Simple Short Grain 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.

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.

GARLICKY BROWN RICE



Garlicky Brown Rice image

I tried this recipe a few years ago and remember that I really liked it. I'm not so good at rice...it tends to stick to the pot...but this one was easy and tasty.

Provided by karen

Categories     Brown Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
2 cups short-grain brown rice, uncooked
6 garlic cloves, minced
1 1/2 cups water
2 (13 3/4 ounce) cans chicken broth
1/2 teaspoon salt
4 tablespoons green onions, thinly sliced

Steps:

  • Heat oil in a large skillet over medium-high heat.
  • Add rice and sauté for 1 minute.
  • Add garlic and sauté for 2 minutes.
  • Stir in water, broth and salt. Bring to a boil.
  • Cover, reduce heat and cook over medium-high heat for 45 minutes or until liquid is absorbed.
  • Spoon into a bowl and fluff with a fork. Top with green onions.

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

COOKED SHORT-GRAIN RICE



Cooked Short-Grain Rice image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 30m

Yield Makes about 1 1/4 cups

Number Of Ingredients 2

1/2 cup short-grain rice (preferably sushi rice), washed well
3/4 cup water

Steps:

  • Place rice and water in a small pot with a tight-fitting lid and bring to a boil over high heat. Reduce heat, cover, and simmer until rice is almost tender, about 15 minutes. Remove pot from heat but do not remove lid. Let rice steam 10 minutes, then fluff with a fork.

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