If rice is always part of your weekly diet, you may want to stop using pots and pans and invest in a good rice cooker. This reliable appliance allows you to circumvent the difficulties encountered when cooking rice in the traditional way; all you have to do is dose the cereal, add some water and let the utensil do the rest. However, when you need to cook brown rice, the proportions between water and rice are very important. The key to getting puffy, tender and delicious beans is to use a slightly larger amount of liquid.
Ingrediants
For 1-2 servings
- 400 g brown rice (rinsed)
- 750 ml of water
- Pinch of salt (optional)
Steps
Part 1 of 3: Dosing and Rinsing the Rice
Step 1. Measure the amount of rice you want to cook
The simplest method is to use a full cup to use as a serving reference. For example, two or three cups (400-600g) are enough for two people sharing a large meal, while if you have to cook for several people you can even get to six or eight cups (1.2-1.6kg). By working with uniform doses you can estimate in a simpler and more precise way the amount of water needed for a perfect rice.
- Using a dry cup as a reference for getting portions will help you avoid the problem of estimating "by eye".
- For best results, only prepare the amount you want to eat; the reheated rice is not very good.
Step 2. Rinse it under cold water
Pour the rice into a colander or sieve, put it under the tap and move the container around in a circle to expose all the cereal to the water flow. In this way, you eliminate most of the starch and prevent the grains from becoming sticky during cooking; continue in this way until the water becomes transparent.
- You may notice that the liquid that comes out of the colander is milky; this is a completely normal phenomenon.
- Shake the sieve to remove as much moisture as possible before cooking the rice.
Step 3. Transfer it to the rice cooker
Put it on the bottom of the appliance and spread it in an even layer; if you need to cook a lot at once, make sure it is well distributed.
Do not pour a larger dose than the rice cooker can handle in one go; if you need to cook a lot, proceed in batches
Part 2 of 3: Cook the Rice
Step 1. Pour the right amount of water
When you prepare brown rice it is worth increasing the amount of water by 50%; therefore, if you typically use one cup of water for one of rice (250ml of water for 200g of rice) you should switch to one and a half cups of liquid to compensate for the different texture of the whole grain, which is harder and must cook longer.
- Unlike refined ones, brown rice grains are still covered with a layer of fibrous bran; this means that they absorb water with greater difficulty and have to cook longer at the ideal temperature.
- The water dose is directly proportional to the cooking time; when all the liquid has evaporated, the internal temperature of the rice cooker increases, triggering its shutdown.
- Although not strictly necessary, soaking the rice for 20-30 minutes before cooking contributes to a good result; if you opt for this method, use one part of water for one part of rice.
Step 2. Turn on the rice cooker
Make sure it is plugged in and ready to use. Press the power button and relax; the appliance automatically takes care of the rest!
- Most models only have a couple of settings: "cooking" and "heating".
- If you have a more complex machine, remember to program it correctly before cooking the rice; read the instruction manual for recommended settings.
Step 3. Let the dish rest for 10-15 minutes
Once cooked, give it time to take on the right consistency. By avoiding uncovering the beans for a few minutes, you allow them to absorb the residual steam and cool down to a temperature manageable for the palate; leave the lid on the rice cooker while the cereal rests.
- Undercooked brown rice is typically crunchy and unappetizing.
- Don't neglect this step. You may be tempted to "sink" your teeth into rice right away when you're hungry, but it's worth waiting for the full flavor and texture.
Step 4. Spice up the rice before serving
Mix it from the sides of the rice cooker towards the center using a wooden spoon or a rubber spatula. Use the edge of the tool to break up the biggest lumps you come across; at this point, you have a dish of perfectly cooked brown rice, velvety and ready to combine with mixed vegetables, grilled fish or sautéed dishes.
- Never use metal cutlery to mix or collect the rice, otherwise you could irreversibly scratch the sides of the appliance.
- A shamoji, a specific Japanese spoon for rice, is useful for this operation, especially if you often cook this dish. Modern versions of this traditional utensil are made of soft plastic and are specially designed for mixing and serving rice.
Part 3 of 3: Cleaning the rice cooker
Step 1. Remove the lid
This way, you reduce the internal temperature and you have a good starting point when it comes time to clean the appliance. As the heat continues to dissipate, it dries out the sticky residue found on the inner walls; you can scrape them off later with little effort.
- Do not touch the rice cooker while it is still very hot; wait until it has cooled completely before trying to clean it.
- The tool should be cold at the end of the meal.
Step 2. Scrape away the dried rice particles
Slide the edge of a spatula (or just use your fingers) over the sides of the rice cooker to loosen the encrustations and throw any residue in the trash or garbage disposal. Try to remove as much as possible by hand, you can remove the last traces later by rubbing the surfaces.
- The inside of the rice cooker is generally equipped with a non-stick coating that facilitates cleaning.
- Do not use sharp tools or abrasive sponges; they are undoubtedly effective, but they damage the appliance.
Step 3. Wipe the inside with a wet cloth
Moisten a cloth with hot water to dissolve the starch encrustations; by doing so, you should remove any loose particles or residual film. Then wait for the surfaces to dry in the air, put the lid on and store the rice cooker until the next use.
- If you need to use a more aggressive method for stubborn dirt, scrub the rice cooker with a dish brush or the green side of a sponge.
- For safety reasons, unplug from the wall socket before using the water.
Step 4. Finished
Advice
- A standard rice cooker can cost around $ 50, but it saves a lot of time and frustration when you have to cook brown rice perfectly for the first time.
- Look for models with a specific function for brown rice.
- For softer, softer grains, add a pinch of sea or whole-grain salt before cooking.
- Leave the lid on the rice cooker during the meal to prevent the leftover food from drying out.
- Thoroughly clean the appliance both inside and out every few uses.
Warnings
- If you don't rinse the rice thoroughly, the dish may take on a rubbery texture as the grains stick together.
- Eating rice left exposed to room temperature or reheated several times can cause severe food poisoning.
