BROWN RICE...THE FAST WAY!
Want to make brown rice but don't have an hour? Here's how to cook brown rice the fast way-and it turns out perfectly every time.
Provided by Sonja Overhiser
Categories Essentials
Time 35m
Number Of Ingredients 3
Steps:
- Using a strainer, rinse the rice under cold water, then drain it completely. (Here's why.)
- In a saucepan over high heat, bring the water to a boil. Add the rice and stir. Continue to boil uncovered until tender, with the water bubbling rapidly, for 20 minutes. Start tasting at 18 to 20 minutes: if the rice is tender, remove the heat. If not, keep cooking 5 to 10 minutes more until the rice is tender. (All rice types and brands are slightly different, so you'll have to adjust according to the specific rice. Ours is usually done in around 18 to 25 minutes.)
- Pour the rice into a strainer, then return it to the pot. Cover the pot and allow the rice to steam for 5 minutes. Uncover and fluff the rice with a fork. Stir in the salt.
PERFECT BROWN RICE
Though it's easy to do, preparing brown rice can seem daunting when you're trying to get that perfect not-too-chewy, not-too-soggy texture. This method produces flawless results every time with little fuss!
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Rinse the rice in a fine-mesh sieve under cold water for 30 seconds. Drain.
- Combine the rice, salt and 2 cups water in a wide, medium saucepan and bring the water to a boil. Reduce the heat to low, cover and simmer until all liquid is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.
MASTER RECIPE: BROWN RICE
Unlike white rice, brown rice retains the nutritious bran and germ covering of the rice grain. This gives it a chewy texture, a nutty aroma, and plenty of essential nutrients. Follow our tried-and-true formula for perfectly fluffy brown rice every time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- The Right Ratio: Trust us: Though it's printed on the package, the standard 2-to-1 ratio makes mushy rice. For long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water.
- Quick Cooking Time: Bring rice, water, and salt (1/4 teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Many recipes call for 50 minutes, but we think 30 minutes is plenty. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.
- Steam and Fluff: Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.
HOW TO COOK BROWN RICE
Brown rice is less processed and more nutritious than its white counterpart. The trick to steaming it is to use less water than called for on the package. The end result: deliciously fluffy, nutty-flavored grains that hold up well in the refrigerator or freezer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 2h15m
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- Combine rice, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender and liquid is absorbed, 40 to 45 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.
BROWN RICE LOUISE
A Dom DeLuise recipe. He says this makes a healthy, filling and delicious breakfast or lunch. . .or a great side dish at dinner time. You may use instant brown rice, but make sure you follow the instructions on the box (as it may use more or less water and will cook much more quickly).
Provided by januarybride
Categories Breakfast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook rice as per the directions on the package (usually bringing water to a boil, adding rice, returning to a boil, reducing to a simmer, cover and cook for 45 minutes).
- In a nonstick pan, saute onion in margarine until transparent (about 3-5 minutes).
- Add chopped apple and brown together for 5 minutes.
- Add the cooked rice and heat through. . .tossing gently. Serve.
Nutrition Facts : Calories 240.5, Fat 4.3, SaturatedFat 0.9, Sodium 43, Carbohydrate 47, Fiber 3.6, Sugar 7.8, Protein 4.3
EASY OVEN BROWN RICE
I am a terrible rice cook, but once I tried this method I can be confident that it will turn out every time!
Provided by mom2threelittleones
Categories Main Dish Recipes
Time 1h10m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place rice, salt, and butter in a casserole dish that has a cover. Pour boiling water over rice; stir.
- Cover and bake in preheated oven until liquid is absorbed and rice is tender, about 1 hour. Remove from oven, fluff with fork, and serve hot.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 36.2 g, Cholesterol 10.2 mg, Fat 5.1 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 2.7 g, Sodium 420.3 mg, Sugar 0.3 g
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