Bulk Short Grain Brown Rice Recipes

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SIMPLE SHORT-GRAIN BROWN RICE



Simple Short-Grain Brown Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Yield 4 servings (3 cups)

Number Of Ingredients 5

1 cup short grain brown rice
2 cups water or vegetable broth, canned or homemade
2 tablespoons unsalted butter
1 (2-inch) strip lemon or orange zest
Kosher salt

Steps:

  • Combine all ingredients in a medium sauce pan with a tight fitting lid, and bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover, and cook for 50 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.
  • Remove pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork and serve.
  • Over medium-high heat, let the water steam the vegetables until warmed through, 3 to 5 minutes. Stir into hot rice just after fluffing it with a fork.

BIG-BATCH RICE



Big-Batch Rice image

This simple, large batch of seasoned rice can be frozen and repurposed in endless ways for easy, family-friendly meals.

Provided by Anna Stockwell

Categories     Rice     Vinegar     Sunday Stash     Small Plates     Kid-Friendly     Freeze/Chill     Dinner     Quick & Easy

Yield 14 cups (12-14 servings)

Number Of Ingredients 3

1 Tbsp. plus 1½ tsp. kosher salt
1 Tbsp. distilled white vinegar or rice vinegar
2 lb. rice (about 5 cups), rinsed until water runs clear, drained

Steps:

  • Bring 18 cups water to a boil in a large covered pot over high heat. Stir in salt and vinegar. Add rice, reduce heat to medium, and bring to a simmer. Cook, stirring occasionally, until rice is cooked through but not mushy (taste it: it should still be slightly al dente), 10-20 minutes, depending on variety of rice. Working in batches if needed, strain through a fine-mesh strainer.
  • If not serving immediately, spread rice in an even layer on a rimmed baking sheet and let cool. Transfer to resealable freezer bags, pat down into an even layer (so it defrosts more quickly), and freeze up to 4 months. To defrost, transfer frozen rice to a microwave-proof bowl and sprinkle with a bit of water. Cover and microwave rice on high in 1-minute bursts until warmed through. Alternately, place rice in a saucepan and add a splash of water. Cover and cook over low heat, stirring occasionally and adding more water if needed, until warmed through. If using in a soup, add frozen rice directly to soup and cook until heated through.

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