Brownbasmatiricebasicpreparation Recipes

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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

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!

LEMONY BROWN BASMATI RICE



Lemony Brown Basmati Rice image

Make and share this Lemony Brown Basmati Rice recipe from Food.com.

Provided by RecipeMonster

Categories     Brown Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup brown basmati rice
1/2 teaspoon sea salt
1 tablespoon lemon juice
2 teaspoons finely grated fresh lemon rind
1 bay leaf
2 tablespoons finely chopped fresh parsley or 1 tablespoon dried parsley
1 1/2 tablespoons butter or 1 1/2 tablespoons olive oil

Steps:

  • Rinse rice well. Bring to a boil 2 cups of water,salt, lemon juice & rind, bay leaf and parsley.
  • Add rice. Return to a boil, then lower heat and cover.
  • Simmer for 40 minutes or until all water has been absorbed.
  • Turn heat off and let the rice sit , covered and undisturbed for 5 minutes.
  • Add butter or oil and mix gently with a fork.(take bay leaf out).

Nutrition Facts : Calories 211.5, Fat 5.7, SaturatedFat 3, Cholesterol 11.4, Sodium 325.8, Carbohydrate 36.4, Fiber 1.8, Sugar 0.6, Protein 3.8

BROWN BASMATI RICE



Brown Basmati Rice image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 2

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.

BASMATI RICE



Basmati Rice image

Simple basmati rice, like in the restaurants!

Provided by Kristine Weatherly

Categories     Side Dish     Rice Side Dish Recipes

Time 20m

Yield 4

Number Of Ingredients 4

1 ¾ cups water
1 cup basmati rice
¼ cup frozen green peas
1 teaspoon cumin seeds

Steps:

  • In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

Nutrition Facts : Calories 174.5 calories, Carbohydrate 38.3 g, Fat 0.7 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 14.6 mg, Sugar 0.6 g

PARBOILED BROWN RICE



Parboiled Brown Rice image

Provided by Mark Bittman

Categories     grains and rice, side dish

Time 20m

Yield 1 1/2 to 2 cups

Number Of Ingredients 2

1 tablespoon salt
1 cup long- or short-grain brown rice

Steps:

  • In a large pot, bring to a boil 2 to 3 cups of water and the salt. Add rice and boil for about 15 minutes, stirring occasionally. Drain. Refrigerate if it will be more than a couple of hours before you use it.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 1 gram, Carbohydrate 36 grams, Fat 1 gram, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 110 milligrams

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