How to cook brown rice to make it perfect

Preparing cooked white rice seems like a simple task, but we know that sometimes it takes some practice to find the technique that gives us that perfect point. Getting the same results cooking brown rice shouldn't be much more complicated in principle, but you have to take into account certain factors specific to the full grain variety.

Brown rice is any type of variety of this cereal from which only the outermost, inedible husk has been removed, preserving the bran, the germ and the endosperm. Although the calories it provides are practically the same as white, it does have a small higher amount of vitamins and minerals, standing out above all in the amount of fiber. It is therefore more satisfying and has a lower glycemic index.

We can find long rice in their integral versions, although the most common is the round and short type, the one we have used for this basic recipe. We have already seen that rice can be cooked directly in boiling water, in the speed cooker, in the microwave or using an electric cooker; the integral does not differ much. You just have to adjust the times a little according to the manufacturer's instructions, and some practice until you find the point that you like the most.

Brown rice does not need more water because it absorbs more liquid, but because it needs more time to cook and that causes more evaporation. That is why it can be more difficult to cook it correctly using the traditional method without draining it, and it is not the one we recommend for the most novice. The technique that does not fail is the same that we use to cook pasta: pouring it directly into plenty of boiling water.

In the end, you have to play with the times a bit according to how we like the final texture. By buying the same brand and always cooking it with the same system, it is easy to find our perfect recipe after a couple of tests.

Ingredients

For 4 people
  • Brown rice (or whatever quantity is preferred) 200 g
  • Abundant water
  • Salt to taste
  • Extra virgin olive oil (optional)

How to make brown rice

Difficulty: Easy
  • Total time 25 m
  • Elaboration 5m
  • Cooking 20 m
  • Repose 10 m

If you want to shorten the cooking time further, you can leave the brown rice to soak for a couple of hours, although this can cause it to lose some flavor and nutrients. Since the savings are insignificant, we can ignore them.

Put a large pot, better if it is high, to heat on the fire with plenty of water, as if we were cooking pasta. At least six or seven times the volume of rice that we are going to cook. Put the lid on while heating to speed up the process and prevent evaporation.

Meanwhile, put the rice in a bowl, cover with cold water and stir by hand. Rinse, drain and repeat the operation three or four more times. Drain well, discarding all the water.

Optionally, the toasted flavor of the rice can be enhanced by sautéing it raw for one or two minutes in a pan with a little olive oil, over a very high heat. You can also add some spices to the pan.

When the water in the pot is boiling, add salt to taste, and add the rice little by little only when it boils again. Remove the bottom in case any grain has stuck. Lower the heat to maintain a constant but controlled boiling, and cook for about 20 minutes.

Check the point of the rice; it should already be tender but slightly crispy in the center, a little al dente, like pasta. If it is raw or very hard, cook for another 2-5 minutes. If it's ready, turn off the heat and drain over a colander. You have to play with time a bit depending on how we like the final texture.

Stir well with a spoon, gently, to discard all the water. Return to the hot but dry pot, and let it rest for 5-10 minutes so that it finishes cooking and all the excess moisture evaporates. Watch well that it does not pass and transfer to a cold source or container to serve.

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