Broken rice or brown rice is much more nutritious than plain white rice and can be both healthy and filling. Cooking brown rice is very simple and easy, but it takes a little more water and time than plain white rice. Here's how to cook brown rice using several methods.
Step
Method 1 of 4: With a Pot Handle
Step 1. Choose a large pot with a tight fitting lid
- Larger pots are better for cooking rice than smaller ones because they have a wider surface for heat contact. This allows the water in the pan to be heated more evenly, resulting in a better textured rice later.
- A tight-fitting lid will prevent steam from escaping during the cooking process.
Step 2. Measure out the rice
One cup of rice (240 ml) will yield about three cups of rice. Wash the rice thoroughly in a colander or container with small holes until the last rinse water is clear. Put it in the pot.
- For a softer rice, soak the rice in cold (room temperature) water for 45 – 60 minutes before cooking. This will allow the water to penetrate the outermost layer of the rice husk.
- This optional: You can heat a little oil in a saucepan over medium heat and fry the rice for a while before adding the water. This helps improve the flavor, but is optional, if you wish.
Step 3. Measure out the water
Add 2 1/2 cups of water for each cup of brown rice. Add about a teaspoon of salt to the water. Stir once.
- Other liquids such as vegetable stock or chicken stock are also great for cooking rice and adding flavor.
- It is important to accurately measure the amount of water or broth for the amount of rice you are cooking. Otherwise your rice may be scorched or soggy.
Step 4. Bring the water to a boil
Then reduce the heat to low and let it continue to cook with the lid on, until the rice is soft and most of the liquid has been absorbed. Cooking time will vary according to the stove you are using.
- Brown rice usually takes between 40 and 50 minutes to cook, but you should start checking after 30 minutes to prevent the rice from burning.
- Heat the rice on the lowest possible heat. Try to keep the water only slightly bubbling, or with "smallest bubbles."
Step 5. Silence
After the rice has finished cooking and all the water has been absorbed, let the rice sit, with the pot still covered, for at least 5 minutes. The rice will harden slightly as it begins to cool slightly, which will allow you to serve the rice with soft, long, whole grains.
- Once it's cooled, remove the lid from the pot and stir the rice with a rice spoon to loosen it up and not clump - the rice should be light and fragrant!
- Serve immediately, or let the rice cool for half an hour then refrigerate for lunch later.
Method 2 of 4: With the Oven
Step 1. Preheat the oven
Preheat the oven to 191 °C.
Step 2. Measure out the rice
Measure out 1 1/2 cups brown rice. Wash the rice thoroughly in a colander or small slotted container until the last rinse water is clear. Place the rice in a 20 cm tin.
Step 3. Boil the water
Bring 2 1/2 cups of water plus 1 tablespoon of butter and 1 teaspoon of salt to a boil in a covered kettle or saucepan. Once the water boils, pour over the rice on the baking sheet, stirring once to mix and evenly distribute the rice, and cover the pan tightly with thick aluminum foil.
Step 4. Bake
Bake the rice on the middle rack of the oven for 1 hour. After 1 hour, remove the aluminum foil and stir the rice using a rice spoon. Serve immediately.
Method 3 of 4: With a Rice Cooker
Step 1. Measure out the rice
Measure out the amount of rice you want to cook, usually 1 cup. Wash the rice with cold water (plain water), then soak for 45 minutes. This will help soften the rice.
Step 2. Drain the rice
Drain the rice and put it in the rice cooker pot.
Step 3. Add water
Pour water into the rice cooker until it reaches the 2 1/2 – 3 cup mark, depending on how soft you want the rice to be. Add 1/2 teaspoon salt.
Step 4. Press or slide the rice cooker button
Close the rice cooker properly, connect it to the mains, and press the button to enter cooking mode. The cooking light should be on.
Step 5. Leave it alone
Cook for about 45 minutes. When the rice is cooked, the rice cooker will automatically switch to "warm" mode. Stir the rice with a rice spoon before serving.
Method 4 of 4: By Microwave
Step 1. Prepare a microwave-safe container
Place 3 cups of water and 1 tablespoon of oil in a 2.5 liter microwave-safe lidded container. Mash 2 blocks of chicken-flavored stock into the water (optional).
Step 2. Measure out the rice
Measure out 1 cup brown rice. Wash in a sieve until the rinse water is clear. Drain the rice and put the rice into a container that already contains water and stir to evenly distribute.
Step 3. Cook in the microwave
Place the bowl of water and rice in the microwave and cook, uncovered, for 10 minutes on high power. After that, cover the bowl - without stirring the rice - and cook another 30 minutes at half power.
Step 4. Let the rice be in the microwave first
When you're done, turn off the microwave but leave the door closed and let the rice sit in there for 10 minutes. Then remove the container from the microwave and stir the rice with a rice spoon. Serve.
