How To Cook Basmati Brown Rice

Brown basmati rice has a nutty flavor that originated in India and is still grown and used there.One of the family of brown rice, it is very healthy and can be served with a variety of dishes.There are a number of ingredients that can be added to it.You will learn how to cook this unique rice through boiling, steaming and pressure cooking.

Step 1: To rinse the rice, add it to cold water.

Put 2 cups of brown basmati rice into a bowl of cold tap water.

Step 2: Put the rice in a container.

The foam appears on the edges when the water becomes cloudy.While rinsing it can wash away some of the rice’s nutrients, brown basmati rice is typically imported and may be processed with talc, powdered glucose and rice powder.Rice connoisseurs recommend rinsing it.It will help make your rice less gluey by getting rid of some of the starch.

Step 3: Take the water out of the rice.

If you want to remove the water from the mesh strainer, tilt the bowl to the side.You can keep the rice from spilling out by holding a plate over the bowl.

Step 4: The rice should be washed again.

Continue this process until the water is clear.It could take up to 10 rounds to wash the rice.

Step 5: Take the rice out of the bowl once the water is clear.

Step 6: If you want to soak the rice, combine it with the cold water.

Depending on the method of cooking and how long you want to cook it, add 2.5 cups of cold water to the rice and let it soak for 30 minutes to 24 hours.It will take less time to cook if you allow it to soak longer.The rich flavor of basmati rice can be lost during the heating process.It reduces cooking time and preserves more of its flavor.Making it softer and lighter is what soaking rice does.

Step 7: The water should be drained from the rice.

The water that isn’t absorbed by the rice should be drained using a mesh strainer.The holes must be small so the rice doesn’t escape when you strain it.

Step 8: The water needs to be prepared.

Add 2.5 cups of water to a medium-sized cooking pot.If you want the rice to cook properly, you need a tight seal on the lid.Rice will triple in volume if your pot is too small.

Step 9: Add salt to the water.

Salt is used to bring out the natural flavor in rice so it won’t taste bland.It isn’t used to make it taste salty.If you want to go beyond salt, season the brown rice with other flavors.

Step 10: The water and rice should be mixed.

Use a spoon to mix the rice with the water after pouring it into the pot.The only time you’ll stir the rice is this one.If you stir it while it’s cooking, it will either be sticky or creamy.

Step 11: Bring it to a boil.

The burner should be turned to high.When the water comes to a boil, reduce the heat to low, cover and cook for 15-40 minutes.The time difference is based on how long you soaked the rice.The cook time will be closer to 40 minutes if you soaked it for 30 minutes.The cook time will be closer to 15 minutes if you soaked it overnight.Once the water is boiling, it’s important to turn down the heat.It will be hard to cook rice on a high heat because the water will evaporate.The kernels will break.

Step 12: To see if it’s done.

To scoop out some of the rice, remove the lid and use a fork.The lid should be replaced immediately.It’s ready if the rice is tender and the water is fully absorbed.Continue cooking for another couple of minutes.If it’s not tender, you may need to add more water.Start by adding just a small amount of water.

Step 13: Put the pot back on the burner and cover it with a towel.

Remove the lid from the pot when it’s done.Place a kitchen towel over the pot.The towel will make the rice fluffier.It absorbs excess water that would otherwise fall onto the rice.

Step 14: The rice should sit for 10 minutes.

If you let the rice rest, you’ll lose the steam you need to cook it.

Step 15: The rice should be fluffed after removing the towel and lid.

While the rice is in the pot, use a fork to fluff it.Allow the rice to sit uncovered for a few minutes so it doesn’t have a wet texture.The steam and grains can be separated using a fork.

Step 16: Scoop and serve.

To scoop out the rice, use a large spoon or a rice paddle spoon.As part of another dish, serve it alone.

Step 17: Carefully read the instructions.

There are a variety of rice cookers on the market, and they don’t all have the same features.Some people have both white and brown rice settings.Others won’t have either.

Step 18: The water and rice should be mixed together.

Put 2 cups brown basmati rice and 3 cups water into the inner pot of the rice cooker using a wooden spoon or rice paddle spoon.The rice cooker comes with a measuring cup.They are often less than 1/3 of a standard cup.The non-stick coating of the inner pots can be damaged by using metal utensils.

Step 19: Put the lid on.

Rice cookers have two settings, cook and warm, so make sure you choose cook.This will cause the water to boil very quickly.The temperature will rise past the boiling point of water once the rice has absorbed all the water.Most rice cooker will switch to the warm setting at this point.This will take about 30 minutes.The rice will be kept at a safe serving temperature until you turn off the cooker.

Step 20: Don’t remove the lid while cooking.

As with the boiling method, don’t lift the lid while the rice is cooking or the water is needed to cook it.

Step 21: The rice should be left in the cooker.

After it warms, keep the lid closed and let the rice sit for a while.

Step 22: The cooker should be opened and the rice fluffed.

If you want to avoid being burned by steam, open the lid away from your face.To fluff the rice, use a wooden spoon.

Step 23: Get it out of the way.

You can serve it now or save it for later.If refrigerating, put the rice into a bowl and cover it with a lid.It should stay for 3-4 days.Don’t leave it out for more than two hours.If it is frozen, rinse it in cool water, place portions in zip lock bags, and put them in the freezer.Take the rice out of the baggies and put it in the refrigerator.

Step 24: The water, rice and salt should be mixed together.

In a pressure cooker, mix 2 cups brown basmati rice, 2.5 cups of water, and a small amount of salt.

Step 25: Put the lid on.

When the pressure cooker reaches high pressure, begin timing.When the pressure cooker is at high pressure, different models have different types of valves.Those with spring valves usually have a bar or rod that rises, jiggler valves will rock and jiggle slowly at first and then rapidly, and weight-modified valves whistle as they lift up and down.

Step 26: Continue cooking if the heat is reduced.

Take the burner’s temperature down until the pressure cooker is stable.It should take between 12 and 15 minutes to reach high pressure.The time depends on how long you pre-soaked the rice.

Step 27: The heat needs to be turned off.

After turning off the heat, allow the temperature and pressure to drop for about 10 minutes.An indicator will alert you that the pressure has dropped if the safety-locking mechanism disengages.Put the pressure cooker in the sink.Run cold water over it.Remove the valve and press the lever to release the water.If you do this, be careful and know where the vapor will shoot out so you don’t get burned.

Step 28: Prepare the rice and serve it.

If you want to serve now, use a fork to fluff the rice.