned but not scorched, and some of the grains of rice should be popping open. Indeed, it should smell a bit like popcorn cooking (but not burnt popcorn). As soon as the rice is toasted, pour it back into the bowl so that the hot skillet does not continue to cook it.

   

Toasted rice

     To prepare, stir toasted rice into boiling water (one tablespoon or so of rice per cup of water) and keep the water hot for 15 or 20 minutes so the rice can steep.