Brown Rice Recipe With Beef Consomme Beef Broth and Diced Onions
Echo afterwards me: No more mushy rice! No more mushy rice! I've been using this brown rice cooking technique for years, and information technology never fails.
A few reasons to beloved this recipe:
- You don't demand a rice cooker or any special equipment (only a pot with a hat, and a kitchen stove).
- You lot tin use this technique on whatsoever type of brown rice (long, medium or short grain, as long as information technology'southward non a quick-cooking multifariousness).
- It's and then piece of cake to call back, you'll never need to look up how to cook chocolate-brown rice again.
For this technique, you'll boil your rice in an abundance of h2o for xxx minutes. Drain off the excess h2o, return the rice to the pot, cover, and let the rice steam for x minutes. Ta da! Perfect brown rice, every time.
I originally found this technique on Saveur, and I'k so thankful I did. Their recipe calls for 12 cups of water (that'due south a lot) per cup of rice, and I've learned that it really only needs 6 cups.
All the same, you don't actually take to measure the water as long as you're using a large enough pot. If besides much water evaporates during the cooking process, just add together more and render the h2o to a boil. Your rice volition all the same turn out perfectly!
Watch How to Cook Brown Rice
How to Melt Perfect Chocolate-brown Rice
- Author:
- Prep Time: 2 minutes
- Cook Time: 30 minutes
- Full Fourth dimension: 32 minutes (plus ten minutes for steaming)
- Yield: three cups 1ten
- Category: Side dish
- Method: Stovetop
- Cuisine: Whole grain
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One time yous try this piece of cake technique, you'll never want to cook brown rice any other way. You can scale this recipe upward or downwardly as needed. The basic ratio is 1 function brown rice to six parts water, which yields 3 parts cooked rice. As written below, the recipe yields 3 cups cooked rice.
Scale
Ingredients
- 1 cup chocolate-brown rice (curt, medium or long grain chocolate-brown rice volition piece of work, every bit long as it'southward not a quick-cooking variety)
- 6 cups h2o
- Common salt, soy sauce or other desired seasonings, to taste
Instructions
- Bring a large pot of water to boil, using at to the lowest degree half-dozen cups water per 1 cup rice. Rinse* the rice in a fine mesh colander under running water to remove excess starch.
- Add together the rice to the humid water. Reduce the temperature equally necessary to prevent overflow, but maintain a steady boil. Eddy, uncovered, for 30 minutes.
- Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice residual, off the heat, for 10 minutes. Fluff, flavor equally desired, and serve.
Notes
Recipe adapted from Saveur.
*Note on rinsing: I've forgotten to rinse my rice before, and the rice turned out nearly as adept. The cooked grains are a niggling more than starchy—you tin see a thin layer of gluey starch at the bottom of the pot after steaming. If yous're in a hurry, skip the rinse.
Brand it gluten costless: Rice is gluten complimentary, so simply be mindful of your additions. Soy sauce, for example, is not gluten free (substitute certified gluten-gratuitous tamari instead).
Wild rice option: For wild rice, apply 8 cups water and eddy for 40 to 55 minutes, until tender but pleasantly chewy.
▸ Nutrition Information
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five Recipes Featuring Dark-brown Rice
The following recipes feature this dark-brown rice cooking technique. I have many more brown rice recipes hither. You'll find brown rice risottos, paella, mujaddara and more.
ane) Thai Cherry-red Curry with Vegetables
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three) Actress Vegetable Fried Rice
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"I made this last weekend and dearest love loved it so I'thou making it again this weekend! My husband really liked it likewise, and it's a alpine order to get him to consume a lot of vegetables and then this will exist entered into our regular rotation for sure. And then glad I found this web log, I've email subscribed and have but purchased your cookbook! Thanks Kate!!" – Julia
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