Rice is a cheap commodity that can be found in virtually every home, therefore making a pot of white rice is a basic and straightforward task. Brown rice, on the other hand, might be difficult to cook to perfection due to the nutritional layers that are left on during milling. Here’s how to make excellent brown rice:
White Rice vs. Brown Rice
Brown rice, often known as wholegrain rice, is frequently connected with good health. It hasn’t been as thoroughly processed as white rice, which has had the hull (a hard protective coating), bran, and germ layer removed. The hull has been removed from brown rice, but the bran and germ layers remain intact. Brown rice is particularly nutritious and healthy because of the nutrient-dense bran and germ layer. Furthermore, brown rice takes twice as long to cook as white rice, and it has a stronger, nuttier flavour and a chewier texture.
White rice is often prepared by boiling water in a pot, adding a bowl or cup of rice, seasoning with salt, covering with a lid, and cooking on a low temperature for 15 to 20 minutes. Cooking brown rice in the same manner, on the other hand, will result in either mushy and soggy results or cooked surfaces with uncooked insides.
Ratio of Brown Rice to Water
The key to proper brown rice cooking is to utilise the correct rice to water ratio, which is two cups of water to one cup of rice.
Here are several quick and easy techniques to make beautiful brown rice every time.
On the Stove Brown Rice Cooking
This recipe will ensure that your brown rice is precisely cooked, neither undercooked nor overcooked.
It is critical to rinse the rice before cooking it, regardless of the method you use or the type of rice you have. Drain a cup of brown rice after 30 seconds of washing in a fine strainer with cold water.
The Traditional Approach
- Combine the (washed) rice, two cups of water, and the salt in a pot.
- Bring the water to a boil, then lower the heat to a low setting. Cover and cook for 30 minutes, or until all of the water has been absorbed.
- Turn off the heat in the pot. Allow it to sit for 10 minutes after covering it.
- Finally, before serving, fluff the rice with a fork.
The Pasta Technique
This approach produces fluffy, separated long-grain rice that does not clump together when cooked. Pasta is cooked in a similar manner, hence the name.
- Fill the saucepan halfway with water, season with salt, and bring to a boil.
- Add the desired amount of (washed) rice to the boiling water with care.
- Boil the rice, uncovered and undisturbed, until tender but not fully cooked.
- Return the rice to the pot after draining it in a colander.
- Cover it and set it aside for 10 minutes. This will aid in the absorption of surplus water and fluffing of the grains.
- If your cooked rice is crunchy, make sure the lid is properly secured the next time you prepare it. The lid must be properly sealed; otherwise, the steam will escape, resulting in crunchy rice.
- If your rice comes out mushy or hard the following time, double-check your water-to-rice ratio.
- Turn off the heat and let your cooked rice rest for 10 to 15 minutes. This allows for the redistribution of heat in the pot, which leads to more evenly cooked rice.