Preparing daily meals is not complete without rice. Especially in Indonesia, the majority of people have to eat rice to be said to have eaten. But sometimes the problem is if the rice we make is too tender, or too hard. Or at other times, the rice burns in the part that sticks to the cooking pot. Among the healthy types of rice are those derived from brown rice. Although usually this whole rice takes longer to cook, it is worth the wait. Whole rice like this is healthier and rich in vitamins and antioxidants and fiber.
Many benefits of Brown Rice that you should know in the previous article can be read on this link: Brown Rice,Know How to Use and Benefits
There are several ways how to cook brown rice in order to get the perfect result. According to Wendy Ruopp of and Cassidy Tawse-Garcia of EatingWell, here are some ways to achieve this:
Table of Contents
Prepare the right equipment
To cook brown rice, use a saucepan with a tight lid, prepare the water with a pinch of salt, and set the heat or burn to the very least to ensure the rice simmers slowly.
Use a large saucepan
Cook the rice in a large saucepan. The larger surface allows the heat to spread evenly, making the texture of the rice also flat after cooking.
Take a look at the timing
Brown rice usually ripens in 40-50 minutes, but just in case it doesn’t burn, check after 30 minutes.
Use the right ratio
The ratio between water/broth (to add flavor) can determine the final result of the rice you make. The ratio for brown rice is 1 cup of rice and 2.5 cups of liquid (water/broth), while for wild rice is 1 cup rice and at least 4 cups liquid (water/broth) is minimal.
Leave first after ripening
Once the rice is cooked, leave for 5 minutes in a closed state. Harold McGee, a food expert said this 5-minute time cools the rice and makes it pulen and gives the perfect result.
Have a good try and enjoy!