5 Best Do’s And Don’ts While Cooking Brown Rice

5 mins read
Image by Christopher Alvarenga on Unsplash

Brown rice is a complete grain that has had the hull removed. Brown rice, a fiber-rich superfood, is an excellent alternative to white rice, especially for people trying to lose weight. Yes, it does take longer in cooking brown rice, but it is worth the extra effort because of its nutritional content.

The following stages are usually followed when cooking rice: Boiling water, adding a bowl of raw rice, seasoning with salt, covering with a lid, and cooking on low heat until the rice is done. And if you’re cooking brown rice according to the same recipe, you might not be doing it correctly.

Brown rice
Photo by Arria Belli from Flickr / Some rights reserved

Right Ways Of Cooking Brown Rice

Below we have mentioned a few tips to cook brown rice in a way that will preserve its nutrient content.

1. Rinse Them Thoroughly

The first step should be to rinse the brown rice. The major reason for this is to get rid of dust particles. Drain it after rinsing it and place it in the saucepan you’ll be cooking it in. Now pour in the water. When the water level in the pan reaches “the first line of your middle finger,” the tip of your middle finger should rest on the pan’s surface.

2. Use The Proper Pot Size

Instead of using a pressure cooker, cook brown rice in the appropriate-sized pot or skillet. Avoid using a small pan and make sure it’s big enough to hold the amount of rice you’re cooking.

3. Pay Attention To Details

It is to be noted that one has to pay attention while cooking rather than’set it and forget it.’ Boil the rice without covering it as soon as you keep the pan for cooking rice. Cook it for a few minutes longer over a medium burner without covering it. Cover the pan and set it aside to finish cooking. Continue to check until the rice is done, making sure it doesn’t stick to the bottom of the pan.

4. Cooking Short Grain Rice Takes More Time

Short-grain rice takes longer to cook than long-grain rice. Brown rice takes a long time to cook since it is usually short grain. Cooking brown rice requires vigilance.

5. Usefulness Of Leftovers

Don’t toss the leftovers in the trash. You can fry them with a variety of vegetables. To make it more nutritional, you can add eggs, tofu, and even nuts.

Things To Avoid While Cooking Brown Rice

Cooking Brown rice
Photo by Shauna James Ahern from Flickr / All rights reserved

Below we’ve mentioned some of the tips to not do while cooking brown rice

1. Steaming Rice

When cooking rice, you don’t want it to steam. In the kitchen, this is referred to as “carry over cooking.” If your rice is done cooking, serve it immediately or remove it from the pot to cool. Otherwise, it will overcook and turn to mush, losing its fluff. It’s a good idea to fluff it up to help it cool down faster and avoid steaming and overcooking.

2. Following  Package Instructions Are Not Always Easy

The package’s instructions are a road guide, not a rule. Temperatures, pan sizes, humidity, and altitude are all too many variables in cooking to rely simply on a recipe. Read over the instructions to make sure you understand everything, and then use your eyes, nose, and hearing to make the best decision.

If your heat is higher or if you use a 10″ wide pan instead of a 6″ wide pan, your water will evaporate faster. And because starches absorb moisture, you may need a little less fluids on very humid days and a little more on very dry days, he says. Cooking times also tend to rise as you go higher in altitude.

3. Do Not Stir

Leave your rice alone. Stirring will assist to break down the rice and remove some of the outer starch. When steaming rice, a coating of starch forms in the bottom of the pan, causing it to stick and burn. There is one exception, however: risotto. For risotto, the liquid-to-starch ratio is higher, and the starch released during stirring serves to thicken the liquid, giving it the typical risotto texture.

4. Cooking Brown Rice At An Excessively High Temperature Is Not Recommended

Reduce the heat to a more manageable level for your rice. “It’s best to cook rice at a medium temperature. Cooking it at a high temperature will almost certainly result in raw rice in the centre. As the starch from the rice falls away, it will most likely stick to the pan’s bottom and burn. That means saying goodbye to the pan and eating some really poor rice.

5. Do Not Continue To Lift The Lid

It’s difficult to wait and trust, but losing that extra heat and steam will have a significant impact on how your rice cooks. To boil the rice, you’ll need all of that steam to stay contained in your pot. “If you take the lid off before it’s done, your ratios will be off,” he explains. After then, adjusting the duration and amount of liquid is really tough, so just keep the lid on till it’s one.

Brown Rice VS White Rice

Brown rice is classified as a whole grain. The outer hull is still attached to the ship. It also contains germ and bran. It has additional fibre, a slightly nutty flavour, and a chewy texture as a result of these additions. Rice isn’t the same whether it’s brown or white. When compared to refined white rice, brown rice cooks more like a whole grain. Brown rice takes longer to cook and requires more liquid. Brown rice would not cook fully if cooked the same way as white rice and would remain raw.

White rice has been stripped of its hull, germ, and bran. As a result, it cooks in as little as 15 minutes. Brown rice, on the other hand, can take up to 45 minutes to cook. That’s the other significant distinction.

Some Other Tips

  • With the lid on, bring the rice to a hard boil over medium-high heat. Turn the heat down to medium-low, or as low as you can get it while keeping the liquid simmering, as soon as you hear the pot hissing or the lid jittering. Rice prefers it simple and straightforward.
  • Lowering the heat ensures that the grains are soft and evenly cooked. It also prevents the liquid from overheating and causing a mess. Every stove is different, so it may take some tinkering to get the perfect balance of lovely and gentle burner heat on yours.
  • Keep an eye out for steam holes. Set your timer for 35 minutes after the rice achieves that initial firm boil. Lift the cover and check for doneness when it goes off. The presence of steam holes on the surface of the cooked rice indicates that it is thoroughly cooked. Brown rice, on the other hand, does not like to be rushed. Patience is required to make brown rice fluffy. After you’ve finished cooking it, set it aside to cool.
  • If you’re not going to use it to soak up sauce or flavorful cooking liquid, 1/4 teaspoon salt per cup of dry rice is a good idea.

Brown Rice Troubleshooting Pro Tips

1. Watery Rice

There is an excessive amount of fluids. Remove the extra liquid, return the rice to the pot, and cook for 10 minutes on the lowest heat setting with the lid on (if the rice is still hard) or off (if it’s mushy).

2. Mushy Rice

The rice was either overcooked or had too much liquid added to it. Both, most likely.

3. Crunchy or Dry Rice

It didn’t cook long enough, or there wasn’t enough liquid. Did you leave it to steam for 10 minutes after the heat was turned off? Often, that final rest is all that is required. If it’s still too crunchy, add a little extra liquid and cook on low for another 10 minutes before steaming for 5 minutes.

4. Burnt Rice

There was either too much heat or not enough liquid, or both. Only the rice at the bottom of the saucepan is likely to be burned. Remove any residual rice that is edible without disturbing the burnt rice. Then fill the saucepan with water and soak it for a time so you can scrub away the burnt rice and discard it.

The difference between wonderfully cooked rice and acceptable rice is letting it sit for 10 minutes and steaming it passively after it’s finished simmering. This is something that 95% of package instructions fail to mention, yet it’s critical.

Learn more such tips from our website.

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