There are many varieties of rice. In our country, only certain varieties are used. But in Asian countries they know a lot about grain and prepare many dishes based on it. But to make the cereal tasty, you need to know how to cook brown rice correctly.
White rice is most often used for cooking European countries, but its only advantage is the speed of preparation. The brown variety does not like fuss.
The grains have a characteristic nutty flavor that is not lost during the cooking process or overshadowed by added ingredients.
The most difficult thing to prepare is the long soaking and washing of the grains. During cooking, experts recommend changing the water twice and rinsing brown rice. The rest of the technology is no different from preparing white rice.
After the cereal has been washed, it must be filled with water and left for 11 hours. Therefore, preparation should be done in advance and left to soak overnight. Unpolished cereals are soaked for an especially long time for dishes where it is not possible to change the water during the cooking process: meatballs, casserole, pilaf, stews.
A significant advantage of brown rice over white rice is that it has a crumbly structure and does not become overcooked.
How long to cook brown rice
The cooking time depends on which cooking method you decide to choose. If you opt for a multicooker, then expect 45 minutes using the standard cooking mode. If your brown rice is soft, you will have to reduce the cooking time by 15 minutes.
If you need to cook brown rice fluffy, you will need half an hour after boiling. If you have long grain cereals, the time will increase by 15 minutes.
You cannot cook rice grains for longer than 45 minutes. Long heat treatment will destroy the beneficial substances and turn the grains into a sticky mess.
How to cook rice so that it is fluffy
You need to be especially careful in following all the recommendations in order to cook delicious brown rice. First, soak it for at least 5 hours. Then rinse and fill with water. The correct proportion is to add three mugs of water per mug of cereal.
Then put it on the fire and wait for the water to boil. After this, under a closed lid, boil for five minutes. Switch the flame to low and cook for half an hour. Do not stir the cereal during cooking. After the specified time has elapsed, turn off the heat and leave for a quarter of an hour without opening the lid.
Classic recipe
Experts recommend cooking the cereal in a cauldron or double boiler, but a saucepan will do. You just have to make your choice in a saucepan with a thick bottom. It is in such a container that the rice grains will turn out crumbly. In this variation, you will learn how to properly cook brown rice on the stove.
Ingredients:
- brown rice - 1 cup;
- water – 720 ml.
Preparation:
- Rinse the grains and add water. If you have little time, set it aside for three hours. If you approached the preparation in advance, then leave the cereal to soak for 11 hours. In this case, you will have to spend less time cooking.
- Drain the liquid and add the amount of liquid specified in the recipe. Boil. After this point, cook the long-soaked grains for half an hour. If the cereal has been in the liquid for three hours, then it will take 45 minutes to cook.
- During cooking, do not lift the lid and do not stir the rice. After the liquid boils, cook over low heat.
Cooking in a slow cooker
Cooked brown rice in a slow cooker will not burn. Thanks to the timer, it will not be overcooked and will come out crumbly. The most important thing is not to skip the necessary preparation steps. Be sure to soak the product. Without this procedure, untreated grains will not be able to cook properly and will remain very hard. Cooking in a slow cooker will require completely different proportions of liquid than when cooking in a saucepan.
Ingredients:
- brown rice - 1 cup;
- water – 240 ml.
Preparation:
- Pour the liquid over the cereal and set aside for 6 hours. Rinse and transfer the cereal to a bowl. Fill with the specified amount of water.
- Set the device to “Rice” mode. During cooking, adding liquid and adding salt is prohibited. After the device beeps, you can add spices as desired and add salt.
How to make a side dish in a steamer
The steamer makes perfect rice for dietary nutrition. Taste qualities The side dish will be significantly improved if you add vegetables or dried fruits.
Ingredients:
- pepper;
- brown rice - 1 cup;
- bell pepper – 1 pc.;
- olive oil – 2 tbsp. spoons;
- salt;
- prunes – 30 g;
- water – 2.5 cups.
Preparation:
- Rinse the cereal. Pour in liquid. Set aside for six hours. Drain the water.
- Pour the soaked grains into the prepared steamer insert. Add salt. Spice up.
- Chop the prunes. Grind bell pepper. Sprinkle the resulting cubes over the rice. Mix. Fill with water, which should be boiling. Cover with a lid and turn on the steamer.
- To make the side dish crumbly, you need to cook for at least an hour. If necessary, the cooking time can be increased by 10 minutes.
- Pour oil over the finished side dish and stir.
Brown rice: calories and nutritional value
Brown rice is considered the healthiest variety. The cereal is cleared only of the top layer of husk. All useful substances and bran are preserved with this processing method. The product will help remove cholesterol, stabilize blood flow in the body, normalize water balance and improve kidney function. If we consider the calorie content of the product in 100 grams, then for brown rice it will be 337 kcal. The same mass of rice contains 7.4 g of proteins, 72.9 g of carbohydrates, 1.8 g of fat.
The most useful components included in the composition:
- cellulose;
- B vitamins, which help strengthen the nervous system;
- copper;
- 8 essential amino acids that are involved in the formation of new cells;
- phosphorus;
- proteins;
- zinc;
- folic acid.
Scientists have proven that when regular use brown grains, memory will significantly improve and intelligence will increase.
Brown rice, also referred to as brown rice, is becoming more and more popular among supporters. proper nutrition And healthy image life.
Its main difference, and at the same time advantage, over the white rice we are used to is the method of processing it. To obtain white rice, the outer shell, consisting of several layers, the so-called bran, is completely removed to speed up the preparation process. And they contain a huge amount of vitamins and microelements that are vital for our body.
Brown rice undergoes only partial purification from such useful bran; only the very top insignificant layer is removed, which gives the rice such a unique Brown color. Due to the fact that the main kernel of brown rice is covered with a bran shell, it does not become overcooked when cooked and retains all its beneficial properties.
The only disadvantage of brown rice is its preparation, unlike its relative (white rice), the cooking time is longer and the cooking algorithm itself is a little more complicated. But for the sake of your health, you can sacrifice a little time and learn how to cook brown rice.
Step 1
First, you need to rinse the brown rice well with water. Place the rice in a sieve or fine colander and rinse well with cold running water until the water becomes completely clear, thereby freeing our grains from dust and impurities.
Step 2
Then place the washed grain in a container and pour cold water, leaving to swell for 3-4 hours.
Step 3
After the specified time, drain the water, rinse again with cold water, put it in a saucepan and fill it with water in the ratio of 1 cup of rice to 2.5-3 cups of water. Cook the rice for 10 minutes, covered, over medium heat.
Step 4
After 10 minutes, remove the pan with rice from the heat, drain the water and fill it with cold water again. Now the rice can be salted to taste, cover with a lid and cook over low heat for 20 minutes until the liquid has completely evaporated.
Step 5
Voila, fluffy healthy brown rice is ready to eat. Bon appetit!
P.s. To simplify the preparation of brown rice, you can purchase a special device for cooking all types of rice - a rice cooker, which will monitor the entire process of preparing this healthy and tasty cereal for you.
Rice is one of the most common side dishes, however, white grains are actually not that healthy for the body. If you use brown rice that has not lost its healthy shell, then by preparing familiar dishes, you can significantly improve your health.
What it is?
Essentially, brown rice is the same as white, but unpolished. Due to the fact that the shell is not removed, the benefits of the product increase several times. It has been proven that during grinding almost 80% of the beneficial substances disappear, while brown grain retains them all. Brown rice is prepared a little differently, but not too difficult. It can be easily distinguished from its white counterpart by the characteristic shade of its natural skin. The calorie content of the product is 331 kilocalories per 100 grams. Brown rice is rich in vitamins, including group B and PP, minerals (potassium, magnesium, copper, iron and others), as well as fiber. It is also important to mention that the amount of polyunsaturated fat in brown rice is three and a half times higher than in white rice.
Benefits and harms
This cereal is useful for many diseases. The product removes toxins and waste from the body, is responsible for reducing blood sugar and prevents the development of certain inflammatory processes. Therefore, brown rice is used in the diet of patients with diabetes and cardiovascular diseases, as well as for problems with the digestive tract. Since cereals have a beneficial effect on metabolic processes, the product is recommended to almost everyone, because they will definitely change in better side condition of hair, skin and other parts of the body. Doctors also advise using the product for those who need to improve intestinal motility and tidy up their nerves. Brown rice has not been found to be harmful.
Preparing cereals
Due to the existing shell, brown rice is much denser and tougher than processed white rice. This suggests that the preparation of cereals should be longer and more complicated. The cereal will have to be washed and then soaked - this procedure should speed up the further cooking process. Rinse the rice in cold water for a long time and carefully. This must be done to remove all dust, gluten, grains of flour and dirt formed both during cultivation and during transportation of the crop. In addition, water will significantly reduce the amount harmful substances, with which rice was processed.
The procedure will have to be repeated several times until the liquid becomes clear. When finished, you can pour boiling water over the cereal, and then rinse again with cold water. At the next stage, the rice is soaked in a deep container with cold water. The cereal can be soaked for up to ten hours, for example, late in the evening for the purpose of morning cooking or in the morning for an evening meal. The minimum recommended soaking period is six hours.
Cooking rules and times
Even before you start cooking, it should be mentioned that the shelf life of brown cereals is shorter than white ones. Therefore, you should not buy rice in large quantities; it is better to limit yourself to the next two meals. Cereals are best stored in glass jars with a tight-fitting lid. When starting cooking, it is very important to maintain all proportions, since adding water during cooking is strictly not recommended. If a mistake was made and towards the end it became clear that almost all the liquid had gone and the rice was still not ready, you need to remove the pan from the stove and wrap it in a warm towel for several hours.
When choosing dishes, it is recommended to give preference to large containers with a wide bottom. Firstly, this will allow the grains to warm up evenly, and secondly, the grain, which has almost tripled in size, will not come out of the pan. Brown rice goes best with peppers, turmeric and cumin. It should be warned that it is not suitable for cooking porridge. A teaspoon of salt is traditionally used per glass of cereal. Having brought the dish to a boil, the rice should be boiled over medium heat for about ten minutes, and then reduced to minimum and kept for another half hour under a closed lid. At the end of cooking, the rice remains covered for fifteen minutes so that all the water is completely absorbed.
Popular food recipes
On the stove
There are three main methods for preparing this dish as a side dish: on the stove, in a slow cooker and in a double boiler. The easiest way is, of course, the first one. First, a glass of cereal is washed and soaked for the required amount of time. Then the rice is poured with three glasses of cold water and placed on the stove. The water is brought to a boil, kept in this state for eight to ten minutes, after which the water is changed to clean, cold water.
Add salt to the rice, bring to a boil again, reduce the heat to low and leave covered for half an hour.
When the water is visually absorbed into the grains, you can turn off the heat and leave the product for another ten minutes. If necessary, the saucepan can be additionally wrapped in a towel. You can season the finished dish with butter or olive oil, and then sprinkle with chopped parsley and dill.
In a steamer Brown rice is very useful product . By cooking it in a double boiler, you can maximize its usefulness: both the structure and properties of the grains will be preserved. The correct thing to do is as follows: pour the cereal into the bowl of the unit, add cold water, which will be twice as much, close the lid and set correct mode
and time 35 minutes. If there was no time to soak the rice, the processing time will increase to one hour. Cooking in a slow cooker occurs in a similar way. Rice is poured into the bowl and filled with water, and the amount of liquid and solid should be the same. In the multicooker, select the “Rice” mode and set the time from thirty to forty minutes. Brown rice is delicious to cook with, including those that satisfy the concept of “dietary”. Since the product has a savory, nutty flavor, it is necessary to ensure that the other ingredients used are compatible with it. Brown grains feel good next to seafood, veal, chicken, turkey and other meat products, including fatty ones. Traditional is the combination of rice with mushrooms or vegetables, as well as the use of pilaf as a component. It is impossible not to mention some recipes for soups, salads, desserts and casseroles.
Greek casserole
Cooking Greek casserole with brown rice will be very tasty and easy. First, the cereal is prepared separately in the amount of 100 grams, after which it is cooled and washed. Add one egg and 100 grams of grated to the container with rice. hard cheese. Place this mixture in the prepared baking dish and put it in the oven for about five minutes. At this time, a medium-sized zucchini is peeled, grated and gets rid of excess juice.
Take 200 grams of Feta cheese, knead and combine with zucchini, after which two eggs, diced bell pepper and chopped dill are added to the resulting mixture. Everything is supplemented with ten percent cream, salt and pepper and mixed thoroughly. The resulting mass is laid out in a mold on top of the base, everything is put into the oven. The required temperature is 180 degrees, and the cooking time is about half an hour. A few minutes before the end of the process, you can sprinkle the casserole with grated cheese to create a crust.
Risotto with brown rice
Another popular dish is risotto with brown rice. You will need one cup of cereal; of course, it must first be washed and soaked. One small onion is cut into small pieces and fried with two cloves of garlic until the mixture becomes almost transparent. Then you can add finely chopped or grated carrots and a glass of rice to it. Everything is steamed a little under a closed lid, after which it is poured with 600 milliliters of chicken or vegetable broth. The dish will simmer for twenty minutes. At the end of cooking, spices are added, such as curry and basil, as well as tomato paste ten minutes before turning off the fire.
Warm salad
Brown rice can even be an ingredient in a warm salad. To prepare one of them you will need 100 grams of cereal, 150 grams of bacon, one eggplant, one red onion, 20 grams of olives, three tablespoons olive oil and spices. Rice is prepared according to a traditional recipe. At this time, the bacon is cut into thin slices and thoroughly fried, after which it is placed in a bowl. In another frying pan, onion semicircles are processed in olive oil, they are replaced by eggplant cubes with peel. The olives are cut into rings and placed in a bowl along with the rest of the prepared ingredients. Everything is salted and peppered, if desired, seasoned with the remaining oil in which the ingredients were fried.
Rice with chicken hearts
Such a simple product as chicken hearts together with brown rice will turn into an appetizing dish. The ingredients include a kilogram of offal, 100 grams of bacon, a glass of cereal, half a glass of frozen peas, five tablespoons of soy sauce, a tablespoon of honey, a teaspoon of dried garlic, half a teaspoon each of two types of peppers and salt. Each heart is washed and cut into two parts. Soy sauce is mixed with honey, after which offal is dipped into the mixture for a couple of hours.
At this time, the rice is cooked as usual, and the bacon begins to fry in a frying pan. The finished meat is added to the bacon along with the marinade, and the whole mixture is simmered until the moisture evaporates. When all the moisture has gone, the hearts are fried a little more, and then peas, garlic and spices are placed in the pan. Everything is kept on fire for some time, after which the meat mixture is mixed with the finished rice. If necessary, the dish is salted and decorated with fresh dill, parsley and tomato slices.
Rice with spinach
Lovers of Greek cuisine will love the combination of brown rice and spinach. In addition to a glass of cereal, you will need a tablespoon of vegetable oil, an onion, a bunch of fresh spinach, two cloves of garlic, two glasses of chicken or vegetable broth, fresh parsley, 100 grams of Feta cheese, spices and lemon juice. Fry finely chopped onion in hot oil until it turns golden. After about five minutes, you can combine it with the garlic.
Fresh spinach is cut into strips and, together with washed rice and dill, placed with onions and garlic. Everything is poured with two glasses of broth and put on fire for about fifty minutes. The substance must be salted and seasoned with spices. The readiness of the dish is determined by the condition of the cereal - as soon as it becomes soft, you can turn it off. The dish is served sprinkled with cubes of Feta cheese and a squeeze of lemon juice.
Recipe for brown rice with mushrooms and green peas watch in the next video.
Brown rice is ordinary rice, but unrefined, which is why it is extremely useful, since it contains vegetable protein, B vitamins, iron compounds, vital microelements - sodium and potassium in a proportion that allows you to maintain the acid-base balance; tonic and stimulant substances.
When cooking brown rice, everyone who tried to do this was faced with the fact that no matter how much you cook it, it still remains somewhat damp. This happens because the shell that remains on it prevents it from cooking quickly.
Brown rice: how to cook it correctly so that the dish turns out not only dietary but also tasty
Pre-soak brown rice in cold water overnight. In the morning, drain the water, wash, add cold water again and cook for 10 minutes. Remove from heat and rinse with cold water. Add cold water again and cook for another 15 minutes. Then remove from heat and cover with a kitchen towel to allow the rice to cook until done. In principle, you can cook rice in any container, but pay attention to the Glasco cookware online store, you will find the most modern kitchen utensils.
Dishes made from brown rice are equal to meat in terms of quality protein composition.
Chicken fillet with brown rice
Ingredients:
0.5 cups brown rice,
250 g chicken fillet,
1 glass chicken broth,
1 egg,
2 egg whites,
green onions - a few feathers,
1 tablespoon Sherry,
0.5 tbsp. spoons of sugar,
soy sauce.
Preparation
Separately prepare the rice as indicated above. Mix the broth with sugar, wine, soy sauce and place on low heat in a deep frying pan. Slice chicken fillet into 1.5 cm pieces and put into the broth. Beat the egg and whites and place on the fillet, sprinkle with finely chopped onion. As soon as the egg mass begins to curl, mix everything and continue cooking for another 10 - 15 minutes.
Serve the finished rice with chicken fillet on top.
Spicy brown rice with fish
Ingredients:
Perch fillet -500 gr,
1.5 cups brown rice,
medium bulb,
zest of 1 lime,
vegetable oil for frying,
salt,
soy sauce and hot peppers chili to taste
water or fish broth.
Preparation.
Wash the rice and soak in cold water overnight. In the morning, drain the water and let it drain. In a heated vegetable oil Fry the rice until darker in color. Fry finely chopped onion in a separate frying pan until transparent. Cut the perch fillet into strips and place in a frying pan with the onion, fry for a few more minutes until half cooked. Add the prepared rice, chili pepper and water or fish stock until it covers the rice 2 cm above. Let it boil, turn the heat to low, cover with a lid and cook until tender without disturbing. When the rice is ready, remove it from the heat, sprinkle with lime zest, cover with a lid and let sit for another 20 minutes. Serve with soy sauce.
Brown rice with chicken
Ingredients for 1 serving
Chicken breast - 200 g
Brown rice - 50 g
Tomatoes - 1 piece
Garlic - 1 clove
Shallot - 1 piece
Turmeric - 1 tsp.
Greenery
Olive oil
Sea salt
Make minced meat using a blender or meat grinder.
Let the rice cook. Add a couple of inches of water and heat over medium heat.
Blanch the tomato. Boil water for a couple of minutes, remove the skin and remove the seeds. Cut into small cubes.
Finely chop the onion and garlic.
In a frying pan, with one spoon of olive oil and a spoon of water, simmer the onion and garlic until soft, do not fry!
Add tomatoes. Let it simmer for ten minutes. Throw in a teaspoon of turmeric.
If you want a more “oriental” taste, add a tablespoon of lime juice and a teaspoon of fresh chopped ginger.
This is delicious.
Add the minced meat and simmer for 15 minutes, until done.
Mix with rice. Decorate with greens.
Pineapple rice
Ingredients
Brown rice 400 g
Cashews ½ cup
Red sweet onion 1 head
Arugula 50 g
Macadamia oil 3 tablespoons
Sesame oil 2 teaspoons
Soy sauce 2 tablespoons
Pineapple 100 g
Pineapple juice 50 ml
Garlic 1 clove
Ground paprika ½ teaspoon
Grated ginger 2 teaspoons
Sea salt to taste
Instructions
1. Prepare brown rice according to instructions.
2. Make the sauce. Mix oils (sesame and macadamia), pineapple juice, pineapple pieces, squeezed garlic clove, paprika, soy sauce, grated or finely chopped ginger and salt, beat with a blender until smooth. Add salt to taste.
3. Wash the arugula (or watercress), dry with a towel and place on the bottom of the plates.
4. Mix rice with cashews and red onion, cut into half rings.
5. Heat in the microwave or in a frying pan with a little oil, just until warm.
6. Place rice on top of greens.
7. The sauce also needs to be heated in the microwave at maximum power for 45-60 seconds, pour it over the rice and quickly consume.
Pilaf with spinach
Ingredients
Brown rice 100 g
Vegetable broth 70 g
Water 100 g
Spinach 400 g
Onion 1 piece
Garlic 1 head
Grated ginger 15 g
Olive oil 15 ml
Cumin 1 teaspoon
Cashew 70 g
Salt to taste
Ground black pepper to taste
1. Mix ginger with peeled and finely chopped garlic and onion, add oil and simmer over high heat for 3 minutes. Add cumin, rice, hot broth, mix everything and reduce heat. Cook for 40 minutes, stirring once. After removing the rice from the heat, cover the pan with a lid for 10 minutes.
2. Mix boiled coarsely chopped spinach with hot rice, salt and pepper to taste. Serve sprinkled with toasted cashews.
Brown rice with stewed champignons
INGREDIENTS (for 6 servings):
brown rice - 1 cup (I used a mixture of unpolished brown and wild rice);
carrots - 2 pcs (large);
onions - 2 pcs;
vegetable broth - 1 glass;
champignons (can be frozen) - 400 g;
vegetable oil;
dried basil, salt to taste.
PREPARATION:
Boil brown rice, add basil (0.5 tsp dried) to taste. While the rice is cooking:
Fry thinly sliced onions and grated carrots in vegetable oil.
Defrost fresh champignons - cut into slices, add to onions and carrots.
After 3-5 minutes, add vegetable broth and a little salt, simmer until everything is ready (until the mushrooms are soft). Do not wait until all the liquid is absorbed; let a little broth remain.
Brown rice and stewed mushrooms will take approximately the same time to cook. When everything is ready, put the rice on a plate, mushrooms with onions and carrots on top, pour over the resulting aromatic broth - bon appetit! The dish turns out very juicy and very filling!