How to Cook Basmati Brown Rice
Minoo served the Turkey Black Bean Chili with Brown Basmati Rice. Brown rice is more nutritious than white rice as some of the nutrients have been removed from the rice in the process of removing the bran rice. These nutrients include vitamin B1, B3, iron, magnesium, fiber and fatty acid.
Brown rice is unmilled or partly milled rice. It is considered as a kind of whole grain, i.e. it’s a natural grain that remains unbleached. Brown rice is more chewier than white rice. Brown rice also becomes rancid more quickly than white rice.
The Brown Basmati Rice has a mild nutty flavour to it. You may garnish it with a bit of tamari and sesame seeds and can be served with steamed vegetables for a healthy meal.
This Brown Basmati Rice recipe will add another way of cooking rice which I had listed here.
Ingredients
- Brown Basmati Rice
- Water in the ratio of 2 cups of water to 1 cup of rice
You may substitute some of the water with broth to make a more tastier rice. You may add other ingredients like peas, lemon zest, dried chilies, raisins, herbs ginger, minced sun-dried tomatoes into the rice for extra flavours.
Instructions
 Wash the rice well like 4 to 5 times before cooking.
for a more nutty flavour, you may roast the brown rice in the oven for 10-15 minutes in the oven or dry frying pan on the stove. Roasted brown rice will need lesser time to cook. Put the brown rice and water in a pot. Season with salt to taste. |
 Set heat high and bring to a boil uncovered. |
 Once it comes to a boil, lower the heat. |
 Cover it with a lid wrapped in a kitchen towel to absorb the excess liquid. Simmer on low for 35 to 45 minutes.
Turn off the heat and let the rise sit in the covered pot at least another 10 to 20 minutes. |
 Drizzle a little oil into the rice and fluff with a fork. |
 The rice will be separated and not mushy.
Minoo, thank you for sharing again in the South Arm Community Kitchen. |
I like brown rice too; however, I have found most people don’t purchase it because (1) it is way more expensive than regular rice – supply and demand I guess and (2) it takes longer than white rice to cook. Here is my recipe for brown rice:
1 cup of brown rice (basmati or short grain)
2 cups of water/broth
bayleaf
oil
Pre-heat the oven at 200C/375F. In a pan, heat some oil at low. Then, add the rice (unwashed!) to brown it. Make sure it does NOT burn! In the meantime, in a kettle or a saucepan, warm the liquid and some salt (if using water, not that much if using broth) and the bayleaf. Crack some pepper if you feel like it. When the rice is lightly brown, transfer it to a glass baking sheet. Pour the liquid. Watch out for this step as it might splatter and the liquid could burn you!. Stir to evenly distribute the mix. Tightly cover it with foil and transfer it to the oven for 50 minutes. When time is up, remove the foil (watch out for the steam!), remove the bayleaves, fluff and serve immediately.
[...] Chow Times How to Cook Basmati Brown Rice Posted by root 20 hours ago (http://chowtimes.com) This brown basmati rice recipe will add another way of cooking rice which i had listed here if you want a picture to show with your comment go get a gravatar all rights reserved powered by wordpress wordpress themes Discuss | Bury | News | chow times how to cook basmati brown rice [...]
People always complain about the time it take to cook brown rice. I actually find it to be a time saver. I cook it for the week, unlike white rice, it reheats well and I can do different things with it. Often I make a batch of brow basmati nasi goreng and freeze it for easy healthy dinners.
One thing I think is odd, next to no restaurants serve it as an option in Vancouver. In the US it seems to be much more available even at fast food joints.
I use a pressure cooker and it cooks in half the time. It’s really handy for brown rice and raw unsoaked beans — saves a lot of time.
Try freezing the rice on a cookie sheet so you can scoop it out of a container. This is IQF or individually quick frozen. Really handy because you can make a lot of brown rice at a time that way.
I have often microwaved it, but make sure you put in enough water or you may burn your microwave pot if it runs dry. Microwaving doesn’t save time, but the rice will never burn on the bottom (unless you don’t measure correctly…says voice of experience)
[...] 2 cups cooked brown rice [...]
I love the idea of using the dish towel to absorb the condensation. Great idea! Thanks!
[...] How to Cook Basmati Brown Rice [...]
I had messed up by “winging it” on my first attempt so your instructions are just what I needed. The dish towel wrap is an appreciated tip. Your clear directions will remove all future fear of sticky rice in the future so thank you.