Brown rice is not some special sort of rice crops. Rice grain after harvest, rice is dried, cleaned from the husk, and then grind. The result is white rice, familiar to all from childhood. If a grain of rice cleaned from the husk, but do not expose the grinding procedure, the outcome will be brown rice with beans dirty brown color with irregular edges.
Brown grains attached to the remaining shell of bran, and she obliged this type of rice for their beneficial properties. Brown rice contains much more fiber, b vitamins, trace elements and vegetable fats, than his white counterpart.
Brown rice can be used for the preparation of all dishes that were previously prepared using white rice. Brown rice has a specific taste, but to it quickly get used. Another feature is the longer cooking time.
Typing Cup brown rice, thoroughly rinse in a sieve under running water. The procedure must be executed until, until flowing out of the sieve the water is clear and transparent. Measuring the amount of unpolished rice for cooking, it should be borne in mind that the volume of cooked rice to triple in size from the initial one.
Washed rice before cooking must be soaked in water for 2-3 hours. During this time, water will permeate the shell and will saturate the core due to which the cooking time of brown rice is removed, he becomes much softer.
Put into a large pot a Cup of soaked rice, you should infuse it with 2.5 cups of water and add 1 teaspoon of salt. Why need a pot just big size? In a large saucepan, the rice will be located over a thin layer, and therefore, all its parts will be subjected to the same thermal effects.
Close the pan tight lid, it was necessary to put it on the fire and bring to a boil. Once the water in the pan boils, the power of fire exhibit a minimum value. The cooking time of brown rice is usually from 30 to 40 minutes.
The best indicator of readiness unpolished rice is the state when all the water is absorbed into the seed. After this the pan off the heat and, without removing the lid, give the rice to potomitsya for 15-20 minutes. During this time, the brown grass will seize, become soft and crumbly.
Only then the dish is light and flavorful brown rice can bring to the table.