Basic Brown Rice Recipes

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PERFECT BASIC BROWN RICE



Perfect Basic Brown Rice image

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

1 cup brown rice
kosher salt
12 cups water

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.

BASIC BROWN RICE



Basic Brown Rice image

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

2 cups brown rice
3 cups water
1/2 teaspoon salt

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 BROWN RICE



Perfect Brown Rice image

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

1 cup brown rice
1/2 teaspoon kosher salt

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.

SIMPLE SHORT-GRAIN BROWN RICE



Simple Short-Grain Brown Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Yield 4 servings (3 cups)

Number Of Ingredients 5

1 cup short grain brown rice
2 cups water or vegetable broth, canned or homemade
2 tablespoons unsalted butter
1 (2-inch) strip lemon or orange zest
Kosher salt

Steps:

  • Combine all ingredients in a medium sauce pan with a tight fitting lid, and bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover, and cook for 50 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.
  • Remove pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork and serve.
  • Over medium-high heat, let the water steam the vegetables until warmed through, 3 to 5 minutes. Stir into hot rice just after fluffing it with a fork.

MASTER RECIPE: BROWN RICE



Master Recipe: Brown Rice image

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

1 cup brown rice
1 1/4 to 1 1/2 cups water
1/4 teaspoon kosher salt

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.

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