Brown, or as sophisticated cooks and housewives call it - brown - rice contains much more vitamins than the white "brother", and has a high nutritional value.

It contains much less harmful substances and impurities, which are saturated with polished in the course of industrial preparation for sale. In some countries of East Asia, rice cooking is a whole art in which both mental attitude and verified technology are important. But there is not a single step in it that is difficult!

Time for preparing

You can count the total cooking time of rice from the moment it is soaked. This procedure is needed to eliminate excess starch and prepare coarse brown rice for heat treatment. The soaking process will make the fibers elastic, which is especially important for cereals with long grains.

Advice! Cooking in a slow cooker is most often designed for 45 minutes in standard mode. When using coarse varieties with long grains, this is the optimal time. When using soft rice, turn off the machine 15 minutes before the timer.

Brown rice should be soaked for at least 4 hours, the longer the grains, the longer it should be kept in water. The maximum time of "water procedures" is 7-8 hours. If the product is used to prepare a morning meal, then you can soak it before going to bed. If you plan an interesting dinner, then you can do this before leaving for work.

After boiling water with brown rice, it should take 30 minutes, no less, before the product is cooked. Some varieties require 45 minutes to cook for full readiness. There is no point in holding longer, otherwise the rice will swell and become mushy in excess water.

You should not get carried away with excessive heat treatment of brown rice, because after 40-45 minutes its glycemic index begins to increase sharply, and useful substances are rapidly destroyed.

How to cook brown rice

It should be noted that the entire cycle of preparing a satisfying product is included in 30-45 minutes. This means that after draining the water and re-boiling, the time is not counted again, but, as it were, during the first cycle. Drain the water only if after 10 minutes it becomes very cloudy:

• the soaked rice is washed again under running water so that all the cloudy liquid passes;
• put the cereal in a pan with a wide bottom (it is needed so that the rice cooks evenly) and pour 2.5-3 cups per 1 cup of cereal;
• cover with a lid and wait 7-10 minutes, check the cereal for starch release, drain the water if necessary and pour 2.5 glasses of water again;
• after boiling, cook for 20 minutes;
• then open the lid, salt and add spices and seasonings, if necessary, close the lid back and simmer until tender for 10-20 minutes.

As soon as the time runs out, the dish is turned off, moved away from the stove and allowed to stand for 10-15 minutes. Ideally, the water should be almost 100% boiled away by this point. If it is too much, then next time you need to reduce the amount of liquid.

Little tricks of a true gourmet

Brown rice is not a specific variety, but a type of cereal that has not been polished. In the process of its preparation, it is useful to know some tricks:

• it is advisable to salt the product 15 minutes before the end of cooking, but not earlier, otherwise the shape of the grains will not be ideal, and the friability will let you down;
• the maximum taste of cereals is revealed in combination with butter, and vegetable oil can cross it out;
• manufacturers usually indicate the cooking time of their particular product on the packaging, you can use this hint;
• carrots, cut into small cubes and added during the cooking process, can emphasize the taste of brown rice;
• from seasonings, cereals especially “love” saffron, turmeric, various types of pepper;
• the product perfectly absorbs any aromas and tastes, so the scope for imagination is huge;
• unprocessed brown rice is stored several times less than white, it is better to keep it in a glass jar, as the cereal strongly attracts odors and bugs;
• If you add water during the cooking process, the rice will be spoiled. You can solve the problem in case of lack of fluid in a different way. Turn off the pan, wrap and move away for 2-3 hours, the remaining moisture will be harmoniously distributed over the grains;
• it is easy to make sushi from brown rice if you choose round varieties with short grains;
• the longer the cereal grains, the more crumbly the side dish will end up being.

The culinary properties of the oriental product are amazing. It goes well with a huge amount of spices and seasonings, as well as vegetables, meat and even fruits!

You don’t have to look for recipes with brown rice for a long time, you can just boil it according to the advice above, but take half a glass less water, and 20 minutes after the active bubbles, pour low-fat milk (1 glass) into the cereal and add ghee.

After 15 minutes, when the brown cereal has practically absorbed the liquid, an apple, sliced, a handful of raisins and a little dried apricots or prunes is added to 1 glass of cereal to taste. You can experiment with the amount and set of dried fruits. Get a quick and satisfying porridge!

Another nutritious recipe is made with vegetables and meat:

• about 0.6 kg of chicken is taken per glass of cereal;
• from vegetables you will need 0.3 kg of ripe tomatoes, half as many eggplants and 200 g of white onions, carrots, 100 g of sweet pepper;
• season the dish with 0.15 l of olive oil, 200 g of herbs and 20 g of garlic;
• a rich set of spices - chili, coriander, pepper, cloves and a few leaves of parsley.

All vegetables are cut into small cubes, the tomatoes are peeled, and the meat is fried in oil in a frying pan. Then add onions and carrots to it, and other vegetables are fried separately.

As soon as all the components become soft, they are combined, rice is spread on top. Puree with spices is prepared from tomatoes and a saucepan is poured over them, adding a little water. Stew 40 minutes. Serve on a large plate, sprinkled with herbs.

A grain that has several names that characterize its color and processing method, one of the most useful rice cereals - this is the hero of today's article. Unpolished rice, brown or brown, as many people call it, is what we will talk about, or rather how to cook it. There are no big differences from the recipes for cooking traditional grain, but there are some nuances that the hostess who intends to cook it needs to know.

The appearance of rice grain is due to its minimal processing: only the upper husk is removed from the grain, and the shell with nutrients (vitamins and minerals) remains intact. It is she who has a brown (brown) color and fragrant unusual taste.

Shelf life

The bran brown shell contains oils that, when stored for a long time, oxidize and become harmful to the body. Therefore, the shelf life of brown rice is short - from 6 to 12 months.

Composition of brown rice

The composition of unpolished rice includes:

• vitamins B1-B6, E, PP,
• calcium,
• potassium,
• iron,
• magnesium,
• phosphorus,
• selenium,
• various amino acids
• insoluble fiber,
• a complex of antioxidants (ferulic acid, gamma-oryzanol, squalene).

It is the last two items from the list above that are highly valued by nutritionists who insist on eating rice at least once a week. For children, the elderly and diabetics, brown rice is an essential ingredient in their diet menu.

brown brown rice calories

In addition to useful nutrients, the low calorie content of grain helps in the fight against excess weight.

100 grams of rice contains:

• Proteins - 7.4 g,
• Carbohydrates - 72 g
• Fat - 2.2 g.
• The total number of calories is 346 kcal.

The most popular is the vegetarian-type diet, which is aimed at actively cleansing the body. The diet can be designed both for a minimum period (from 4 days) and for long-term cleansing (up to a month, but no more).

Before you cook brown rice, you need to understand one nuance - unpolished grain is cooked twice as long as its polished counterpart, and after cooking the side dish will also seem tougher to you.

We bring to your attention several recipes for cooking unpolished rice: a classic recipe and interesting side dishes.

Brown (brown) rice: classic cooking

• Rinse brown rice several times under running water to flush out the starch from the grain.
• To shorten the cooking time, soak the grain for several hours (minimum 2 hours, maximum overnight). The soaking process helps to get a crumbly flavored garnish.
• In the morning, drain the liquid in which the grain was soaked and fill it with fresh water.
• We put the pan on the fire, bring to a boil and after 10 minutes of boiling we again change the water to fresh.
• Filling the last time with water, we adhere to the desired proportions of water and brown rice: 1: 2.
• After that, boil the rice with new water for another 15-20 minutes, remove it from the heat and wrap it in a blanket, allowing the rice to “reach” like this.

Even after such a thorough washing of the grain, a black border of sediment will remain on the pan, this is considered the norm for brown, unpolished grain.

Option 2: no-soak recipe

This cooking option has its supporters, who argue that soaking rice grains leaches out some of the beneficial nutrients.

• As in the first option, we wash the rice from starch until, after washing, clean water drains from us.
• Pour brown rice with water in a ratio of 1:3 (for 1 part of the grain 3 parts of water) and set to cook on a slow fire.
• Rice is considered ready after the measured water is completely absorbed.

We get a great side dish with a nutty taste, which can be served with meat, and vegetables, and fish - in any case, it is excellent.

Ingredients

• - 1 glass + -
• - 3 glasses + -
• - 3-4 tablespoons + -
• — 1/4 tsp or to taste + -
• Flax seeds - 100 g + -
• Cloves - 1-2 buds + -

Cooking

For cooking, we take a pan with a thick bottom: it is not recommended to stir the rice during the cooking process, so the thickened bottom will help avoid the porridge from burning to the walls of the dish.

• We wash the rice, let the excess water drain, and fry the grain in a pan with vegetable oil until transparent.
• Grind flax seeds in a coffee grinder or macomaloka.
• Combine all ingredients in a saucepan with water and cook over low heat until tender.

You can serve this side dish with gravy or sweet sauce. Kissel, compote or a piece of butter with your favorite fruits will be an excellent addition to porridge.

How to cook brown rice with apples

The nutty flavor of cooked brown rice pairs well with the apple flavor. The recipe uses stevia instead of the usual sweetener, which will make the dish acceptable for diabetics and weight loss.

Ingredients

• Brown rice - 1 cup
• Water - 3 glasses,
• Vegetable oil - 3 tbsp. l.,
• Apples - 2 pcs. small,
• Dried apricots and prunes - 100 g,
• Stevia syrup - 1 tbsp.,
• Cinnamon on the tip of a knife
• Lemon zest - from half a lemon
• Salt - ¼ tsp or to taste.

How to cook

1. According to one of the variants of the classic recipe, we cook crumbly porridge.
2. Cut dried apricots and prunes into small pieces, wash and steam with boiling water.
3. Peel apples, cut into slices.
4. Add prepared apples, dried apricots, prunes, spices and stevia syrup to the finished porridge.
5. We put the porridge in a preheated oven for 10-15 so that the apples become soft.

As you can see, brown rice is an invaluable product in the diet of diabetics and dieters, and the recipes and secrets of how to cook it are quite simple. The main thing is to decide to cook brown rice and the result will not disappoint you. Good luck with your experiments and bon appetit!

Cereals in the human diet are necessary for the body to receive complex carbohydrates that contribute to proper metabolism. But it is very important to be able to properly cook this or that cereal in order to preserve all the beneficial properties. For example, many housewives have heard about the benefits of brown rice, but are afraid to cook it because they do not know how to cook brown rice correctly. This process does not require special skills - let's learn!

Brown rice is an unpolished grain. What is the benefit of such a product? The fact is that the usual white grains are the result of processing brown cereal. But in the process of cleaning grain from bran, rice loses a lot of vitamins and useful minerals, while brown, that is, unprocessed cereals, retains the entire set of components. Among them:

• B vitamins that affect the health of the nervous system;
• vitamin E, which preserves the youthfulness of body cells;
• coarse dietary fiber that improves intestinal motility;
• potassium, which positively affects the work of the heart;
• magnesium, necessary for brain function;
• zinc, which is of great importance for balancing the human hormonal background.

As for white rice, these substances are contained in it in much smaller quantities. But as a result of processing, starch, proteins and vegetable fats are completely preserved.

How to cook brown rice properly?

To make brown rice as useful as possible, due attention should be paid to the preparation of the product before cooking.

• Rinse the cereal well with cold running water - this will free the grains from impurities and dust.
• Clean rice must be soaked for at least 4 hours in cold water.
• After the first boil, the water must be drained, pour the cereal again and cook until the rice swells.
• Before serving the dish, it is worth giving him about 20 minutes to walk.

Of course, these tips can be neglected - the taste of rice will not change much from this, but the percentage of vitamins and minerals will decrease significantly.

Read also:

Cooking fluffy rice in a pot

The main rule for cooking brown rice in a pot is that the grits must absorb as much water as possible in order to become juicy and soft. To do this, it is important to observe the proportions of rice and liquid.

Ingredients:

• 1 st. brown rice;
• 2.5 st. water;
• table salt (to taste);
• 50 g butter.

Cooking:

1. Rinse pre-soaked rice again.
2. Pour into a wide saucepan so that the grains are evenly processed during cooking.
3. Pour the cereal with cold water.
4. Bring to a boil, after 10 minutes drain the liquid and again fill it with cold filtered water.
5. We put the rice on the fire for 20-25 minutes, salt.
6. Turn off the stove, add oil and wrap the pan with a thick towel for 20 minutes.

Let's use the slow cooker

For those who prefer to cook in a slow cooker, it will not be difficult to cook brown rice in it. It only takes half an hour to prepare. How to cook brown rice in a slow cooker?

Ingredients:

• 1 st. brown rice;
• 3 art. water;
• salt (to taste).

Cooking:

1. Put the pre-soaked rice in the multicooker bowl.
2. Fill with water.
3. Salt to taste (you can taste and add salt if necessary 5 minutes before the readiness).
4. Select the "Rice" mode and cook for 30 minutes. The finished dish will be a great addition to meat or vegetables.

With a little addition to the set of ingredients, you can make a delicious vegetable pilaf. To do this, before adding rice, you need to stew chopped carrots with onions and spices (curry, turmeric, dried herbs).

Cooking in a steamer

Those who do not like to spend a lot of time in the kitchen will love the option that tells you how to cook brown rice without soaking. Only for this you need a steamer. How to cook brown rice in a steamer?

Ingredients:

• 1 st. brown rice;
• 3 art. filtered water;
• salt (to taste);
• spices (curry, ground pepper, turmeric).

Cooking:

1. Thoroughly wash the rice through a sieve.
2. At the bottom of the steamer bowl we put a sheet of foil with holes made with a toothpick.
3. Rice is mixed with salt and spices, poured onto foil and poured with water.
4. Cover the steamer with a lid and turn it on for 1 hour. If the device is low-power, then set 1.5 hours.

(aka brown rice, from English brown rice) is rice in a preserved bran shell of a pale brown color. It is this shell that largely provides the benefits of this species compared to the white polished rice grains that are familiar to us: the bran part of the grain is rich in minerals, vitamins, fiber and unsaturated fatty acids. Thoughtful cooking of brown rice preserves the maximum benefit and beautiful appearance of the finished dish. We are ready to tell you what points you should pay attention to at each stage of cooking brown rice.

Training

Rinse the rice under running cold water until the liquid runs clear.

By soaking the rice for 30-35 minutes in clean cool water, you will allow the grain and bran shell to swell evenly and, thus, prevent possible rupture of the shell and the starchy part of the rice outward during cooking, preserve the external attractiveness of the cereal in finished form.

Cooking

Simmer the rice over low heat, a strong boil increases the risk of rupture of the shell.

Choosing one of the methods of cooking brown rice: by completely absorbing water, or by cooking in a large amount of liquid, strictly follow the recommendations for each.

Total Water Absorption Method

In order for brown rice to be ready and the liquid to completely evaporate during cooking, carefully observe the proportion of two parts of water to one part of rice.

Be sure to use a lid.

Boiling in plenty of water

• The volume of water should significantly exceed the amount of cooked rice (5-6 times).

After cooking, drain the rice in a colander and rinse the cereal with water.