BAKED BROWN RICE
Steps:
- Preheat the oven to 375 degrees F.
- Place the rice into an 8-inch square glass baking dish.
- Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
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 BROWN RICE
This is the perfect way to cook brown rice: it isn't hard, mushy, and you don't need a rice cooker!
Provided by TheBlondeBaker
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Combine rice, water, broth, taco seasoning, salt, and pepper in a saucepan. Bring to a boil. Cover and reduce to a simmer; cook until all liquid is absorbed, about 40 minutes. If some liquid remains, cover and cook for 5 to 10 minutes more. Fluff with a fork and remove from heat.
Nutrition Facts : Calories 244.4 calories, Carbohydrate 50.9 g, Fat 1.9 g, Fiber 2.5 g, Protein 5.1 g, SaturatedFat 0.3 g, Sodium 293.4 mg, Sugar 1.7 g
PERFECT BROWN RICE
This is a recipe for making perfect brown rice--not too sticky--not too hard--just right. I normally double this batch. Grapeseed oil is fairly inexpensive and can be found at Trader Joe's and many other grocery stores. It can be used for many other things in place of vegetable or olive oil. Great for high heat cooking.
Provided by adams.wifey
Categories Brown Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Lightly and carefully rinse the rice, making sure not to break the grains.
- Then add the oil directly to the uncooked rice, coating it.
- Boil the water in a in a medium-sized saucepan.
- When it is reaches a boil, add the rice and bring back to a boil.
- Lower heat to a simmer and cover the pan with a tight fitting lid.
- Cook about 30 minutes or until all the water is absorbed.
- Remove from heat. Fluff very lightly with a fork and allow the cooked rice to rest--uncovered for at least 5 minutes.
Nutrition Facts : Calories 201.2, Fat 4.8, SaturatedFat 0.6, Sodium 6.8, Carbohydrate 35.7, Fiber 1.6, Sugar 0.4, Protein 3.7
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.
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.
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- Bring a large pot of water to boil, using at least 6 cups water per 1 cup rice. Rinse* the rice in a fine mesh colander under running water to remove excess starch.
- Add the rice to the boiling water. Reduce the temperature as necessary to prevent overflow, but maintain a steady boil. Boil, uncovered, for 30 minutes.
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