How to Cook Long Grain Brown Rice

7/22/2019 How to Cook Long Grain Brown Rice

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How to Cook Long Grain Brown Rice

The U.S. Department of Agriculture says that at least half of the grains you consume each day

should be whole grains like brown rice. Brown rice retains the bran and germ that are removed

to create white rice, making brown rice a superior source of fiber, minerals like selenium and B

vitamins such as niacin, folate, riboflavin and thiamin. Any type of long-grain rice can be"brown," says "New York Times" food columnist Mark Bittman, though the most popular typesare Southern long-grain, basmati and jasmine rice. All take longer to cook than long-grain whiterice and have a nuttier flavor and a chewier texture.

Step 1

Place the long-grain brown rice in a colander or strainer and rinse the grains thoroughly undercool, running water. Allow the excess water to drain off.

Step 2

Put the rice in a saucepan. Add water -- approximately 2 cups of water for every 1 cup of long-grain brown rice. Stir in a large pinch of salt.

Step 3

Bring the water to a boil. Stir the rice briefly, lower the temperature so that the mixture is at agentle simmer and put the pan's lid in place.


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Step 4

Allow the rice to cook for approximately 45 minutes. Add more water if you notice that theliquid has been fully absorbed before the cooking time is complete.

Step 5

Remove the pan from the heat and let it stand with the lid in place for about five minutes. Use afork to fluff the individual grains.

Tips and Warnings

Plan on 1 cup of long-grain brown rice yielding 3 cups of cooked rice. You can substitute stock or another liquid such as coconut milk for some or all of the

water when preparing long-grain brown rice.

To turn plainly cooked long-grain brown rice into a flavorful side dish, mix in sauteedonions and garlic, minced fresh herbs or grated cheese.

If you want to use long-grain brown rice in a recipe calling for white rice, simply parboilthe brown rice for approximately 15 minutes, drain, then use the rice as you would whiterice.

Things You'll Need

Colander or strainer Saucepan with tight-fitting lid Salt Large spoon Fork

Brown Rice Casserole

Apressure cooker recipe for Brown Rice

Casserole.Pressure Cooker Recipe - Time, Prep, Yield and Source

Yield (est.): 4Prep Time (mins): 15 mins

Source of recipe: ArchivesMain Ingredient:Rice

Dish type:CasseroleLevel:Intermediate

Cuisine:General
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Pressure Cooker Recipe - Ingredients

1 cup brown rice, rinsed and drained 1 1/2 cups water 1/2 tsp salt or to taste 1 quart casserole dish

Pressure Cooker Recipe - Instructions

1. In a casserole dish, combine all the ingredients.2. Place the rack and 2 cups of water in thecooker.3. Lower the uncovered casserole onto the rack with the aid of a foil strip handle.4. Lock the lid in place.5. Over high heat, bring to high pressure.6. Lower the heat just enough to maintain high pressure and cook for 20 minutes.7. Allow the pressure to come down naturally for 20 minutes.8. Remove the lid.9. If the rice is not quite tender, replace the lid (but do not lock) and allow it to steam for a

few more minutes in the residual heat.

10.Lift the casserole from the cooker with the aid of the foil strip.11.Fluff up the rice before serving.

Pressure Cooker Recipe - Comments & Notes

If there is any water left in the casserole aftercooking,it will quickly be absorbed as therice stands.

A souffl dish or a stainless steel bowl will also work.

Pressure Cooking Chart for Brown Rice

Recipe By : Cooking Under PressureServing Size : 1 Preparation Time :0:00

Categories : Basic Cooking Times Grains

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------***For 2 1/4 cups Cooked Brown Rice***

1 cup short grain brown rice1 3/4 cups boiling liquid

1/2 teaspoon salt -- optional

1 tablespoon oil
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***For 3 1/2 cups Cooked Brown Rice***

1 1/2 cups short grain brown rice2 1/2 cups boiling liquid

3/4 teaspoon salt -- optional1 tablespoon oil

***For 5 cups Cooked Brown Rice***

2 cups short grain brown rice3 1/2 cups boiling liquid1 teaspoon salt -- optional

1 1/2 tablespoons oil***For 7 cups Cooked Brown Rice***

3 cups short grain brown rice5 cups boiling liquid

1 1/2 teaspoons salt -- optional2 tablespoons oil

***For 10 cups Cooked Brown Rice***4 cups short grain brown rice

6 1/2 cups boiling liquid2 teaspoons salt -- optional

2 tablespoons oil

Do not fill the cooker beyond the halfway mark.

Try long grain brown rice, brown basmati, or brown wehani rice.

Heat the oil in the cooker. Saute the rice until lightly browned, stirring frequently, about 2 minutes. (*see note) Turn off the heat and stir in the boilin

g water (watch for oil sputtering), add any flavoring options, and salt if usin

g. Lock the lid in place and over high heat bring to high pressure. Adjust he

at to maintain high pressure and cook for 15 minutes. Turn off the heat and let the pressure drop naturally while the rice steams in the residual heat for 10

minutes. Reduce any remaining pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. If the r

ice is not sufficiently cooked, stir in a few tablespoons of boiling water if t

he mixture seems dry, and replace the lid. Simmer over very low heat for another minute or two, or until done. Fluff with a fork and serve immediately.

Note: For cookers requiring a 2-cup liquid minimum to come up to pressure, youmust multiply this recipe by 1 1/2.

*Saute the rice in the oil to avoid foaming and to reduce the possibility of ri

ce sticking to the bottom of the cooker. The gentle toasting also enhances the

flavor and prevents the rice from clumping together.


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Authors note: For rice with a distinctly chewy texture, opt for the short gra

in variety. It is also less fussy to prepare. You can let the pressure drop naturally and leave the lid on the pot for 5 to 10 additional minutes without da

maging the texture. Don't try this casual approach with other types of brown rice, or you might find yourself with a sticky mess.

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How to Cook Long Grain Brown Rice