In order for brown rice to take its rightful place in your diet, you need to know how to properly prepare dishes from this healthy dietary product.

What is brown rice

Brown rice is not at all some special variety of rice crops.

Rice grains after harvesting rice are dried, peeled, and then polished.

The result is white rice, familiar to everyone since childhood.

If the rice grains are peeled, but not subjected to the grinding procedure, the output will be brown rice, with grains of a dirty brown color that have uneven edges.

The remaining bran shell gives the brown color to the grains, and this type of rice owes its beneficial properties to it.

Brown rice contains significantly more fiber, B vitamins, trace elements and vegetable fats than its white counterpart.

Cooking features

Brown rice can be used in all dishes that were previously prepared with white rice.

Unpolished rice has a specific taste, but you get used to it pretty quickly. Another of its features is a longer cooking time.

Why do you need a large size? In a large pot, the rice will be in a thin layer, so all parts of it will be exposed to the same heat.

Covering the pan with a tight lid, put it on the fire. After the water in the pan boils, set the fire to the minimum value. Cooking time for brown rice is usually 30 to 40 minutes.

Brown rice is a much healthier product than its white counterpart. But cooking rice causes a number of problems for many. Let's look at how to cook it properly so that it turns out crumbly.

Before proceeding with the process itself, you need to familiarize yourself with some of the nuances regarding how to cook brown rice.

Knowing these features, you are sure to be able to make a delicious side dish, not sticky rice porridge.

• Brown rice can be used for cooking any dishes instead of white.
• Note that brown rice has a slightly unusual taste, but is easy enough to get used to.
• Be sure to rinse the rice well before cooking. Change the water until it is almost clear.
• Also keep in mind that the amount of raw product after heat treatment will double.
• Be sure to soak brown rice for at least two hours. This is done to saturate it with water. After such a procedure, it will cook much less and turn out softer.
• Cook food in a large saucepan for even heat distribution.
• As soon as all the water is absorbed into the rice when cooking over low heat, the pan must be removed from the heat, but do not remove the lid, but let the grits brew for another 20 minutes.

How long to cook

It is impossible to name the exact time how much to cook rice, because it depends on many factors. So, for example, if you soaked the product for just a couple of hours, then it will be more solid, which means that the cooking process will increase. If you leave it for 4 - 6 hours, then it will take no more than half an hour to cook.

If you plan to cook in the morning, then you can fill the cereal with water at night or prepare it in the morning for the evening.

On average, the full cooking time is from 30 minutes after the contents of the pot boil.

Some varieties have to be kept for 45 minutes, but be careful not to overcook the dish, otherwise a sticky mess will come out.

How to cook a side dish so that the rice is crumbly

To get really fluffy rice, it is worth considering not only the well-known cooking rules, but also some secrets that directly affect the result.

• Salt the dish just before the end of cooking, preferably about 15 minutes before you remove the rice. If this is done earlier, the grains will not be crumbly and will lose their shape.
• See the cooking time on the packaging. Every responsible manufacturer specifies it. Following the recommendations on the pack, you will get rice in the right condition.
• Cook the garnish under the lid, over low heat.
• Do not add water to the cooking process, it will spoil the rice. If there is suddenly not enough liquid, and the dish is not ready yet, just remove it from the stove, wrap it in a towel and insist for about two hours.
• Pay attention to the shape of the grains, the longer it is, the more crumbly the side dish will turn out.

Classic brown rice recipe

Required products:

• spices to taste;
• one glass of rice;
• about a liter of pure water.

Cooking process:

1. Rinse the rice thoroughly several times until the water is relatively clear.
2. Fill it with water and leave it for at least two hours, and preferably four.
3. Place the indicated amount of water in a large saucepan and bring to a boil. As soon as the process starts, add rice, make the heating level minimal, cover the container with a lid and keep the cereal on the stove for 30 to 40 minutes.
4. Rinse the cooked rice with warm water and return to the pot again. We wrap it with something warm and leave it for another 20 minutes so that the side dish is ready.

Cooking in a multicooker

Brown rice in a slow cooker is even more successful than on the stove, but there is not much difference in the cooking process.

Required products:

• 200 grams of dry rice;
• 400 milliliters of water;
• spices to taste.

Cooking process:

1. To begin with, we wash the cereal several times. For cooking in a slow cooker, rice does not need to be soaked.
2. We place it in a bowl, add the selected spices and pour in water.
3. We turn on the device in the "Croup" mode for 45 minutes.
4. After the allotted time, check the dish for readiness. If not all the liquid has evaporated, we extend the duration of the cooking process.

How to make a side dish in a double boiler

Below is a great way to get not only a tasty side dish, but also a very healthy one, because a double boiler preserves all the properties of the product as much as possible.

For cooking you will need:

• one glass of rice;
• two glasses of water.
• spices.

Cooking process:

1. As always, start by rinsing the rice until it is absolutely clean. In the East, this procedure is done six or more times, but four is quite enough.
2. Then you can soak the grits for 30 minutes in hot water and rinse again. This will make it softer.

In addition, it contains as many as eight amino acids that are simply necessary for our body, which contribute to the formation of new cells.

The calorie content of the product is quite high - 337 calories per 100 grams. But note that this number only applies to dry rice.

After it undergoes heat treatment, the calorie content decreases. Therefore, in boiled rice there will be only 100 calories for the same 100 grams.

The same amount of cereal accounts for about 8 grams of protein, a little less than two grams of fat and 72 grams of carbohydrates.

As you can see, getting a crumbly dish is not so difficult. The most important thing is to follow all the necessary rules, recommendations and not overdo it on the stove. Be sure to include brown rice in your diet, because it is a source of many essential elements. In addition, it is simply delicious and can be served both on its own and as a side dish for meat or fish.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Rice is one of the main food products, there are brown (brown) and white types of the product. The grain is processed by light grinding, its shell retains a brownish color, and the cooked porridge has a slightly unusual taste. For everyone who wants to make their diet rational, nutritionists recommend eating brown or brown rice, which experts call "cargo". This cereal supplies the body with all the necessary minerals and gives a feeling of fullness for a long time.

The benefits and harms of brown rice for the body

To obtain this type of cereal, only the protective shell (husk) is removed during grain processing, and the kernel and most of the bran are not touched, therefore almost all nutrients are preserved. Useful properties of brown or brown rice:

• It's nutritious and satisfying. Carbohydrates, which are in brown (brown) rice, are burned completely.
• The protein that this type of product contains is necessary for muscle tissues, serves to form cells, and ensures their normal functioning.
• Does not contain gluten, which is a strong allergen.
• The high content of B vitamins ensures the smooth operation of the nervous system, the formation of energy.
• Fiber removes toxins, as well as toxins, cleanses the digestive tract, normalizes bowel function, and lowers the acidity of gastric juice.
• Brown or brown rice is able to normalize blood pressure and kidney function. With its regular use, the level of cholesterol in the blood decreases, the development of myocardial infarction and hypertension is prevented.

Unlike white, brown (cargo) rice is of great value to humans. Polished cereals (a white variety of the product) are processed and contain few minerals and vitamins. Brown rice includes a large amount of minerals, dietary fiber, protein, polyunsaturated fats, and is rich in B vitamins. cereals have a low glycemic index and help lower blood sugar.

With the regular use of brown or brown rice in the diet, the following occurs:

• strengthening the nervous system;
• improvement of cardiovascular activity;
• strengthening muscle tone (important for weight loss);
• improvement of the skin condition, hair structure;
• the level of cholesterol and triglyceride fats, which are deposited in problem areas, decreases.

But you can not use brown (brown) rice more than 2-3 times a week, otherwise constipation and bloating may appear. For people with a tendency to these conditions, this product is not recommended. Also, harm to the body can be caused by improper storage. After the purchase, you need to place the opened package of cereals in the refrigerator, because its shell contains oils that oxidize when interacting with air, sunlight and the product begins to deteriorate.

Composition and calorie content of brown rice

Brown rice has a rich composition (100 g of the product contains 330 kcal). He contains:

• fiber;
• alimentary fiber;
• essential amino acids;
• unsaturated fatty acids;
• proteins and a minimum amount of carbohydrate;
• vitamins C, A, E, group B (B1 (thiamine), B9 (folic acid), B3 (niacin), B2 (riboflavin), B6 ​​(pyridoxine));
• magnesium, phosphorus, potassium, zinc.

How to cook it and how much?

To maintain health, it is recommended to include brown (brown) rice in the diet. When cooking, it is better to combine it with vegetables, fish, you can cook pilaf with chicken, lamb or pork. This product is tougher than its white counterpart, so it takes longer to cook. If you are making a side dish out of it, cook like this:

• soak the cereal in cold water for several hours (preferably overnight);
• cook for 10 minutes, after boiling, remove from heat, rinse;
• fill with water and cook for another 15 minutes;
• remove from the stove, drain the liquid, wrap with a blanket, leave for 10 minutes.

brown rice recipes

There is nothing complicated in cooking dark rice (cargo), but there are some features. It is prepared much longer than the usual polished (white) - more than 30 minutes. Cooked cereals can be very tough, and to get a soft and crumbly porridge, you need to soak it in cold water for several hours before cooking or even overnight. This dish is an excellent side dish, dietary and low-calorie.

With vegetables and mushrooms in a double boiler

Dishes cooked in a double boiler are healthy, tasty and juicy. Brown (brown) rice is very easy to prepare using this technique. We take prepared cereals and water at the rate of 1: 2, rinse well with cold water, put them in a double boiler bowl, salt the water a little and pour the cereal with it. We set the timer in the double boiler for 30-35 minutes, at the end of the time the dish is ready.

• garlic - 2 cloves;
• white mushrooms (or any brown) - 3 pcs.;
• vegetables (broccoli, cauliflower, carrots, corn, celery) - to choose from;
• water - 2 tbsp.;
• rice (brown or brown) - 1 tbsp.

Cooking:

1. We take the mushrooms, cut into cubes, finely chop the garlic.
2. We place the rice (brown) in the steamer basket, pour water, add mushrooms with garlic.
3. We put vegetables in another compartment. As soon as they are ready, cut them into small pieces, add to the finished cereal.
4. We close the lid. The dish is infused for 10 minutes, served to the table.

With chicken in a pan

To cook rice (brown) with chicken in a pan, you do not need much time. Use a deep frying pan with a lid. The recipe is very simple, and the finished dish will be not only tasty, but also satisfying. Chicken meat becomes tender and juicy when cooked. But most importantly, such a dish is considered dietary and low-calorie, so you can include it in your diet even when losing weight.

• skinless chicken (take chicken breast, turkey or veal) - 200 g
• rice (brown or brown) - 50 g
• shallot - 1 pc.
• garlic - 1 clove
• tomatoes - 1 pc.
• water - 2-3 tbsp.
• turmeric - 1.25 tsp
• greens (coriander, basil, mint) to choose from - 1 bunch
• sea ​​salt - to taste
• olive oil - to taste

Cooking:

1. We make minced meat with a blender.
2. Pour brown (brown) rice with water so that it covers the cereal. Let it cook on medium heat.
3. Blanch the tomatoes in boiling water for 2 minutes, remove the skin from the tomatoes, peel the seeds, cut into small cubes.
4. Finely chop onion, garlic.
5. Pour one tablespoon of olive oil and water into the pan. Put onion, garlic, bring to softness.
6. Add tomatoes, simmer for 10 minutes, add a teaspoon of turmeric. If desired, you can add lime juice (1 tablespoon) and fresh minced ginger (1 teaspoon).
7. Put the minced meat in a pan, simmer until tender (15 minutes).
8. Mix the resulting mass with rice, decorate with herbs if desired.

Recipe for pilaf in a slow cooker

Pilaf is cooked not only in a cauldron, a deep frying pan, but also in a slow cooker. When using brown (brown) rice, the dish becomes fragrant and tasty, acquires an unusual color. Juicy chicken is ideal for such a recipe, and the added spices will make the dish more original. Pilaf made with brown rice is hearty and low in calories. During the diet, it is consumed in small quantities.

• brown or brown rice - Art.
• water - 2 tbsp.
• onion - 1 pc.
• hot pepper - to taste (1 pod)
• carrots - 1 pc.
• garlic - 2 cloves
• salt - to taste

Cooking:

1. Pour brown (brown) rice into a cup, rinse well (otherwise the pilaf will be with grains of garbage).
2. We clean the onion, pepper and garlic, chop, three carrots on a grater (fine).
3. We put the prepared vegetables in the capacity of the multicooker, turn on the “Baking” mode (suitable for cooking pilaf), set the timer for 5 minutes. We do not add oil.
4. We introduce washed rice (brown), the right amount of water, salt to the vegetables, set the “Buckwheat” mode.
5. After the signal about the end of the program, pilaf with brown rice is ready.

What is the benefit of this type of rice for weight loss?

Brown or brown rice is low-calorie, in 100 g of the product there are only 330 kcal. This is enough for the body weight to begin to gradually decrease. With a high content of fiber and dietary fiber, there is an improvement in the functioning of the intestines, its microflora, toxins and harmful substances are removed, which helps to speed up the process of losing weight. Unprocessed brown (brown) rice is very nutritious, satisfies hunger, provides the body with the necessary substances.

Cooking brown (brown) rice for weight loss:

Option number 1

• We take 1 tbsp. rice cereal, washed, boiled in a saucepan in 2 tbsp. water (30-35 min.).
• Remove from the stove, wrap, after 15 minutes. porridge is ready.

Option number 2

• Add brown rice, cook for 30 minutes.
• Turn off the stove, cover the pan with a towel, leave for 15 minutes. for swelling.

Option number 3

• 1 st. washed brown (brown) rice, boil in 5 tbsp. water.
• We recline in a colander, rinse with hot water, put in a saucepan, wrap with a towel for steaming.

Option number 4

• Washed brown or brown rice is brought to a boil in 2 tbsp. water, put in the oven for 45 minutes.
• To make the porridge more crumbly, the cereal should be soaked for several hours before cooking in cold water.

For effective weight loss, a diet with brown (brown) boiled rice is used. Use this cereal in its pure form, without oil, sugar and salt (portion 60 g). The diet is strict, fish and meat are not used, so you need to diversify the diet with fresh or stewed vegetables and fruits. You must drink at least 2 liters of water per day. The rice diet is designed for only 1 week. Pregnant women should not use this method of losing weight.

• Breakfast: a portion of porridge, grapefruit, green apple or pear (no more than 2 pieces per day).
• Lunch: a portion of porridge, a cup of vegetable broth, stewed or steamed vegetables (cauliflower, white cabbage, kohlrabi, carrots, zucchini, beets).
• Dinner: a portion of porridge (low-fat pilaf is allowed), a cup of vegetable broth, vegetable salad, you need to alternate steamed prunes (several pieces) and figs, almonds (10 pieces), walnuts (4 pieces).

Twice a day it is allowed to eat honey 2 tsp, fruit salad. Every other day you need to include in the diet 1 glass of yogurt or low-fat kefir. Vegetable salad can be prepared from carrots, cabbage, radishes, bell peppers, cucumbers, tomatoes, celery. Dress the salad with lemon or grapefruit juice. The diet of each day should be different from the previous one. If you show patience, the result will not disappoint. After the end of the diet, it is advisable to spend any fasting day once a week.

Photo: what it looks like, brown unpolished rice

Discuss

In eastern countries, rice groats are considered a cultural asset. It is mentioned in the greetings of Asian peoples. With the right cooked product, the human body receives irreplaceable nutrients. Approach to the choice of rice varieties must be carefully. It depends on the variety what complex of vitamins is contained in the composition. Eating rice saturates the body, giving it a fairly long feeling of satiety.

Therefore, this product will perfectly fit into the diet of a person who is fighting extra pounds. Brown rice, 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.

Groats preparation

Basic knowledge of how to prepare brown rice groats for cooking will help you further in the preparation of white rice, a mixture with wild, 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, for starters, put the product in a deep container and fill it with the required amount of cool water, so that the liquid level is three centimeters higher than the rice cereal.

Next, vigorously stir the contents of the container. This is how you help dirt and dust from rice grains to rise to the top. 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 to be washed becomes clear. This will indicate that this cereal crop is pure enough to continue its preparation.

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

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

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

To prepare crumbly food soaking is a necessary step. In addition, during soaking, sufficiently dense rice grains become softer, which will help bring them to a ready state in a shorter time. At this stage, it is necessary to know that the washed brown rice grains actively absorb the aromas surrounding them. And the liquid used for cooking affects the taste of the finished dish. Therefore, the liquid that will be used to soak the rice groats must be clean, pre-boiled.

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

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

The temperature regime of the soaking liquid also requires your attention. Experienced cooks advise using a liquid whose temperature will not allow potato starch to curdle. In other words, the temperature of the soaking liquid should not exceed sixty-two degrees.

Another interesting nuance when soaking rice cereal is the addition of salt. Not many people know about this 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 for the rice grains to absorb the required amount of salt without taking too much. If you are faced with the fact that your cereal gives off some kind of extraneous aroma, then it is advisable to change the liquid during soaking two or three times. The soaking process, on average, takes two to three hours. This is how long it takes for the structure of the grains to soften and be ready for further cooking.

After the time has passed, the rice grits will need to be washed again. It is necessary to stock up on a five-liter container with a round bottom. Let it be something resembling a small basin. At this stage, it is extremely important not to use ice-cold or excessively hot water.

In the first case, rice grains will crack, which will subsequently lead to the boiling of cereals. And in the second - the use of hot water from the tap will actively fill the grains that absorb everything in a row with harmful substances from the water supply. When using boiled water, difficulties should not arise. So, washing, as in the first case, should be carried out until the liquid becomes transparent.

In the process of washing, do not rub the grits with your palms, otherwise it will give off a characteristic rice sediment. Lower your palms to the bottom of the container 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, if you follow these simple recommendations, your dish will turn out very tasty. Also, do not forget about the enormous benefits that come from eating just one serving of this cereal crop.

How much time to cook?

The cooking time of this type of grain is affected by the method you prefer. When deciding to use a slow cooker or a double boiler, the product will be cooked for at least twenty-five minutes (based on the basic parameters of the "Pilaf" mode). If you have qualitatively carried out the pre-treatment of the drilled cereal crop - repeated washing and soaking - then the cooking time is reduced by fifteen minutes.

If you want to get the traditional crumbly consistency, you must first boil the water, which takes an average of five minutes. Then bring the product to the finished state - at least thirty minutes. And leave the rice grains to infuse 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 preparing this cereal crop adversely affects its properties. When boiled in a boiling liquid for more than forty-five minutes, rice grains boil soft and lose most of the beneficial vitamins and minerals that are in the composition.

How to cook rice properly?

Once you have tried the brown variety, you will no longer be able to deny yourself this pleasure. This product can be consumed as an independent dish, lightly seasoned with soy sauce and spices, or as a side dish for all types of meat and fish. It is great to use rice for making low-calorie chicken cutlets. Rice is usually served with boiled vegetables.

So, let's move on to the process of cooking brown rice. This cereal crop has some features that must be observed in order to get a ready-made 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.

Washing rice is a very important step that should never be ignored. Since, in addition to dust, there are particles of a special substance on rice, which is used to process cereals during cultivation. These substances can be toxic and cause unpredictable reactions from the body, especially if the rice has not been cooked properly.

The next step is soaking the product. There is no consensus on this process. Cooks are divided into two camps - some believe that soaking rice is necessary, while the latter do not understand why waste time on this process. However, if we delve into the biological characteristics of rice grains, we will find that brown rice grains are denser in comparison with the white product 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 container with cold drinking water. Pour the required amount of rice and leave it for two to three hours; It is permissible to soak brown rice overnight. If possible, change the water (two or three times will be enough).

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

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

Cooking this cereal crop must be carried out on low heat. The duration of cooking takes about forty minutes. In the process of cooking cereals, in no case do not mix the contents of the pan. A couple of minutes before completion, it is permissible to lightly shake the pan once or twice. After the time has elapsed, it is advisable to wrap the container with cooked brown rice in a warm terry towel or blanket and leave for fifteen to twenty minutes. During this short period, the grains of rice will absorb the remaining water.

The long-grain version in bags in boiled form should be as soft and crumbly as possible. If it is solid, then hold it still under the lid.

A more modern method of cooking brown rice is to use a slow cooker. If you are a happy owner of this wonderful device, then cooking, firstly, will become much easier, since there is no need to periodically check the readiness of rice, and secondly, the cooking process in a slow cooker takes much less time. So, there are no significant differences between cooking brown rice in the traditional way and cooking it in a slow cooker.

To begin with, the cereal crop is thoroughly washed and soaked, and only then transferred to the multicooker bowl. Then you need 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, pour a small amount of water into it. A large volume of liquid will make the consistency more liquid; as a result, you will get rice porridge. This is done to soften the rice grains.

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 beneficial properties. Following these 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;
• cereals are 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 that helps to lose extra pounds. Rich in vegetable fiber, the product helps to eliminate toxic substances, forcing them to literally “evacuate” from the intestinal area.

And the presence of a large amount of complex carbohydrates in the composition gives the body a false sense of satiety, thereby reducing appetite and preventing a person from overeating. If you are interested in removing excess fluid and unnecessary subcutaneous fat, it is recommended to arrange a fasting day with the help of low-calorie kefir and brown rice.

Choose a suitable day during which you do not have serious physical activity planned. On this day, you need to eat only properly cooked rice side dish and low-fat kefir. In twenty-four hours you will carry out an intensive cleansing of the intestines and the walls of the stomach.

You can learn more about how to cook brown rice in the next video.

Each housewife has her own, special secrets of cooking certain dishes. Thanks to them, the same dish is obtained differently by different culinary specialists. However, there are a number of products that require a common processing technology - at least at the initial stage of working with them. An example of this is brown rice.

White and brown: what's the difference?

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 equated to dietary products and is recommended for a healthy diet. Now the question arises of how the difference in varieties affects the preparation of cereals. i.e. how to cook

Little tricks

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 cold water again, 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 kind of sacred ceremony (this is how it is among Eastern peoples). However, the task of the cook is to preserve the useful properties of the product as much as possible 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 is a classic version of 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, rinse the rice again, add cold water again 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.

Porridge with butter

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 an unpleasant smell. And then it is much easier to clean the dishes than, for example, an enameled 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).

Rice with tomato and cheese

This is another unusually tasty and satisfying dish that 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, another useful tip on 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). Prepare tomato sauce (you can use canned natural juice with pulp or dilute tomato paste or ketchup with boiled water to the desired consistency). Then boil it in a pan, adding salt, sugar, bay leaf, allspice and hot pepper to taste. 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.