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| HOW TO COOK BROWN RICE |
This post is all bout "How to perfectly cook Brown Rice" Brown Rice is a form of Raw Rice, a whole grain. Once the Paddy is harvested, the inedible husk(outer cover) is removed(De-husking) from it and what you get is the BROWN RICE. The outer hull is still on there and that is what makes this Rice look, Brown. It’s got the germ and bran, as well. These things give it more fibre with a slightly nutty flavour and a chewy texture.
Once the process of dehusking is done, the rice goes through another process which is Polishing or removing the bran from the Brown Rice and what you get is the refined version of Rice - WHITE RICE/RAW RICE. The hull, germ, and bran have been removed from white rice. That makes it cook pretty faster. But brown rice can take up to 45 minutes to cook in a saucepan. That’s the big difference between a White Rice & a Brown Rice.
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| BROWN RICE |
I started using Brown Rice a bit lately. Initially, I procrastinated the thought by thinking sometime later, would it be easy to cook, do I really need use Brown Rice etc., & etc., Then when I finally got a packet of Brown Rice, it was not an easy task as any other type of Rice. I have always found myself lucky in the process of Cooking Rice. I couldn’t get how to cook brown rice right during my first few attempts. It turned out to be gluey and sometimes slightly uncooked, trying out with various Rice Water Ratio and also by Soaking the Rice. As a thumb Rule again Trial & Error works, but finally the Trial & Error will yield you with Trial & Success.
Brown Rice comes in various forms like Long Grained, Medium-grained, Short Grained etc., some packages even say they are converted or quick cook Rice. Even there is Brown Basmati Rice. More or less all these varieties cook more or less the same, but some don't. On the first hand, I always check the package to see what measurement they have suggested, follow it as a first Trial and if it works, all good, stick on to the measurement. But mostly I haven't been lucky enough in the process. They say for Al Dante!!! But for me, it is surely not so.
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| BROWN RICE |
"Brown Rice" is the one variety of Rice used in South East Asian Countries, where rice is a staple. It can be used for cooking it as Rice or converting it into Fried Rice Recipes or into Kuihs, Sweets, Porridges, Desserts etc., Brown Rice is finding its own place next to Raw Rice throughout South East Asian Countries. Even restaurants have started to have an option of serving you Brown Rice these days. Brown Rice can be used while making Porridges/Kanji/Soups etc.,
What's a deal cooking a Rice? Maybe that is the first thing which can pop up into our mind. Cooking rice is a daily chore done without a second thought. It can be any type/variety of rice -Raw Rice, Par-boiled Rice, Kerala Rose Matta Rice, Glutinous Rice, Fragrant/Jasmine Rice, Basmati Rice, Brown Rice, Sushi Rice, Risotto Rice, Calrose Rice etc., & etc.,
In general, any variety or type of Rice is cooked in pretty much the same way. They just sometimes vary only with Rice: Water Ratio & cooking time. You can easily adjust the texture of your rice to your liking by adding more or limiting water. My technique to get perfectly cooked rice is 'Trial and Error Method'. Any variety or type of Rice it can be, cooking with your instincts and mainly to suit your preference is the only foolproof method. Few trial and errors don't matter in the long run of cooking and it is the only way to perfect yourself and find a suitable method of your own which perfectly suits your cooking style.
Rinsing the Rice well before using and traditionally cooking the Rice in a Saucepan or an earthen Pot with a lot of water and then draining off the extra starch is one best method to cook Brown Rice, any type of Rice as a matter of fact. This old-school method is followed by most of the yesteryear people. This method removes any extra starch from the Rice making it healthier. Hectic lifestyle has brought forth easy and less time-consuming methods like cooking the rice in Rice Cooker/Pressure Cooker. I have tried to give a few easy methods to perfectly cook Brown Rice, generally, I cook Brown Rice in a Rice Cooker or in a Pressure Cooker. The other methods are also tried and tested.
What's a deal cooking a Rice? Maybe that is the first thing which can pop up into our mind. Cooking rice is a daily chore done without a second thought. It can be any type/variety of rice -Raw Rice, Par-boiled Rice, Kerala Rose Matta Rice, Glutinous Rice, Fragrant/Jasmine Rice, Basmati Rice, Brown Rice, Sushi Rice, Risotto Rice, Calrose Rice etc., & etc.,
In general, any variety or type of Rice is cooked in pretty much the same way. They just sometimes vary only with Rice: Water Ratio & cooking time. You can easily adjust the texture of your rice to your liking by adding more or limiting water. My technique to get perfectly cooked rice is 'Trial and Error Method'. Any variety or type of Rice it can be, cooking with your instincts and mainly to suit your preference is the only foolproof method. Few trial and errors don't matter in the long run of cooking and it is the only way to perfect yourself and find a suitable method of your own which perfectly suits your cooking style.
Rinsing the Rice well before using and traditionally cooking the Rice in a Saucepan or an earthen Pot with a lot of water and then draining off the extra starch is one best method to cook Brown Rice, any type of Rice as a matter of fact. This old-school method is followed by most of the yesteryear people. This method removes any extra starch from the Rice making it healthier. Hectic lifestyle has brought forth easy and less time-consuming methods like cooking the rice in Rice Cooker/Pressure Cooker. I have tried to give a few easy methods to perfectly cook Brown Rice, generally, I cook Brown Rice in a Rice Cooker or in a Pressure Cooker. The other methods are also tried and tested.
HOW TO BUY AND STORE BROWN RICE:
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| BROWN RICE |
Brown Rice contains healthy Germs and Natural Oils in it. so it has a shorter shelf-life compared to other varieties of Rice. So it is advisable to store Brown Rice in the refrigerator/freezer in an airtight container.
- A good quality Brown Rice would last longer.
- Buy a long-grained Raw Rice (make sure the pack doesn't contain too many broken pieces).
- Make sure the Rice is free from bugs(Weevils).
- Store it in a clean and dry place in an airtight container free from moist.
HOW TO COOK BROWN RICE
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| HOW TO COOK BROWN RICE |
FOR PERFECTLY COOKED BROWN RICE :
- A good brand of Brown Rice will do half of the job.
- The secret of perfectly cooked Brown Rice is getting the right ratio of water to rice. Typically, the instructions on the package call for 21/2 cups Water for every 1 cup of Rice (1:21/2 Cups Rice: Water Ratio), if you like your rice “al dente.” If you need a bowl of softer rice, add a bit more water.
- Though it isn't necessary, I would prefer to rinse the rice before cooking. Rinse the rice once or twice, moving your fingers through the rice, until the water runs clear.
- Drain the water.
METHOD:
HOW TO COOK BROWN RICE IN A SAUCEPAN
- Place the Brown Rice in a saucepan big enough to hold the rice and water.
- Add enough water to cover the rice by a little over 3/4 inch above the rice. (For 1 Cup of Raw Rice, I use just over 21/2 cups of Water).
- Keeping the saucepan uncovered, bring the rice to a boil.
- Once the water begins to boil, lower the flame.
- Cover the pot and cook the rice in low flame for about 15-20 minutes.
- Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
- Fluff up the Brown Rice with a fork or a chopstick before serving.
HOW TO COOK BROWN RICE IN A RICE COOKER
(Rice Water Ratio 1: 21/2 Cups)
- Place 1 Cup of Brown Rice in the rice cooker
- Add 21/2 Cup of Water.
- Cover the Rice Cooker and turn it on.
- Cook until it automatically turns off.
- Leave the in warm mode for another 5-10 minutes.
- Allow it to cool for a few minutes.
- Fluff up the Brown Rice with a fork or a chopstick before serving.
HOW TO COOK BROWN RICE IN A PRESSURE COOKER
(Rice Water Ratio 1: 2 to 21/4 Cups)
- Place 1 Cup of Brown Rice in a bowl.
- Add 2 to 21/4 Cups of Water.
- Place the bowl inside the Pressure Cooker.
- Fix the gasket inside the lid and cover the pressure cooker.
- Begin cooking under pressure over high heat for 2-3 Whistle.
- Then lower the flame and cook for 3 more whistles.
- Switch off the flame and wait for the pressure to release.
- Once the pressure is totally released, open the lid and remove the bowl with cooked rice from the pressure cooker.
- Allow it to cool for a few minutes.
- Fluff up the Brown Rice with a fork or a chopstick before serving.
HOW TO COOK BROWN RICE IN A STEAMER
(Soaking Overnight/4-6 Hours + Rice Water Ratio 1: 2 Cups)
Brown Rice tastes best steamed. Steam cooking fluffs up the rice and retains the fullness of its natural texture. And the most important factor they are gluten-free. Any type of steamers do the trick brilliantly, maybe the traditional bamboo steamers, Stainless Steel/ Aluminium steamers, or Electronic Steamers. In each of these devices, hot, moist steam completely surrounds the grains of rice inside, cooking them perfectly. But the Rice need to be soaked overnight or at least for 4-6 hours. And also the cooking time is relatively higher compared to other methods.- Wash and soak 1 Cup of Rice in ample of Water.
- Soak the Rice overnight or at least for 4-6 hours.
- Once soaked, discard the water and drain the rice in a colander.
- Fit a rack or steaming trivet into a pot or a steamer large enough to accommodate the bowl.
- Pour about an inch of water into the pot or a steamer.
- Place 1 Cup of Brown Rice in a bowl on the rack (it shouldn’t touch the water in the pot),
- Pour 2 Cup of Water to the Rice.
- Cover the pot or steamer, and bring the water in the steamer to a boil in high flame.
- As soon as the water in the pot begins to boil, reduce the heat.
- Steam Cook the Rice for 60-65 minutes.
- Check whether the Rice is cooked.
- Once the rice is cooked switch off the flames and take the pot off the heat.
- Use tongs or a hot pad to remove the hot bowl from the steam pot.
- Leave it aside for a few minutes to cool down.
- Fluff up the Brown Rice with a fork or a chopstick before serving.
HOW TO COOK BROWN RICE IN AN ELECTRONIC STEAMER
(Soaking Overnight/4-6 Hours +Rice Water Ratio 1: 2 Cups)
- Wash and soak 1 Cup of Rice in ample of Water.
- Soak the Rice overnight or at least for 4-6 hours.
- Once soaked, discard the water and drain the rice in a colander.
- If using an electric steamer, fill the steamer's water reservoir to the "max" line.
- Place 1 cup of Brown Rice and 2 Cups of Water in a bowl.
- If your steamer has multi-level, place the rice bowl at the lowest level.
- Cover the rice bowl.
- Turn on the steamer and set the timing for 60-65 minutes.
- Check whether the Rice is cooked.
- Once it's cooked remove the rice bowl from the steamer and allow it to cool down for a few minutes.
- Fluff up the Brown Rice before serving.
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| HOW TO COOK BROWN RICE |
NOTES:
- The amount of water needed can vary depending on the type of Brown Rice. The short-grained and Brown Basmati needs less water compared to the long grained & medium-grained Brown Rice.
- I prefer cooking Brown Rice in a Rice Cooker.
- Cooking Brown Rice in a rice cooker is equally tricky & easy. If you get the knack of it then it's really easy. Try cooking as per the ratio mentioned in directions of the Rice Cooker manual. Adjust the water until you get a perfectly cooked Raw Rice. Few trial and errors don't matter.
- I get perfectly cooked Brown Rice at 1:21/2 ratio in Rice cooker.
- Use your preferred method to Cook Brown Rice.
- Adjust the amount of water to suit the way you prefer Rice to be.
- And while cooking for dishes like Fried Rice, reduce a little bit of water and cook the Brown Rice along with a drizzle of Oil.
- Cold or @ room temperature Raw Rice suits well for making Fried Rice & variety rice dishes.
- If you do not have a steamer, a large wok or a pan with a lid will do the job.
- Fill the wok or pan with water, set a rack inside the wok to place the rice bowl and close the lid.
