How to cook brown rice to make it soft and crumbly?

Each mistress has her own, special secrets of cooking certain dishes. Thanks to them, the same food from different culinary people is obtained in different ways. However, there are a number of products that require a common processing technology - at least at the initial stage of working with them. For example, this is brown rice.

White and brown: what's the difference?

The white groats that we most often buy are rice peeled, polished. It is brewed faster, but it does not contain enough micronutrients. Brown his "brother" - unpolished, each grain is in its natural brownish shell. And that's why he looks so ... not exactly observant, dirty. This is not a problem, because it is such a cereal is considered the best, in it, in an ideally balanced form, there are vitamins B, iron and magnesium. But carbohydrates are much less than in normal rice. Because unpolished is equated to dietary products and is recommended for a healthy diet. Now the question arises as to how the difference in varieties affects the preparation of cereals. E., How to cook brown rice?

Little tricks

Young, inexperienced mistresses immediately calm: there are no special differences, there are only small nuances that should be remembered once, and then everything will be done on the machine. Firstly, to make the bran shell better softened (and, consequently, the grains themselves become more quickly softer in cooking), be sure to soak in the cold water from evening or hours for 5-6 days. Pre-sort it. Before boiling brown rice water, in which it was soaked, drain, and rinse well several times. Then pour it into a saucepan, refill with cold water, allow to boil and cook for 10 minutes. Then remove from heat. Probably, someone instructions on how to cook brown rice, recalls a certain sacred action (in the eastern nations, so it is). However, the task of the cook is to preserve the useful properties of the product as much as possible and at the same time to try to boil the grain well, so that it is not dull and hard. Because so much fuss and demands! However, this is a classic variant of how to cook brown rice, exemplary. Next, your attention will be offered several recipes, where everything happens much faster, and the result is no worse. So, rice again rinse, again add cold water and now cook for 15 minutes. And only then turn off the fire, wrap the cast iron and leave the rice for about an hour more. Then it will turn out to be moderately soft, crumbly and very tasty.

Porridge with oil

And now the promised recipes. The technology of how to properly cook brown rice, here is somewhat different, but the first two items (prolonged soaking and thorough washing) are strictly observed! Yes, one more remark: any cereal is best prepared in a small cauldron or a thick-walled iron, which heats up evenly. Porridge does not burn in it, it does not stick. And even if such a trouble happens, the dish will not have an unpleasant smell. Yes, and clean the dishes then much easier than, for example, enamel pot. But back to the recipe! In the cast iron pour the water (from the calculation of 4 cups of liquid to 2 cups of rice) and add 2-3 tablespoons of vegetable oil. You can instead of him and creamy - who loves with what. Immediately put and salt on 1 teaspoon for the indicated amount of groats. When the water boils - fall asleep in the pig-iron fig. Fire make quiet and wait for the croup to thicken (the water will not disappear from the surface of the porridge). Now turn off the gas, cover the cast iron with a lid, wrap it with something warm, and leave the dish "to reach", to preempt (for 50 minutes). It is this recipe that answers the question of how to brew brown rice in crumbly (accelerated way).

Rice with tomato and cheese

This is another extraordinarily tasty and satisfying dish, which you will not only indulge in at home, but also surprise guests pleasantly. For cooking, you will need: for each glass of cereal for half a glass of tomato sauce (cook in advance), 40-50 g of grated hard cheese, 3-4 tablespoons of butter. In passing, another useful tip on how to cook brown rice. The proportions of cereals and liquids are taken approximately 1 to 2, since the main essence of its preparation lies precisely in the pre-ignition without fire, and not in bringing it to the plate to its full readiness. But again we return to the recipe. Cook the rice (without oil, but in salted water). Prepare tomato sauce (you can use canned natural juice with pulp or dilute to the desired consistency of tomato paste or ketchup boiled water). Then boil it in a frying pan, adding salt, sugar, bay leaf, fragrant and hot pepper to taste. On the other frying pan lay out the finished rice, season with oil and gently fry on a small fire, stirring until it is lightly browned. Then pour hot sauce, sprinkle with cheese and leave under the lid for half an hour. After that - serve, separately chopping greens and sprinkling it.