How to cook brown rice. How to cook brown rice? Varіnnya near the great waters

How to cook unpolished rice with tomatoes, licorice soy with sauce. Recipe for making unpolished (brown) rice.

Cooking hour- 40-60 quills.

Calories per 100 g- 180 kcal.

The roughness of unpolished rice is summative to no one. Greater white rice, which is most often vicorated for cooking, undergo a retelling process before it, like eating before us on the table. As a result, the wines are spared more of their wholesome powers. All on the right in the fact that when grinding with rice, the husk is removed, so called “coloured luska”, and everything is hidden in it crooks of authority which cereal. Brown (non-polished) rice should contain more protein, as well as phosphorus, midi, iodine, zinc. Yogo vitamin warehouse is also being resurrected. For example, vitamin B is 6 times higher in new one, lower in polished one. On the vіdmіnu vіd zvichaynogo rice, vіn takozh vengeance kіtkovina, yak salutarily vplyvaє on the exchange processes, the work of the mucosal-intestinal tract and the scorching camp of the body scorched.
However, regardless of all the credibility of the power of this product, it is worth noting that this vicory is more richly richer, lower than the great white rice. The reason is simple - yogo relish is not worthy of riches. I'm right, savory flavors unpolished rice, at first glance, can be seen as rough. A little bit in that mood, because you don't know how to cook yoga. Before Tim how to cook uncooked rice (brown) it is necessary to know the secrets of yoga preparation. The best wine to come out of the vegetables. You can also add some sauce and spices to the new sauce, to help improve the taste of it. All right.

To prepare, take:
- a bottle of unpolished rice,
- 3 tomatoes,
– Zelena tsibulya with a white stem (you can vicorate a leek),
- Bulgarian pepper,
- a tablespoon of soy sauce,
- roslinna oliya,
- strength,
- Pepper.

It is necessary to put the rice on the back of the head, the shards are prepared in the lower, lower. Wash yoga. Boil three bottles of water in a saucepan, add some salt, boil rice and cook about 40 quills. Grow cross-like cuts on tomatoes.

Omit them at the okrip on two quills. Znіmіt shkіrku i nіzhte shmatochki. Cover the cibula with kiltsy, and the pepper with handkerchiefs.

Put pepper and cibula into a pan with roasted olives.

Lightly simmer. Add tomatoes. Pour in the soy sauce. Try the vegetables for a taste, you might need a little more salt. Stew another 5 quills.

Ready rice is put to the vegetables. Mix it up. Pepper to taste. Warm up all at once with a stretch of 3-4 strands and take it out of the fire.

Bury, otherwise, as yogo is called dosvіdchenі kuharі and lords - brown, - rice vengeance of vitamins is richer, lower is more “brother”, and may increase the price of life.

The new one has a lot of less shkidlivih speeches and houses, which are used for polishing in the course of industrial preparation before sale. In some lands of Northern Asia, cooking rice is a whole art, in which the spirit of the soul is important, and technology is vivirena. Ale foldable in nіy nemє zhnogo crocodile!

Cooking hour

You can spend an hour of sacramental cooking of rice by soaking it. This procedure is necessary for removing excess starch and preparing coarse brown rice for thermal processing. The soaking process makes the fibers elastic, which is especially important for cereals with long grains.

Please! Cooking in a multi-cooker is usually 45 quills in standard mode. When vikoristannі coarse varieties from long grains - not the optimal hour. When using soft rice, turn off the machine 15 minutes before the timer.

Soak brown rice for at least 4 years, like a grain, then do more after trimming yoga near the water. The maximum hour of "water procedures" is 7-8 years. If the product is vicorated for preparing a rank dish, then you can soak yogo before going to bed. Well, as planned, there is a cicada supper, you can do it before going to work.

After boiling water with brown rice, you can go through 30 hvilin no less, the first time the product is boiled. Deyakі varieties need to cook 45 khvilin for complete readiness. Trimati is no longer worthy of the sensation, otherwise the rice will swell and become mushy with too much water.

Bury over the world thermal processing of brown rice years and shards after 40-45 quills begin to sharply increase its glycemic index, and brown speech rapidly collapses.

How to cook brown rice correctly

It is important that 30-45 fibers include the entire cycle of preparing a sieve product. Tse means that after the anger of the water and the re-boiling, the hour is not re-boiled, but like a stretch of the first cycle. They only anger the water in that flurry, as if after 10 whilins it becomes even more calamous:

soak the rice once again under a stream of water, so that the whole kalamutna native land has passed;
put the cereal in a saucepan with a wide bottom (you will need it, so that the rice is evenly boiled) and pour 2.5-3 flasks per 1 flask of cereal;
make a crook and mint 7-10 quills, change the groats to see the starch, add water as needed and pour 2.5 bottles of water again;
after boiling boil 20 khvilin;
Then we open the lid, add salt and add spices and seasonings, as necessary, close the lid back and simmer until ready for 10-20 quills.

For only an hour we’ve been seen, we’ve been mimicking the grass, we’ve got it out of the stove and let it stand for 10-15 quills. Ideally, water can practically be 100% boiled at the moment. If it’s too rich, then it’s necessary to change the amount of the homeland once the offensive.

Little tricks of a good gourmet

Brown rice is not a specific variety, but a type of cereal that did not lend itself to grinding. At the process of yoga preparation, the nobles are cunning:

salt the product with bazhano 15 minutes before the end of the preparation, but not earlier, otherwise the shape of the grains will be imperfect, and the rozsipchastity will be better;
the maximum relish of the cereal is spiced up with a cup of butter, and the roslin can be re-created yogo;
pickers sound to indicate the hour of cooking for the same product on the package, you can speed up the quote;
carrots, cut into small cubes and added to the cooking process, adding a taste of brown rice;
with seasonings of cereals, especially "love" saffron, turmeric, see different pepper;
the product miraculously picks up whether it be aromas and relishes, so there is room for fantasy - majestic;
unfermented brown rice is taken in a sprat less than white, trimmings are better in a glass jar, as the groats strongly absorb foreign odors and bugs;
If you add water in the process of cooking, the rice will be zipped. You can solve the problem in different cases in a different way. Wipe the pan, wrap it up and hang it for 2-3 years;
it is easy to cook sushi with brown rice, so choose round varieties with short grains;
the more we add grains of cereals, the more we will add more garnish to the result.

Amazing culinary power of a similar product. It’s wonderful to eat with a majestic bunch of spices and seasonings, as well as with vegetables, meat and fruits!

You don’t need to drink recipes with brown rice for a long time, you can just cook it for the sake of it, or take less water for drinking bottles, and after 20 minutes after active bulbs, pour in low-fat milk (1 bottle) and add olive oil.

After 15 khvilin, if the borax groats practically take in the motherland, up to 1 bottle of groats add an apple for savor, cut with skebs, a bunch of rodzins and trochs of dried apricots or prunes. You can experiment with a quantity and a set of dried fruits. Viide shvidka ta sitna porridge!

The second lively recipe is prepared for vegetables and meat:

take about 0.6 kg of trigger per bottle of grits;
from vegetables you need 0.3 kg of stigly tomatoes, two less eggplants and 200 g of white cibula, carrots, 100 g of licorice pepper;
season the grass with 0.15 l of olive oil, 200 g of herbs and 20 g of tea;
rich collection of spices - chili, coriander, pepper, cloves and sprats of laurel leaves.

All the vegetables are cut into small cubes, the tomatoes are peeled from the skins, and the meat is smeared on the olive oil in the pan. Then we add to the new cubula with carrots, grease the other vegetables with okremo.

So all the components become soft, they eat, they give rice to the beast. Tomato puree is prepared with spices and poured into a stewpan, adding a little water. Extinguish 40 khvilin. Serve on a large plate, adding greens.

Brown rice is medium-grained and medium-grained, lying down to soft and hard varieties. The grains are especially processed, the grains are saved for the life of the speech and the filling of the light caramel color. Stravi z tsієї groats to the taste of rich gourmets. They don't stink, hot bi yak was often served before the table. However, it is important to know how to cook brown rice correctly, so that wine will be rozsipchasti.

At the casserole

Copchatku pіdpovіt vіdpovіdnu єmnіst. It's the fault of the mother of the bottom, so that the rice is not burnt. Important є obsyag kastruli. The amount of gray grain when brewed increases in vtrichi.

Cooking technology:

Move the prepared cereal near the dishes and pour cold water over it. Optimal proportions: for 1 bottle of rice - 3 bottles of water.
Bring to a boil, cook on high heat for 5-10 chills|minutes|. The lid of the pot may be closed.
Let's change the fire, cook the grains of the fire. Stretch for an hour, add 1 tsp. salt.
Turn off the burner, add melted olive oil, let the grass infuse for 10-15 chills.

At the steamer and multicookers

If you want to modernize the process of cooking brown rice, hurry up with a double boiler or a slow cooker.

To take the difference between the product from the steamer, follow this algorithm:

Pour 1 bottle of grains with 2 bottles of water;
close the lid, increase the attachment;
after 30-35 quills, add strength for relish and oil;
stir everything carefully.

To prepare brown rice, change the proportions of cereals and water in the multicooker. For 1 bottle of rice, go 1 bottle of water. Increase the attachment in the “rice” mode by 30–40 strands (for coarse varieties). For example, add spices, strength, oil.

For an hour of preparing soft varieties of rice, turn off the machine 15 minutes before the timer signal.

Burim rice recipes

Brown rice is suitable for garnishing with low-fat ribi, seafood, meat herbs. Let's take a look at the most popular recipes.

O vely

Necessary ingredients:

brown rice - 200 g;
zucchini - 3 pcs.;
qibulya - 1 pc.;
tomatoes - 4 pcs.;
Bulgarian pepper - 1 pc.;
vershkov oil, a bunch of greens (parsley, krip chi cilantro);
grinding pepper and strength for relish.

Cooking method:

Transfer the prepared cereals to the pan. Pour water from the rosemary 1:3. Boil rice until done.
Cut eggplant into cubes, salt, pour in a bowl for 10 chills|minutes|. For the whole hour, there was a hirkot zayva.
Arrange bell peppers in small pieces, tomatoes and zucchini, cibula - pivkiltsami.
Coat all the vegetables in olive oil until ruddy.
After 3-5 minutes, change the fire. Add spices, simmer until done.
Fill the boiled groats with melted olives. Serve grass with stewed vegetables and fresh greens.

Brown rice with vegetables - a good side dish to ribeye and meat.

With vegetables and meat

To prepare brown rice with meat and vegetables, you need:

chicken breast - 0.6 kg per 1 bottle of cereal;
licorice pepper - 100 g;
tomato - 300 g;
eggplant - 150 g;
carrot and cibula - 200 g each;
olive oil - 0.15 l;
chasnik - 20 g;
greens - 50 g.

Cooking method:

Cut the vegetables into cubes.
Coat the chicken breasts in a frying pan. Add carrots and cibula. Grease the vegetable reshta with okremo.
Get all the ingredients if the stench becomes soft. Lay rice on top and simmer for 40 minutes|minutes|.
Clean the tomatoes from the skin. Prepare their puree with spices (chili, cloves, pepper, coriander and bay leaf). Add a little water and pour the sauce over the saucepan.
Serve the dish on a large plate, seasoned with sauce and embellished with fresh herbs.

Salad with burim rice

This recipe is taken from Georgian cuisine. Necessary ingredients:

brown rice - 200 g;
ogirok - 1 pc.;
Bulgarian pepper - 1 pc.;
red lettuce tsibulya - 1 pc.;
bunch of parsley;
hairy pea - 2 tbsp. l.;
strength and lemon juice - for relish.

Cooking:

Cook the groats until ready.
Arrange the vegetables in thin staves, transfer the bowl to the bowl.
Add brown rice, greens, trimmed peas.
Season the salad with lemon juice ta sill.

Z garbuza

Tsey recipe pidide for diet menu. Necessary ingredients:

brown rice - 200 g;
hourglass - ½ clove;
seamelon - 400 g;
soy sauce - 2 tsp;
cleared of the sonyashnik - 1 tbsp. l.;
olive oil - 1 tbsp. l.;
tsukor - ½ tsp, a bunch of fresh arugula.

Cooking:

Pour brown rice with 600 ml of water, adding pinches of salt.
Garmelon to clean from the skins and nasіnnya. Narіzhte ovoch in small parts, light up the foil and rightly go into the oven for 30-40 strands.
In a dry frying pan, add a little sorrel, periodically stirring yoga.
Take care of preparing dressings: add olive oil, soy sauce, zucor, sonia and chasnik. Mix it up resolutely, so that the zukor will open up again.
Place rice on a plate, add fresh arugula, watermelon, sauce.

With cheese and spinach

Strava to appreciate the chanuvalniks of Greek cuisine. For yoga preparation you need:

brown rice - 1 tbsp.;
qibulya - 1 pc.;
chicken broth - 2 tbsp.;
sir - 100 g;
oliya - 1 tbsp. l.;
hourglass - 2 cloves;
bunch of fresh spinach and parsley;
lemon juice, strong pepper.

Cooking:

On the middle fire, burn the oil. Coat the qibula until golden color. Give details of the clock.
Rinse and call fresh spinach with husbands. Likewise, thaw the frosts, defrost the yogo in front, let the water drain.
Mix all the ingredients at the pot, add brown rice.
Pour in chicken broth, add details of krip.
Stew a dish of 50 quills on a weak fire. In the end, season with pepper ta sill.
Serve the herb sips with diced cheese and drizzled with lemon juice.

In the process of preparing brown rice, remember the following rules:

Retelne washing. Necessary for sawing wood that saw from the surface of rice. Changes the number of shkidlivyh speeches, which are vicorous for the processing of grains for the improvement of the term of conservation. Rinse the cereal in cold water, the docks will not become clear. Let's scald with sprinkles and freshen up with cold water.
Soaking. Usuvaє surpluses of starch and gluten, why rice becomes rotting. To be carried out by stretching 5-6 years.
Correct proportions of cereals and water. For insufficient quantity of dry land, brown rice will burn. Moreover, under the hour of cooking, it is not possible to add cold water: you need the grass. Even so, the water still evaporated, but the grains did not get cooked, increase the capacity of the fire and wrap it with a towel. Leave the grass to nudity in a warm place. Postupovo croup didde.
Dotrimannya technology of preparation. Before the hour of cooking, do not open the lid of the pan, so that steam does not come out. Don't stir the rice.
Own vikoristannya spices. Salt the product for 15 chills until ready. Vershkov's oil and spices (saffron, cumin, turmeric, chili pepper, curry, paprika) add to the sample.

About those, how to cook brown rice correctly, I can know the skin of the gentleman. This healthy and life-giving product can be included in your diet by diabetics, people with a constipation. Brown rice to enter the warehouse of impersonal savory herbs. Getting ready for wine is easy. Golovne - trim the proportions of cereals and water, stitch for an hour of cooking.

Rice is one of the few food products, which is present on our table and is practically worthless. Yogo is served as a side dish, or as a warehouse part of folding herbs. We called white polished rice for cooking, but few people thought that it was not rich in brown, and even the grinding process took up to 80% of all brown speech.

To this very reason, brown rice is gaining more and more popularity. If you try to eat your food healthy and brown, then add the whole product to your diet. In essence, the same white rice, only not processed, which saved its shell, in a way and polygay more vitamins and microelements. To prepare brown rice is not richly folded, lower white, only it is necessary to know the nuances, which will help to save all the graininess of the groats.

Preparation before cooking

Bury rice is thicker for white and gets ready for more, that will require more trival preparation. Rinse the shoes and soak them in order to pass the time of preparation.

It is necessary to wash the rice in cold water, really, the docks of the water will not become clear, so that I can see more of the stray. After washing, rice can be doused with sprinkles, after which it can be washed with cold water.

Cooking methods

Brown rice, first for everything, brown and savory side dish. Kashi z tsієї groats always turn out to be different, which cannot be said about white rice, it’s more smut to take care of all the rules of cooking.

Rice is cooked on a stove, at a steamer and a multicooker.

On the stove

Promitium and brown rice, soaked in front, are cooked in a saucepan in spivvіdnoshnі: a flask of cereals for 3 flasks of water.

Pour the grains with cold water and bring to a boil, cook 8-10 quills, without knowing the lid.
Pour the water, pour it cold, salt it and bring it to a boil again. After that, the fire is shattered by the minimum and prepared for the next year under the roof. All the water can get into the grain.
The fire flickers and the rice “reaches” under the cover of another 10 fibers on the stove, or wrapping the pan with a towel.

Fill brown rice with Vershkov or olive oil and greens.

At the steamer

Samy brown way. With this apparatus, rice is obtained for an additional bet, saving all its power structure.

At the bowl, sip, soak the cereal and fill it with water at a ratio of 1: 2. Close the lid of the steamer and cook 35 quills.

If you don’t soak the grains in front, then in a steamer brown rice, at least 60 quills are prepared.

At the multicooker

Cooking in a multi-cooker is a smart way that does not require much respect.

The process is even simpler - put the cereal into the bowl of the oven and fill it with water, cook 30-40 quills in the “Rice” mode. Proportions - on a bottle of rice, such a quantity of water is taken.

At the multicooker, a miracle pilaf and other seas with rice with meat, fish and vegetables come out.

Savory Straws from Brown Rice

Brown rice may have a special relish with a pea note, which is taken care of in case of any kind of processing. Therefore, the components for the straws with the grains need to be carefully selected, in order to take away the harmony in the final dish. For all other rice, they prepare those strains, which, even for us, white rice, savory, cannot be practically changed, but bring richer coriste.

Brown rice is ideal as a side dish for seafood and ribi, yoga is also served with meat herbs, dietary chickens and turkeys, lean veal, and fatty pork and lamb rice is also served with roasted chicken.

Stew with vegetables and mushrooms, prepare traditional pilaf, salads, soups and desserts. Rice acts as a supplementary ingredient in casseroles, cabbage rolls, meatballs and stuffed vegetables.

The crustiness of brown rice for our body is unparalleled, with regular ingestion of cereals, the hair and hair are significantly improved, the body is cleansed of toxins and harsh speeches, lightness and a surge of vigor are felt. That is why it is necessary to know the secrets of the deacons, to help them to grow the grass with brown rice, not only more savory, but to save all the vitamins and the life of the speech.

The term for saving brown rice is less, lower for white rice, so it is not recommended to bathe yoga "in reserve". Save it better in large closed containers in the warehouse.
In the process of cooking, it is not recommended to add cold water, it is important to correctly trim the proportions.
As soon as closer to the end of the night, it dawned on me that the driver had lost his own little money and її you might not hit it, take the pan out of the fire and light up the towel for a sprat of a year.
This kind of rice is not suitable for filling in pies and pies, as well as for preparing milk porridges.
The best spices are cumin, turmeric, black and white pepper.
When cooking brown rice, it increases in volume by 3 times;
For even warming up of the grains, use a saucepan with a wide bottom.

Recipe: jock stuffed with burim rice and apples

Even more delicious is Svyatkov's grass. Since brown rice is cooked for a long time and does not boil, it is ideal for stuffing pitching, in the process of cooking rice picks up meat and fruit juices, to serve as a savory side dish to pumpkin meat.

We need:

1 pitching carcass;
1 bottle of brown rice;
1 green non-licorice apple;
1 head of cybuli;
vershkov and roslin oil for obsmazhuvannya;
spices.

Cooking:

Rice cook until ready.
Smear the cibula in a sum of two olives, cut the apple into cubes.
All z'ednati, season with spices and start marinated pitching, open with toothpicks.
Pepper and salt the carcass, you can smear it with mayonnaise, olive oil, soy sauce or honey.
Grati put a deco in a glibok, pour some water into a new one, put a roll and put it in the oven.
Cook for about 2 years at 170 degrees;

Varieties of cereals are an important warehouse part of our diet. We cook milk and licorice porridge from them, add it to soup, vicory as a garnish and bring it for vipichka. Ale, with whom, not all cereals are far away, as you can come to a classic supermarket, healthy. So, the wonderful white rice does not have any brown elements, all the stench came from the new one during the test. As a miraculous alternative to such a product, nutritionists recommend stopping non-grinding or brown rice. Let's be clear, how to cook brown rice is not easy, but how to cook it? How to prepare rice salad?

How to cook brown rice?

In order to cook rice, it is necessary to perform a number of preparatory operations. We need to relatively yogo promiti. Such manipulation is very important. When washing with cereals, all parts of the saw and the wood are used up, as they could spend on a new hour of growing that transportation. In addition, the mittya changes the number of speeches, vikoristanih for rice processing. Rinse the cereal in cold water until the water becomes transparent. Then scald brown rice with sprinkles and rinse again with cold. After that, proceed to yoga.

In order to cook brown rice with savory, soak it in the back of the tongue. Place the cereal in a deep bowl and pour in a significant amount of pure cold water. As a whole, you can carry out such a manipulation in the evening and deprive rice for the whole night, or soak yoga in front of it, like drinking at work. The minimum hour for soaking cereals is five to six years.

After preparing the rice, transfer it to a dish for cooking and pour cold water over it. For one bottle of cereal, it is necessary to vicorate two and a half or three bottles of water. Sipte into a saucepan strong and put on the fire. After boiling, cover the rice with a lid and cook it for the great fire, stretching five to ten quills.

Dali change the fire to the minimum and cook the groats for a long time without lifting the lids. Let's turn the fire down and fill the rice with a lid for ten to fifteen quills. So the water that is left out can get into the cereal.

How to cook brown rice deliciously:

For the preparation of fragrant herbs, it is necessary to stock up on one bottle of brown rice, one lemon, one head of a young teapot and a bunch of parsley. Also beat three tablespoons of olive oil, a quarter of a teaspoon of pepperoncino or paprika.

Prepare the rice as it is written above. Clean the head of the watchmaker, brush the cloves with more.
Grill the olive oil in a deep frying pan, smear the troch in the bowl. Grate the lemon zest on a thin terochtsi and add to the bowl.

Place rice in the pan, stir. Add pepperoncino and turn off the fire.
Sprinkle the greens more, sip until rice and mix.

Brown rice with shrimp

In order to cook rice with savory vikoristovuєmo such components: one bottle of rice, pivkіlograma of shrimp, middle orange, chotiri tablespoons of olive oil, twenty grams of flasks of almonds, pіvsklyanki rodzinok, two hundred and fifty milliliters of yogurt, half a tea. Also, beat the deyaku with a little salt and chili pepper fallowly like your savory likeness, a couple of tablespoons of lemon juice and five-and-a-half of green cibules.

Rinse the rice well, put the yogo into a deep frying pan, and melt the tops of the butter in front. Stir, add salt, pour water (at the ratio of 1:2) and cook under the lid on the fire of minimal tension, until the soil is completely boiled.

Heat up a frying pan with a couple of tablespoons of olive oil. Lubricate the shrimp with one stretch of fluff from the skin side. Transfer to a plate.
Peel the orange from the zest, and the chastices - from the plіvok.

Put orange zest in the pan, finely painted green cibula, rodzinki, and also almonds. Lubricate two whilins with a broach. Add rice with shrimp to these components, add salt and pepper in the fallow season like savory shrimp. Cook three strands of whiplin.

To prepare the sauce, mix yogurt with a couple of tablespoons of olive oil, lemon juice, silla, cumin, finely sprinkled with teaspoon and chili pepper.

Serve rice, garnishing yogo with orange slices, at once with sauce.

Winter rice with vegetables

To prepare such a savory and fragrant herb, it is necessary to prepare a flask of rice, six hundred milliliters of chicken broth, one medium cibulin, a couple of cloves in a teaspoon and one petiole of seler. Also vikoristovyte one medium carrot, sprat basil, licorice paprika, chili pepper powder in the fallow like its relish. Also stock up on three tablespoons of ketchup and the same amount of olive oil.

Cooking tasty pastry rice with vegetables is not easy. Tsibulya, selera and chasnik are covered with small cubes. Heat the frying pan with olive oil and coat the prepared vegetables until the hour when the cibula becomes transparent. Dali add carrots to them, also covered with cubes. After a couple of quills, sip the rice, mix it up, cover it with a lid and fill it for two or three quills. Gradually pour in the hot chicken broth.

Rice is ready for about thirty to twenty five minutes. Ten minutes before it is ready, season it with basil, add paprika and chili. Mix, add ketchup and mix.

Brown rice is more than a grain of cereal, good enough to take its place in your everyday diet.