Seasoning brown rice can only accentuate the flavor of this already tasty food and make it perfect for flavoring numerous dishes
While there is no single way to season it the "right way", you can try several proven recipes. The rice can be toasted to enhance the aromatic notes that recall the flavor of dried fruit, but it can also be cooked in broth to bring out intense salty notes. Alternatively, you can add various herbs and spices to create a unique flavor profile. Master the basics, you can change the seasoning methods to your liking, so you can prepare the rice exactly as you want or combine it with different dishes to create dishes worthy of a restaurant.
Ingrediants
Toast the rice
- 180-190 g of rice
- 1 tablespoon of cooking oil or melted butter
- A pinch or maximum 1 teaspoon of herbs and spices such as oregano, pepper, parsley or turmeric
- 1 tablespoon of aromatic seasonings such as shallots, garlic or ginger
Cook the Rice in Broth
- 180-190 g of rice
- 600 ml of broth
Season the Rice with Herbs and Spices
- 120-130 g of rice
- 300 ml of water
- 1 tablespoon of soy sauce
- ½ teaspoon of dried basil
- A pinch or maximum ½ teaspoon of powdered ginger
- A pinch of cayenne pepper
- 1 bay leaf
Steps
Method 1 of 3: Toast the Rice
Step 1. Mix the rice with cooking oil or melted butter in a pan
Pour 180-190 g of rice into a pan and add enough cooking oil or butter to coat it evenly. Usually 1 tablespoon is enough. Toast the rice in oil or butter over medium heat. When you feel an aroma that reminds you of dried fruit, then you will know that it has started to toast.
Avoid grapeseed or canola oil. Instead, use fatter oils, such as sesame, coconut, or olive oils, for a more intense flavor
Step 2. Incorporate herbs and spices of your choice
The choice of herbs and spices depends on the flavor profile or ethnic cuisine that interests you specifically. Regardless of the toppings you choose, sprinkle over the rice a little at a time as it toasts until you get a flavor that you find satisfying your personal taste.
- Condiments like oregano, pepper, parsley, and turmeric go well with brown rice. It is usually possible to use a minimum of a pinch and a maximum of a teaspoon depending on your taste.
- Adding aromatic seasonings in small doses (a single shallot, a clove of garlic or a tablespoon of chopped ginger) will give the rice a lot of flavor.
Step 3. Pour 600ml of boiling water into the pan
While the rice is toasting, boil the water separately in a saucepan or kettle. When it comes to a boil, pour it over the seasoned rice in the pan.
Step 4. Simmer the rice for 20 minutes
Once the boiling water is added, stir the contents of the pan and put a lid on. Cook the rice over low heat for 20 minutes.
Once the rice is cooked, let it rest for five minutes, then remove the lid and beat it with a fork
Method 2 of 3: Cook the Rice in Broth
Step 1. Put the rice and broth in a large saucepan
Combine 180-190g of rice with 600ml of broth in a saucepan. Make sure you use one with a wide base so that the heat from the fire spreads out as evenly as possible.
You can also try using a liquid mixture made up half of broth and half of water to flavor the rice without making the taste too intense. Decide according to your tastes
Step 2. Bring the broth to a boil
Cook the rice and broth over high heat until the broth begins to boil. At this stage you should stir regularly to prevent the rice from sticking to the pot.
Step 3. Put the lid on the pot and simmer for 40-50 minutes
Set the heat to low, then cover the pot. Simmer until the rice has almost completely absorbed the liquid and softened.
- Stir the rice occasionally to keep it from sticking to the pot.
- Let the cooked rice rest for five minutes keeping it covered and then beat it with a fork.
Method 3 of 3: Season the Rice with Herbs and Spices
Step 1. Bring the water to a boil
Combine the rice and water in a small saucepan. Measure 120-130 g of rice per 300 ml of water. Cook over high heat until the water comes to a boil.
Step 2. Simmer the rice for 35-45 minutes
Reduce the heat to low and cover the rice. Cook it over low heat in the saucepan until it has absorbed all the liquid. It should soften, but not go mushy.
Step 3. Mix the seasonings with the rice
Add a tablespoon of soy sauce, half a teaspoon of dried basil, a pinch or a maximum of one teaspoon of ground ginger and a pinch of cayenne pepper to the cooked rice. Let it rest covered for five minutes and then beat it with a fork.
- You can also season it with other herbs and spices according to your taste. The herbs and spices to use depend on your personal taste and the type of cuisine you are trying to inspire you to prepare the dish.
- Whole spices will give a more delicate flavor to the dish, while ground ones will help enhance the taste of the rice.
- Putting a bay leaf in the pot will give the dish an earthy taste that goes well with almost any rice dish.
