A cold May afternoon like the one we had today got me adventurous in the kitchen. We got a bag of brown rice yesterday that my mum got from a friend of hers and she was all excited about it.
So my cute ma, goes like, "Esther, i know you will make us great brown rice." Aaaaaaaaaahhh! I think not. Ok, so that was yesterday.....
Back to today, The bag of rice comes with no instructions (great help). I went ahead and called the only brown rice guru i know, Ruth (my sister).
The phone conversation went something like this:
- General rule rule is 1:1
- Soak the rice for 45mins
- Boil water, add salt, 2 tbsp of oil
- Cook the rice on low heat for 20 mins
- 2 cups of brown rice
- 3 cups of chicken stock (Boiling)
- 2 tbsp oil
- 1/2 bunch of coriander
- 4 twigs of spring onion, finely chopped
- 1 tbsp of oil for frying, finely chopped
METHOD
- Wash the rice twice
- Soak the rice for 45 mins
- Drain the water and rinse once through
- Re-heat your stock and once boiling, add oil
- Add the rice and cover with a tight lid
- Once it gets to a boil, simmer for 25 mins
- Check for doneness. (it should chewy)
- In a heated small pan or skillet add oil and onions and the coriander and allow them to sweat for 5 mins when covered.
I have been snooping around the net for Brown Rice recipes.
Oh My!!!!! There are varied methods in how to make the perfect bowl of rice.
E.g.- One website states that 1cup of rice:12 cups of water (saveur technique). I thought that this is quite peculiar so i don't know whether it works. . They claim is fail-proof so
please try it out and let me know how it turns out.
http://www.saveur.com/article/Recipes/Perfect-Brown-Rice
Try this one out though, i like this method because it is similar to what i did.
http://www.thekitchn.com/how-to-cook-brown-rice-113856
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| INGREDIENTS 1 cup brown rice 2 1/4 cups water Sesame or vegetable oil (OPTIONAL) 1 teaspoon salt (OPTIONAL) Soy sauce (OPTIONAL) EQUIPMENTS 1-quart (or larger) pot with tight-fitting lid INSTRUCTIONS1. Measure out 1 cup of brown rice. We generally use short-grain or medium-grain brown rice. Long-grain may need a little extra water.2. Rinse the rice thoroughly in a sieve or strainer until the water runs clear. 3. OPTIONAL: Heat a little oil in the pot over medium heat and fry the rice for a moment before adding the water. This helps build flavor, but is definitely optional. 4. Add 2 1/4 cups water and stir just once. 5. Bring to a simmer. 6. Cover tightly. 7. Turn the heat to low and cook for 45 minutes. 8. Remove the lid and stir once to make sure there is no more liquid water at the bottom of the pan. Serve immediately, or let cool for half an hour and then refrigerate for future lunches. |
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