How to cook brown rice so that it is perfect

Brown rice is gaining space on supermarket shelves thanks to the demand for more nutritious cereals. Have you tried cooking with it? Choosing brown rice instead of white rice is a great option for several reasons:

It’s tastier. One of the first things we notice when trying brown rice is that it has quite a bit of flavor, much more so than white rice. It has a very pleasant aroma of toasted cereals and nuts, and it tastes very similar to both, even if it was only boiled.It’s healthier. When the rice is harvested, the outer husk that protects the grains is removed, and what we are left with is brown rice, rich in healthy fats, fiber and an aleurone layer full of enzymes. If instead of continuing with the processing to remove these layers and being left with white rice, we leave them as they are, we obtain a darker colored rice, more nutritious but also harder. Don’t worry, these layers also soften when cooked.

Parts of brown rice and its properties

Brown rice is made up of different layers. Each layer provides different nutrients and different healthy properties are attributed to it:

Saved: The outermost protective layer, rich in fiber, which Contains protein and minerals and gives color to rice.Germ: It is rich in healthy fats, It is responsible for the reproduction of rice.aleurone layer: This layer covers the endosperm and is Rich in enzymes and oils.Endosperm: The central part of the rice, high in starches, which is what is left when all the layers are removed (white rice is just endosperm).

Brown Rice Varieties

Although there are not all varieties of white rice, we can easily find brown bomba rice, whole wheat Calasparra, whole wheat round, whole basmati and even whole carnaroli to make risottos. As the grains are protected by the endosperm, less starch will escape into the cooking medium, which can be an advantage when making loose rice.

As in the case of white rice (which we remember are the same, but without bran or anything), the varieties of brown rice are distinguished, in addition to their shape (long, short), by their amylose and amylopectin content, the main cereal starches.

The amylose content determines the texture of the rice once cooked. For example, long-grain rice, basmati, etc., contain a lot of amylose and are dry and tender, while round rice contains less and is therefore more elastic, although it tends to stick more.

How to cook brown rice

When cooking brown rice we realize that it can take a long time. It’s not just because it has an extra layer, it’s also because it absorbs water more slowly. That’s why it is not a good idea to add much more water and cook for a longer time (it will be more sticky than whole), it is much better prehydrate the grains, just as we do with legumes.

Once you’ve got your hands on a good brown rice, cooking it is very easy:

Measure the amount you want to cook. For example, a cup of rice. Put it in a saucepan or a large bowl and cover it well with water. Let it rest for half an hour to hydrate. Drain the rice very well, put it in a saucepan and add 1 and a quarter cups of water ( 1.25 parts of water for each part of rice). Cover it and put it on high heat. When it starts to boil, put it on low heat. When there is no water left, turn off the heat and let it rest for at least 5 minutes. Open the saucepan, stir the rice with a fork to fluff it up and you will have it ready.

4 tricks to cook rice

Rice is a cereal that cannot be missing from your pantry, because it is beneficial for health and easy to cook if you follow the following cooking guidelines:

1. The proportion of water is basic

The amount of water is crucial to cook it well. The perfect ratio is one part of rice for two of water.

There are exceptions: brown basmati rice needs a part of cereal for 2.5 of waterand even three parts depending on the variety.

2. Wash it before

It’s advisable wash the rice wellchanging the water several times, before cooking it, to eliminate possible impurities.

3. Respect the cooking time

If we rely on a slow cooking In a pot with a glass lid, the recommended time to cook the different types of rice would be as follows:

Round grain white or basmati rice: 20-25 minutes.Thai or jasmine rice: 30 minutes.Brown round grain or whole grain basmati rice: 35-40 minutes.Wild rice: 50 minutes.Black or red rice: 55 minutes or more depending on fiber content.

4. Opt for a smart rice cooker

Another way to cook the rice –especially if you are, like me, a lover of this cereal– are the rice cookers.

It is an appliance specially designed for this function. It usually takes the same time indicated above depending on the varieties, but its use is extremely simple: it is only necessary to put the rice and water and the rest is taken care of by the machine. Some smart models even disconnect when the rice It is at its optimal point of cooking.

How to preserve brown rice

Well covered. Brown (raw) rice, due to its oil and protein content, can go rancid quickly, so keep it better in an airtight container, in the pantry. Do not put it in the fridge, it is not necessary.At cool temperature. Take into account the temperature when you let it soak. If it’s very hot it can end up fermenting, so it’s better to put it in the fridge.Watch with the soaking. Never leave it soaking for more than 24 hours, it can go bad, germinate or ferment. If what you want is to germinate it, then yes. Always remember to change the water and watch that it does not grow mold.If it’s cooked. Once cooked you can serve it as is, sauté it, mix it with other ingredients or save it for another time (you can also save what is left over). To do this, put the rice in a container that closes well and put it in the fridge. It will last you up to 3 days.Freeze brown rice. If you want to freeze it you can also do it, always in a container that protects it well from ice.