Brown basmati rice is known for its wonderfully nutty flavor and distinctive texture. It is lighter and more delicate than regular brown rice. Many people are nervous about cooking but it is as simple as cooking white basmati rice. The only difference is that it takes longer to cook with almost the same amount of water.
Brown basmati rice is great to be used in salads, tart crust or as a side to lentils, curries and baked poultry or fish.
Perfect Brown Basmati Rice Recipe
Ingredients
- 2 cups brown basmati
- 4 1/4 cups water or broth
- Salt to taste (optional)
Instructions
- Soak brown rice for 15 -20 minutes (This step helps prevent the grains from breaking during cooking.)
- Drain and combine rice with water and salt (if using) in a saucepan with a tightfitting lid.
- Bring to a boil, cover and simmer (turn the heat to very low) until all of the liquid is absorbed. Resist the temptation to take off the lid and check the rice too much. After about 25 minutes you can check it once and see how much water is left. Stick a wooden spatula down into the rice and pushing it to the side a little. If there is still water, push the rice back together, put the lid back on, and let it cook a few more minutes. Do not stir or disrupt the rice any more than you have to. It will take about 30 to 35 minutes for it to finish cooking.
- Remove from the heat, remove the lid and place a kitchen towel over the pot. Replace the lid, and allow to sit undisturbed for 10 minutes.
- You can really leave it there as long as you like -- the moisture at the bottom will even out and the finished rice should be soft ( if you want it to be al dente use only 4 cups of water) with all the grains separate.
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