Use this simple ratio and method to make perfect brown rice every time.
Plus, they are high in fiber, which is important for a heart-healthy diet.
Like other whole grains, brown rice has been minimally processed.
Just use a regular saucepan.
Over high heat, combine rice and water and bring to a boil.
Let stand 5 minutes, then fluff with a fork.
This basic recipe will make 3 cups of rice cooked perfectly.
Rinsing gets rid of any dirt and debris it accumulated during processing.
To cook whole-grain brown rice, use a pan with a tight-fitting lid.
Pick the right pan.
A medium saucepan is ok, but it’s better to cook rice in a large saucepan.
For brown rice, the ratio is 1 cup dry rice to 2 1/2 cups liquid.
Rest up before digging in.
Once the rice is done cooking, let it stand for at least 5 minutes with the lid on.
They also contain some protein and small amounts of magnesium, phosphorus, thiamin and niacin.
For quick-cooking and instant brown rice, cook according to the instructions on the package.
Brown rice can be stored for up to six months at room temperature.
To extend its shelf life, store brown rice in the refrigerator or freezer.
Types of Brown Rice
The following types of rice all come in brown and white varieties.
Look for some brown-rice varieties in the natural-foods section or at natural-foods stores.
Long-Grain Brown Rice
Long-grain rice has a mildly sweet, nutty flavor.
The grains are two to three times longer than their width.
It’s good for brown rice recipes like rice patties or casseroles.
Short-Grain Brown Rice
Short-grain rice has grains that are more round than elongated.
It releases starch when cooked, yielding its characteristically moist, sticky texture.
Use it in place of white sticky rice for sushi, a stir fry.
fried rice, in risotto or rice pudding.
Jasmine Brown Rice
Jasmine rice is a fluffy, long-grain rice with a sweet floral aroma.
Basmati Brown Rice
Basmati rice is a signature grain in Indian cuisine.
This long-grain rice has a popcorn-like aroma and slightly nutty flavor.
Basmati rice was once imported exclusively from India, but U.S.-grown basmati is now widely available.
Use it as you would other long-grain rice in side dishes or plain as an accompaniment.
