How long to cook unpolished brown rice. Cooking brown rice. How to cook brown rice fluffy

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Rice is one of the staple foods; there are brown (brown) and white types of the product. The grain is processed by light grinding, its shell retains a brownish color, and the cooked porridge has a slightly unusual taste. For anyone who wants to make their diet rational, nutritionists recommend eating brown or brown rice, which experts call “cargo.” This cereal supplies the body with all the necessary minerals and gives a feeling of fullness for a long time.

The benefits and harms of brown rice for the body

To obtain this type of cereal, when processing the grain, only the protective shell (husk) is removed, but the kernel and most of the bran are not touched, so almost all nutrients are preserved. Beneficial properties of brown or brown rice:

It's nutritious and satisfying. The carbohydrates found in brown (brown) rice are burned completely.
The protein that this type of product contains is necessary for muscle tissue, serves for the formation of cells, and ensures their normal functioning.
Does not contain gluten, which is a strong allergen.
The high content of B vitamins ensures the smooth functioning of the nervous system and the formation of energy.
Fiber removes toxins and waste, cleanses the digestive tract, normalizes intestinal function, and reduces the acidity of gastric juice.
Brown or brown rice can normalize blood pressure and kidney function. With its regular use, the level of cholesterol in the blood decreases, the development of myocardial infarction and hypertension is prevented.

Unlike white, brown (cargo) rice has greater value for humans. Polished cereal (the white variety of the product) is processed and contains few minerals and vitamins. Brown rice contains a large amount of minerals, dietary fiber, protein, polyunsaturated fats, and is rich in B vitamins. It is useful for people with diabetes, because The cereal has a low glycemic index and helps lower blood sugar.

With regular use of brown or brown rice in the diet, the following occurs:

strengthening the nervous system;
improvement of cardiovascular activity;
strengthening muscle tone (important when losing weight);
improvement of skin condition, hair structure;
The level of cholesterol and triglyceride fats, which are deposited in problem areas, decreases.

But you should not eat brown (brown) rice more than 2-3 times a week, otherwise constipation and bloating may occur. This product is not recommended for people prone to these conditions. Also, harm to the body can be caused if it is stored incorrectly. After purchasing, you need to place the opened package of cereal in the refrigerator, because its shell contains oils that oxidize when exposed to air, sunlight, and the product begins to deteriorate.

Composition and calorie content of brown rice

Brown rice has a rich composition (100 g of product contains 330 Kcal). He contains:

fiber;
alimentary fiber;
essential amino acids;
unsaturated fatty acids;
proteins and a minimal amount of carbohydrates;
vitamins C, A, E, group B (B1 (thiamine), B9 (folic acid), B3 (niacin), B2 (riboflavin), B6 (pyridoxine));
magnesium, phosphorus, potassium, zinc.

How to cook it correctly and for how long?

To maintain health, it is recommended to include brown (brown) rice in your diet. When cooking, it is best to combine it with vegetables, fish; you can prepare pilaf with chicken, lamb or pork. This product is tougher than its white counterpart, so it takes longer to cook. If you are making a side dish out of it, cook it like this:

soak the cereal in cold water for several hours (preferably overnight);
cook for 10 minutes, after boiling, remove from heat, rinse;
add water and cook for another 15 minutes;
remove from the stove, drain the liquid, cover with a blanket, leave for 10 minutes.

Brown rice recipes

There is nothing complicated in cooking dark rice (cargo), but there are some peculiarities. It takes much longer to prepare than regular polished (white) - more than 30 minutes. Cooked cereal can be very hard, and to get a soft and crumbly porridge, you need to soak it in cold water for several hours before cooking or even overnight. This dish is an excellent side dish, dietary and low-calorie.

With vegetables and mushrooms in a steamer

Dishes cooked in a steamer turn out healthy, tasty and juicy. Brown (brown) rice is very easy to prepare using this technique. We take the prepared cereal and water at a ratio of 1:2, rinse it well with cold water, put it in a steamer bowl, add a little salt to the water and pour it over the cereal. Set the timer in the steamer for 30-35 minutes, when the time is up the dish is ready.

garlic – 2 cloves;
porcini mushrooms (or any brown ones) – 3 pcs.;
vegetables (broccoli, cauliflower, carrots, corn, celery) - to choose from;
water – 2 tbsp.;
rice (brown or brown) - 1 tbsp.

Preparation:

Take the mushrooms, cut them into cubes, finely chop the garlic.
Place rice (brown) in the steamer basket, pour water, add mushrooms and garlic.
We put the vegetables in another compartment. As soon as they are ready, cut them into small pieces and add to the finished cereal.
Close the lid. The dish is infused for 10 minutes and served.

With chicken in a frying pan

It doesn’t take much time to cook rice (brown) with chicken in a frying pan. Use a deep frying pan with a lid. The recipe is very simple, and the finished dish will not only be tasty, but also filling. Chicken meat becomes juicy and soft when cooked. But the most important thing is that this dish is considered dietary and low-calorie, so you can include it in your diet even when losing weight.

skinless chicken (take chicken breast, turkey or veal) – 200 g
rice (brown or brown) – 50 g
shallot – 1 pc.
garlic – 1 clove
tomatoes – 1 pc.
water - 2-3 tbsp.
turmeric – 1.25 tsp.
greens (coriander, basil, mint) to choose from - 1 bunch
sea salt - to taste
olive oil - to taste

Preparation:

Make minced meat using a blender.
Pour brown (brown) rice with water so that it covers the grain. Let it cook over medium heat.
Blanch the tomatoes in boiling water for 2 minutes, remove the skin from the tomatoes, remove the seeds, and cut into small cubes.
Chop the onion and garlic finely.
Pour one tablespoon of olive oil and water into the pan. Add onion and garlic and cook until soft.
Add tomatoes, simmer for 10 minutes, add a teaspoon of turmeric. If desired, you can add lime juice (1 tbsp) and fresh minced ginger (1 tsp).
Place the minced meat in a frying pan and simmer until done (15 minutes).
Mix the resulting mass with rice and decorate with herbs if desired.

Recipe for pilaf in a slow cooker

Pilaf is prepared not only in a cauldron, deep frying pan, but also in a slow cooker. When using brown (brown) rice, the dish becomes aromatic and tasty, and takes on an unusual color. Juicy chicken is ideal for this recipe, and the added spices will make the dish more original. Pilaf made from brown rice is filling and low in calories. When following a diet, it is consumed in small quantities.

brown or brown rice - tbsp.
water – 2 tbsp.
onion - 1 pc.
hot pepper - to taste (1 pod)
carrots – 1 pc.
garlic - 2 cloves
salt - to taste

Preparation:

Pour brown (brown) rice into a cup, rinse well (otherwise the pilaf will contain grains of debris).
Peel the onions, peppers and garlic, chop them, grate the carrots (finely).
Place the prepared vegetables into the multicooker container, turn on the “Baking” mode (suitable for preparing pilaf), and set the timer for 5 minutes. We do not add oil.
Add washed rice (brown), the required amount of water, salt to the vegetables, set the “Buckwheat” mode.
After the signal about the end of the program, the pilaf with brown rice is ready.

How is this type of rice useful for weight loss?

Brown or brown rice is low-calorie, 100 g of product contains only 330 Kcal. This is enough for body weight to begin to gradually decrease. With a high content of fiber and dietary fiber, intestinal function and its microflora improve, toxins and harmful substances are removed, which helps speed up the process of losing weight. Unprocessed brown (brown) rice is very nutritious, satisfies hunger, and provides the body with essential substances.

Cooking brown (brown) rice for weight loss:

Option #1

Take 1 tbsp. rice cereal, rinse, boil in a saucepan in 2 tbsp. water (30-35 min.).
Remove from the stove, wrap, after 15 minutes. The porridge is ready.

Option No. 2

Add brown rice and cook for 30 minutes.
Turn off the stove, cover the pan with a towel, and leave for 15 minutes. for swelling.

Option No. 3

1 tbsp. Boil washed brown rice in 5 tbsp. water.
Place in a colander, rinse with hot water, place in a pan, and wrap with a towel for steaming.

Option No. 4

Bring washed brown or brown rice to a boil in 2 tbsp. water, place in the oven for 45 minutes.
To make the porridge more crumbly, the cereal should be soaked in cold water for several hours before cooking.

For effective weight loss, use a diet with brown (brown) boiled rice. This cereal is consumed in its pure form, without oil, sugar and salt (serving 60 g). The diet is strict, fish and meat are not used, so you need to diversify your diet with fresh or stewed vegetables and fruits. You need to drink at least 2 liters of water per day. The rice diet is designed for only 1 week. Pregnant women should not use this weight loss method.

Breakfast: a portion of porridge, grapefruit, green apple or pear (no more than 2 pieces per day).
Lunch: a portion of porridge, a cup of vegetable broth, stewed or steamed vegetables (cauliflower, white cabbage, kohlrabi, carrots, zucchini, beets).
Dinner: a portion of porridge (low-fat pilaf is allowed), a cup of vegetable broth, vegetable salad, you need to alternate steamed prunes (several pieces) and figs, almonds (10 pieces), walnuts (4 pieces).

Twice a day you are allowed to eat 2 teaspoons of honey and fruit salad. Every other day you need to include 1 glass of yogurt or low-fat kefir in your diet. You can prepare a vegetable salad from carrots, cabbage, radishes, bell peppers, cucumbers, tomatoes, and celery. Season the salad with lemon or grapefruit juice. The diet of each day should be different from the previous one. If you are patient, the result will not disappoint. After finishing the diet, it is advisable to carry out any fasting day once a week.

Photo: what it looks like, unpolished brown rice

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Discuss

In stores and supermarkets, along with the usual white, you can also find brown rice. It has a pleasant nutty taste, which may seem unusual. Nutritionists and doctors recommend including it in the diet to prevent various diseases.

Composition, calorie content and nutritional value

Since brown rice is an unpolished grain, it retains all the vitamins, microelements and nutrients in its composition. There are 3-4 times more polyunsaturated fats in such cereals than in white ones.

The grains are rich in B vitamins (B1, B6, B9) and PP. Among the minerals there are: copper, vanadium, iron, boron, chromium, zinc, silicon and magnesium.

The calorie content of unrefined cereal is high - 330 units. per 100 g of product. For a finished dish it is reduced to 100 kcal.

Useful properties of brown rice

Unprocessed rice speeds up metabolism and has a beneficial effect on the gastrointestinal tract. It normalizes fat metabolism, which is why it is often used in weight loss diets. In addition, beneficial substances contained in large quantities, with regular consumption of rice porridge, remove toxins from the body. Rice contains complex carbohydrates that quickly give you a feeling of fullness and keep it for a long time.

The brown variety is used to prevent cardiovascular diseases. Potassium, which is part of the grains, strengthens blood vessels and heart muscle, thereby preventing the development of a heart attack.

In case of metabolic disorders, rice components help reduce blood sugar and cholesterol levels. They reduce the formation of swelling if kidney function is impaired.

A large amount of B vitamins has a strengthening effect on the nervous system. The cereal does not contain gluten, so there is no risk of allergic reactions.

Preparing grains for cooking

In order for the cereal to turn out tasty and crumbly during heat treatment, it is necessary to prepare it correctly. The most important thing is to rinse thoroughly.

How to rinse

Rice is washed with cold water. First, pour the liquid into the container so that it covers the contents. It is enough if its level is 2-3 cm higher than the cereal. All contents are thoroughly washed by hand. The dirty water is then drained. The procedure is repeated several times until the stream becomes transparent. The grains are scalded with boiling water and allowed to cool.

Washing the rice removes dust and dirt that may have settled during transportation. In addition, before sale in some retail chains, grains are specially subjected to additional processing in order to increase their shelf life. In this case, washing will remove harmful additives.

How to soak and why

To make the porridge crumbly, many housewives soak the cereal. It is enough to soak the grains in cold water for 2-3 hours. During this time they will swell and cook faster.

Cook on the stove to make brown rice soft and fluffy.

The high calorie content of cereals can be reduced through heat treatment. During cooking, some nutrients are lost. This allows you to use rice porridge for weight loss. The easiest way to prepare the dish is to cook the cereal on the stove.

Do not add cold water during cooking. You should calculate the proportions in advance. If the liquid has evaporated ahead of time, the pan should be removed from the heat and carefully wrapped. The porridge will be ready on its own.

Proportions must be observed

For 200 g of unrefined cereal you need to take 600 g of water. Cold water is poured into a small saucepan, the washed grains are poured out, and everything is sent to the fire. You can salt it right away. In addition, spices go well with rice: curry, saffron, sweet paprika, a mixture of peppers.

During cooking, the cereal increases in volume by 3 times. This should be taken into account when choosing a container.

Cooking time

Since cereal undergoes minimal processing in production, it takes longer to cook than polished cereal. You must first let the porridge boil over high heat for 4-5 minutes, then reduce the flame and cook for another 35-40 minutes. It is not advisable to stir the product during cooking.

The finished product is wrapped in a cotton kitchen towel and allowed to steep for 20 minutes. After this, you can start using it. A dish prepared in this way turns out tender and crumbly. The grains in it do not stick together.

Cooking in a slow cooker

Having a multicooker will save time on cooking. The device will cook the porridge itself and prevent it from burning. The washed cereal is poured into the multicooker bowl and water is poured in a 1:1 ratio. Some devices have a special “Rice” program. If it is missing, then you can select the “Porridge” mode.

After cooking is complete, the device will beep. The dish can be taken out, salted, peppered and oil added. If the product is used for weight loss, it is recommended to limit the amount of fat.

Cooking the side dish in a double boiler

Each steamer has a special bowl for cooking porridge and a container into which water is added to create steam. This amount of liquid will not be enough to cook rice. You will have to add a little water directly to the cereal.

If you set the “Cooking cereal” program, the porridge will be ready in 30 minutes. If you can’t choose a mode, you need to set a timer for half an hour.

Brown Rice Recipes

Brown rice is used in preparing various dishes. It goes well with chicken, turkey, lean pork, beef, fish and seafood.

A strict diet can be varied with vegetable pilaf, casserole, lean meatballs or soups. Rice is also used as an ingredient in delicious salads.

With vegetables

To prepare brown rice with vegetables, you need the following ingredients:

300 g cereal;
4 zucchini;
1 large onion;
2 bell peppers;
2 medium eggplants;
6 tomatoes;
1 bunch of dill and parsley;
finely ground salt;
pepper mixture;
butter and vegetable oils.

The cereal should be washed with running water and soaked for 1.5-2 hours. During this time, cut the eggplants into cubes, salt them and leave for an hour so that the bitterness goes away. Cut tomatoes, peppers and zucchini into small slices, onions into half rings.

Pour 900 ml of cold water over the rice and place on the stove. In 35-40 minutes it will be ready. During this time, you need to drain the juice from the eggplants and mix them with the rest of the vegetables.

Heat a deep frying pan or saucepan, add vegetable oil and place the slices there. First, the vegetable mixture is fried over high heat. After 3-4 minutes it should be reduced, then you need to cover the container with a lid and simmer the contents until cooked.

Season boiled rice with butter. Serve along with vegetables, garnished with finely chopped herbs.

Pilaf

During your diet, you can cook pilaf with chicken. It will help you feel full quickly and at the same time will not add too many calories to your diet. For the dish you will need the following components:

100 g brown rice;
150 g chicken fillet;
100 g of green peas, maybe ice cream;
50 g celery;
half a leek;
soy sauce;
refined sunflower or olive oil;
ground black pepper;
sea salt.

First, the washed rice is boiled. For 100 g of cereal you will need 200 ml of water. It is not recommended to lift the lid of the pan while cooking grains. It is also not advisable to stir the contents. Separately, leeks are cut into half rings and fillets into cubes. Pour 2-3 tbsp into a heated frying pan. l. vegetable oil and fry the meat with onions. When the contents of the pan are browned, you can add celery and green peas. The container is covered with a lid. Simmer until the chicken is done.

The finished rice is poured into the meat and vegetables, everything is carefully stirred and simmered over low heat for 5-6 minutes. Fans of spicy dishes can add soy sauce to their pilaf.

Salad

Novice cooks can easily master a simple salad from Georgian cuisine. To prepare it you need to take:

100 g brown rice;
half a head of red onion;
1 tbsp. l. chopped walnut kernels;
1 cucumber;
1 red or yellow small pepper;
a bunch of parsley;
lemon;
salt and pepper to taste.

Sort the rice, wash and boil. Cut the pepper and cucumber into strips. Chop the onion. Finely chop the parsley. Mix porridge with vegetables.

Prepare the dressing. To do this, squeeze the juice out of the lemon. Mix it with herbs, salt and pepper. Drizzle over salad.

With spinach

An original dish of Greek cuisine is brown rice with feta and spinach. It will require the following ingredients:

100 g cereal;
200 ml chicken or turkey broth;
0.5 tbsp. l. sunflower oil;
50 g feta or other soft cheese;
1 clove of garlic;
0.5 heads of onion;
1 bunch of fresh spinach, which can be replaced with frozen;
1 bunch of dill;
freshly squeezed juice of half a lemon;
sea salt;
pepper mixture.

The onion is peeled and half is cut into half rings. The garlic is passed through a press or finely chopped. Spinach is cut into wide strips. If the leaves are frozen, give them time to thaw and drain off the resulting liquid. The feta is cut into large cubes, and the dill greens are finely chopped.

Pour vegetable oil into a preheated deep frying pan. When it is hot, pour in the onion. After 5 minutes you can add garlic. When the root vegetables acquire a golden hue, spinach is sent to them.

The rice is washed and poured into a frying pan. Pour chicken broth over everything, salt and pepper. Simmer for half an hour. Add chopped herbs 5 minutes before readiness. Serve the dish hot, sprinkle cheese cubes on top and generously sprinkle with lemon juice.

With pumpkin

The nutty flavor of brown rice pairs well with the sweetness of the pumpkin. From these two ingredients you can prepare a delicious dietary dish. It will require the following components:

300 g rice;
600 g pumpkin pulp;
1 clove of garlic;
1 tsp. Sahara;
1.5 tbsp. l. olive oil;
3 tbsp. l. peeled sunflower seeds;
3 tsp. soy sauce;
1 small bunch of arugula.

The pumpkin is peeled and seeds removed. Cut the fruit into large pieces, place it in a baking sleeve or wrap it in food foil and put it in the oven. Cook the pumpkin for 30 minutes at a temperature of +150°C.

The seeds are fried in a dry frying pan until light golden brown. The arugula is cut into large pieces. The cereal is washed and sent to cook, adding 900 ml of cold water. After boiling, add a pinch of salt to the porridge. Cook rice for 40 minutes.

Then start preparing the dressing. The garlic is peeled and passed through a press. Add sugar, soy sauce and olive oil to it. Stir until smooth.

Pour rice onto a large plate, place pieces of pumpkin and chopped arugula on top. Drizzle with dressing and sprinkle with fried seeds.

Greek casserole

Brown rice and vegetables make a healthy and delicious Greek casserole. For 4 servings you will need the following ingredients:

300 g cereal;
1 egg;
1 zucchini;
1 eggplant;
1 red bell pepper;
1 small head of sweet red onion;
2 cloves of garlic;
1 chili pepper;
200 g sweet corn grains;
50 ml olive oil;
2 large tomatoes;
100 g hard cheese;
150 ml natural yoghurt or low-fat sour cream;
a mixture of Mediterranean herbs;
fresh basil;
coarse sea salt;
ground white pepper.

Wash and boil the rice. Whisk the egg and add it to the cooled porridge. To stir thoroughly.

Peel the onions and garlic. Cut the onion head into half rings. Pass the garlic cloves through a press. Remove seeds from chili and cut into small cubes. Chop the eggplants, add salt and set aside to drain the juice. Cut the zucchini and sweet pepper into strips.

Pour olive oil into a heated frying pan. Then add onion, garlic and chili. Fry the mixture until golden brown. Now add the bell pepper, zucchini and eggplant to the pan. Season everything with salt, pepper and Mediterranean herbs. Simmer until done.

To fill, mix yogurt with finely chopped basil, salt and pepper. Grind the cheese on a coarse grater. Cut the tomatoes into small slices.

Place a layer of rice and egg on the bottom of a fireproof dish. Pack the porridge thoroughly. The next layer is stewed vegetables. Pour dressing over everything and sprinkle with cheese. Place tomatoes on top and garnish the dish with fresh basil leaves. Bake for 30 minutes at +180°C.

Risotto

Brown rice and mushrooms make a delicious vegetarian risotto. This dish belongs to Italian cuisine. To prepare it you need to prepare the following products:

200 g brown rice;
250 g champignons;
1.5 tbsp. l. soy sauce;
50 g parmesan;
50 ml dry white wine;
2 tbsp. l. olive oil;
2 cloves of garlic;
1 small onion;
oregano, pepper and salt to taste.

Peel the onion and garlic and chop finely. Rinse the rice, add 400 ml of water and put on fire. The porridge should not be cooked until it is ready. It is recommended to remove from heat after 20-25 minutes, as the rice will still be stewing further. Peel the mushrooms and cut into small slices. Chop the cheese on a fine grater.

Pour oil into a preheated deep frying pan, add onion, oregano and salt. Fry until golden brown. Then add garlic and mushrooms. Simmer for 10-150 minutes. Then add rice, pour in wine, sauce, pepper and mix everything. Cook for another 5-10 minutes. Serve the dish hot, sprinkled with grated Parmesan.

With chicken hearts

Brown rice with chicken hearts can be served as an everyday dish or on a holiday table. For preparation, take the following components:

200 g rice;
1 kg of hearts;
5 strips of bacon;
4 tbsp. l. green peas, you can take frozen ones;
2 tbsp. l. sunflower oil;
2 tbsp. l. wine vinegar;
2 cloves of garlic;
ginger root;
½ chili pepper;
pepper and salt to taste.

The hearts are washed and cut into halves. Prepare the marinade. For it, mix 1 tbsp. l. grated ginger root, 1 tbsp. l. chopped chili pepper, pressed garlic, salt, black pepper, vinegar and oil. The result should be a homogeneous mass. The hearts are poured with marinade, mixed and placed in the refrigerator for 1-1.5 hours.

At this time, wash, soak and boil the rice. The bacon strips are cut into small pieces and placed in a preheated saucepan. Hearts and green peas are added to the bacon. Simmer until done. At the end of cooking, add the porridge and mix everything thoroughly. It is enough to simmer the dish on low heat for 5 minutes. Serve hot, sprinkled with finely chopped herbs on top.

Brown rice with spinach

For 4 servings you need to take:

200 g cereal;
2 tbsp. l. broth;
100 g green onions;
320-350 g spinach;
2 tbsp. l. olive oil;
salt.

Boil the rice. Remove the white part from the onion. Only green feathers should be used. Remove stems from spinach. Chop all the greens and fry in oil. Then put it in a blender, adding salt and broth. Beat until smooth and mix with porridge.

Warm salad

For 8 servings of warm salad you will need:

400 g boiled rice;
1 head of broccoli;
2 tbsp. l. soy sauce;
150 g bacon;
4 tbsp. l. chopped pine nuts;
1 chili pepper;
2 tsp. mustard;
50 g ginger;
2 tbsp. l. vegetable oil;
2 tbsp. l. maple syrup;
2 tbsp. l. soy sauce;
4 cloves of garlic;
1 bunch of parsley;
salt pepper.

Cut the bacon into slices and fry. Peel the chili, ginger and garlic and chop finely. Fry in vegetable oil. Wash the cabbage and divide into inflorescences. Add broccoli to the spices, salt and pepper. Pour in soy sauce and maple syrup. Simmer until the inflorescences are ready.

Add rice and mustard to the vegetables, mix thoroughly. Serve the dish warm, sprinkled with nuts and herbs on top.

(aka brown rice, from English brown rice) is rice in a preserved bran shell of a soft brown color. It is this shell that largely provides the benefit of this type compared to the white polished grains of rice that are familiar to us: the bran part of the grain is rich in minerals, vitamins, fiber and unsaturated fatty acids. Thoughtful cooking of brown rice preserves maximum benefits and the beautiful appearance of the finished dish. We are ready to tell you what points you should pay attention to at each stage of cooking brown rice.

Preparation

Rinse the rice under running cold water until the liquid runs clear.

By soaking the rice for 30-35 minutes in clean cool water, you will allow the grain and bran shell to swell evenly and, thus, prevent possible ruptures of the shell and the starchy part of the rice grains outward during cooking, and preserve the visual appeal of the cereal in its finished form.

Cooking

Assume that the cooking time for brown rice TM “Agro-Alliance” is about 20-25 minutes, which is much faster than cooking imported analogues.

Cook the rice over low heat; high boiling increases the risk of the casing breaking.

Having chosen one of the methods of cooking brown rice: by completely absorbing water, or by cooking in a large amount of liquid, strictly follow the recommendations for each.

Total water absorption method

To ensure that brown rice is ready and that the liquid is completely evaporated during cooking, carefully maintain the proportion of two parts water to one part rice.

Be sure to use a lid.

Cooking in a lot of water

The volume of water should significantly exceed the amount of cooked rice (5-6 times).

After cooking, drain the rice in a colander and rinse the grains with water.

There are three “breads” in the world: wheat, corn and rice. It just so happened that Asian cereal crops came to Europe quite late. We became acquainted with rice when it was already “powdered” for the buyer, that is, cleaned and polished. Few Europeans know what a regular grain of this cereal looks like. And it, just like wheat, is located in the amniotic membrane. Because of this, the grain of rice has a sloppy, dirty brown color. But in Asia they have long realized that brown rice is much healthier than white rice. There, unprocessed grains are used to prepare food for the elderly and children. True, such rice takes much longer to cook than its polished counterpart. And thanks to the shell, it has a specific taste. Therefore, another type of rice became known - parboil. Unrefined grains are steamed, all the beneficial substances and taste of the pericarp are transferred to the nucleolus. Then the rice is cleaned of the unnecessary shell. The grains turn slightly yellow, but cook very quickly - within 15 minutes. In this article we will talk about how to properly cook brown rice. This is very interesting and educational!

Is sanding good?

Rice is definitely a healthy grain. But did you know that the lion's share of the substances necessary for the body is contained in the amniotic sac of grain? Scientists from Harvard conducted research to determine the difference between white and brown rice. The benefits and harms of these two types of cereal are described in The Independent. It turns out that white rice increases the risk of diabetes. Its brown counterpart, on the contrary, reduces this risk by 16%. And in terms of caloric content it is slightly lower - 111 versus 130 (per 100 grams of product). But the nutritional value of brown rice is not the benefit. Thiamine, riboflavin, niacin, vitamin B6, folic acid, iodine, copper, phosphorus, zinc, the most important amino acids for health, are found in abundance in the pericarp. Brown rice is inferior to refined grains in only one area: shelf life. Due to the fact that the kernels are covered with an oil-containing peel, they cannot be kept for long.

As we have already found out, this is exactly the case when coarse and unpolished grains are healthier than beautiful white grains. However, due to the skin, the taste of the finished dish will be very different. And such grain is cooked for about half an hour - longer than its white counterpart. But the risk that instead of pilaf you end up with porridge is reduced. But no matter how long we cook the brown grain, it will still remain somewhat hard. By the way, many people do not like this type of rice for its specific taste. But in vain, you just need to know how to cook it correctly. And combine with the right products. Then you will have a wonderful stand-alone dish or an impressive-looking and tasty side dish. So how do you cook brown rice? The recipes below will enrich your knowledge of the use of this useful product.

General rules for cooking grain

Brown rice can be used in all dishes where white varieties are used: pilaf, porridge, casseroles, cabbage rolls. It turns out similar, only a slight nutty flavor indicates that unpolished grain was used. To make the rice softer and more tender, it is soaked for two to three hours. If you keep the grains in water all night, the porridge will cook in fifteen to twenty minutes. The proportions need to be changed slightly. For a glass of cereal you need to take three times as much water. Before cooking brown rice, you need to rinse it. We continue this process until the flowing water becomes completely transparent. If you want to make crumbly porridge, you first need to fry the rice a little in olive oil. After this, you need to pour cold water over the cereal, stir once and leave over high heat. As soon as the liquid boils, you need to reduce the heat to minimum, salt the dish to taste, close the lid and leave until the water is completely absorbed. It is also worth giving the rice time to rest on the edge of the stove after turning off the gas for about 20 minutes.

Greek casserole with feta and zucchini

Cook brown rice (100 g) until tender, as described above. Cool it, add one egg and 100 g of grated cheese varieties. Mix. Grease the mold with butter and lay out, compacting tightly, the base for the casserole. Place in an oven preheated to 220 C for five minutes. Grate a small zucchini or young zucchini and squeeze out the juice. Mash two hundred to three hundred grams of feta with a fork. Add zucchini. Beat in two more eggs. Mix with finely chopped yellow bell pepper and herbs (dill, mint, green onions, parsley). We dilute the filling with 70 grams of 10% fat cream. Salt and pepper. Place the filling on the rice base. Place whole cherry tomatoes on top, pressing lightly. Set the oven temperature to 200 C. Cook the casserole for half an hour.

Risotto

Finely chop the onion and celery stalk. Fry in vegetable oil, squeezing two cloves of garlic into a deep frying pan. When the onion becomes translucent, add finely chopped carrots. After a couple of minutes, add brown rice (a glass), stir and leave for two minutes under the lid to steam a little. Pour in 0.6 liters of hot chicken broth. After a quarter of an hour of cooking under the lid, add spices: basil, sweet paprika, chili pepper. Mix. After two minutes, add three tablespoons of ketchup. Cook for another ten minutes. This dish can be served on its own or as a side dish for fried or baked chicken.

Iranian pilaf with brown rice

First, sauté finely chopped onions and carrots on a spoon of olive oil. Add 180 grams of brown rice. Stir and fry for a minute. Add 50 grams of chopped dates, a spoonful of grated zest, 400 ml of broth and half a glass of water. Season the dish with pepper and salt, bring to a boil, and reduce the heat to low. Cover with a lid and cook brown rice for 45 minutes. When all the liquid has boiled away, add a spoonful of lemon juice. Let it sit under the lid. Sprinkle the finished pilaf with green onions and serve.

Warm cauliflower salad

Hot main courses are not the only thing you can cook brown rice with. Recipes give us many salad options. Here is one of them, Mediterranean. Wash and boil the brown rice to make 200 grams of crumbly porridge. Chop the onion finely and cut the red bell pepper into small pieces. Boil two small heads of cauliflower in salted water and divide into inflorescences. Steam a handful of dried cranberries, rinse, strain, and dry a little on a napkin. Toast the same amount of pine nuts. Mix all ingredients in a salad bowl. It is advisable that the rice is still warm. Salt and pepper. Make the dressing in a jar with a lid. Shake three tablespoons of olive oil and lemon juice thoroughly. Season the salad with this sauce.

Cereal maneuvers

Don't be afraid to experiment with brown rice. It can be used instead of white grain and produce dishes with a slightly different, nutty flavor. There are many cereal mixtures on sale, which include brown rice. Reviews highly recommend trying a “cocktail” with parboild. Steamed grain cooks faster, so all the porridge will be cooked evenly. A mixture of parboil and wild rice is especially prized. By the way, the last species came to us not from Asia, but from North America. The Indians have been eating it for a long time, but they began to cultivate it only in the 50s of the last century. Tsitsania aquaticus (the scientific name for wild rice) has an intense black color and a rich, sweetish, nutty flavor. It is best to prepare exotic dishes from this mixture of grains: curry, with coconut sauce, walnuts, tarragon.

Brown rice is a much healthier product than its white “brother”. But cooking rice causes a number of problems for many. Let's look at how to cook it correctly so that it turns out crumbly.

Before you begin the process itself, you need to familiarize yourself with some nuances regarding how to cook brown rice.

Knowing these features, you will definitely be able to make a delicious side dish, and not a sticky rice porridge.

Brown rice can be used to prepare any dishes instead of white rice.
Please note that brown rice has a slightly unusual taste, but it is quite easy to get used to.
Be sure to rinse the rice well before cooking. Change the water until it is almost clear.
Also keep in mind that the amount of raw product after heat treatment will double.
Be sure to soak the brown rice for at least two hours. This is done to saturate it with water. After this procedure, it will cook much less and will be softer.
Cook in a large saucepan to distribute heat evenly.
As soon as all the water is absorbed into the rice when cooking over low heat, the pan must be removed from the heat, but do not remove the lid, but let the cereal steep for another 20 minutes.

How long to cook

It is impossible to name the exact time for how long to cook rice, because it depends on many factors. So, for example, if you soaked the product for just a couple of hours, it will be harder, which means the cooking process will increase. If you leave it for 4 – 6 hours, then it will take no more than half an hour to cook.

If you plan to cook in the morning, you can soak the cereal in water overnight or prepare it in the morning for the evening.

On average, complete cooking time is 30 minutes after the contents of the pan come to a boil.

Some varieties need to be kept for 45 minutes, but be careful not to overcook the dish, otherwise it will become a sticky mess.

How to prepare a side dish so that the rice is crumbly

To get truly fluffy rice, it’s worth considering not only the well-known cooking rules, but also some secrets that directly affect the result.

Salt the dish only before the end of cooking, preferably about 15 minutes before you remove the rice. If you do this earlier, the grains will not be crumbly and will lose their shape.
See the cooking time on the package. Every responsible manufacturer specifies it. By following the recommendations described on the package, you will receive rice in the desired condition.
Cook the side dish covered over low heat.
Do not add water during the cooking process, it will ruin the rice. If suddenly there is not enough liquid and the dish is not ready yet, just remove it from the stove, wrap it in a towel and leave for about two hours.
Pay attention to the shape of the grains; the longer it is, the more crumbly the side dish will be.

Classic brown rice side dish recipe

Required Products:

spices to taste;
one glass of rice;
about a liter of clean water.

Cooking process:

Rinse the rice thoroughly several times until the water is relatively clear.
Fill it with water and leave for at least two hours, preferably four.
Place the indicated amount of water in a large saucepan and bring to a boil. As soon as the process starts, pour in the rice, turn the heat level to minimum, cover the container with a lid and keep the cereal on the stove for 30 to 40 minutes.
We rinse the finished rice with warm water and return it to the pan. Wrap it in something warm and leave it for another 20 minutes until the side dish is ready.

Cooking in a slow cooker

Brown rice in a slow cooker turns out even better than on the stove, but there is not much difference in the cooking process.

Required Products:

200 grams of dry rice;
400 milliliters of water;
spices to taste.

Cooking process:

First, wash the cereal several times. There is no need to soak rice to cook in a slow cooker.
Place it in a bowl, add the selected spices and pour in water.
Turn on the device in the “Grain” mode for 45 minutes.
After the allotted time, check the dish for readiness. If not all of the liquid has evaporated, extend the cooking process.

How to make a side dish in a steamer

Below is an excellent way to get not only a tasty side dish, but also a very healthy one, because a double boiler preserves all the properties of the product as much as possible.

To prepare you will need:

one glass of rice;
two glasses of water.
spices.

Cooking process:

As always, start by rinsing the rice until it is completely clean. In the east, this procedure is performed six or more times, but four is quite enough.
Then you can soak the cereal for 30 minutes in hot water and rinse again. This will make it softer.

In addition, it contains as many as eight amino acids that are simply necessary for our body, which contribute to the formation of new cells.

The calorie content of the product is quite high - 337 calories per 100 grams. But note that this number only applies to dry rice.

After it undergoes heat treatment, the calorie content decreases. Therefore, boiled rice will contain only 100 calories per 100 grams.

The same amount of cereal contains about 8 grams of protein, slightly less than two grams of fat and 72 grams of carbohydrates.

As you can see, getting a crumbly dish is not so difficult. The most important thing is to follow all the necessary rules and recommendations and not to overexpose it on the stove. Be sure to include brown rice in your diet, because it is a source of many essential elements. In addition, it is simply delicious and can be served either on its own or as a side dish for meat or fish.

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