Perfect brown rice
Votes: 3
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 172, total fat 1 G., saturated fats 0 G., proteins 4 G., carbohydrates 36 G., fiber 2 G., cholesterol 0 mg, sodium 110 mg, sugar 0 G.
Calories 172, total fat 1 G., saturated fats 0 G., proteins 4 G., carbohydrates 36 G., fiber 2 G., cholesterol 0 mg, sodium 110 mg, sugar 0 G.
While it's not difficult, cooking brown rice can be daunting when you need it to be just right, not too dense and not too mushy. Follow this recipe, and you'll always have great brown rice without the fuss.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup brown rice
- 0.5 tsp coarse salt
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Cooking the dish according to the recipe:
- Rinse the rice in a fine sieve under cold water for 30 seconds. Drain.
- In a wide medium saucepan, cover the rice with 2 cups of water, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer until all the liquid is absorbed, about 30 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff the rice with a fork and serve.
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