How to Cook Brown Rice
https://ift.tt/2UgcFRc Even as a culinary school graduate, couldn’t get how to cook brown rice right for years: It was gluey. Or crunchy. Or burned. I knew how to French a rack of lamb, but I couldn’t cook a staple grain. I mean, it’s rice and water. What’s the big deal? Now I am a brown rice master. What changed? I became patient. You can’t rush good rice. Soon, you too, will be on the road to brown rice success! WHAT’S THE DIFFERENCE BETWEEN BROWN AND WHITE RICE?Brown rice is a whole grain. The outer hull is still on there (that’s what makes it brown). It’s got the germ and bran, as well. These things give it more fiber, a slightly nutty flavor, and a chewy texture. The hull, germ, and bran have been removed from white rice. That makes is cook pretty fast—as little as 15 minutes. But brown rice can take up to 45 minutes to cook. That’s the other big difference. RICE FIRST, THEN THE REST OF DINNERSince brown rice takes a bit to cook, it’s smart to get it going before you start prepping other parts of your meal. Monitor your rice as you go about other cooking tasks, and by the time the rest of your food is ready, your rice will be, too. BROWN RICE COMES IN DIFFERENT SIZES AND STYLESIs your rice long-grain? Medium-grain? Short-grain? Sprouted? Converted or quick-cooking? Brown basmati? Some of these cook more or less the same. Some don’t. Check the package to see what you’re dealing with. Our method here is for long grain brown rice. PICK THE RIGHT POTFor cooking 1 to 2 cups of dry brown rice, a 2-quart saucepan is just the right size. Too big and the rice may not steam right. Too small and it will boil over and make a sticky mess. And you want a lid that fits well and does not let tons of steam escape. KEEP A LID ON ITTry not to open the lid a million times as the rice cooks. Once again, it’s a prevention-of-steam-escaping thing. You can take a few peeks, but once you get the hang of it, peeking won’t even be necessary. WHY YOU SHOULD COOK RICE LOW AND SLOWStart the rice at a hard boil over medium-high heat with the lid on. When you hear your pot hissing or the lid jittering, immediately turn the heat down to medium-low, or as low as you can get it yet still have the liquid simmering. Why? Rice likes it nice and easy. Lower heat ensures tender, evenly cooked grains. And is discourages the liquid from boiling over and making a mess. Every stove is different, and it might take a little fiddling to get to the ideal nice-and-gentle burner heat on yours. LOOK FOR STEAM HOLESRight after the rice reaches that initial hard boil, set your timer for 35 minutes. When it goes off, lift the lid and check for doneness. Steam holes scattered through the surface of the cooked rice indicate it’s fully cooked. Cool, huh? LET IT REST AFTER COOKINGDo you like to be rushed? No, and brown rice does not like to be rushed, either. Patience makes brown rice fluffy. The difference between okay rice and perfectly cooked rice is letting it sit 10 minutes and passively steam after it’s done simmering. This is something 95% of package instructions neglect to tell you, but it’s really important. Think of these 10 minutes as part of the cooking time. Now you know the secret! WHEN TO ADD SALTI don’t add salt to my rice because usually I’m serving it with something saucy, like a curry or stir-fry, and that’s what will season my rice. But if you don’t plan on serving it to sop up sauce or flavorful cooking liquid, you may want to add 1/4 teaspoon of salt for every cup of dry rice. TROUBLESHOOTING
JAZZ IT UP!If you think brown rice is blah, consider upping the flavor with one of these techniques:
GOT LOTSA COOKED BROWN RICE? TRY THESE RECIPES!Recipes via Simply Recipes https://ift.tt/2F9fkDA August 29, 2019 at 09:00AM
The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click Here
0 Comments
Leave a Reply. |
The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click HereCategories
All
Archives
November 2020
|