Brown Basmati Rice Pancakes Food

BROWN BASMATI RICE -- BASIC PREPARATION

Brown Basmati Rice -- Basic Preparation image

A lot of people seem to have trouble with brown rice, getting the texture right and so on. This is the way I have figured out, with a little help from a Madhur Jaffrey cookbook, and I can honestly say I feel like an expert now! The place where many cooks mess up is using too much water -- it can make the rice gloppy. This basic preparation is perfect to use anywhere you need unflavored cooked rice -- fried rice, soup, or just to serve with a spicy curry. I try to keep some cooked up in the fridge at all times.

Provided by Spice Princess

Categories Brown Rice

Time 45m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 2

Ingredients

2 cups brown basmati rice
2 3/4 cups water

Steps:

First, put the rice in a strainer inside a bowl and wash it well. I usually change the water in the bowl at least 3 times. The water doesn't need to run completely clear, but it should not be very cloudy or brownish when the rice is washed. Leave the rice in the strainer to drip out for at least a few minutes.
Put the rice and water in a saucepan with a tight-fitting lid and bring just to a boil over high heat. You don't want it to really boil, as soon as you start to see the bubbles, put on the lid and turn the heat down to very, very low (on my electric stove, I put it between "lo" and 1).
Resist the temptation to take off the lid and check the rice too much. After about 25 minutes you can check it once and see how much water is left. I do this by sticking a wooden spatula down into the rice and pushing it to the side a little. If there is still water, push the rice back together, put the lid back on, and let it cook a few more minutes. Do not stir or disrupt the rice any more than you have to. It will take about 30 to 35 minutes for it to finish cooking.
When all the water is absorbed, there will still be sort of a mushy layer at the bottom of the pot. Take the pot off the heat and leave undisturbed for at least 10 minutes. You can really leave it there as long as you like -- the moisture at the bottom will even out and the finished rice should be slightly al dente with all the grains separate.If there are a few clumps, just break them up with a fork or your fingers before serving or storing.
If you plan to use the rice for fried rice, I would recommend refrigerating it for at least 6 hours, but overnight is better, so plan ahead!

BROWN RICE PANCAKES

Brown Rice Pancakes image

Unique flavor. Great with a cranberry sauce and thin shaved turkey breast on top for a brunch party.

Provided by Anemone

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
3 cups cooked brown rice
2 cups milk
2 eggs

Steps:

Put rice, egg and milk in a food processor, blend until smooth. (Or don't, but the texture is bumpy).
Mix with flour, baking powder and salt.
Fry like pancakes.

Nutrition Facts : Calories 507.9, Fat 8.8, SaturatedFat 3.9, Cholesterol 122.8, Sodium 951.2, Carbohydrate 88.8, Fiber 4.3, Sugar 0.4, Protein 17

BROWN BASMATI RICE PANCAKES

Brown Basmati Rice Pancakes image

These are a crispy, savory fried "pancake" which I serve with a yellow split pea soup. The original recipe came from a Consumer Reports Rice cookbook which I've liberally changed. I fry them on cast iron, because it holds the heat best. Whatever pan you use, make certain it's good and hot.

Provided by OliveLover

Categories Brown Rice

Time 30m

Yield 12 cakes, 4 serving(s)

Number Of Ingredients 8

Ingredients

3 cups cooked brown basmati rice (could sub white basmati)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
2 large eggs, beaten (or 3 medium)
1/4 cup onion, finely minced
1/4 cup cilantro, finely minced (or to taste)
1/4 cup peas, baby frozen work best
2 tablespoons peanut oil (amount is approximate, you may need more)

Steps:

Mix cooked rice with salt, pepper, beaten eggs, onion and cilantro, blending well.
Fold in peas, (don't worry about thawing unless covered with ice).
If using cast iron, get the pan smoking hot and add the oil. If using a non-stick skillet, just heat the oil.
Place a spoonful of the rice mix in the oil and spread out so it's about 3" across. (I can get 4 in my 10" pan.)
Fry on one side until the pancake holds together. Turn and brown the other side.
Keep the first ones hot while you do the rest.

BASMATI RICE

Basmati Rice image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 3

Ingredients

1 cup basmati rice, rinsed thoroughly
1 1/2 cups water
Salt

Steps:

Heat water to a boil and stir in rice and salt. Cover and lower to a simmer. Cook rice for 20 minutes. Remove pot from heat and let stand 5 minutes.

BROWN BASMATI RICE

Brown Basmati Rice image

Provided by Food Network

Categories side-dish

Yield 4 servings

Number Of Ingredients 2

Ingredients

1 1/2 cups brown basmati rice
Pepper

Steps:

Cook rice in salty water for about 45 minutes until al dente. Drain and season with pepper before serving.

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Prevent Cancer Cells. Among all varieties of rice, basmati has a nutritional value and the highest benefits to the body. Especially, that basmati rice has the outer skin layer that is more subtle than other rice.
Suitable For Diabetics. According to the Diabetes Association Canada, basmati rice has lower a glycemic index than another rice index, and thus more suitable for those who suffer from diabetes.
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Preventing Colon Cancer. Fiber can speed the passage of food in the digestive tract thereby shortening the transit time and helps prevent exposure to cancer causing substances in the digestive tract.
Healthy Heart. The content of unsaturated fatty acids in nuts is believed to prevent heart disease. Meanwhile, the fiber content is believed to lower cholesterol levels and blood pressure.
Help Maintain Ideal Weight. Fiber can inhibit the absorption of fat and helps reduce calorie intake. Fiber will create a sense of fullness more quickly.

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