Each mistress has her own, special secrets for cooking certain dishes. Thanks to them, the same food in different culinary people turns out differently. However, there are a number of products that require a common processing technology - at least in the initial stage of working with them. Such, for example, is brown rice.
White and brown: what are the differences?
The white cereal that we most often buy is peeled, polished rice . It is brewed faster, but also contains trace minerals not enough. His brown “brother” is unpolished, each seed is in its natural brownish shell. Therefore, he looks so ... not very attractive, dirty. This is not a problem, after all, it is such a groat that is considered the best, it has practically B vitamins, iron and magnesium in almost perfectly balanced form. But carbohydrates are much less than in ordinary rice. Because unpolished is equated to dietary products and is recommended for a healthy diet. Now the question is how the difference in varieties affects the preparation of cereals. That is, how to cook brown rice?
Little tricks
We will immediately reassure young, inexperienced hostesses: there are no special differences, there are only small nuances that should be remembered once, and then everything will be done automatically. Firstly, in order for the bran shell to soften better (and, consequently, the grains themselves become softer faster during cooking), be sure to put the cereal soaked in cold water from evening or 5-6 days in the afternoon. Go through it first. Before boiling brown rice, drain the water in which it was soaked, and rinse the cereal well several times. Then pour it into the pan, pour again with cold water, let it boil and cook for 10 minutes. Then remove from heat. Probably, the instruction on how to cook brown rice reminds someone of a kind of sacred action (for eastern peoples, it is). However, the cook’s task is to preserve the useful properties of the product as much as possible and at the same time try to boil the grain well so that it is not half-baked and hard. Because so much fuss and requires croup! However, this is a classic version of how to cook brown rice, exemplary. Further, several recipes will be offered to your attention, where everything happens much faster, and the result is no worse. So, rinse the rice again, add cold water again and now cook for 15 minutes. And only then turn off the fire, wrap up the cast iron and leave the rice to pre-heat for about another hour. Then it will turn out to be moderately soft, crumbly and very tasty.
Porridge with butter
And now the promised recipes. The technology of how to cook brown rice correctly is somewhat different, but the first two points (long soaking and thorough washing) are strictly observed! Yes, one more remark: any cereal is best prepared in a small cauldron or cast iron, thick-walled, which warms up evenly. Porridge in it will not burn, will not pester. And even if such a nuisance happens, the dish will not have an unpleasant odor. Yes, and then clean the dishes much easier than, for example, an enameled pan. But back to the recipe! Pour water into the cast iron (based on 4 cups of liquid per 2 cups of rice) and add 2-3 tablespoons of vegetable oil. You can instead creamy - who loves with what. Immediately add salt and 1 teaspoon to the specified amount of cereal. When the water begins to boil - put rice in the cast iron. Make the fire quiet and wait for the croup to thicken (water will not disappear from the surface of the porridge). Now turn off the gas, cover the cast iron with a lid, wrap it with something warm and leave the dish to “reach”, stir up (for 50 minutes). It is this recipe that answers the question of how to cook brown rice in friable (accelerated way).
Rice with Tomato and Cheese
This is another unusually tasty and satisfying dish, which you will pamper not only home, but also pleasantly surprise guests. For preparation you will need: for each glass of cereal, half a glass of tomato sauce (prepare in advance), 40-50 g of grated hard cheese, 3-4 tablespoons of oil. Along the way, another useful tip on how to cook brown rice. The proportions of cereals and liquids are taken about 1 to 2, because the main essence of cooking it is precisely stewing without fire, and not bringing on the stove to full readiness. But back to the recipe.
Cook rice (without oil, but in salted water). Prepare tomato sauce (you can use canned natural juice with pulp or dilute tomato paste or ketchup with boiled water to the desired consistency). Then boil it in a pan, adding salt, sugar, bay leaf, allspice and hot pepper to taste. Put the finished rice on another skillet, season with oil and gently fry over low heat, stirring until it is slightly browned. Then pour hot sauce, sprinkle with cheese and leave under the lid for half an hour. After that - serve by chopping greens separately and sprinkling with it.