Rice is easy to cook, a dietary staple everywhere in the world, and the basis of countless delicious nutritious vegetarian and vegan recipes.
We're big on brown rice, because it has all it's fiber and vitamins and minerals intact. It is much more chewy and substantial than white rice, and digests slowly because of the fiber. It also takes much longer to cook.
Total prep & cook time: 20 min for white rice, 60 min for brown rice
1 cup raw rice yields approximately 4 cups or 8 servings cooked rice.
Nutrition Data 1/2 Cup Serving Brown Rice: 108 calories, 22g carbohydrate, 0g fat, 148mg sodium, 2g dietary fiber, 3g protein, Very low in saturated fat & cholesterol, good source Selenium, very good source Manganese. Estimated glycemic load 11.
Nutrition Data 1/2 Cup Serving White Rice: 84 calories, 18g carbohydrate, 0g fat, 147mg sodium, 0g dietary fiber, 2g protein. Very low in saturated fat & cholesterol, very good source Manganese. Estimated glycemic load 14.
1. We use long grain basmati rice, and these proportions work for that. Different types of rice will need more or less water. Shorter grains usually need a bit less, longer grains more.
2. For brown rice, rinse, increase the cooking time to 45 minutes, and increase the water by to 2 full cups per cup of rice. Soaking it first for 1 - 4 hours will make the rice softer, and cook a little faster, but it's not a necessary step. If you do soak the rice, cook it in the soaking water.
3. Short grain rice is sweeter and stickier. Use slightly less water. If your rice is too sticky and soft, use less water next time, or switch to a long grain variety
4. If your rice is undercooked, but all the water is gone, add a few Tbsp more water, cover, and simmer for 5 - 10 more minutes.
I also add 1/2 cup green lentils when I make rice in my pressure cooker to add even more protein. - Reinhold T.
Your comments & questions help improve our recipes, so don't be shy! Contact Us