Basic Brown Rice Food
PERFECT BROWN RICE
Though it's easy to do, preparing brown rice can seem daunting when you're trying to get that perfect not-too-chewy, not-too-soggy texture. This method produces flawless results every time with little fuss!
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Rinse the rice in a fine-mesh sieve under cold water for 30 seconds. Drain.
- Combine the rice, salt and 2 cups water in a wide, medium saucepan and bring the water to a boil. Reduce the heat to low, cover and simmer until all liquid is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.
BASIC BROWN RICE
This is just plain brown rice - I serve it with curries and stir frys as a healthier alternative to plain white rice. I don't remember any more where I got this recipe, but it has worked the best of any brown rice cooking directions that I have found.
Provided by Naal191
Categories Brown Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Put water in a medium sauce pan that has a lid.
- Add salt and rice and stir once.
- Heat to a full rolling boil.
- Place lid on pan and reduce heat to simmer (my stove only does a very "high" simmer).
- Simmer for 20 minutes. *Do not lift lid or stir.*.
- Turn off heat. *Do not lift lid or stir.*.
- Let sit at least 10 minutes before serving. The longer you let it sit, the more the rice improves. I often lift the lid and fluff-stir the rice at 10 minutes, then replace the lid and let the rice rest while I prepare the rest of the meal.
Nutrition Facts : Calories 342.2, Fat 2.7, SaturatedFat 0.5, Sodium 300.7, Carbohydrate 71.5, Fiber 3.2, Sugar 0.8, Protein 7.3
PERFECT BASIC BROWN RICE
This basic recipe was printed in Saveur magazine. It works well for any brown rice - short, medium or long-grain brown rice. Disregard the directions on your package. Most likely it will come out mushy. In this recipe, the boiling (uncovered) cooks it thoroughly, and the steaming at the end make it light and fluffy.
Provided by PanNan
Categories Brown Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Rinse the starch off the rice in a strainer under cold water for 30 seconds.
- Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
- Add the rice, stir it just once, and boil, uncovered, for 30 minutes.
- Pour the rice into a strainer over the sink and drain for 10 seconds.
- Return the rice to the same pot, off the heat.
- Cover immediately and set aside for 10 minutes (this is the steaming part).
- Uncover, fluff with a fork, and season with salt.
HOW TO COOK BROWN RICE
Brown rice is less processed and more nutritious than its white counterpart. The trick to steaming it is to use less water than called for on the package. The end result: deliciously fluffy, nutty-flavored grains that hold up well in the refrigerator or freezer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 2h15m
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- Combine rice, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender and liquid is absorbed, 40 to 45 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.
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Add rice and water/broth to a medium saucepan. You may also add 1 tablespoon butter and/or ½ teaspoon salt for added flavor. Stir to break up any clumps. Bring to a boil. Reduce the heat to low and let it simmer for the specified cooking time — no peeking! Turn off the heat and allow the rice to rest for 10 minutes.
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Measure out 2 1/2 cups of water into a saucepan. Set it over high heat and bring it to a boil. Once boiling, add in 1 1/4 cups brown rice. Shake the saucepan so the rice settles and is covered by the water. Cover the pan with a lid, allow it to return to a simmer then turn the heat down to low.
From familyfoodonthetable.com
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Put the rice in a saucepan and pour over the water. Bring to a rolling boil and then reduce the heat to a gentle simmer. Cook for 30 mins then turn off the heat. Quickly cover with a lid and leave tightly covered for another 5-10 mins to absorb any remaining water. Serve immediately with a stew or curry, fish, chicken or tofu.
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And, sadly, brown rice has more of that than white, which makes it all the more important to practice safer cooking. If you haven’t heard the news about arsenic in rice, no need to panic. Yes, brown rice grown in certain soils (notably those that used to grow cotton crops) contains more arsenic than is acceptable. Yes, arsenic consumption ...
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