How to cook brown rice?

In eastern countries, rice groats are considered cultural heritage.He is mentioned in the greetings of the Asian peoples. With the right product prepared, the human body receives essential nutrients. Approach to the choice of rice variety must be carefully. The variety of vitamins contained in the composition depends on the variety. Eating rice saturates the body, giving it a rather long feeling of fullness.

Therefore, this product will perfectly fit into the diet of a person struggling with extra pounds. Rice brown shade, which will be discussed below, is one of the most useful varieties of this crop. Thanks to him, a person acquires a slender figure and a healthy body.

Basic knowledge of how to prepare brown rice cereal for cooking will help you further in the preparation of white rice, mixed with wild, pearl-barley and buckwheat porridge. Compliance with these simple recommendations will help to cook a tasty and crumbly dish that will bring great benefits to your body.

So, first put the product in a deep container and fill it with the necessary amount of cool water, so that the liquid level is three centimeters higher than the rice grains.

Further, with intensive movements mix the contents of the container. So you help dirt and dust from the rice grains to go up. After a few minutes, drain the water and repeat the procedure again. There is no recommended number of washes; it is necessary to repeat the procedure until the liquid being washed becomes transparent. This will indicate that this cereal is pure enough to continue its preparation.

Washing rice grains, regardless of variety, is considered a mandatory procedure due to the following circumstances:

• thanks to running water, dust and dirt entering the industrial enterprise during the transportation of the product is washed out from the surface of the rice grain;
• products that we see on the shelves of the supermarket are often subjected to special chemical treatment. It helps to increase the shelf life of rice cereals. In the process of washing rice grains partially get rid of the harmful shell, which makes further heat treatment more efficient.

For the preparation of crisp dishes soaking is a necessary step. In addition, during the soaking season, sufficiently dense rice grains become softer, which will help bring them to a ready state in a shorter period. At this stage, you need to know that the washed brown rice grains actively absorb the surrounding flavors. And the liquid used for cooking affects the taste of the finished dish. Consequently, the liquid that will be used to soak the rice cereal must be clean, pre-boiled.

To keep it until the end of the cooking process, it is desirable to use clean, warm water, to which a pinch of salt is added.

For one kilogram of rice cereal you need to stock up on three liters of clean and salted water. If you have the opportunity, purchase mineral water in any supermarket, which includes vital minerals and vitamins for the human body. So you will increase the benefits of brown rice cereals. When deciding to use plain water, it is strongly recommended to boil it beforehand.

The temperature of the soaking liquid also requires your attention.Experienced chefs advise you to use a liquid whose temperature will not allow the potato starch to curl. In other words, the temperature of the soaking fluid should not exceed sixty-two degrees.

Another interesting nuance when soaking rice grains is the addition of salt. Not many people know about it and salt when the dish is almost ready. If for one kilogram of rice grains you used three liters of pure (or mineral) water, then for this volume of liquid you will need to add a little less than two tablespoons of salt.

This amount of salt will be sufficient so that the rice grains absorb the required amount of rice and at the same time do not take too much. If you are confronted with the fact that your croup gives away any extraneous aroma, then it is advisable to change the liquid two to three times when soaking. The soaking process takes, on average, two to three hours. That is the time it takes for the grain structure to soften and be ready for further preparation.

In the first case, the rice grains will crack, which will later lead to the cooking of the cereal. And in the second, the use of hot water from the tap will actively fill the seeds that absorb everything in a row with harmful substances from the water supply system. When using boiled water, difficulties should arise. So, washing, as in the first case, should be carried out until the liquid becomes clear.

In the process of washing do not rub the grits with your palms, otherwise it will give a characteristic rice sludge. Dip your palms to the bottom of the tank and lift the bar up with light movements. Repeat the procedure several times, then drain the water.

A clear liquid will indicate that the rice cereal is ready for further cooking. The process of preparing the brown variety seems to be very time consuming and at first can discourage the desire to cook it. However, following these simple guidelines, your dish will turn out very tasty. Also, do not forget about the enormous benefits brought by the use of only one portion of this cereal.

The duration of cooking this type of grain is affected by the method you prefer. When deciding to use a slow cooker or a double boiler, the product will cook for at least twenty-five minutes (based on the basic parameters of the Pilaf mode). If you qualitatively carried out the preliminary treatment of the drilling cereal culture - repeated washing and soaking - the cooking time is reduced by fifteen minutes.

In general, cooking on the stove takes a little over sixty minutes. It should be noted that the rather long process of preparing this cereal culture adversely affects its properties. When boiling in boiling liquid for more than forty-five minutes, rice grains boil soft and lose most of the beneficial vitamins and trace elements that are in the composition.

Once you have tried a brown variety, you will not be able to deny yourself this pleasure. This product can be used as a separate dish, lightly seasoned with soy sauce and spices, or as a side dish to all types of meat and fish. It is great to use rice for cooking low-calorie chicken cutlets.Served with rice, usually with boiled vegetables.

So, let's proceed to the process of making brown rice. This cereal culture has some characteristics that must be observed in order to get ready tasty dish.

First of all, the brown variety must be well cleaned from various contaminants and dust. To do this, the product is thoroughly washed in warm water. There is an ancient belief that rice is washed in seven waters. But in reality it is necessary to wash the rice so many times that the water after washing becomes clear.

The next step is soaking the product. There is no consensus about this process. Cooks are divided into two camps - some believe that rice soaking is necessary, while the latter do not understand why to waste time on this process. However, if we delve into the biological feature of rice grain, we will find that the grains of brown rice are more dense in comparison with the white product we are used to. In order to soften the shell of brown rice, it must be soaked in clean water.

You will need a deep tank of cold drinking water. Add the required amount of rice and leave it for two to three hours; It is permissible to soak brown rice for the whole night. If possible, change the water (two or three times will be enough).

Regardless of the variety, crumbly rice is considered the most delicious. Therefore, as in the case of cooking pearl-barley and buckwheat porridge, it is extremely important to follow the ratio of water and this product. So, for the preparation of one cup of brown rice, you will need to take two and a half - three glasses of pure water.

Cooking this cereal should be done on low heat. Duration of cooking takes about forty minutes. In the process of cooking cereals, in any case, do not mix the contents of the pan. A couple of minutes before completion, it is permissible to slightly shake the pot once or twice. After the time has expired, it is advisable to wrap the container with cooked brown rice in a warm terry towel or blanket and leave it for fifteen to twenty minutes. During this short period, the grains of rice will absorb the remaining water.

The long-grain version in bags in boiled form should be as soft and crumbly as possible. If it is hard, then hold it still under the lid.

A more modern method of cooking brown rice is the use of a multicooker. If you are a happy owner of this wonderful machine, then cooking, firstly, will become much easier, since there is no need to periodically check the readiness of rice, and secondly, the cooking process in the slow cooker takes much less time. So, there are no significant differences in cooking brown rice in the traditional way from cooking it in a slow cooker.

Regardless of the brand, any multicooker model contains a special compartment for boiling cereals. Before cooking it is necessary to pour a small amount of water into it. A large volume of liquid will make the consistency more fluid; As a result, you get rice porridge. This is done so that the rice grains soften.

Each cereal has its own “set of rules” that help extend the shelf life of the product. They are quite simple, but ignoring them leads to the fact that rice groats begin to deteriorate and subsequently lose their useful properties. Following the following recommendations will allow you to get all the benefits for your body from the product:

• Store unpolished brown or brown rice at room temperature in a dry and dark place;
• the croup is stored much longer in containers made of tinted glass or ceramics, the presence of a lid is welcome.

And the presence of a large number of complex carbohydrates gives the body a false sense of satiety, thereby reducing appetite and not allowing a person to overeat. If you are interested in removing excess fluid and unnecessary subcutaneous fat, it is recommended to arrange a fasting day with low-calorie kefir and brown rice.

Choose a suitable day, during which you have not planned a serious exercise. On this day, it is necessary to use only properly cooked rice garnish and low-fat kefir. For twenty-four hours you will spend an intensive cleaning of the intestines and the walls of the stomach.

You can learn more about how to cook brown rice in the next video.