How To Cook Long Grain Brown Rice Recipes

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EASY OVEN BROWN RICE



Easy Oven Brown Rice image

I am a terrible rice cook, but once I tried this method I can be confident that it will turn out every time!

Provided by mom2threelittleones

Categories     Main Dish Recipes

Time 1h10m

Yield 6

Number Of Ingredients 4

1 ½ cups brown rice
1 teaspoon salt
2 tablespoons butter
3 cups boiling water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place rice, salt, and butter in a casserole dish that has a cover. Pour boiling water over rice; stir.
  • Cover and bake in preheated oven until liquid is absorbed and rice is tender, about 1 hour. Remove from oven, fluff with fork, and serve hot.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 36.2 g, Cholesterol 10.2 mg, Fat 5.1 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 2.7 g, Sodium 420.3 mg, Sugar 0.3 g

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.

BASIC LONG-GRAIN BROWN RICE PILAF



Basic Long-Grain Brown Rice Pilaf image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings (2 1/2 cups)

Number Of Ingredients 5

2 tablespoons unsalted butter
1 cup long grain brown rice (about 6 1/2 ounces)
1 (2-inch) strip fresh lemon peel
2 1/2 cups water, or vegetable broth, low sodium canned or homemade
Kosher salt and freshly ground black pepper

Steps:

  • Heat the butter in a medium saucepan with a tight fitting lid, over medium heat. Add the rice and lemon peel and cook, stirring, until slightly toasted, about 2 minutes. Stir in the water and add salt to taste, bring to a boil, reduce the heat, cover, and simmer until all the water has been absorbed by the rice, about 45 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.
  • Remove the pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork, season with salt and pepper and serve.

PERFECT LONG-GRAIN WHITE RICE



Perfect Long-Grain White Rice image

Cooking rice is simple to do but there is a trick to getting it to come out just right. Follow this foolproof technique and you'll end up with rice that's wonderfully tender, never mushy.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 2

1 cup long-grain white rice (see Cook's Note)
1/2 teaspoon kosher salt

Steps:

  • Combine the rice, salt and 1 1/2 cups water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until all liquid is absorbed, about 18 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

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

SEASONED BROWN RICE



Seasoned Brown Rice image

I serve the stir-fry over the rice for a tasty no-fuss meal. For maximum flavor, use your fingertips to crumble the dried basil directly into the cooked rice.-Betsy Larimer, Somerset, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 6

1-1/3 cups water
2/3 cup long grain brown rice
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper

Steps:

  • In a small saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 35-45 minutes or until water is absorbed and rice is tender. Stir in the remaining ingredients.

Nutrition Facts : Calories 118 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 24g carbohydrate, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

LONG GRAIN RICE (CROCK POT)



Long Grain Rice (Crock Pot) image

This recipe serves a crowd (20 servings)! I am not sure if it can be cut in half to serve 10. If you know, please let me know! Thanks! As written, you will need a 5-6 quart crock pot.

Provided by Oolala

Categories     Long Grain Rice

Time 2h31m

Yield 20 serving(s)

Number Of Ingredients 4

1 tablespoon margarine, melted
4 cups converted long grain rice, uncooked
10 cups water
2 teaspoons salt

Steps:

  • Pour all ingredients into a greased slow cooker and cover.
  • Cook on high 2-3 hours or until rice is tender, but not overcooked.
  • Stir occasionally.

Nutrition Facts : Calories 140.1, Fat 0.8, SaturatedFat 0.2, Sodium 243.4, Carbohydrate 29.6, Fiber 0.5, Protein 2.6

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