Best 5 Brown Basmati Rice Recipes
Title: Explore the Culinary Delight of Brown Basmati Rice: A Journey Through Exquisite Recipes
Brown basmati rice, a delectable staple in many cuisines worldwide, is renowned for its nutty flavor and aromatic fragrance. This wholesome grain retains its nutrient-rich bran layer, making it a healthier alternative to white rice. Embark on a culinary expedition as we present an enticing collection of recipes that showcase the versatility and unique characteristics of brown basmati rice. From savory pilafs and fluffy biriyanis to comforting congee and flavorful salads, these dishes promise to tantalize your taste buds and nourish your body. Get ready to unlock the culinary potential of brown basmati rice and embark on a journey of taste and well-being.
**Keywords**: Brown basmati rice, recipes, pilaf, biryani, congee, salad, healthy, nutritious, nutty flavor, aromatic fragrance, bran layer, versatility.
BROWN BASMATI RICE -- BASIC PREPARATION
A lot of people seem to have trouble with brown rice, getting the texture right and so on. This is the way I have figured out, with a little help from a Madhur Jaffrey cookbook, and I can honestly say I feel like an expert now! The place where many cooks mess up is using too much water -- it can make the rice gloppy. This basic preparation is perfect to use anywhere you need unflavored cooked rice -- fried rice, soup, or just to serve with a spicy curry. I try to keep some cooked up in the fridge at all times.
Provided by Spice Princess
Categories Brown Rice
Time 45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 2
Steps:
- First, put the rice in a strainer inside a bowl and wash it well. I usually change the water in the bowl at least 3 times. The water doesn't need to run completely clear, but it should not be very cloudy or brownish when the rice is washed. Leave the rice in the strainer to drip out for at least a few minutes.
- Put the rice and water in a saucepan with a tight-fitting lid and bring just to a boil over high heat. You don't want it to really boil, as soon as you start to see the bubbles, put on the lid and turn the heat down to very, very low (on my electric stove, I put it between "lo" and 1).
- Resist the temptation to take off the lid and check the rice too much. After about 25 minutes you can check it once and see how much water is left. I do this by sticking a wooden spatula down into the rice and pushing it to the side a little. If there is still water, push the rice back together, put the lid back on, and let it cook a few more minutes. Do not stir or disrupt the rice any more than you have to. It will take about 30 to 35 minutes for it to finish cooking.
- When all the water is absorbed, there will still be sort of a mushy layer at the bottom of the pot. Take the pot off the heat and leave undisturbed for at least 10 minutes. You can really leave it there as long as you like -- the moisture at the bottom will even out and the finished rice should be slightly al dente with all the grains separate.If there are a few clumps, just break them up with a fork or your fingers before serving or storing.
- If you plan to use the rice for fried rice, I would recommend refrigerating it for at least 6 hours, but overnight is better, so plan ahead!
BROWN BASMATI RICE
Steps:
- Cook rice in salty water for about 45 minutes until al dente. Drain and season with pepper before serving.
BROWN BASMATI RICE WITH APPLES AND RAISINS
Another easy recipe to prepare, especially useful if you have leftover rice. Try this with lamb or chicken! From www.sunmaid.com.
Provided by COOKGIRl
Categories Brown Rice
Time 50m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Cook the basmati rice until tender and liquid absorbed. (If using leftover rice, heat thoroughly.) Do not add any oil or salt to the rice. Keep warm.
- In a saucepan over medium heat, toast the almonds until light golden brown, stirring frequently to avoid burning.
- Next add the curry powder, cooking for about 1-2 minutes or until curry powder is fragrant, again being careful not to burn.
- Add the Granny Smith apple, raisins and green onion. Stir gently and heat through.
- Season with salt to taste.
Nutrition Facts : Calories 191.2, Fat 3.4, SaturatedFat 0.4, Sodium 5.1, Carbohydrate 38.5, Fiber 3.1, Sugar 12.1, Protein 3.9
BROWN BASMATI RICE WITH SORREL AND LEMON
Fresh sorrel and lemon give this rice dish a nice tang. This recipe uses a rice cooker but can be easily achieved in a pot stove top.
Provided by Rita1652
Categories Lemon
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Start the rice cooker.
- Add 1 tablespoon butter melt and then add celery, garlic, onion, and saute till tender.
- Add sorrel lemon zest and rice stir to coat. Add enough water to top rice by and inch, (about 3 cups water).
- Cook till ricer beeps add peas toss and toss with additional butter.
- Season with salt and black pepper taste.
BROWN BASMATI RICE PANCAKES
These are a crispy, savory fried "pancake" which I serve with a yellow split pea soup. The original recipe came from a Consumer Reports Rice cookbook which I've liberally changed. I fry them on cast iron, because it holds the heat best. Whatever pan you use, make certain it's good and hot.
Provided by OliveLover
Categories Brown Rice
Time 30m
Yield 12 cakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix cooked rice with salt, pepper, beaten eggs, onion and cilantro, blending well.
- Fold in peas, (don't worry about thawing unless covered with ice).
- If using cast iron, get the pan smoking hot and add the oil. If using a non-stick skillet, just heat the oil.
- Place a spoonful of the rice mix in the oil and spread out so it's about 3" across. (I can get 4 in my 10" pan.)
- Fry on one side until the pancake holds together. Turn and brown the other side.
- Keep the first ones hot while you do the rest.
Tips:
- To achieve perfectly fluffy and separate grains, rinse the basmati rice thoroughly before cooking to remove excess starch.
- Use a heavy-bottomed pot or saucepan with a tight-fitting lid to ensure even cooking and prevent the rice from sticking to the bottom.
- The ratio of water to rice is crucial for achieving the desired texture. For brown basmati rice, a ratio of 1.5 cups water to 1 cup rice is generally recommended.
- Add a little bit of salt and oil to the water before cooking to enhance the flavor and prevent the rice from sticking together.
- Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer the rice undisturbed for the recommended cooking time.
- Once the cooking time is complete, remove the pot from the heat and let it rest, covered, for 5-10 minutes before fluffing with a fork to separate the grains.
Conclusion:
Brown basmati rice is a nutritious and flavorful whole grain that can be enjoyed as a side dish, in salads, or as a base for various dishes. By following these tips and using the provided recipe, you can easily prepare perfectly cooked brown basmati rice that is fluffy, separate, and has a nutty flavor. Experiment with different seasonings and ingredients to create delicious and satisfying meals that incorporate the goodness of brown basmati rice. Enjoy your culinary journey and relish the taste of this wholesome grain!
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