Every hostess has her own special secrets cooking certain foods. Thanks to them, the same dish is obtained differently by different culinary specialists. However, there are a number of products that require common technology processing - at least at the initial stage of working with them. These include, for example, Brown rice.
The white groats that we buy most often are polished. It cooks faster, but it also contains few useful microelements. Its brown “brother” is unpolished, each grain is in its natural brownish shell. That's why he looks so ... not quite nice, dirty. It doesn’t matter, because it is this cereal that is considered the best, it contains vitamins of group B, iron and magnesium in almost perfectly balanced form. But carbohydrates are much less than in ordinary rice. Therefore, unpolished is equivalent to dietary products and is recommended for healthy eating. Now the question arises of how the difference in varieties affects the preparation of cereals. i.e. how to cook
We will immediately reassure young, inexperienced hostesses: there are no special differences, there are only small nuances that should be remembered once, and then everything will be done automatically. Firstly, in order for the bran shell to soften better (and, therefore, the grains themselves become softer faster during cooking), be sure to soak the cereal in cold water in the evening or at 5-6 o'clock in the afternoon. Check it out first. Before cooking brown rice, drain the water in which it was soaked, and rinse the grits well several times. Then pour it into the pan, pour again cold water, let it boil and cook for 10 minutes. Then remove from fire. Probably, for someone, the instruction on how to cook brown rice resembles a certain sacred rite (in Eastern peoples the way it is). However, the task of the cook is to preserve as much as possible beneficial features product and at the same time try to boil the grain well so that it is not half-cooked and hard. Because so much fuss cereal and requires! However, this classic version how to cook brown rice, exemplary. Next, your attention will be offered several recipes, where everything happens much faster, and the result is no worse. So, wash the rice again, add again cold water and now cook for 15 minutes. And only then turn off the fire, wrap the cast iron and leave the rice to simmer for about another hour. Then it will turn out to be moderately soft, crumbly and very tasty.
And now the promised recipes. The technology of how to cook brown rice correctly is somewhat different here, but the first two points (long soaking and thorough washing) are strictly observed! Yes, one more note: any cereal is best cooked in a small cauldron or cast iron, thick-walled, which warms up evenly. Porridge in it will not burn, will not stick. And even if such a nuisance happens, the dish will not have bad smell. And then it is much easier to clean the dishes than, for example, enamel pan. But back to the recipe! Pour water into the cast iron (at the rate of 4 cups of liquid for 2 cups of rice) and add 2-3 tablespoons of vegetable oil. It is possible instead of it and creamy - who loves with what. Immediately put salt and 1 teaspoon per specified amount of cereal. When the water boils, pour rice into the pot. Make the fire quiet and wait until the cereal thickens (the water does not disappear from the surface of the porridge). Now turn off the gas, cover the cast iron with a lid, wrap it with warm something and leave the dish to “reach”, to cook (for 50 minutes). It is this recipe that answers the question of how to cook brown (in an accelerated way).
This is another incredibly tasty and hearty meal with which you will pamper not only your family, but also your guests. For cooking, you will need: for each glass of cereal, half a glass of tomato sauce (prepare in advance), 40-50 g of grated hard cheese, 3-4 tablespoons of oil. Along the way, one more helpful advice how to cook brown rice. The proportions of cereals and liquids are taken approximately 1 to 2, since the main essence of its preparation lies precisely in heating it without fire, and not in bringing it to full readiness on the stove. But back to the recipe again.
Boil rice (without oil, but in salted water). cook tomato sauce(you can use canned natural juice with pulp or dilute tomato paste or ketchup to the desired consistency boiled water). Then boil it in a pan, adding salt, sugar, Bay leaf, fragrant and hot peppers. Put the cooked rice in another pan, season with oil and gently fry over low heat, stirring until it is lightly browned. Then pour hot sauce, sprinkle with cheese and leave covered for half an hour. After that - serve, separately cutting the greens and sprinkling with it.
There are three “breads” in the world: wheat, corn and rice. It just so happened that the Asian cereal crop came to Europe quite late. We got acquainted with rice when it was already “powdered” for the buyer, that is, cleaned 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 rice grain has a sloppy dirty brown color. But in Asia, they have long figured out that brown rice is much healthier than white. There, raw grains are used to prepare food for the elderly and children. True, such rice is cooked much longer than its polished counterpart. Yes, and the taste is due to the shell specific. Therefore, another type of rice became known - parboild. Unrefined grains are steamed, all useful material and the taste qualities of the pericarp are transferred to the nucleolus. Then the rice is cleaned of the unnecessary shell. The grains become slightly yellow color, but they are prepared very quickly - within 15 minutes. In this article, we will talk about how to cook brown rice properly. This is very interesting and educational!
Rice is certainly a useful cereal. 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 from Harvard conducted research to determine the difference between white and brown rice. The benefits and harms of these two types of cereal are described in The Independent. It turns out that white rice increases the risk of diabetes. And his brown counterpart, on the contrary, reduces this risk by 16%. And in terms of calories, it is slightly lower - 111 versus 130 (per 100 grams of product). But not in the nutritional benefits of brown rice. Thiamine, riboflavin, niacin, vitamin B6, folic acid, iodine, copper, phosphorus, zinc, the most important amino acids for health are found in excess in the pericarp. Brown rice only loses in one way to grain refined by polishing: shelf life. Due to the fact that the nucleoli are covered with an oily 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 more useful than beautiful white grains. However, due to the skin and the taste of the finished dish will be very different. And such grain is cooked for about half an hour - longer than its white counterpart. But the risk is reduced that instead of pilaf you will get porridge. But no matter how long we cook brown grain, it will still remain somewhat hard. By the way, many do not like this variety of rice for its specific taste. And in vain, you just need to know how to cook it correctly. And combine with the right products. Then you will have a wonderful independent dish or a spectacular looking and tasty side dish. So how do you cook brown rice? The recipes below will enrich your knowledge of the use of this useful product.
Unpeeled rice can be used in all dishes where white varieties are used: in pilaf, cereals, casseroles, cabbage rolls. It turns out similar, only a slight nutty flavor betrays 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 change a bit. On a glass of cereal you need to take three times more water. Rinse brown rice before cooking. We continue this process until the flowing water becomes completely transparent. If you want to cook crumbly porridge, you first need to fry the rice a little in olive oil. After that, it is necessary to pour the cereal with cold water, mix once and leave on high heat. As soon as the liquid boils, you need to reduce the heat to a 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.
Brown rice (100 g) cook until tender, as described above. Cool it, add one egg and 100 g of grated cheese varieties. We mix. Lubricate the form butter and lay out, tightly tamping, the base for the casserole. We put in an oven preheated to 220 C for five minutes. We rub a small zucchini or a young zucchini, squeeze the juice. Two hundred to three hundred grams of feta knead with a fork. Add zucchini. We beat in two more eggs. Knead with finely chopped yellow sweet pepper and herbs (dill, mint, green onion, parsley). We dilute the filling with 70 grams of cream of 10% fat content. Salt, pepper. We spread the filling on the rice base. From above, lightly pressing, place the whole cherry tomatoes. We set the oven temperature to 200 C. We cook the casserole for half an hour.
Finely chop the onion and celery stalk. Fry in vegetable oil, squeezing two more 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 (a glass), mix and leave for two minutes under the lid to steam a little. Pour 0.6 liters of hot chicken broth. After a quarter of an hour of cooking, add spices under the lid: basil, sweet paprika, chili pepper. We mix. After two minutes, put three tablespoons of ketchup. Cooking for another ten minutes. This dish can be an independent dish, or it can be a side dish of fried or baked chicken.
First, we sauté on a spoonful of olive oil finely chopped onions and carrots. Pour 180 grams of brown rice. Stir, fry for a minute. Add 50 grams of crushed 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 the heat to a minimum. Cover and cook brown rice for 45 minutes. When all the liquid boils away, add a spoon lemon juice. We leave under the lid to reach. Sprinkle the finished pilaf green onion and serve.
Hot main courses are not the only thing you can cook brown rice with. Recipes give us many options for salads. Here is one of them, Mediterranean. We wash and boil the brown rice to make 200 grams of crumbly porridge. We chop the onion finely, and the red bell pepper cut into small pieces. Boil two small heads of cauliflower in salted water, divide into inflorescences. We steam a handful of dried cranberries, rinse, strain, dry a little on a napkin. Roast the same amount of pine nuts. Mix all the ingredients in a salad bowl. It is desirable that the rice is still warm. Salt and pepper. Make dressing in a jar with a lid. Shake three tablespoons of olive oil and lemon juice together. Dress the salad with this dressing.
Don't be afraid to experiment with brown rice. It can be used in place of white grains and produce dishes with a slightly different, nutty flavor. On sale there are many cereal mixtures, which includes brown rice. Reviews highly recommend trying a "cocktail" with Parboild. Parboiled grain cooks faster, so the whole porridge will be cooked evenly. A mixture of parboild and wild rice is especially prized. By the way, the last species came to us not from Asia, but from North America. They have long been eaten by the Indians, and they began to cultivate it only in the 50s of the last century. Aquatic zest (as wild rice is scientifically called) has an intense black color and a rich, sweet, nutty flavor. It is best to cook exotic dishes from such a mixture of cereals: curry, with coconut sauce, walnuts, tarragon.
Throughout the East, rice is revered and favorite dish. Its main feature is that it does not get boring, no matter how often it is served at the table. What is it connected with? First of all, with the fact that several thousand agricultural varieties of rice are known.
The whole variety of rice varieties is divided into two branches:
At the same time, rice grains vary in color from white to black. There are yellow, red, beige, purple varieties of rice, and almost every one of them is further divided into glutinous and non-glutinous. All these varietal nuances are extremely important in its culinary processing.
Should rice be soaked? Fry the rice raw or boil it right away. What to cook in: in water, milk, steamed or a combination of different media. All these subtleties can practically confuse an ordinary cook.
The most popular of all varieties of rice today can be called brown. It should be noted that such a definition is not quite correct.
Indeed, in fact, this is not the name of a separate variety of rice, but its raw, unpolished form.
Natural, slightly brownish shell and gives the grains their characteristic color.
But unpresentable appearance more than offset by the beneficial properties of unpolished cereals.
Raw grains contain fiber, a complex of vital minerals and vitamins.
Minerals:
| Name | Content in 100 grams | %Daily Value |
| Calcium | 28 | 3 |
| Potassium | 115 | 2 |
| Magnesium | 25 | 7 |
| Phosphorus | 115 | 16 |
| Manganese | 1.09 | 52 |
| Zinc | 1.09 | 11 |
| Iron | 0.8 | 6 |
Vitamins:
There are 331 calories in 100 grams of brown rice. This is 22% of the daily calorie intake for an adult.
The specified composition makes brown rice healing food additive to the diet. After all, it helps rid the body of toxins, lowers blood sugar levels, prevents inflammatory processes in the intestines, helps to eliminate neuroses, and facilitates work. circulatory system person.
Therefore, brown rice is indispensable in the diet for the following diseases:
Naturally, in the presence of any disease, one cannot refuse medical assistance relying only on the properties of brown rice. It will only help with appropriate treatment to speed up the healing process.
But regular consumption of brown rice in food will help to normalize all metabolic processes in the body. And this will not be slow to manifest itself in appearance.
No wonder brown rice is included in the secret arsenal of beauties with radiant skin and silky hair.
All these beneficial properties of brown rice disappear or are greatly reduced in its white, refined counterpart during the grinding procedure. In addition, white rice contains more carbohydrates than brown rice.
It can be objected that white rice tastes softer and more pleasant than brown rice, that its appearance is more refined. That white rice can be cooked faster, easier and more varied than coarse, unpolished. Nobody is going to argue with this.
You just need to understand that these are two different products that you need to use independently of each other, not forgetting the priorities of a healthy diet.
Excessive passion for any product can be harmful to health. Therefore, before becoming a fan of brown rice, you need to consider a few nuances.
Often, suppliers and producers of brown rice, given the increased demand for this product, simply tint white rice.
To avoid disappointment when using such a product, you should not buy it from private traders.
Large producers process rice with glucose and talc before transportation, which can be harmful to health if used for a long time.
Do not forget that the amount of hazardous fertilizers in countries practicing industrial cultivation rice, is very different from the usual Russian standards.
If you buy a large batch of brown rice, then at long-term storage it is not only able to lose some of the beneficial properties, but also nutritional value.
Therefore, a number of conditions must be met:
It remains to fill the finished brown rice in accordance with the main plan and proceed to the meal.
For those who prefer to modernize the cooking process, cooking rice using a double boiler or slow cooker is suitable.
These two methods have some differences, but the main thing in them remains the same - brown rice must be pre-washed and soaked before laying.
In a double boiler, rice is processed with hot steam, which allows you to get a delicate and fragrant product at the exit. At the same time, all the beneficial properties of rice grain will remain almost unchanged.
To prepare a glass of rice, you need to take two glasses of water. Pour the prepared rice cereal into the cooking bowl included in the appliance kit and pour it with a measured volume of water.
After that, close the device with a lid and turn it on for 30-35 minutes. Season the cooked rice with oil, mix and add salt if necessary. After that, you can start eating.
To cook brown rice in a slow cooker, you should slightly change the proportions of water and cereals. Usually in this case, one glass of water is taken for one glass of rice.
Otherwise, you should follow the instructions and turn on the device in the "rice" mode for 30-40 minutes. Oil, salt and other ingredients are added to rice after it is ready.
It must be remembered that cooking rice is a creative process. The times and proportions in the recipe are given for standard cereals.
The quality of the result can be affected by the ripeness of the rice, the variety, and the degree of boiling of the water. Therefore, it is worth practicing cooking rice, using one variety to begin with. And do not be upset if the result is slightly different from what was intended.
Another nuance is the choice of a dish that includes rice.
You should not cook milk porridges and fillings for pies from brown rice. But for a side dish, it is perfect. Moreover, it is easy to combine with vegetables, seafood, poultry, meat.
Of the spices, it is good to add cumin (or cumin), chili pepper, turmeric to rice.
But it is best to choose ghee. In Indian culture, it is considered the most beneficial.
Rice is one of the few food products that is on our table almost every week. It is served as a side dish or as part of complex dishes. We are used to using white polished rice for cooking, but few people thought that there is not much benefit in it, because the grinding process takes up to 80% of all useful substances.
That is why brown rice is becoming more and more popular. If you want to make your diet healthier and healthier, then you should include this product in your diet. In fact, this is the same white rice, only not processed, retaining its shell, which contains most of the vitamins and minerals. Cooking brown rice is not much more difficult than white rice, you just need to know some nuances that will help preserve all the benefits of this cereal.
Brown rice is tougher than white rice and takes longer to cook, so it needs more time to cook. It must be washed and pre-soaked to reduce cooking time.
Rinse the rice in cold water very thoroughly until the water runs clear to completely remove impurities. After washing, the rice can be doused with boiling water, then rinsed with cold water.
Brown rice is, first of all, a healthy and tasty side dish. Porridges from this cereal always turn out crumbly, which cannot be said about white rice, the main thing is to follow all the cooking rules.
Rice is cooked on the stove, in a double boiler and a slow cooker.
Washed and pre-soaked brown rice is boiled in a saucepan in the ratio: a glass of cereal to 3 glasses of water.
Brown rice is seasoned with cream or olive oil and greenery.
Most useful way. In this apparatus, rice is processed with the help of steam, retaining all its properties and structure.
Pour pre-soaked cereals into the bowl and pour water in a ratio of 1: 2. Close the steamer lid and cook for 35 minutes.
If the cereal is not pre-soaked, then brown rice will be cooked in a double boiler for at least 60 minutes.
Cooking in a slow cooker convenient way which does not require much attention.
The process is extremely simple - pour cereal into the bowl of the oven and fill it with water, cook in the "Rice" mode for 30-40 minutes. Proportions - the same amount of water is taken per glass of rice.
In a slow cooker, excellent pilaf and other rice dishes with meat, fish and vegetables are obtained.
Brown rice has a special flavor with a nutty note that persists through any processing. Therefore, the components for dishes with this cereal must be carefully selected in order to obtain harmony in the final dish. In all other respects, the same dishes are prepared from this rice as from ordinary, familiar to us, white rice, this will practically not change the taste, and it will bring much more benefits.
Brown rice is ideal as a side dish for seafood and fish, it is also served with meat dishes, diet chicken and turkey, lean veal, and more fatty pork and lamb rice will help make it healthier.
It is stewed with vegetables and mushrooms, traditional pilaf, salads, soups and some desserts are prepared. Rice advocates additional ingredient in casseroles, cabbage rolls, meatballs and stuffed vegetables.
The benefits of brown rice for our body are undeniable, with the regular use of this cereal, the condition of the skin and hair improves significantly, the body is cleansed of toxins and harmful substances feeling light and energized. Therefore, you need to know some secrets that will help make brown rice dishes not only very tasty, but also preserve all the vitamins and minerals. nutrients.
Very delicious holiday dish. Due to the fact that brown rice cooks for a long time and does not boil soft, it is ideal for stuffing duck; during cooking, rice absorbs meat and fruit juices, so it will serve as a delicious side dish for duck meat.
We will need:
Cooking:
- this is unpolished, unpolished rice with preserved bran shell (sometimes called "brown rice"). It can be both long-grain and medium-grain - respectively, belong to both hard and soft varieties of rice. At the same time, regardless of the variety, thanks to the preserved bran shell, useful and nutritious substances remain in brown rice grains, and the rice itself becomes a pleasant light caramel color (hence the name). You can learn more about the properties and features of brown rice on the Catalog page, which also provides information about Kuban rice and other types of products manufactured by Agro-Alliance.
In order to calculate the required amount of rice, keep in mind that one cup of raw grain makes three cups of boiled rice. Rinse it until the water runs clear and put it in a saucepan. If rice is soaked for 40-45 minutes before cooking, 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 water to rice ratio is 2.5 cups of water to 1 cup of rice. If there is less water than necessary, the rice will burn; if more, then you will have to use a colander to drain excess water from the cooked rice.
The recommended hot processing time is half an hour from the moment of boiling, although many housewives advise cooking rice for about 45 minutes. This is because those who say 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 - it will not work out of a velvety creamy texture: the shell will burst, releasing starch, and turn inside out. In addition, intense hot processing brown rice for longer than 30 minutes will significantly increase its glycemic index, which eliminates the beneficial properties of rice as a whole.
The recipe for brown rice in a slow cooker, just like in the case of tips for processing rice in a saucepan, is slightly different from the usual recommendations for preparing polished rice, 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 operating modes of the 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 water. Please note that the pre-set rice cooking modes in multicookers are most often set to 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 with fragrant and crumbly brown rice, as well as many interesting articles about the history, properties and types of rice.
