How to Cook Rice by Frying

For the best cooked, and separate fluffy grained rice use basmati rice. This rice has thin and long pointy grains and is generally much more expensive than the other varieties of rice. While cooking rice, always measure the rice by its volume and not by the weight. Use a measuring vessel and measure about 65ml or 2.5oz of rice per person, so 260ml for four people. The amount of liquid you will need is about double the amount of rice. So, 120 ml of rice needs 240 ml of water, 200 ml of rice needs 400 ml of water and so on.

Use a frying pan with a lid for the best results while cooking separate fluffy rice. The shallower the rice is spread out when cooking, the better it will be cooked. If you do not have such a utensil, try to find a large sauce pan lid and use it to cover your normal frying pan.  First, fry some onions which can add flavor but aren’t necessary.  Now add the rice (its not necessary to wash it as its already cleaned while milling and washing just washes away the ingredients). Now keep turning the grains over till they are all coated in oil. This will help to keep the grains of the rice separate.

Now add boiling water to the measuring jug and measure out the exact amount of water you will need and pour it into the pan. Add salt to taste (about 1 teaspoon for every 1ml of rice). Alternatively, you can use stock if you intend to serve this rice with chicken or beef. Use chicken stock for this chicken and beef stock for the beef. You could also use fish stock to serve with fish.

Once the hot water is added, stir just once or else you will break the grains and will release enough starch to make the rice sticky. Now cover the lid of the pan and turn down the heat to the lowest setting possible. Set a timer to ensure you will remove it once cooked. For white rice, the approximate time taken to cook is 15 minutes and it is about 40 minutes for brown rice. The best way to test if rice is cooked or not is to bite a grain of rice.
How to Cook Rice by Frying
Once the rice is cooked, take the lid off.  Turn off the heat and place a clean cloth to cover the pan for about 10 minutes. This will help absorb the steam and as a result the grains will be separate and dry. Fluff up the grains gently with a fork or a skewer before serving. Serve hot.

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How to Cook Brown Rice

Brown rice, also termed as hulled rice, is not crushed or partially crushed rice. It is short of ripe, natural grain. It has a slight wacky flavour, is chewier and healthier than white rice. It rots much more quickly than white rice. Any rice, containing long grains, short grains, or sticky rice, can be consumed as brown rice.

In most part of the Asia, brown rice (Chinese:  pinyin: cāomǐ; literally “rough rice”; Korean:  hyeonmi Japanese:  genmai; Thai: Vietnamese: gạo lứt) is connected with scarcity and periods of war shortages. Earlier, it was hardly eaten except by the sick, the mature and as a treatment for constipation. This usually degraded kind of rice is presently costlier than common white rice, partially due to its comparatively low supply and obscurity of storage and transportation.

White rice comparison

Both Brown rice and white rice contain same quantity of calories, carbohydrates, and protein. The only differences between them lie in dispensation and dietary content.

When, only the furthest coating of a particle of rice is eliminated, brown rice is formed. To create white rice, the next coatings beneath the husk are eliminated, leaving mainly the stiff endosperm.

Numerous vitamins and nutritious minerals go astray in this elimination and the succeeding polishing procedure. A portion of these lost nutrients, such as Vitamin B1, Vitamin B3, and iron are more often inserted back in the white rice to make it “enriched”, as food storages in the US are needed to run by the Food and Drug Administration (FDA).  If you want to cook brown rice, then just follow the following instructions.
how to cook brown rice

Things required:

  • Brown rice
  • Water
  • Pot with tight cover or a rice steamer
  • Measuring cups and spoons
  • Fork and Spoon

Instructions:

Stove cooking Instructions

  • First of all, you will have to measure 1 2/2 cups of water for each cup of brown rice to be cooked. Keep the water in a container or pan which has a rigid fitting cover. Now put 2 tablespoon of butter or olive oil. You can also add a teaspoon of salt if you want.
  • Now, measure the quantity of rice you want to cook. Dispense it into the hot boiling water and mix. Keep the cover on the container.
  • Now, turn the heat on the oven down to low. Let the rice to cook for around 60 minutes without removing the cover of the container.
  • After 60 minutes, remove the cover and, with the help of a spoon, examine the rice. If the rice appears soft and the water is soaked, then your brown rice is cooked. If the rice is not cooked, then allow it to sit with the cover on for another 15 minutes or so.
  • Plump up with the help of a fork to divide the grains. Serve your brown rice as a side dish or use in a recipe as wanted.

Rice Cooker Instructions

  • Keep the desired quantity of the brown rice into the inner container which comes with the cooker.
  • Now, you will have to put water at the 2 ½ cup to 2 cup rice ratio.
  • Cover the lid and switch on the cooker. The beam of cooker will alert you when your brown rice is cooked
  • Plump up the rice with a help of fork before you serve it.

Tips and Warnings:

Brown rice consumes more time for cooking than white rice. This is because the brown rice still contains the fibre around every grain. Brown rice and a container of beans will cook an energetic meal which is full of nutrition.

Related Tags: brown rice, brown rice plump up, how to calculate the measure of brown rice and water, rice spoon

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