How to Cook Long Grain Brown Rice

The U.S. Department of Agriculture says that at least half of the grains you consume each day should be whole grains like brown rice. Brown rice retains the bran and germ that are removed to create white rice, making brown rice a superior source of fiber, minerals like selenium and B vitamins such as niacin, folate, riboflavin and thiamin. Any type of long-grain rice can be "brown," says "New York Times" food columnist Mark Bittman, though the most popular types are Southern long-grain, basmati and jasmine rice. All take longer to cook than long-grain white rice and have a nuttier flavor and a chewier texture.
Step 1

Place the long-grain brown rice in a colander or strainer and rinse the grains thoroughly under cool, running water. Allow the excess water to drain off.
Step 2

Put the rice in a saucepan. Add water -- approximately 2 cups of water for every 1 cup of longgrain brown rice. Stir in a large pinch of salt.
Step 3

Bring the water to a boil. Stir the rice briefly, lower the temperature so that the mixture is at a gentle simmer and put the pan's lid in place.

Step 4

Allow the rice to cook for approximately 45 minutes. Add more water if you notice that the liquid has been fully absorbed before the cooking time is complete.
Step 5

Remove the pan from the heat and let it stand with the lid in place for about five minutes. Use a fork to fluff the individual grains.
Tips and Warnings

Plan on 1 cup of long-grain brown rice yielding 3 cups of cooked rice. You can substitute stock or another liquid such as coconut milk for some or all of the water when preparing long-grain brown rice. To turn plainly cooked long-grain brown rice into a flavorful side dish, mix in sauteed onions and garlic, minced fresh herbs or grated cheese. If you want to use long-grain brown rice in a recipe calling for white rice, simply parboil the brown rice for approximately 15 minutes, drain, then use the rice as you would white rice.

Things You'll Need

Colander or strainer Saucepan with tight-fitting lid Salt Large spoon Fork

Brown Rice Casserole

A pressure cooker recipe for Brown Rice
Casserole.Pressure Cooker Recipe - Time, Prep, Yield and Source Yield (est.): 4 Prep Time (mins): 15 mins Source of recipe: Archives Main Ingredient: Rice Dish type: Casserole Level: Intermediate Cuisine: General

Pressure Cooker Recipe - Ingredients

1 cup brown rice, rinsed and drained 1 1/2 cups water 1/2 tsp salt or to taste 1 quart casserole dish

Pressure Cooker Recipe - Instructions 1. 2. 3. 4. 5. 6. 7. 8. 9. In a casserole dish, combine all the ingredients. Place the rack and 2 cups of water in the cooker. Lower the uncovered casserole onto the rack with the aid of a foil strip handle. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 20 minutes. Allow the pressure to come down naturally for 20 minutes. Remove the lid. If the rice is not quite tender, replace the lid (but do not lock) and allow it to steam for a few more minutes in the residual heat. 10.Lift the casserole from the cooker with the aid of the foil strip. 11.Fluff up the rice before serving. Pressure Cooker Recipe - Comments & Notes

If there is any water left in the casserole after cooking, it will quickly be absorbed as the rice stands. A souffl dish or a stainless steel bowl will also work.

Pressure Cooking Chart for Brown Rice Recipe By : Cooking Under Pressure Serving Size : 1 Preparation Time :0:00 Categories : Basic Cooking Times Amount -------1 1 3/4 1/2 1

Grains

Measure Ingredient -- Preparation Method ------------------------------------------***For 2 1/4 cups Cooked Brown Rice*** cup short grain brown rice cups boiling liquid teaspoon salt -- optional tablespoon oil

***For 3 1/2 cups Cooked Brown Rice*** 1 1/2 2 1/2 3/4 1 2 3 1/2 1 1 1/2 3 5 1 1/2 2 4 6 1/2 2 2 cups short grain brown rice cups boiling liquid teaspoon salt -- optional tablespoon oil ***For 5 cups Cooked Brown Rice*** cups short grain brown rice cups boiling liquid teaspoon salt -- optional tablespoons oil ***For 7 cups Cooked Brown Rice*** cups short grain brown rice cups boiling liquid teaspoons salt -- optional tablespoons oil ***For 10 cups Cooked Brown Rice*** cups short grain brown rice cups boiling liquid teaspoons salt -- optional tablespoons oil

Do not fill the cooker beyond the halfway mark. Try long grain brown rice, brown basmati, or brown wehani rice. Heat the oil in the cooker. Saute the rice until lightly browned, stirring fre quently, about 2 minutes. (*see note) Turn off the heat and stir in the boilin g water (watch for oil sputtering), add any flavoring options, and salt if usin g. Lock the lid in place and over high heat bring to high pressure. Adjust he at to maintain high pressure and cook for 15 minutes. Turn off the heat and le t the pressure drop naturally while the rice steams in the residual heat for 10 minutes. Reduce any remaining pressure with a quick release method. Remove t he lid, tilting it away from you to allow any excess steam to escape. If the r ice is not sufficiently cooked, stir in a few tablespoons of boiling water if t he mixture seems dry, and replace the lid. Simmer over very low heat for anoth er minute or two, or until done. Fluff with a fork and serve immediately. Note: For cookers requiring a 2-cup liquid minimum to come up to pressure, you must multiply this recipe by 1 1/2. *Saute the rice in the oil to avoid foaming and to reduce the possibility of ri ce sticking to the bottom of the cooker. The gentle toasting also enhances the flavor and prevents the rice from clumping together.

Authors note: For rice with a distinctly chewy texture, opt for the short gra in variety. It is also less fussy to prepare. You can let the pressure drop n aturally and leave the lid on the pot for 5 to 10 additional minutes without da maging the texture. Don't try this casual approach with other types of brown r ice, or you might find yourself with a sticky mess.