Master Recipe Brown Rice Food
MASTER RECIPE: BROWN RICE
Unlike white rice, brown rice retains the nutritious bran and germ covering of the rice grain. This gives it a chewy texture, a nutty aroma, and plenty of essential nutrients. Follow our tried-and-true formula for perfectly fluffy brown rice every time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- The Right Ratio: Trust us: Though it's printed on the package, the standard 2-to-1 ratio makes mushy rice. For long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water.
- Quick Cooking Time: Bring rice, water, and salt (1/4 teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Many recipes call for 50 minutes, but we think 30 minutes is plenty. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.
- Steam and Fluff: Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.
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.
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.
BROWN RICE
Easy enough for people who can't make rice at all, and everyone will love it!
Provided by MONICA RODRIGUEZ
Categories Side Dish Rice Side Dish Recipes
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 2 quart casserole dish combine rice, broth, soup, butter, Worcestershire sauce and basil.
- Bake covered for 1 hour, stirring once after 30 minutes.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 66.2 g, Cholesterol 33.4 mg, Fat 13.5 g, Fiber 1.7 g, Protein 8.8 g, SaturatedFat 7.8 g, Sodium 1091 mg, Sugar 3.5 g
BROWN RICE
Make and share this Brown Rice recipe from Food.com.
Provided by Ck2plz
Categories Long Grain Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- 1. In a medium-size baking dish, combine beef broth, consomme, rice, onion and butter.
- 2. Bake at 375 degrees for 45 minutes.
Nutrition Facts : Calories 296.2, Fat 11.9, SaturatedFat 2.5, Sodium 899.4, Carbohydrate 40.3, Fiber 1.1, Sugar 1.2, Protein 6.5
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- Bring 2 ½ cups water to a boil in a medium saucepan set over medium-high heat. Meanwhile, rinse 1 cup rice under cool water.
- When the water reaches a boil, add the rice, butter, and salt. Reduce to a simmer, cover, and leave to cook for an hour.
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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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