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!
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Vpawan Pawan
[email protected]This rice is so delicious and easy to make. I will definitely be making it again and again.
Sabin Thapa
[email protected]I'm so glad I found this recipe. It's the perfect way to use up leftover rice.
JenWill Series
[email protected]This rice is a great way to add fiber and nutrients to your diet.
Storm Maggott
[email protected]I love that this recipe is so versatile. I can use it as a side dish, in salads, or even as a main course.
Sudais Writes
[email protected]This rice is the perfect side dish for any occasion. It's elegant enough for a special dinner party, but it's also easy enough for a weeknight meal.
Lisha Pate (MeanAzz Cosmetics)
[email protected]I'm so glad I found this recipe. It's helped me to lose weight and improve my health.
Kezia Wanjiru
[email protected]This recipe is a great way to get your kids to eat brown rice. My kids love it!
Khanu Malik
[email protected]I love the nutty flavor of this rice. It's so much more flavorful than white rice.
Marada Gobbell
[email protected]This rice is a staple in my kitchen. I make it all the time for my family and friends.
ann wolfe
[email protected]I'm a huge fan of this recipe! It's healthy, delicious, and easy to make. What more could you ask for?
sk8sk8
[email protected]This rice is so easy to make and it's always perfect. I love that I can make it ahead of time and reheat it later.
Gaise Kabwe
[email protected]I've been making this rice for years and it never disappoints. It's the perfect side dish for any meal.
Nour Sadraoui
[email protected]This recipe is a game-changer! I used to hate brown rice, but this recipe has made me a believer.
Sabawoon Afzaly
[email protected]I'm so glad I found this recipe. It's helped me to eat healthier and more flavorful meals.
Ubaid khan MMd
[email protected]This rice is so versatile! I've used it as a side dish, in stir-fries, and even in salads. It's always delicious.
Nini Xmiadashvili
[email protected]I love that this recipe uses simple ingredients that I always have on hand. It's a great way to use up leftover rice.
Porosh Kumar
[email protected]I made this rice for a dinner party last night and it was a huge hit! Everyone raved about how delicious it was.
Mary Nubor
[email protected]This recipe is a lifesaver! I'm always looking for healthy and easy side dishes, and this one fits the bill perfectly.
Catherine Dixson
[email protected]I've tried many brown basmati rice recipes before, but this one is by far the easiest and most delicious. Thanks for sharing!
Shelly Day
[email protected]This is the best brown basmati rice I've ever had! It's so fluffy and flavorful. I will definitely be making this again.