Brown rice differs from its white counterpart only in the degree of purification, in the first it is less, and therefore it contains more dietary fiber so necessary for our intestines. Together with fiber, brown rice is different and much higher in vitamins B, vitamin E, as well as important microelements such as potassium, magnesium and zinc. But the difference between these two types of cereals is not only their benefits, but also in the way they are cooked (although the difference in cooking is not so striking). About all the subtleties of how delicious to cook brown rice, we'll talk further.
Preparation of brown rice
A lot of tricks this process in itself does not conceal, but you need to know about some of the nuances. One of these nuances is pre-soaking brown rice grains before cooking. Since the shell of brown rice is preserved, moisture absorbs it much less readily than starchy white rice, and therefore, in order for brown rice grains to turn soft after cooking, it is better to soak them in cold water for half an hour or hour before preparing them. Before soaking, rice is also rinsed to clean water.
Brown rice is famous for its light nutty aroma and if you want to get it at the outlet, then dried after soaking the grain should be quickly fried in warmed vegetable oil. However, there is no need to do this without fail.
After measuring one glass (or one any other volume) of rice grains, fill them with 2 1/2 glasses (or equal in volume measure) of clean cold water. A teaspoon of salt for a standard glass (250 ml) of rice will suffice. Along with water, you can pour the cereals with broth and add any other spices besides salt.
After the boiling of the liquid, the rice is covered with a lid, and the heat is reduced to a minimum. On this fire, rice should be cooked for about 40 minutes, but the exact time depends on the plate and the dishes used, so after 20-25 minutes, check that the grains are not burnt or boiled. At the end of cooking leave the grain to go under the lid, without stirring, for 10 minutes, so that the moisture remains absorbed.
No secrets of how to boil brown rice crumbly, since properly cooked, not boiled, brown grains do not stick together by themselves due to the presence of the same not cleaned shell.
If you started to cook brown rice in a multivark, then measure the rice and bay with water, cover the device with a lid and select the "Rice / Porridge" or "Croup" mode, and then set the time to 45 minutes.
Indian pilaf from brown rice
Ingredients:
- brown rice - 1 item;
- fenugreek - 3 g;
- white onion - 70 g;
- pasta from garlic and ginger - 1 teaspoon;
- mint leaves - 5-6 pcs .;
- turmeric, ground aniseed, cardamom, masala - by pinch;
- a handful of nuts.
Preparation
We leave the washed rice to soak, and in the meantime we undertake preparation of other ingredients. In vegetable oil, fry nuts, remove them and fry spices with chopped onions. When the onion gets a characteristic golden brown tinge, mix it with a fragrant paste of garlic and ginger (garlic and ginger triturate in equal proportions), sliced with mint and let it sit for 5 minutes. Mix the fragrant roast with the rice grains, dried after soaking them, and then pour the contents of the saucepan with water, following the proportion of grains and liquids 1: 2. After adding rice, cover the dishes with a lid and simmer it over low heat until all moisture evaporates. After, let stand for 10 minutes and sprinkle with nuts.
If desired, the recipe for brown rice can be prepared with vegetables, adding fried onion carrots, green peas, sweet peppers or cauliflower inflorescences.