Brown Rice Recipe Page- a Collection of Easy Rice RecipesHere's a brown rice recipe collection which I hope will enable you to enjoy this valuable food. Brown rice has a reputation for being austere. But cooked carefully with the right ingredients to complement it, the reality can be very different. Click here for recommended books on rice and other grains. These recipes are suitable for brown rice and will hopefully whet your appetite for brown rice. But you can, of course, use white rice in any of these recipes. As a part of green living, you will doubtless want to use mainly organic rice, whether you opt for white or brown.
How to cook brown riceBrown Rice Recipe Collection: cooking brown rice to perfection The first thing about cooking brown rice is that it definitely takes longer than white rice. Think about 30-40 minutes on average. You can bring this down substantially by using a pressure cooker.
You should always either weigh out the correct amount of rice or use measuring cups. Also, measure the water carefully. This stops you ending up with gluey rice! It is greener and meaner than cooking with a lot of water in an open pan - a method you sometimes see recommended. This way you use less fuel and you don't usually need to sieve the rice at the end.
A brown rice recipe for cooking rice wellMethod Measure one cup of brown rice into a heavy bottomed pan. Add 2 and 1/2 cups of boiling water. Turn the heat on high and stir in the water thoroughly. A wooden spoon is ideal for this - or a chopstick.
Keep the rice simmering with the lid on until all the water is absorbed. With some pans you may need to keep the lid ajar to stop the whole lot boiling over. Simmer for about 20 - 30 minutes and check the condition of the rice ocassionally. When the rice starts to look separated and a little dry on top it should be ready or near ready. Try a little. It should taste cooked or nearly cooked after 30 minutes. Switch off the heat and the rice should be perfectly ready to serve - fluffy and delicious. If you have a good quality pan the rice should finish cooking to perfection even if you switch off the heat a little early.
Brown rice and vegetablesThe next brown rice recipe has to be rice and veg. This dish is an absolute classic and is extremely easy and versatile. I always feel very healthy and well nourished after eating this. The balance of protein to starch is good and the dish is filling without being stultifying. MethodPrepare the rice as above.Take a good selection of fresh garden vegetables - carrots, parsnip, celery, onions, kale or cabbage, peas and french beans, as you like. Start with the onions (or leeks). Chop them small and sweat them in a little oil - olive oil or sesame oil are both good. Prepare the other vegetables and slice the roots thinly lengthways. (You don't have to do that of course, but it adds a nice touch.) They should end up looking like large match-sticks. Chop the other vegetables and keep them covered. Add the root vegetables to the onions and stir around. Start them on a high heat but quickly turn them down. This sears the outside and seals in the juices. Add in the lighter vegetables such as celery, kale, fennel after 7 minutes or so. Turn the ingredients frequently so that everything cooks evenly. Now put a lid on and continue to cook for about 8-10 minutes, depending on how well cooked you like things. The water from the celery and kale should prevent burning but it's as well to check the dish and give it a stir from time to time. When the vegetables are tender you can add a few splashes of soy sauce. Use a good one such as Shoyu or Tamari. Serve immediately, piled onto the brown rice. A little tahini (a kind of creamy sesame seed spread - buy it in Turkish and Middle Eastern outlets) added at this stage makes a slightly richer dish, with a nice nutty flavour. 100% Organic Extra Long Grain Brown Rice Brown Rice Recipe Collection:
Other variations on brown rice and vegTo make a heartier meal add a few ounces of cooked beans. Butter beans, red kidney beans and pinto beans are all good. Make sure they are well cooked. You can add herbs and spices: a little chilli, garlic, parsley - flat leaved or curly are all good. Chilli and garlic can go in just after the onions. Parsley and other herbs are better added near the end of cooking. You can of course make a heavier meal by adding in some meat, fish or seafood or This brown rice recipe is capable of almost infinte variation; Stick to the principles of what goes in when and let your imagination fly!
Brown Rice Recipe: SaladYou can make an almost endless variety of salads using rice, white or brown. Here's a nice brown rice recipe for a nutty salad which is very easy to prepare.  Ingredients8 ozs (200 grams)cooked brown rice MethodCook the rice as described above.
Rice for DessertHere’s a great sweet recipe for rice. I’ve only tried this dessert dish with white rice so far but I can see no reason why it should not work equally well as a brown rice recipe.Bengali Kheer 6 cups or mugs of milk Put the milk, rice and bay leaf into a large pan. A non-stick pan will be easier here. I used my trusty cast iron pan which was OK. You could use an enamelled pan if you are careful to stir plenty. Cook the mix on a fast heat until boiling point is reached. Lower the heat and keep the mix at simmering point for about 40 minutes – or until the mixture thickens. You should it stir often with a balloon whisk or a wooden spoon to prevent the milk from burning on the bottom of the pan. This is quite labour intensive but if you stir it from time to time while you are minding other cooking tasks it is quite easy to do. Take out the bay leaf and add the sugar, raisins and cardamom. Kheer is normally served cold, so if you want to eat it that way let it cool and then put it in the fridge overnight or for a few hours. It will carry on thickening a little as it cools. The last time we made it we were too impatient to wait for it to cool! Just set it out into bowls and let it cool for a few minutes. It will then have a wonderful consistency and texture. It is great with a little fresh cream poured over each bowl. This is absolutely delicious. If you are making it for small children you might want to remove the cardamom pods before serving. Re-using cooked riceRice which has been cooked and then stored in a refrigerator can easily be re-used in another dish the next day. The best way to do this is to add a little cooking oil and a little water before heating it gently in a heavy pan. Keep the rice moving by stirring it with a wooden spoon or chop stick. This keeps the rice nice and moist and helps it steam through as it heats. You can also re-heat rice effectively in the micro-wave in a similar fashion. Just put it in a closed micro-wave-safe bowl and add a little oil and water - just a dessert spoonful or so. Reheat it on full power for about one or two minutes, depending on the amount. Check that it is heated through and piping hot before serving it. Be very careful that re-used rice is fresh enough. Old rice is notorious as a source of food poisoning! It's best to use it only after a day and only if it has been stored in a fridge. It is the storage which causes the problem, not the re-heating, so make sure your re-heated rice is fresh!
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can be bought inexpensively on-line in large or small amounts.
The writer studied with macrobiotic teachers and has developed her own unique style. There are many brilliant recipes from the simple to the exotic, including dessert recipes. "An awesome resource".
A recipe a day and many of them spicy and exotic. Some European and American favourites too. This book is a thorough resource book with plenty of nutritional info too.
Lots of really detailed information about the different grains with mouth-watering recipes. There's nothing bland about these recipes - even though they are definitely good for you!
