How to make brown rice soft. How to cook brown rice correctly. What is brown rice
2 years ago
Many of us buy polished rice in stores, which is enough to rinse with water and boil for 10-15 minutes. Brown rice, which is of great value to the human body, deserves special attention. Let's find out how and how much to cook brown rice.
Brown rice is the same rice that we used to buy in stores, but only unpolished. In such a cereal, the maximum of useful properties and a rich component composition are preserved. How much brown rice is cooked? Half an hour is enough to prepare it..
The process of cooking brown rice has its own peculiarities. The first step is to rinse the rice until the water is clear. When collecting and transporting cereals, dirt particles remain on the grains, which must be disposed of. Also brown rice is soaked in filtered water for at least 5 hours.
Some cooks ask how much to cook brown rice without soaking. Even if you simmer the cereal for a long time, it will remain firm. Soaking is indispensable. After soaking, the brown rice is washed again and transferred to a saucepan. To cook 1 cup of such rice, you need to take 3 cups of liquid. Cook it for half an hour.
Advice! After half an hour, turn off the stove and leave the rice in a sealed container for a while so that all the liquid is absorbed and the grains swell.
How much to cook brown rice in a slow cooker? The duration of its cooking will also be half an hour.... The cooking rules are unchanged. You just need to select the appropriate mode, for example, "Rice-cereals" or "Pilaf".
- This is unpolished, unpolished rice with a preserved bran shell (sometimes called "brown rice"). It can be both long-grain and medium-grain, - accordingly, it belongs to both hard and soft rice varieties. At the same time, regardless of the variety, thanks to the preserved bran casing, useful and nutritious substances remain in the grains of brown rice, and the rice itself becomes a pleasant light caramel color (hence the name). More information about the properties and characteristics of brown rice can be found on the Catalog page, which also provides information on Kuban rice and other types of products manufactured by Agro-Alliance.
How to cook brown rice in a saucepan?
In order to calculate the required amount of rice, keep in mind that from one glass of raw grain, three glasses of boiled grain are obtained. Rinse it until the water runs clear and place it in a saucepan. If you soak the rice for 40-45 minutes before cooking, then the water will penetrate into the outer layers of the bran shell, it will become more elastic, and boiled rice will have a beautiful appearance.
The recommended ratio of water to rice is 2.5 cups of water to 1 cup of rice. If the water is less than necessary, then the rice will burn; if it is larger, you will have to use a colander to drain the excess water from the cooked rice.
The recommended hot cooking time is half an hour from boiling, although many housewives advise boiling rice for about 45 minutes. This is because those who talk about 30 minutes are dealing with soft rice, while 45 minutes may be required for long grain rice. However, it is still not worth digesting brown rice - a velvety creamy texture will not work out of it: the shell will burst, releasing starch, and turn inside out. In addition, intensive hot processing of brown rice for more than 30 minutes will significantly increase its glycemic index, which negates the beneficial properties of rice in general.
How to cook brown rice in a slow cooker?
The recipe for brown rice in a slow cooker, as in the case of tips for processing rice in a pan, is slightly different from the usual recommendations for cooking polished - for example, Kuban rice. Experienced housewives also advise taking two and a half parts of water for one part of rice - then it will turn out not only fragrant, but also crumbly. The modes of operation of a multicooker can be called differently, but most often it is either "rice" or "cereals". The cooking time is the same as when cooking in a saucepan - half an hour after boiling the water. Please note that the preset modes of cooking rice in multicooker are most often set for 45 minutes of processing, i.e. to work with long-grain rice, therefore, in the case of using soft varieties, turn off the multicooker 15 minutes earlier.
On our site you will find more than 50 different recipes for aromatic and crumbly brown rice, as well as many interesting articles about the history, properties and types of rice.
In eastern countries, rice groats are considered a cultural heritage. He is mentioned in the greetings of the Asian peoples. With a properly prepared product, the human body receives irreplaceable nutrients. Care must be taken when choosing a rice variety. The variety depends on what complex of vitamins is contained in the composition. Eating rice saturates the body, giving it a rather long-lasting feeling of fullness.
Therefore, this product will perfectly fit into the diet of a person fighting extra pounds. Brown rice, which will be discussed below, is one of the most useful varieties of this crop. Thanks to him, a person acquires a slender figure and a healthy body.
Preparation of cereals
Basic knowledge of how to prepare brown rice groats for cooking will help you in the future in the preparation of white rice, a mixture with wild, pearl barley and buckwheat porridge. Following these simple recommendations will help you cook a delicious and crumbly dish that will bring tremendous benefits to your body.
So, first, put the product in a deep container and fill it with the required amount of cool water, so that the liquid level is three centimeters higher than the rice cereal.
Next, stir the contents of the container with vigorous movements. So you help dirt and dust from the rice grains to rise upward. After a few minutes, drain the water and repeat the procedure again. There is no recommended number of washes, it is necessary to repeat the procedure until the fluid to be washed becomes clear. This will indicate that the cereal is clean enough to continue cooking.
Washing rice groats, regardless of the variety, is considered a mandatory procedure due to the following circumstances:
- due to running water, dust and dirt that gets during the transportation of the product to an industrial enterprise is washed out from the surface of the rice grain;
- the products that we see on the supermarket shelves are often subjected to special chemical treatment. It helps to increase the shelf life of rice cereals. In the process of washing, rice grains partially get rid of the harmful shell, which makes further heat treatment more effective.
Do not neglect this stage, as thanks to it you will protect your body from harmful microorganisms and possible allergic reactions.
For preparing a crumbly dish soaking is a necessary step. In addition, during the soaking period, sufficiently dense rice grains become softer, which will help bring them to a ready state in a shorter time. At this stage, you need to know that the washed brown rice grains actively absorb the aromas surrounding them. And the liquid used for cooking affects the taste of the finished dish. Therefore, the liquid that will be used to soak the rice groats must be clean, pre-boiled.
The use of tap water at this stage is unacceptable. Otherwise, rice grits acquire the characteristic taste of chlorine found in tap water. Brown rice grits have an interesting taste, slightly reminiscent of the taste of hazelnuts.
For one kilogram of rice cereal, you will need to stock up on three liters of clean and salted water. If you have the opportunity, purchase mineral water in any supermarket, which contains minerals and vitamins vital for the human body. This will increase the health benefits of brown rice. When deciding to use plain water, it is strongly recommended to boil it first.
The temperature of the steeping liquid also needs your attention. Experienced chefs advise using a liquid whose temperature will not allow the potato starch to curdle. In other words, the temperature of the soaking liquid should not exceed sixty-two degrees.
Another interesting nuance when soaking rice groats is the addition of salt. Not many people know about this and salt when the dish is almost ready. If for one kilogram of rice grains you used three liters of pure (or mineral) water, then for this volume of liquid you will need to add a little less than two tablespoons of salt.
This volume of salt will be sufficient for the rice grains to absorb the required amount of salt without taking too much. If you are faced with the fact that your cereal gives off any foreign aroma, then it is advisable to change the liquid when soaking two or three times. The soaking process takes on average two to three hours. This is exactly how much time is needed for the structure of the grains to soften and be ready for further cooking.
After the time has passed, the rice grits will need to be rinsed again. You need to stock up on a capacity of five liters with a round bottom. Let it be something that resembles a small basin. It is imperative at this stage not to use ice cold water or excessively hot water.
In the first case, the rice grains will crack, which will subsequently lead to boiling of the cereal. And in the second, the use of hot water from the tap will actively fill the grains that absorb everything in a row with harmful substances from the water supply. When using boiled water, difficulties should not arise. So, washing, as in the first case, should be carried out until the liquid becomes transparent.
In the process of washing, do not rub the cereals with your palms, otherwise it will give off a characteristic rice sediment. Lower your palms to the bottom of the container and lift the croup upward with light movements. Repeat the procedure several times, then drain the water.
A clear liquid will indicate that the rice groats are ready for further cooking. The process of preparing a brown variety seems to be very time consuming and at first it can discourage the desire to cook it. However, following these simple guidelines will make your dish delicious. Also, do not forget about the colossal benefits that come from eating just one portion of this cereal.
How much time to cook?
The cooking time for this type of grain is influenced by the method you prefer. When deciding to use a multicooker or a double boiler, the product will cook for at least twenty-five minutes (based on the basic parameters of the "Pilaf" mode). If you've done a good job of pretreating your drilling cereal - repeated rinsing and soaking - then the cooking time is reduced by fifteen minutes.
If you want to get a traditional crumbly consistency, you must first boil the water, which takes five minutes on average. Then bring the product to a finished state - at least thirty minutes. And leave the rice grains to infuse for another twenty-five to thirty minutes.
Overall, cooking on the stove takes just over sixty minutes. It is worth noting that the rather lengthy process of preparing this cereal crop adversely affects its properties. When boiled in a boiling liquid for more than forty-five minutes, rice grains boil down and lose most of the beneficial vitamins and trace elements that are in the composition.
How to cook rice properly?
Having once tasted the brown variety, you can no longer deny yourself this pleasure. This product can be used as an independent dish, lightly seasoned with soy sauce and spices, or as a side dish for all types of meat and fish. It is great to use rice for making low-calorie chicken cutlets. Rice is usually served with boiled vegetables.
So, let's move on to the process of cooking brown rice. This cereal culture has some characteristics that must be observed in order to get a ready-made tasty dish.
First of all, the brown variety must be well cleaned of various contaminants and dust. For this, the product is thoroughly washed in warm water. There is an ancient belief that rice is washed in seven waters. But in reality, it is necessary to rinse the rice so many times so that the water becomes clear after washing.
Rice washing is a very important step that should never be ignored. Since, in addition to dust, there are particles of a special substance on rice, with which cereals are treated during cultivation. These substances can be toxic and cause unpredictable reactions on the part of the body, especially if the rice has not been cooked correctly.
The next step is to soak the product. There is no consensus on this process. Culinary experts are divided into two camps - some believe that rice soaking is necessary, while the latter do not understand why to waste time on this process. However, if we delve deeper into the biological peculiarity of rice grains, we will find that the grains of brown rice are denser in comparison with the white, familiar product. In order to soften the shell of brown rice, it must be soaked in clean water.
You will need a deep container of cold drinking water. Pour in the required amount of rice and leave it for two to three hours; it is permissible to soak brown rice for the whole night. Change the water if possible (two or three times will be enough).
Regardless of the variety, crumbly rice is considered the most delicious. Therefore, as in the case of the preparation of pearl barley and buckwheat porridge, it is extremely important to follow the ratio of water and this product. So, to prepare one cup of brown rice, you will need to take two and a half to three glasses of clean water.
Do not forget that the cereal is poured into the water, which is just starting to boil. This nuance is also reflected in the taste of the finished dish.
This cereal must be boiled over low heat. The cooking time takes about forty minutes. In the process of cooking cereals, in no case stir the contents of the pan. A couple of minutes before completion, it is permissible to lightly shake the pan once or twice. After the time has elapsed, it is advisable to wrap the container with cooked brown rice in a warm terry towel or blanket and leave for fifteen to twenty minutes. During this short period, the rice grains will absorb the remaining water.
The long-grain version in boiled sachets should be as soft and crumbly as possible. If it's hard, then keep it still under the lid.
A more modern method of preparing brown rice is to use a multicooker. If you are the happy owner of this wonderful device, then cooking, firstly, will become much easier, since there is no need to periodically check the readiness of the rice, and secondly, the cooking process in a multicooker takes much less time. So, there are no significant differences between cooking brown rice in the traditional way and cooking it in a multicooker.
To begin with, the cereal culture is thoroughly washed and soaked and only then transferred to the multicooker bowl. Then you need to activate the "Pilaf" mode and wait for the sound signal about the end of the multicooker operation.
Regardless of the brand, any model of a multicooker contains a special compartment for boiling cereals. Pour a small amount of water into it before cooking. A large volume of liquid will make the consistency more liquid; the result is rice porridge. This is done to soften the rice grains.
Each cereal has its own "set of rules" that help to extend the shelf life of the product. They are quite simple, but ignoring them leads to the fact that rice grits begin to deteriorate and subsequently lose their useful properties. Following the following recommendations will allow you to get all the benefits from the product for your body:
- store unpolished brown or brown rice at room temperature, in a dry and dark place;
- groats are stored much longer in containers made of tinted glass or ceramics; a lid is welcomed.
A little known fact, but it is the use of this cereal that helps to lose those extra pounds. Rich in plant fiber, the product promotes the elimination of toxic substances, forcing them to literally "evacuate" from the intestinal area.
And the presence of a large amount of complex carbohydrates in the composition gives the body a false feeling of satiety, thereby reducing appetite and preventing a person from overeating. If you are interested in removing excess fluid and unnecessary subcutaneous fat, it is recommended to arrange a fasting day with low-calorie kefir and brown rice.
Choose a suitable day during which you do not have any serious physical activity planned. On this day, you need to eat only properly prepared rice side dish and low-fat kefir. In twenty-four hours, you will carry out an intensive cleansing of the intestines and stomach walls.
You can learn more about how to cook brown rice properly in the next video.
The benefits and harms of brown rice is an interesting topic for those who like to try unusual products in their kitchen. To evaluate the properties of cereals, you need to understand what its features are.
How does brown rice differ from ordinary rice?
White and brown rice grains belong to the same cereal. The only difference between the two is processing.
- White groats are grains that are thoroughly cleaned and polished before being packaged and sent for sale. In the process, the husk and germ are removed. Such processing can significantly extend the shelf life of the product and protect it from contamination by harmful microorganisms. At the same time, useful properties are significantly reduced - cereals lose up to 90% of valuable substances in their composition.
- Brown groats are grains that have undergone minimal processing and therefore have preserved fiber and nutrients in almost full volume. However, microorganisms and mold damage brown cereals much more often, and besides, rice is very boiled during cooking.
The two types of grains differ in nutritional value. Since brown cereals have more fiber and white cereals are more carbohydrates, brown rice is considered a more dietary product.
Chemical composition of brown rice
To fully appreciate the benefits of brown cereal after minimal processing, you need to familiarize yourself with the composition of the product. Brown rice contains:
- fiber - it is this component that is preserved in large volumes with minimal processing;
- B vitamins - niacin and pyridoxine, riboflavin and thiamine;
- nicotinic acid PP;
- vitamins E and K;
- vitamin H;
- folic acid;
- magnesium and iron;
- copper and zinc;
- manganese and sodium;
- phosphorus, iodine and selenium.
It is very important to note that brown cereals do not contain - gluten, which often causes allergies in children and adults. Everyone can use it without fear of stomach upset.
Calorie content and glycemic index of brown rice
The calorie content of brown rice is only 362 kcal per 100 g of product - this is the average nutritional value. Basically, the composition of the grain is represented by complex carbohydrates - up to 77.2 g, but also brown rice contains about 7.5 g of proteins and about 1.8 g of fat.
The glycemic index of the product is 45-50 units, which makes it suitable for use in diabetes mellitus - no surges in glucose occur from brown rice.
The benefits of brown rice for the body
Brown cereal has a number of health benefits. The benefit of the product lies in the fact that it:
- satisfies hunger well, replenishes energy and has a tonic effect;
- does not contain gluten, therefore ideal for people with gluten intolerance;
- strengthens the nervous system and promotes healthy brain activity;
- has a beneficial effect on blood vessels and improves heart function;
- increases concentration and memory;
- regulates bowel function, has a light fixing effect;
- helps in the functioning of the liver, promotes the rapid elimination of toxins and toxins from the body;
- serves as the prevention of oncology due to the presence of antioxidants in its composition.
Healing recipes based on brown rice
Brown grains are very useful in a constant diet, as they help prevent the development of many ailments. However, the benefits and harms of brown rice for the body are clearly manifested in case of already existing diseases, sometimes the properties of the product are used for treatment.
To cleanse the joints from salts
Useful cereals are used to regulate metabolism, remove excess salts from joints and protect bone tissue from arthritis and arthrosis. It is necessary to prepare the following remedy:
- a small amount of brown rice is laid out in 5 identical glasses - 2 large spoons of cereal for each;
- the cereal is poured with cold water, the glasses are numbered and they are removed in a dark place for a day;
- after a day, the water from the glasses is carefully drained, and then the cereal is poured with fresh water;
- the procedure is repeated for 5 days in a row;
- on the 6th day of soaking, rice from the first glass is boiled and taken for breakfast, after which fresh grains are again poured with water;
- on the 7th day, boil and eat rice from the second glass, also soaking a new portion of cereal in the vacated container.
According to the above scheme, a healthy product is continued to be taken in the morning for 40 days in a row. During the cleansing, it is important to drink more water and eat plenty of vegetables to replenish the loss of potassium in the body. After eating rice infusion in the morning, it is allowed to dine with any food, but not earlier than 4 hours later.
To cleanse the body
The properties of brown rice allow for a general cleansing of the body. To do this, pour 100 g of cereal with a liter of water and boil over low heat for 40 minutes under a closed lid.
Take a decoction of a third of a glass, strained and cooled to a warm temperature, 1 time per day. It is recommended to carry out treatment for 10 days, and then take a break so that there is no harm. A healing agent, if used wisely, will speed up the metabolism, contribute to the early removal of toxins. This will not only normalize weight indicators, but also improve blood quality, and the liver will experience less stress.
With pancreatitis
During the acute phase of the disease, patients are usually shown hunger - this allows you to quickly relieve the inflammation of the pancreas. However, within a couple of days after the disease subsides, brown rice can be returned to the diet. In small quantities, when consumed twice a week, the properties of the product will not bring harm, but great benefits, since they will help regulate digestion. In order not to injure the pancreas, the product must first be boiled or even ground in a blender.
With diabetes mellitus
The benefits and harms of brown rice for diabetics depend on the rate of use of the product. Brown grains contain vitamins, folic acid and fiber, so brown rice is very useful for diabetes mellitus - it allows you to keep glucose levels at the desired level. The amount of fast carbohydrates in the product is reduced, and rice does not lead to sudden surges in sugar, but helps to maintain an even state of health.
However, in large quantities, the properties of the product are dangerous for the digestive tract. If there is too much of it, the harm will be expressed in flatulence and bloating, constipation is not excluded. With excessive use of brown rice, you can gain weight, and this will bring unequivocal harm to diabetes mellitus.
The benefits and harms of brown rice for weight loss
The benefits of brown unpolished rice are that it is extremely rich in fiber. But, unlike the white variety, it contains little starch, the calorie content of the grains is reduced. All this makes brown cereal ideal for dietary nutrition. When it is used, toxins are rapidly released from the body, and a person quickly loses excess weight. The rice diet has a positive effect on health and appearance, the product gives a good mood and is responsible for the burst of energy.
However, the benefits and harms of brown rice for weight loss are closely related. The product has fixing properties, if eaten too often and too much, it will lead to constipation. Also, the cereal is harmful to people with severe obesity, chronic ailments of the intestines and stomach, diseases of the heart and blood vessels.
Basic principles of the brown rice diet
To maximize the benefits of brown unpolished rice, and the product does not harm, it is important to follow several rules on the diet.
- To avoid constipation, the product must be combined with fresh or stewed vegetables, salads, herbs.
- The diet may be deficient in vitamins, so it is important to supplement rice with nuts and dried fruits.
- While losing weight, be sure to drink enough water, green and herbal tea. This will help prevent constipation and other gut damage, as well as replenish potassium stores.
- So that the properties of brown rice do not harm, the product should be consumed in an amount of no more than 200 g at a time.
The total duration of the rice diet should be no more than a week. Five- and three-day diets on rice are also used.
Advice! Fasting days can be arranged on healthy cereals. In this case, during the day, you need to consume extremely small portions of brown rice and drink them abundantly with water.
The use of brown rice in home cosmetology
The health benefits of brown rice are used in homemade self-care recipes. Rice benefits both skin and hair - it supplies them with valuable elements and gives strength, has a cleansing and nourishing effect.
Rejuvenating face mask
Using the beneficial properties of brown rice, you can remove fine wrinkles, tighten the skin of the face and make it fresher and more elastic. This requires:
- grind 2 large spoons of rice grains;
- mix with 2 large tablespoons of heavy cream or natural yogurt;
- apply for a quarter of an hour on a previously cleansed face.
Hair rinse
Homemade brown rice conditioner helps to make curls more manageable, shiny and smoother. A useful remedy is prepared as follows:
- a small handful of rice grains are poured with water;
- insist for several minutes;
- the grains are washed, and then poured with a fresh portion of water;
- insist for another 5 minutes.
After that, filter the water from the resulting infusion and wash the hair along the entire length. 10 minutes after using the rinse, the hair should be rinsed again with clean warm water. With regular use of the product, the curls become softer and acquire additional volume.
Cooking brown rice
Brown rice is quite different in structure from white, it is harder and not so easy to heat treatment. Therefore, it is necessary to cook cereals using a special method so that the beneficial properties of brown rice are fully revealed.
How and how much to cook brown rice
If you prepare a healthy product in compliance with simple rules, then rice will delight you with its softness and pleasant taste with a nutty hint. At the same time, its calorie content will remain very low.
- Before cooking, brown rice must be soaked - and for a long time. The groats are poured with water and kept under the lid for 6 hours or overnight, and then the grains are washed, fresh cold water is poured in and soaked for another half hour.
- First, the cereal is boiled over medium heat for 10 minutes, and then the water is drained from the porridge, poured fresh and boiled for another quarter of an hour.
- The pot with the ready-made porridge is not placed on the table immediately, but first wrapped in a blanket or foil and kept closed for another half hour so that the rice "reaches".
At first glance, it seems that the recipe for making a simple porridge is very troublesome and multi-stage. However, the results are worth the effort. If you boil brown grains in the same way as white grains, then their taste and useful properties will not be appreciated. Moreover, poorly cooked unpolished rice can be harmful, since substances harmful to the human body will remain in its shell.
What is brown rice combined with
Brown rice is a product that is suitable for use with a wide variety of dishes. If you wish, you can simply boil a healthy, high-fiber porridge for breakfast. However, the properties of brown rice are also manifested when applied:
- with fresh vegetables and vegetable side dishes;
- with meat and fish;
- with seafood and egg dishes;
- in soups;
- in stuffed goodies.
Rice can be eaten together with fruits and herbs, legumes and many fermented milk products - kefir, yogurt, yogurt, milk. Groats are often found in famous Italian and Asian recipes; brown rice is often used in the same recipes as regular white rice to enhance the health benefits of dishes.
Harm of brown rice
With its tremendous benefits, brown rice has the potential to be very harmful. This feature is associated with several of its properties.
- Rice grains contain poisonous arsenic compounds that are dangerous to human health. There are much more of them in brown rice than in white, since the product is not carefully processed. To make rice truly safe, it must be thoroughly washed and boiled, changing the water. Then only beneficial properties will remain in the cereal, and the harm will be eliminated.
- Unprocessed brown rice is packed with nutrients and rich moisture reserves. This is precisely its benefit to the body, however, the product suffers more often from microorganisms and fungi. It is necessary to carefully observe the rules for storing brown rice, to prevent the appearance of mold on the surface of the grains. If the cereal begins to give off an unpleasant odor or taste bitter, it should be discarded immediately.
Important! You need to eat healthy brown rice in small portions and not every day. No more than three times a week.
Contraindications to eating brown rice
The health benefits and harms of brown rice depend on the presence or absence of certain ailments. In certain diseases and conditions, it is completely contraindicated. You cannot use the product when:
- allergies to rice grits of any type;
- hypertension, atherosclerosis, heart and vascular ailments - rice aggravates existing diseases and leads to exacerbations;
- urolithiasis;
- gastritis, ulcers and a tendency to flatulence - the properties of rice provoke constipation, bloating and increased gas production.
How to choose and store brown rice
Brown rice is growing in popularity and can now be found in specialty health food stores and regular supermarkets. When buying, you need to pay attention to several points.
- Rice grains in the package should be approximately the same size and color. The noticeable heterogeneity of the rice indicates its poor quality.
- The shade of quality brown rice is light brown. A color that is too light or too dark indicates that the rice is fake or spoiled.
- The packaging with brown rice should not contain foreign grains of grain, debris and husks.
It must be remembered that brown rice is an extremely healthy and at the same time perishable product. Such features affect its cost - the price of cereals cannot be too low.
As for storage, it is recommended to keep rice not in an open bag, but in a dry container in a place with good ventilation. The container lid must be tightly closed. Rice can be refrigerated. This will not affect its beneficial properties, but the risk that the product will quickly deteriorate will be lower.
Brown rice should not be kept warm or in an open, sunny place. Under such conditions, the oils in the shell of the grains will begin to oxidize, and the cereals will become unusable. Since rice can absorb odors, it is best to keep it away from other foods.
Conclusion
The benefits and harms of brown rice are a matter of proper storage and preparation of the product. If you correctly boil rice and use it in small portions, then in the absence of contraindications, it will bring undoubted health benefits.
There are three “breads” in the world: wheat, corn and rice. It just so happened that the Asian cereal culture came to Europe rather late. We got to know the rice when it was already “powdered” for the buyer, that is, peeled and polished. Few Europeans know what an ordinary grain of this cereal looks like. And it, like wheat, is in the amniotic membrane. Because of this, the grain of rice has a messy, dirty brown color. But in Asia, they have long figured out that brown rice is much healthier than white. There, food is prepared from unprocessed grains for the elderly and children. True, such rice is cooked much longer than its polished counterpart. And thanks to the shell it has a specific taste. Therefore, another type of rice became known - parboild. Unrefined grains are steamed, all the nutrients and taste of the pericarp are transferred to the nucleolus. Then the rice is peeled from the unnecessary shell. The beans are slightly yellow in color, but cook very quickly - within 15 minutes. In this article, we'll show you how to cook brown rice properly. It is very interesting and informative!
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 at Harvard have done research to determine how white and brown rice are different. The benefits and harms of these two types of cereals are described in The Independent. It turns out that white rice increases the likelihood of diabetes. And its brown counterpart, on the contrary, reduces this risk by 16%. And in terms of calorie content, it is slightly lower - 111 versus 130 (per 100 grams of product). But the nutritional benefits of brown rice are not. Thiamine, riboflavin, niacin, vitamin B6, folic acid, iodine, copper, phosphorus, zinc, essential amino acids for health are found in abundance in the pericarp. Brown rice only loses one thing to refined grain: shelf life. Due to the fact that the nucleoli are covered with an oil-containing peel, they cannot be kept for a long time.
As we have already found out, this is exactly the case when coarse and unpolished cereals are healthier than beautiful white grains. However, due to the skin and taste of the finished dish, it 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 get porridge is reduced. But no matter how long we cook brown grain, it will still remain somewhat hard. By the way, many people do not like this type of rice for its specific flavor. And in vain, you just need to be able to cook it correctly. And combine with the right products. Then you will have a wonderful stand-alone dish or a spectacular looking and tasty side dish. So how do you cook brown rice? The recipes below can 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: in pilaf, porridge, casseroles, cabbage rolls. It looks like only a slight nutty flavor indicates that unpolished grain was used. To make the rice softer, more tender, it is soaked for two to three hours. If you keep the grains in water all night, then the porridge will cook in fifteen to twenty minutes. The proportions need to be changed somewhat. You need to take three times more water for a glass of cereal. Rinse brown rice before cooking. We continue this process until the flowing water becomes completely transparent. If you want to cook a crumbly porridge, first you need to fry the rice a little in olive oil. After that, 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. We cool it down, add one egg and 100 g of grated cheese varieties. We mix. Grease the form with butter and lay out, tamping tightly, the base for the casserole. We put in an oven preheated to 220 C for five minutes. Rub a small zucchini or young zucchini, squeeze the juice. Knead two hundred or three hundred grams of feta with a fork. Add zucchini. We drive in two more eggs. Stir in finely chopped yellow bell peppers and herbs (dill, mint, green onions, parsley). We dilute the filling with 70 grams of cream of 10% fat content. Salt and pepper. We spread the filling on a rice base. On top, pressing slightly, place the whole cherry tomatoes. 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 (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. We mix. After two minutes, add three tablespoons of ketchup. We cook for another ten minutes. This dish can be independent, or it can be a side dish with fried or baked chicken.
Iranian pilaf with brown rice
First, sauté finely chopped onion and carrot on a spoonful of olive oil. Add 180 grams of brown rice. Stir, 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. Pepper and salt the dish, bring to a boil, reduce heat to low. Cover and cook brown rice for 45 minutes. When all the liquid has boiled away, add a spoonful of lemon juice. We leave it under the lid to rise. Sprinkle ready-made pilaf with green onions and serve.
Warm salad with cauliflower
Hot mains are not the only way to make brown rice. The recipes give us a variety of salad options. Here is one of them, Mediterranean. We wash and boil the brown rice to make 200 grams of crumbly porridge. Chop the onion finely, and chop the red bell pepper into small pieces. Boil two small heads of cauliflower in salted water, divide into inflorescences. We steam a handful of dried cranberries, rinse, drain, dry a little on a napkin. Fry the same amount of pine nuts. Mix all the ingredients in a salad bowl. It is advisable that the rice is still warm. Salt and pepper. We make a dressing in a jar with a lid. Shake three tablespoons of olive oil and lemon juice carefully. Season the salad with this sauce.
Cereal maneuvers
Feel free to experiment with brown rice. You can use it instead of white grain and get dishes with a slightly different, nutty flavor. There are many cereal mixes commercially available, including brown rice. Reviews highly recommend trying the "cocktail" with the participation of Parboild. The steamed grain cooks faster, so the whole porridge will cook evenly. The mixture of parboild and wild rice is especially appreciated. By the way, the latter species came to us not from Asia, but from North America. It has long been a food for the Indians, and they began to cultivate it only in the 50s of the last century. Aquatic tsitsania (as wild rice is scientifically called) has an intense black color and a rich sweetish nutty taste. Dishes from such a mixture of cereals are best cooked exotic: curry, with coconut sauce, walnuts, tarragon.
