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Have You Tried: Brown Rice

Everyday Food, January/February 2010

What It Is
Unlike white rice, brown rice retains the nutritious bran and germ covering of the rice grain. This gives it a chewy texture, a nutty aroma, and plenty of essential nutrients, including B vitamins, iron, magnesium, and zinc. Brown rice also contains three times the amount of fiber as white rice.

Buying and Storing
Find brown rice in packages or in the bulk section of the supermarket, alongside white rice. It is more perishable than white rice but will keep for up to 6 months if stored in an airtight container. For longer storage, freeze in a resealable freezer bag for up to 1 year.

To Cook
For 3 cups of cooked rice, bring 1 3/4 cups water to a boil in a medium saucepan. Stir in 1 cup brown rice and 1 teaspoon coarse salt. Cover and simmer over low until rice is tender, about 40 minutes. Brown rice can be used almost anywhere you'd use white rice: with stir-fries, in pilafs and salads, with beans, or simmered with chicken.

Comments (1)

  • 22 Apr, 2010

    Method - Place desired amount of rice in a pressure cooker; cover with an inch of water; put lid on pressure cooker and put the weight on. Bring to steaming point; turn down and simmer for 35 minutes. Turn off heat after 35 minutes and allow and allow to stand until steam has dissipated and it is safe to remove lid; rice should be nice and light and sticky.