How to Cook Brown Rice :
Dark-colored rice is significantly more nutritious than white rice and makes for a solid, yet filling dinner. Cooking dark colored rice is simple and essential, yet it takes somewhat more water and time than ordinary white rice. Here's the manner by which to do it, utilizing numerous cooking techniques.
Planning time: 10 minutes
Cook time: 40-50 minutes
All out time: 50-an hour
In a Saucepan
1
Select an enormous pan with a tight-fitting top.
An enormous pan is preferred for cooking rice over a little one as it has a more prominent cooking surface. This enables the water in the pot to warm more uniformly, prompting a more noteworthy degree of consistency in the cooked rice.
A tight-fitting top keeps steam from getting away when cooking.
2
Measure the rice. Around 1 cup (225 g) of uncooked rice will yield roughly 3 cups (750 g) of cooked rice. Wash the rice completely in a sifter or strainer until the water runs clear. Add to pan.
For gentler rice, absorb the grains cold water for 45 minutes to an hour prior to cooking. This enables the water to infiltrate the external grain layers.
Alternatively, you can warm a little oil in the pot over medium warmth and fry the rice for a minute before including the water. This assists work with seasoning however is unquestionably discretionary.
3
Measure the water. Include 2 1⁄2 cups (590 mL) of water for each 1 cup (225 g) of dark colored rice. Softly salt the water with about a teaspoon of salt. Mix once.
Different fluids, for example, vegetable or chicken stock are likewise useful for cooking rice and including flavor.
It is essential to precisely quantify the right measure of water or stock for the measure of rice you're cooking, generally, your completed item may turn out consumed or soft.
4
Heat the pot to the point of boiling. At that point decrease the warmth to low and stew, covering the pan with a top, until the rice is delicate and most of the fluid has been retained. Cooking time will change as indicated by the stove utilized.
Dark-colored rice, for the most part, takes somewhere in the range of 40 and 50 minutes to cook, notwithstanding, you should start checking it following 30 minutes to keep it from consuming.
Stew the rice on the coolest burner on your stove, or on a stew ring. The rice ought to bubble somewhat.
5
Leave to rest. When the rice has completed the process of cooking and all the water has bubbled off, leave it to rest, with the top on, for at least five minutes. The rice will solidify as it cools marginally, enabling you to serve long, soft, whole grains of rice.
After the resting time frame, evacuate the cover and lighten up the rice with a fork - it ought to be light and fragrant!
Serve quickly, or let the rice cool for 30 minutes at that point refrigerate for future snacks.
In the Oven
1
Preheat the stove. Preheat the stove to a temperature of 375 °F (191 °C).
2
Measure the rice. Measure out 1/2 cups (340 g) of dark colored rice. Wash the rice altogether in a sifter or strainer until the water runs clear. Spot the rice into an 8 in (20 cm) square glass preparing dish.
3
Heat up the water. Bring 2 1⁄2 cups (590 mL) of water, 1 tablespoon of margarine and 1 teaspoon of salt to a bubble in a pot or secured pan. When the water bubbles, pour it over the rice, mix once to join and cover the dish firmly with hardcore aluminum foil.
4
Prepare. Heat the rice on the center rack of the stove for 60 minutes. Following 60 minutes, expel the aluminum thwart and cushion the rice with a fork. Serve right away.
In a Rice Cooker
1
Measure the rice. Measure out the measure of rice you wish to cook, typically 1 cup (225 g). Wash the rice altogether in chilly water, at that point splash for 45 minutes. This will mollify the rice.
2
Channel the rice. Channel the rice and empty it into the internal vessel of the rice cooker.
3
Include the water. Empty water into the rice cooker until it arrives at the 2 1⁄2 to 3 c (590 to 710 mL) mark, contingent upon how delicate you like your rice. Include a 1/2 teaspoon of salt.
4
Turn on the rice cooker. Fit the cover of the rice cooker on safely, plug it in, and press the change to turn the cooker to cooking mode. The red light ought to be on.
5
Leave to cook. Leave the rice to cook for roughly 45 minutes. At the point when the rice is cooked, the cooker ought to naturally change to "warm" mode. Cushion the rice up with a fork before serving.
Technique 4
In the Microwave
1
Set up the dish. Include 3 cups (710 mL) of water and 1 tablespoon (15 mL) of oil to a 2 1⁄2 qt (2.4 L) microwave-safe dish with a top. Disintegrate 2 chicken bullion shapes into the water (discretionary).
2
Measure the rice. Measure out 1 cup (225 g) of dark colored rice. Flush completely in a strainer until the water runs clear. Sprinkle the rice into the water-filled dish and give it a little mix to consolidate.
3
Microwave the rice. Spot the dish in the microwave and cook, revealed, for 10 minutes on high power. At that point spread the dish, without mixing the rice, at that point cook for 30 minutes on half power.
4
Allow it to rest. Leave the microwave entryway shut and give the dish a chance to sit in it for 10 minutes. At that point expel the dish from the microwave and lighten the rice with a fork. Serve.
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