What to cook brown rice. How to cook brown rice. What is brown rice

In the world there are three "bread": wheat, corn and rice. It just so happened that the Asian cereal culture came to Europe quite late. We met rice when it was already “powdered” for the buyer, that is, cleaned and polished. Few Europeans know what a common grain of this cereal looks like. And it is the same as wheat, is in the amniotic membrane. Because of this, the rice grain has a sloppy dirty-brown color. But in Asia, they saw long ago that brown rice is much more useful than white rice. There from raw grains prepare food for the elderly and children. True, such rice is cooked much longer than its polished counterpart. And the taste is due to the shell specific. Therefore, another type of rice became known - parboard. Untreated grains are steamed, all the nutrients and taste qualities of the pericarp are transferred to the nucleolus. Then the rice is cleaned from the become unnecessary shell. Grains become slightly yellow, but prepare very quickly - within 15 minutes. In this article we will talk about how to cook brown rice. It is very interesting and informative!

Is sanding good

Rice, of course, is a useful cereal. But did you know that the lion’s share of the necessary substances for the body is contained in the amniotic bag of grain? Harvard scientists 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 likelihood of diabetes. And his brown brother, on the contrary, reduces this risk by 16%. And it is slightly lower in calories - 111 against 130 (per 100 grams of product). But not in the nutritional value of the benefits of brown rice. Thiamine, riboflavin, niacin, vitamin B6, folic acid, iodine, copper, phosphorus, zinc, essential amino acids for health in the abundance are contained in the pericarp. Brown rice in only one loses refined grain: shelf life. Due to the fact that the nucleoli cover the oily peel, they cannot be kept for a long time.

As we have already found out, this is the case when coarse and unpolished groats are more useful than beautiful white grains. However, because of the peel and taste of the finished dish will be very different. And such a grain is brewed for about half an hour - longer than its white counterpart. But the risk is reduced, that instead of pilau, you get porridge. But no matter how long we cook brown grain, it will still remain somewhat solid. By the way, many people do not like this variety of rice for its specific flavor. But in vain, you just need to be able 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 to cook brown rice? The recipes listed below can enrich your knowledge about the use of this useful product.

General rules for cooking grain

Brown rice can be used in all dishes that use white varieties: pilaf, porridge, casseroles, cabbage rolls. It turns out it seems that only a light nutty flavor indicates that unpolished grain was used. To rice turned out softer, more tender, it is soaked for two to three hours. If you keep the grains in water all night, then the porridge will be cooked in fifteen to twenty minutes. Proportions need some change. On a glass of cereal you need to take three times more water. Before cooking brown rice, it should be washed. We continue this process until the flowing water becomes completely transparent. If you want to make a crumbly porridge, rice first needs a little fry in olive oil. After that, it is necessary to pour the grain with cold water, mix it once and leave on high heat. As soon as the liquid boils, you need to reduce the heat to minimum, salt the dish to taste, close the lid and leave until water is completely absorbed. It is also worth giving rice time to rest on the edge of the stove after turning off the gas for 20 minutes.

Greek casserole with feta and zucchini

Brown rice (100 g) is cooked until ready, as described above. Cool it, add one egg and 100 g of grated cheese varieties. Stir. Grease the form with butter and lay out, tightly tamping, the basis for the casserole. We put in the preheated to 220 C oven for five minutes. Rub a small zucchini or young squash, squeeze the juice. Two hundred-three hundred grams of feta knead with a fork. Add zucchini. We drive two more eggs. Knead with finely chopped yellow bell peppers and herbs (dill, mint, green onions, parsley). We part a filling with 70 grams of cream of 10% fat content. We salt, we pepper. Put the stuffing on the rice base. From above, slightly pressing, we place the whole cherry tomatoes. The temperature of the oven set at 200 C. Cooking a casserole for half an hour.

Risotto

Finely cut onion and celery stalk. Fry in vegetable oil, squeezing two cloves of garlic into a deep frying pan. When the onion becomes translucent, attach the carrots finely chopped. After a couple of minutes, add brown rice (glass), stir and leave for two minutes under the lid, so that steamed a little. Pour 0.6 liters of hot chicken broth. After a quarter of an hour of cooking under the lid, add the spices: basil, sweet paprika, chili pepper. Stir. Two minutes later, put three tablespoons of ketchup. Cook for another ten minutes. This dish can be independent, and it can also be garnished with fried or baked chicken.

Iranian pilau with brown rice

First, pass on a spoonful of olive oil, finely chopped onion and carrot. Pour 180 grams of brown rice. Stir, fry for a minute. Add 50 grams of crushed dates, a spoon 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 minimum. Cover and cook brown rice for 45 minutes. When all the liquid boils away, add a spoonful of lemon juice. We leave under cover to reach. Sprinkle prepared pilaf with green onions and serve.

Warm Cauliflower Salad

Hot main dishes are not the only thing with which brown rice can be cooked. Recipes give us a variety of salads. Here is one of them, the Mediterranean. Wash and boil unpeeled rice to make 200 grams of crumbly porridge. Chop onion finely, and cut the red pepper into small pieces. Boil two small cauliflowers in salted water, divide into inflorescences. Steamed a handful of dried cranberries, washed, strained, slightly dried on a napkin. Fry the same amount of pine nuts. Mix in the salad bowl all the ingredients. It is desirable that the rice was still warm. Salt and pepper. In a jar with a lid do refueling. Three tablespoons of olive oil and lemon juice diligently shake. Dress up with this sauce salad.

Cereal maneuvers

Do not be afraid to experiment with brown rice. It can be used instead of white grain and get dishes with a slightly different, nutty flavor. On sale there are many cereal mixtures, which includes brown rice. Reviews are highly recommended to try the "cocktail" with the participation of parboard. Steamed grains are cooked faster, so all porridge will be cooked evenly. Particularly appreciated is the mixture of parbedild and wild rice. By the way, the last species came to us not from Asia, but from North America. The Indians ate them for a long time, and they began to cultivate it only in the 50s of the last century. In water boiling (as scientifically called wild rice) intense black color and rich sweet nut taste. Dishes from this mixture of cereals are best cooked exotic: curry, with coconut sauce, walnuts, tarragon.

In eastern countries, rice groats are considered cultural heritage. He is mentioned in the greetings of the Asian peoples. With the right product prepared, the human body receives essential nutrients. Approach to the selection of rice varieties must be carefully. The variety of vitamins contained in the composition depends on the variety. Eating rice saturates the body, giving it a rather long feeling of fullness.

Consequently, this product will perfectly fit into the diet of a person struggling with extra pounds. Rice brown shade, which will be discussed below, is one of the most useful varieties of this crop. Thanks to him, a person acquires a slender figure and a healthy body.

Grain preparation

Basic knowledge of how to prepare brown rice cereal for cooking will help you further in the preparation of white rice, mixed with wild, pearl-barley and buckwheat porridge. Compliance with these simple recommendations will help to cook a tasty and crumbly dish that will bring great benefits to your body.

So, first put the product in a deep container and fill it with the necessary amount of cool water, so that the liquid level is three centimeters higher than the rice grains.

Further, with intensive movements, mix the contents of the container. So you help dirt and dust from the rice grains to go up. After a few minutes, drain the water and repeat the procedure again. There is no recommended number of washes; it is necessary to repeat the procedure until the liquid being washed becomes transparent. This will indicate that this cereal is pure enough to continue its preparation.

Washing rice grains, regardless of variety, is considered a mandatory procedure due to the following circumstances:

• thanks to the flowing water, the dust and dirt entering the industrial enterprise during the transportation of the product is washed out from the surface of the rice grain;
• products that we see on the shelves of the supermarket are often subjected to special chemical treatment. It helps to increase the shelf life of rice cereals. In the process of washing rice grains partially get rid of the harmful shell, which makes further heat treatment more efficient.

Do not neglect this stage, because thanks to it you will save your body from harmful microorganisms and possible allergic reactions.

For the preparation of crisp dishes soaking is a necessary step.In addition, during the soaking season, sufficiently dense rice grains become softer, which will help bring them to a ready state in a shorter period. At this stage, you need to know that the washed brown rice grains actively absorb the surrounding flavors. And the liquid used for cooking affects the taste of the finished dish. Consequently, the liquid that will be used to soak the rice cereal must be clean, pre-boiled.

The use of water from the tap at this stage is unacceptable. Otherwise, rice groats acquire the characteristic taste of chlorine contained in tap water. Brown rice groats have an interesting taste, slightly reminiscent of hazelnuts.

For one kilogram of rice cereal you need to stock up on three liters of clean and salted water. If you have the opportunity, purchase mineral water in any supermarket, which includes vital minerals and vitamins for the human body. So you will increase the benefits of brown rice cereals. When deciding to use plain water, it is strongly recommended to boil it beforehand.

The temperature of the soaking liquid also requires your attention. Experienced chefs advise the use of liquid, the temperature of which will not allow the potato starch to curl. In other words, the temperature of the soaking liquid should not exceed sixty two degrees.

Another interesting nuance when soaking rice grains is the addition of salt. Not many people know about it and salt when the dish is almost ready. If for one kilogram of rice grains you used three liters of pure (or mineral) water, then for this volume of liquid you will need to add a little less than two tablespoons of salt.

This amount of salt will be sufficient so that the rice grains absorb the required amount of rice and do not take too much. If you are confronted with the fact that your croup gives away any extraneous aroma, then it is advisable to change the liquid two to three times when soaking. The soaking process takes, on average, two to three hours. It is such a long time that the grain structure is softened and ready for further preparation.

After the time, the rice grits will need to be washed again. It is necessary to stock up on a capacity of five liters with a round bottom. Let it be something like a small basin. At this stage, it is imperative not to use ice or excessively hot water.

In the first case, the rice grains will crack, which will later lead to the cooking of the grits. And in the second - the use of hot water from the tap will actively fill the grains absorbing everything with harmful substances from the water supply system. When using boiled water difficulties should arise. So, washing, as in the first case, should be carried out until the liquid becomes clear.

In the process of washing do not rub the grits with your palms, otherwise it will give a characteristic rice residue. Lower the palms to the bottom of the tank and lift the grits up with light movements. Repeat the procedure several times, then drain the water.

A clear liquid will indicate that the rice cereal is ready for further cooking. The process of preparing the brown variety seems to be very time consuming and at first can discourage the desire to cook it. However, following these simple recommendations, your dish will turn out very tasty. Also, do not forget about the colossal benefits brought by the use of only one portion of this cereal.

How much time to cook?

The duration of cooking this type of grain is affected by the method you prefer. When deciding to use a multicooker or a double boiler, the product will cook for at least twenty-five minutes (based on the basic parameters of the Pilaf mode). If you have carried out a high-quality pre-treatment of a drilling cereal crop — repeated washing and soaking — the cooking time is reduced by fifteen minutes.

If you want to get the traditional crumbly texture, you must first boil water, which on average takes five minutes. Then bring the product to the finished state - at least thirty minutes. And leave the rice grains to insist for another twenty-five to thirty minutes.

In general, cooking on the stove takes a little over sixty minutes. It is worth noting that the rather long process of preparation of this cereal culture adversely affects its properties. When boiling in boiling liquid for more than forty-five minutes, rice grains boil soft and lose most of the beneficial vitamins and trace elements that are in the composition.

How to cook rice?

Once you have tried a brown variety, you will not be able to deny yourself this pleasure. This product can be used as a separate dish, lightly seasoned with soy sauce and spices, or as a side dish to all types of meat and fish. It is great to use rice for cooking low-calorie chicken cutlets. Served with rice, usually with boiled vegetables.

So, we proceed to the process of cooking brown rice. This cereal culture has some characteristics that must be observed in order to get ready tasty dish.

First of all, the brown variety must be well cleaned of various contaminants and dust. To do this, the product is thoroughly washed in warm water. There is an ancient belief that rice is washed in seven waters. But in reality it is necessary to wash the rice so many times that the water after washing becomes clear.

Rice washing is a very important step that should not be ignored in any way. Since, in addition to dust, rice contains particles of a special substance, which is treated with cereals during cultivation. These substances can be toxic and cause an unpredictable reaction from the body, especially if the rice was cooked incorrectly.

The next step is soaking the product. There is no consensus about this process. Cooks are divided into two camps - some believe that rice soaking is necessary, while the latter do not understand why to waste time on this process. However, if we delve into the biological feature of rice grain, we will find that the grains of brown rice are more dense in comparison with the white product that we are used to. In order to soften the shell of brown rice, it must be soaked in clean water.

You will need a deep tank of cold drinking water. Add the required amount of rice and leave it for two to three hours; It is permissible to soak brown rice for the whole night. If possible, change the water (two or three times will be enough).

Regardless of the variety, crumbly rice is considered the most delicious. Therefore, as in the case of cooking barley and buckwheat porridge, it is extremely important to follow the ratio of water and this product. So, for cooking one cup of brown rice, you will need to take two and a half - three glasses of pure water.

Do not forget that the cereal is poured into water that is just starting to boil. This nuance also affects the taste of the finished dish.

Cooking this cereal should be done on a low fire. Duration of cooking takes about forty minutes. In the process of cooking cereal, in any case, do not mix the contents of the pan. A couple of minutes before completion, it is permissible to shake the pot slightly once or twice. After time, it is advisable to wrap the container with cooked brown rice in a warm terry towel or blanket and leave it for fifteen to twenty minutes. During this short period, the grains of rice will absorb the remaining water.

To begin with, the cereal culture is thoroughly washed and soaked, and only then is transferred to the multicooker bowl. Then it is necessary to activate the “Pilaf” mode and wait for the sound signal about the end of the multicooker.

Regardless of the brand, any multicooker model contains a special compartment for boiling cereals. Before cooking it is necessary to pour a small amount of water into it. A large volume of liquid will make the consistency more fluid; As a result, you get rice porridge. This is done so that the rice grains soften.

Each cereal has its own “set of rules” that help extend the shelf life of the product. They are quite simple, but ignoring them leads to the fact that rice groats begin to deteriorate and subsequently lose their useful properties. Following the following recommendations will allow you to get all the benefits for your body from the product:

• store unpolished brown or brown rice at room temperature in a dry and dark place;
• croup is stored much longer in containers made of tinted glass or ceramics, the presence of a lid is welcome.

A little-known fact, but it is the use of this cereal helps to lose those extra pounds. Rich in plant fiber, the product helps to eliminate toxic substances, forcing them to literally "evacuate" from the intestinal area.

And the presence of a large number of complex carbohydrates gives the body a false sense of satiety, thereby reducing appetite and not allowing a person to overeat. If you are interested in removing excess fluid and unnecessary subcutaneous fat, it is recommended to arrange a fasting day with low-calorie kefir and brown rice.

Choose a suitable day, during which you have not planned serious physical exertion. On this day, it is necessary to use only properly cooked rice garnish and low-fat kefir. For twenty-four hours you will spend an intensive cleansing of the intestines and the walls of the stomach.

Learn more about how to cook brown rice, you can in the next video.

Rice is a plant of the cereal family. It is extremely fond of heat and the sun, but does not grow in an excessively hot and arid climate. Rice is found on all continents except the European and almost half of the world's population consider it the main food product along with wheat.

A little about the benefits of unrefined rice.

Vitamins A and C are not present in this cereal, but there are many B vitamins in it, in particular thiamine (B1), niacin (B3), riboflavin (B2) and pyridoxine (B6). This group of vitamins is actively involved in the work of the central nervous system.

They convert nutrients into energy. Rice is rich in amino acids and proteins, and is also appreciated for the absence of gluten, a protein of plant origin, which can cause allergies.

In Asian countries, food is prepared from different varieties of rice: the untreated culture is preferred by the elderly and children. In Europe and America, he fell in love with supporters of a healthy lifestyle. The fact is that only this variety in the process of processing saves the nutrient bran membrane.

She gives the product a light brown color, for which he was called brown. What else is called brown rice? It is often called brown and unpolished.

Such rice is much more useful than its white counterpart, since a large concentration of nutrients includes the shell of the grain. It is believed that some healing oils are preserved in it, although they also significantly reduce the shelf life of this product, therefore experienced housewives recommend putting a pack of rice in the refrigerator.

The bran shell contains the limiting amount of vitamins of group B, and fiber and minerals are present in it, as well as folic acid. Low concentrations contain selenium, potassium, phosphorus, zinc, copper and iodine. All these ingredients together give the rice an unusual nutty taste.

This " health constructor»Has only one drawback and is associated with the cooking time. Boil it longer than white. In addition, even after cooking, it is not as soft as the last.

If you suffer from various diseases of the digestive tract, you can safely include unpeeled brown rice in your diet. For health, it is good to eat such rice also because it is able to free from the need to consume fatty and sweet food, perfectly replenishing the energy potential.

Therefore, we can say that unrefined rice is useful for losing weight, and this is confirmed by nutritionists of all countries, actively including it in various weight-loss programs.

Japanese experts conducted experiments on laboratory rodents, which showed that by regularly consuming brown rice, it is possible to increase their intelligence and improve memory, as well as normalize the work of the central nervous system.

How to cook brown rice

This kind of cereal culture is preparing a little longer than usual.

Stages of cooking:

• soak a cup of brown rice in cold water for one hour. After it is necessary to rinse well, pour 3 cups of chilled water and put the saucepan with the contents on the fire. Some housewives are advised to pour the cereal into boiling water. You can try one and the other;
• salt and, as characteristic bubbles appear on the surface, reduce the gas to the minimum value. Without covering, cook for about 5 minutes, and then put the lid on the dishes and stew for another half an hour. When wondering how to cook brown rice properly, remember that it is not recommended to interfere with it in the pan;
• as soon as all the water is boiling away, the pot with the finished product must be well wrapped up and allowed to “reach” within 15 minutes.

Recipes of brown cereal dishes

Brown rice invented recipes for a variety of dishes. From it you can cook as a traditional pilaf, and rolls, puddings, casseroles, and more.

Here are some recipes for popular dishes:

• for cooking rice fried with vegetables, you need to cook a portion of cereal in advance, and all vegetables - carrots - 1 pc, onion - 2 pcs and garlic - cut a pair of cloves, do the same with mushrooms in the amount of 150 g. Fry onion in a pan and mushrooms, add half a glass of sweet corn and the same amount of canned green peas. After a few minutes, cover the remaining vegetables, chopped green onions and rice. After 5 minutes, serve on the table, decorated with greens;
• to cook rice with turkey and vegetables, you need to boil a glass of cereal, and at this time cut 300 g of turkey fillet into small pieces and fry in a frying pan with ringlets of one leek. As soon as the meat is covered with a crust, place 200 g of fresh or frozen green peas in a dish, and after 10 minutes, send 3 chopped cloves of garlic. After a couple of minutes, add rice, salt, pepper, pour 50 ml of soy sauce. After a few minutes to serve;
• delicious casserole can be prepared according to this recipe: boil a portion of brown rice. Beat 2 eggs in a bowl, half a glass of milk, season the mixture with chopped green onions, thyme and Worcester sauce to taste. Salt Add washed spinach in the amount of 450 g and feta cheese, crushed with a fork, in the amount of 180 g. Add rice here, mix well and send to the oven for 30–35 minutes, preheated to 180 С. If desired, you can sprinkle Parmesan cheese, grated on a coarse grater, 5 minutes before the meal is ready, and as soon as it is melted, you can reach and start a meal.

You can cook dishes familiar to you with such rice and try something new, because it contains all the beneficial substances and vitamins, which are much more than in the white fellow. Please yourself and your home with a delicious and nutritious product. Enjoy your meal!

Rice that has undergone minimal processing is called unpolished. Brown rice is just that. This variety of rice has many nutrients and vitamins. Rice has a nutty flavor and is very useful for the human body. It is great for people who watch their figure. After all, it has fiber, which supports the human immune system and speeds up the metabolism. Now you need to learn how to cook brown rice. For a more savory and interesting taste of rice, instead of water in which it is boiled, you can use meat broth. This type of rice is perfect for various dishes. Brown rice is recommended for people with diabetes, obesity, etc.

This is a great source of healthy food. It is necessary to wash the rice with cool water. Water after washing the cereal should be clear. If not, then you need to repeat the process. Dirt may contain various foreign particles. Remember that you need to wash any kind of rice before cooking it. Especially after that the rice is cooked without foam. Now rice needs to be poured into a colander so that all the water can drain. Put the rice in a bowl or a cup of water. Leave it for 30-40 minutes. If you skip this item when cooking rice, then rice will have to be cooked for 15 minutes longer. Here you can not guess with time.

Now turn to cooking porridge. You need to prepare a large saucepan for cooking. At 1 tbsp. brown rice take 2.5 liters. water or broth. Boil water for rice and pour it there. Bring to a boil. Now, according to the standard plan, you need to reduce the heat and cook rice for 25 minutes, the main thing without a lid. If foam is formed during cooking, then it must be removed. Stir the cereal is not necessary. When the porridge is cooked, pour it back into a colander to make the glass water. Now return the rice to the saucepan and turn on the fire. Porridge should be on low heat, add the butter. Cover the pan with a lid and shake it all up.

Porridge must be mixed. She should be on fire for another 7-10 minutes. Now the porridge is ready to eat. And this instruction has helped to learn how to cook brown rice. Now you can find brown rice, recipes for every taste. In the second recipe of cooking, you need to cook rice under the lid over high heat for about 4 minutes. Then reduce the heat and cook for another 6 minutes. Reduce the heat to a minimum of 2 minutes. After that, we remove the porridge from the stove and wrap it in a towel. It is necessary to leave the porridge so that it steamed for the same amount of time that it cooked on the stove.

There is a very simple recipe for cooking rice in the oven. Need to take 1st. cereals for 1l. water. Add rice to boiling water and bring to a boil. Now you need to remove the rice from the heat and put in the oven for 40 minutes and fill it with paprika, butter, salt. Put in the oven for another 10 minutes. Recipes for brown porridge can be varied. Connect your imagination and come up with your original recipe. Add new spices and spices. And do not forget that this porridge is very useful for the body. Enjoy your meal!

Brown rice differs from its white congener not only in color, but also in the way of preparation, in taste and composition. So, it is brown rice that is most useful, contains vitamins and useful trace elements. As a matter of fact, brown rice is considered to be any unpolished rice, from which a bran shell has not been removed during processing. More precisely, rice was not processed at all. That is, it is a collected and packaged product, completely ready for use. The color of the same brown rice can be red and brown, and pale brown. People who adhere to a healthy diet prefer exactly unpolished rice. Although cooking it at times longer.

Brown rice cooking process
First of all, rinse the grits thoroughly under running water. The water should drain clear. This is required in order to wash off all industrial dirt, dust and pesticides. In addition, washed rice does not produce foam during the cooking process.

Leave the rice in a colander so that the water is all glass. After that, leave brown rice in clear water for half an hour to make it soften a little. So you have to cook for not too long, and the result will not take long. At the same time, you can put water on a slow fire or meat (vegetable) broth for boiling. Add spices to taste, salt. Carefully insert the swollen grits into the boiling water. If rice is not soaked before cooking, then it is necessary to cook un-polished rice for 15-20 minutes longer.

Pick a pot of such size that rice with water takes up no more than of the total volume. This is necessary so that the steam that forms during cooking remains in the pan. Due to this, the steam process proceeds faster.

After the cereal has been injected, boil for 20 minutes without a lid. Do not mix rice, but simply remove the foam with a slotted spoon, if it is formed. After the time has elapsed, cover the rice with a lid, turn the heat to low and cook another 10-15 minutes under the lid. After cooking the rice, fold it over the gauze or sieve to make the glass water. Then return the cereal to the pan, add the butter and leave under the lid for 5-7 minutes. Rice is ready to eat.

Quick cooking brown rice
Rinse the cereal in the usual way, soak it in cool water for 20 minutes. Boil water or broth, add swollen rice to the boiling liquid. On the highest heat, cook for 5 minutes, under the lid, without removing it. Reduce heat to medium and cook for another 5 minutes. After that you can reduce the heat to the lowest and cook for another 3 minutes. Everything is covered, so that the steam will not go anywhere. No need to add oil.

Do not drain the water from the rice, but wrap the container in a large towel, then put it in a warm place. It could be an oven, a battery, or even a duvet. Leave there pan for 10 minutes to grits “reached” to full readiness. Then add the oil to your liking.

Brown rice is important not only to properly cook, but also to store. So, because of the bran shell, it quickly deteriorates and rot. Store only in the refrigerator. It is noteworthy that brown rice is absorbed by the body more slowly, which gives the greatest saturation, while sugar in the blood remains at the same level, which does not harm the patients with diabetes. That is, there are no contraindications to the use of brown rice, except for individual allergies.