Knowing how to cook brown rice will help you cook the grains properly, preserving their nutritional properties to the maximum and getting the perfect mild taste of the finished dish with light nutty notes. A perfectly cooked product contains the lion's share of protein, fiber, minerals and all kinds of vitamins.

How to cook brown rice properly?

Knowing the technique of cooking this variety of rice, it will be possible to provide the family with a tasty and no doubt healthy side dish or a nutritious independent dish for serving for dinner or lunch.

1. Unlike polished white rice, it is advisable to soak brown rice for several hours or overnight after washing. In this case, it is preferable to periodically update the water.
2. How long to cook brown rice will depend on the variety and quality of the product, as well as on its preliminary preparation or soaking time. The minimum cooking time is 40 minutes over low heat, after which they check the readiness of the cereal and, if necessary, extend the languishing time.

How to cook brown rice fluffy?

In order for boiled brown rice to turn out crumbly, it is important to follow the recommended proportions of cereals and water, pour the prepared product exclusively into boiling water and follow some subtleties of the cooking technique. When choosing dishes for cooking rice, you should give preference to containers with a thick bottom.

Ingredients:

• brown rice - 1 cup;
• water - 2.5-3 cups;
• salt.

Cooking

1. Rinse and soak brown rice.
2. Once again, the cereal is washed and laid in salted water heated to a boil.
3. Simmer the dish under the lid over low heat for 40-50 minutes.
4. Wrap a container with rice and leave for another 30 minutes to evaporate.

Soup with brown rice

Nutritious and delicious first courses of brown rice, which can be prepared for everyday lunch. Hot boiled in meat, mushroom, fish or vegetable broth, with or without meat. The chicken option presented below is easy to correct by adding new components of your choice.

Ingredients:

• brown rice - 80 g;
• leek - 1 pc.;
• celery stalk - 1 pc.;
• carrots - 1 pc.;
• fresh tomatoes or in their juice - 400 g;
• chicken breast - 450 g;
• chicken broth - 1.5 l;
• thyme - 2 teaspoons;
• oil, salt, pepper.

Cooking

1. Rice is placed in boiling broth, boiled for 20 minutes.
2. Leek with carrots and chopped chicken breast are fried in oil, sent to the pan along with tomatoes.
3. Season the soup with brown rice and chicken, salt, pepper and add thyme, cook for 20 minutes.

brown rice porridge

Knowing how to cook brown rice in the form of milk porridge, you will be able to prepare a healthy breakfast, filling your body with energy for the whole day. For kids, you can cook porridge from flour, getting it by grinding brown cereals with a coffee grinder. After adding flour to boiling milk, the dish is boiled for 10 minutes.

Ingredients:

• brown rice - 250 g;
• milk - 600 ml;
• water - 400 ml;
• butter - 20 g;
• sugar, salt.

Cooking

1. Washed rice is soaked for several hours, washed again, placed in boiling water and boiled until half cooked.
2. Milk heated to a boil is added, salt and sugar are thrown in, the rice is boiled until soft.
3. Ready-made milk porridge made from brown rice is seasoned with oil.

Brown rice with vegetables - recipe

If you want to introduce brown rice into your diet, recipes for cooking cereals with vegetables will allow you to get the most out of the upcoming meal. Assorted vegetables can be made at your discretion according to the presence of components or depending on taste preferences, replacing some components with others.

Ingredients:

• brown rice - 1 cup;
• water - 2 glasses;
• garlic - 1 head;
• onions, carrots and sweet peppers - 1 pc.;
• hot pepper - 1-2 pods;
• sweet corn - 1 can;
• oil - 100 ml;
• salt, pepper, coriander, Italian herbs.

Cooking

1. Onion and unpeeled garlic cloves are fried in hot oil.
2. Add sliced ​​​​carrots, bell peppers and hot peppers, add corn and spices.
3. After 2 minutes of frying, rice is added to the vegetables, boiling water is poured.
4. Cook brown under the lid on the quietest fire for 40 minutes or until moisture is completely absorbed.

Brown rice pilaf

The following recipe will help you learn how to cook brown rice in pilaf. The dish can be cooked with any meat, using beef, pork, lamb or turkey instead of chicken. In this case, only the zirvak languishing time will differ, during which the meat slices should become soft, but still keep their shape well.

Ingredients:

• brown rice - 500 g;
• water - 1 l;
• garlic - 2 heads;
• onions - 3 pcs.;
• carrots - 500 g;
• zira - 0.5 tsp;
• vegetable oil - 150 ml;
• salt, pepper, barberry.

Cooking

1. Onions and carrots are fried in oil.
2. Add chopped chicken, fry until golden brown.
3. When using poultry or other meat, add a little boiling water and simmer until the meat slices are half cooked and the water evaporates.
4. Add zira, barberry, pepper, salt, soaked rice, heads of garlic, pour in boiling water.
5. Simmer with chicken under the lid until moisture is completely absorbed and the cereal is soft.

Brown rice with mushrooms

Brown rice, the preparation of which is accompanied by the addition of mushrooms in the process, is incredibly fragrant, tasty and nutritious. If you do not include animal fats and other fast foods, the dish will be an ideal option for compiling a lean menu or a vegetarian diet.

Ingredients:

• brown rice - 200 g;
• water - 0.5 l;
• dry or fresh mushrooms - 1 handful or 400 g;
• onion - 1 pc.;
• broccoli - 150 g;
• Provence herbs - 0.5 tsp;
• vegetable oil - 70 ml;
• salt, pepper, parmesan or herbs (optional)

Cooking

1. Fry chopped onion in oil.
2. Soaked or chopped fresh mushrooms are added, fried until moisture evaporates.
3. Soaked rice and Provence herbs fall asleep, pour in boiling water, simmer the dish under the lid for 40 minutes.
4. Broccoli florets are laid out on top and left to languish for 10 minutes.
5. Serve with grated parmesan or herbs.

Brown rice with shrimp

Knowing how to cook brown or seafood correctly, you will be able to fully enjoy the notes of Mediterranean cuisine and provide your diet with a delicious and healthy culinary creation. It is important not to overexpose the shellfish on the fire, and to cook the broth, use exclusively seafood shells.

Ingredients:

• brown rice - 1 cup;
• water - 300 ml;
• boiled unpeeled shrimp - 500 g;
• onions - 2 pcs.;
• carrots - 1 pc.;
• dry white wine - 150 ml;
• olive oil - 20 ml;
• lemon - 0.5 pcs.;
• parsley - 1 bunch;
• salt, pepper, butter, eggs.

Cooking

1. Shrimps are cleaned, shells and tails are fried together with carrots and onions in butter.
2. Wine, pepper, lemon juice, parsley sprigs are added, after 3 minutes boiling water is poured in and boiled for 10 minutes.
3. Fry the onion in a saucepan, add rice, fry for 2 minutes.
4. Strain the broth and pour over the rice.
5. Cook the dish until the grains are soft, spread the shrimp on top.
6. Brown is mixed and served with boiled eggs.

Brown rice in the oven

Read on to learn how to properly cook brown rice in the oven. The composition of the dish can be expanded by adding chopped and pre-fried meat, mushrooms, all kinds of vegetables, which will turn a spicy side dish into an independent nutritious treat. Separately, you can serve pickles, fresh vegetables or a light salad.

Ingredients:

• brown rice - 1.5 cups;
• water - 2.5 cups;
• onions - 0.5 pcs.;
• garlic - 2 cloves;
• olive oil - 40 ml;
• cumin, Provence herbs, salt.

Cooking

1. Onion is fried in oil.
2. Garlic, spices are added to the fry, mixed and immediately spread to the washed and soaked rice.
3. The cereal is mixed with additives, transferred to an oiled form and poured with water or broth. If you cook brown rice with meat, the latter is pre-fried and added to the cereal at this stage.
4. Cook the dish under a lid or foil for 80 minutes at 180 degrees.

How to cook brown rice in a slow cooker?

Always crumbly and tasty when cooked. By choosing the appropriate mode, it will be possible to shift all responsibility onto the shoulders of a smart device that will ensure the correct temperature and uniform heating of the cereal. It is allowed to add vegetables, meat, seasonings along with cereals.

Rice is one of the most common side dishes, however, white cereal is actually not that healthy for the body. If you use brown rice, which has not lost its useful shell, then by preparing familiar dishes, you can significantly improve your health.

What it is?

In fact, brown rice is the same white, but unpolished. Due to the fact that the shell is not removed, the benefits of the product are increased several times. It has been proven that during grinding, almost 80% of the nutrients disappear, and brown groats retain all of them. Cooking brown rice is a little different, but not too difficult. It can be easily distinguished from the white counterpart by the characteristic shade of the natural skin. The calorie content of the product is 331 kilocalories per 100 grams. Brown rice is rich in vitamins, including B and PP groups, minerals (potassium, magnesium, copper, iron and others), as well as fiber. It is also important to mention that the amount of polyunsaturated fats in brown rice is three and a half times higher than in white rice.

Benefit and harm

This cereal is useful for many diseases. The product removes toxins and toxins from the body, is responsible for reducing blood sugar and prevents the development of certain inflammatory processes. Therefore, brown rice is used in the diet of patients with diabetes and cardiovascular diseases, as well as problems with the digestive tract. Since cereals have a beneficial effect on metabolic processes, the product is recommended to almost everyone, because the condition of hair, skin and other parts of the body will definitely change for the better. Doctors also advise those who need to improve intestinal motility and tidy up the nerves to use the product. Harm brown rice has not been identified.

Groats preparation

Due to the presence of the shell, brown rice is much denser and tougher than processed white. This suggests that the preparation of cereals should be longer and more complicated. The grits have to be washed and then soaked - this procedure should speed up the process of further cooking. Rinse the rice in cold water for a long time and gently. This must be done to remove all dust, gluten, grains of flour and dirt formed both during cultivation and during transportation of the crop. In addition, water will significantly reduce the amount of harmful substances that the rice has been processed with.

The procedure will have to be repeated several times until the liquid becomes clear. When finished, you can pour boiling water over the cereal, and then rinse again with cold water. At the next stage, the rice is soaked in a deep container with cold water. Groats can be soaked up to ten hours, for example, late in the evening for the purpose of morning cooking or in the morning for an evening meal. The minimum recommended soaking period is six hours.

Cooking rules and times

Even before the start of cooking, it should be mentioned that the shelf life of brown cereals is less than white. Therefore, you should not buy rice in large quantities, it is better to limit yourself to the next two meals. Groats are best stored in glass jars with a tight-fitting lid. When starting cooking, it is very important to observe all proportions, since it is strongly not recommended to add water during cooking. If a mistake was made and towards the end it became clear that almost all the liquid was gone, and the rice is still not ready, you need to remove the pan from the stove and wrap it with a warm towel for several hours.

When choosing dishes, it is advised to give preference to large containers with a wide bottom. Firstly, this will allow the grains to warm up evenly, and secondly, the cereals that have increased almost three times will not come out of the pan. Best of all, brown rice is combined with peppers, turmeric and cumin. It should be warned that it is not suitable for making porridge. A teaspoon of salt is traditionally used per glass of cereal. Bringing the dish to a boil, boil the rice over medium heat for about ten minutes, and then make it minimal and hold it under a closed lid for another half an hour. At the end of cooking, the rice remains under the lid for fifteen minutes so that all the water is completely absorbed.

Popular recipes

On the stove

There are three main methods of preparing this dish for a side dish: on the stove, in a slow cooker and in a double boiler. The easiest way is, of course, the first one. First, a glass of cereal is washed and soaked for the required amount of time. Then the rice is poured with three glasses of cold water and placed on the stove. Water is brought to a boil, kept in this state for eight to ten minutes, after which the water changes to clean cold.

Rice is to be salted, brought to a boil again, reduce the heat to a minimum and leave for half an hour under the lid. When the water is visually absorbed into the grains, you can turn off the fire and leave the product for another ten minutes. If necessary, the saucepan can be additionally wrapped in a towel. You can fill the finished dish with butter or olive oil, and then sprinkle with chopped parsley and dill.

In a double boiler

Brown rice is a very useful product. By cooking it in a double boiler, you can maximize its usefulness: both the structure and properties of the grains will be preserved. You need to do the right thing as follows: pour the cereal into the bowl of the unit, pour cold water, which will be twice as much, close the lid and set the correct mode and time for 35 minutes. In the event that there was no time to soak the rice, the processing time will increase to one hour. Cooking in a slow cooker works in a similar way. Rice is poured into the bowl and filled with water, and the amount of liquid and solid must be the same. In the multicooker, the “Rice” mode is selected and the time is set from thirty to forty minutes.

It is delicious to cook a variety of dishes from brown rice, including those that satisfy the concept of "dietary". Since the product has a savory nutty flavor, care must be taken to ensure that other ingredients used are combined with it. Brown grits feel good next to seafood, veal, chicken, turkey and other meat products, including fatty ones. Traditional is the combination of rice with mushrooms or vegetables, as well as the use as a component of pilaf. It is impossible not to mention some recipes for soups, salads, desserts and casseroles.

Greek casserole

The preparation of Greek casserole with brown rice will be very tasty and uncomplicated. First, the cereal is separately prepared in the amount of 100 grams, after which it is cooled and washed. One egg and 100 grams of grated hard cheese are added to the rice container. This mixture is laid out in the prepared baking dish and put in the oven for five minutes. At this time, a medium-sized zucchini is peeled, rubbed on a grater and gets rid of excess juice.

200 grams of Feta cheese is taken, kneaded and combined with zucchini, after which two eggs, diced bell pepper and chopped dill are added to the mixture. Everything is supplemented with ten percent cream, salt and pepper and mixed well. The resulting mass is laid out in a mold on top of the base, everything is removed in the oven. The required temperature is 180 degrees, and the cooking time is about half an hour. A few minutes before the end of the process, the casserole can be sprinkled with grated cheese to create a crust.

Risotto with brown rice

Another popular dish is risotto with brown rice. Groats will be required in the amount of one glass, of course, it will first have to be washed and soaked. One small onion is cut into small pieces and fried with two cloves of garlic until the mixture becomes almost transparent. Then you can add finely chopped or grated carrots and a glass of rice to it. Everything is steamed a little under a closed lid, after which it is poured with 600 milliliters of chicken or vegetable broth. The dish will be stewed for twenty minutes. At the end of cooking, spices are added, such as curry and basil, as well as tomato paste ten minutes before the fire is turned off.

warm salad

Brown rice can even become an ingredient in a warm salad. To prepare one of them, you will need 100 grams of cereal, 150 grams of bacon, one eggplant, one red onion, 20 grams of olives, three tablespoons of olive oil and spices. Rice is prepared according to a traditional recipe. At this time, the bacon is cut into thin slices and thoroughly fried, after which it is laid out in a bowl. In another pan, onion semicircles are processed in olive oil, they are replaced by eggplant cubes with peel. Olives are cut into rings and, together with the rest of the prepared ingredients, are laid out in a bowl. Everything is salted and peppered, optionally dressed with the remains of the oil on which the ingredients were fried.

Rice with chicken hearts

Such a simple product as chicken hearts, along with brown rice, will turn into an appetizing dish. Ingredients include a kilogram of offal, 100 grams of bacon, a glass of cereal, half a glass of frozen peas, five tablespoons of soy sauce, a tablespoon of honey, a teaspoon of dried garlic, half a teaspoon of two types of peppers and salt. Each heart is washed and cut into two parts. Soy sauce is mixed with honey, after which offal is lowered into the mixture for a couple of hours.

At this time, the rice is cooked in the usual way, and the bacon begins to fry in a pan. The finished meat is added along with the marinade to the bacon, the whole mixture is stewed until the moisture evaporates. When all the moisture is gone, the hearts are fried a little more, and then peas, garlic and spices are laid out in the pan. Everything is kept on fire for some time, after which the meat mixture is mixed with the finished rice. If necessary, the dish is salted and garnished with fresh dill, parsley and tomato slices.

Rice with spinach

Fans of Greek cuisine will love the combination of brown rice and spinach. In addition to a glass of cereal, you will need a tablespoon of vegetable oil, an onion head, a bunch of fresh spinach, two cloves of garlic, two glasses of chicken or vegetable broth, fresh parsley, 100 grams of Feta cheese, spices and lemon juice. Finely chopped onion is fried in hot oil until it turns golden. After about five minutes, it can be combined with garlic.

Fresh spinach is cut into strips and, together with washed rice and dill, is removed to the onion and garlic. Everything is poured with two glasses of broth and put on fire for about fifty minutes. The substance must be salted and seasoned with spices. The readiness of the dish is determined by the state of the cereal - as soon as it becomes soft, you can turn it off. The dish is served sprinkled with feta cheese cubes and sprinkled with lemon juice.

See the next video for the recipe for brown rice with mushrooms and green peas.

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.

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 heat. 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.

We started thinking about healthy eating not so long ago. But since then, we have been constantly discovering new products that are beneficial to health. It was the same with brown rice. We bought 2 packs from the supermarket and brought them home. But how to cook brown rice to be delicious?

The benefits of brown rice

Why brown rice, you ask? It turns out that it is much healthier than polished white rice. Basically, brown rice is grains in a shell, unpeeled. It is here that the shell contains the bulk of useful substances.

Fiber, dietary fiber, essential amino acids, proteins and carbohydrates, unsaturated fatty acids, vitamins of many groups B, as well as C and A. There are also trace elements and minerals: potassium, zinc, iron, phosphorus, copper, manganese, calcium, magnesium , sodium and others.

White rice, on the other hand, has gone through all the stages of polishing, and in fact, useful elements have been removed from it. From white rice, most often we cooked porridge in milk, cooked rice with vegetables and for a side dish, made pilaf, and just for a side dish. We certainly got used to his taste and neat appearance.

How to cook brown rice

When we brought the purchased brown rice home, we began to read on the package how to cook it. It was said that rice should be cooked for 30 minutes. Take the ratio of water 1 to 2, i.e. 2 parts water for 1 part rice.

I did everything as it was written, but the rice turned out to be tough, like rubber. We liked the taste though. I decided to cook it differently. I got into the Internet - this storehouse of information, shoveled through a lot of recipes and finally found features in cooking brown rice.

• Soak rice for 3-4 hours before cooking.
• You need to cook it like this:
• • 1. Rinse the grits and pour water at the rate of 3 parts of water to one part of rice and cook for 10 minutes.
    2. Drain the water, rinse the rice and pour water over it again and cook again for 15 minutes.
    3. Remove the pot of rice from the stove, wrap and leave for one hour.

That's so troublesome, of course, but it's worth it. The rice is fluffy and very tasty.

Brown rice pilaf

This recipe is made up of several recipes taken from the Internet and modified to your taste.

500 gr brown rice

700 gr pork

100 gr. onion

500 gr. carrots

100 gr. melted butter

garlic 2 heads

0.5 teaspoon of zira

salt to taste

1 liter + 0.5 cups of water

Cooking:

3-4 hours before cooking pilaf, rinse the rice well and pour cold water over it.

While the rice is soaking, prepare the rest of the ingredients. We cut the carrots into bars, onions into half rings, peel the garlic from the outer husk, cut the meat into small pieces.

Put melted butter in a hot cauldron and put onions, carrots and meat in turn. Fry everything for 15 minutes over low heat.

Then we add a liter of boiling water to the cauldron and cook the broth, which is called zirvak. Bring the broth to a boil and cook for 15 minutes over low heat with the lid closed.

After 15 minutes, add zira, garlic heads, salt to zirvak. Cook for another 15 minutes. Let's taste the finished broth for salt. It should turn out a little salty.

We lay the soaked rice in a cauldron and pour half a glass of boiling water. Bring to a boil, cover with a lid, reduce the heat to the weakest and cook for another 20 minutes.

Attention! Now the main feature:

Open the cauldron after 20 minutes of cooking. We collect the rice in a slide and pierce with a knife to the very bottom. There should be quite a lot of broth left. Rice hasn't absorbed everything yet.

Cover the rice with a plate. We close the cauldron with a lid. After that, put the cauldron for another 25-30 minutes on the weakest fire. It is necessary that the rice absorbs all the broth, and then the pilaf will be ready.

We open the cauldron. We remove the plate. And we see the picture, as in the photo. There is such a smell in the kitchen that it is impossible to resist! And our pilaf turned out crumbly.

Enjoy your meal!