Switch to brown rice to get more nutritional value from your rice-based dishes.
Brown rice takes a little longer to cook than white rice, but you reap benefits by eating food that is richer in nutrients. Compared to refined white rice, brown rice contains higher quantities of antioxidants such as vitamin E and selenium, minerals such as potassium, magnesium, copper and zinc, and fiber. Even instant brown rice preserves those nutritional benefits.
Instructions
1. Measure out a cup of instant brown rice. Use the shortest grain possible, since it requires a little less water. Instant brown rice has been parboiled, which means the outer husk is open and the grain is more porous, enabling faster water absorption when cooking.
2. If you don't have instant rice, soak your rice in water for 25 to 30 minutes before turning on the heat. This way the brown rice grains will be softened and cooking will take half the time.
3. Rinse the rice in a sieve or strainer until the water runs clear.
4. Combine the rice and the water in a one-quart pot.
5. Stir just once to make sure all rice grains are soaked. Stirring too often will make your rice sticky.
6. Bring the water to a boil and put on a tight lid. Bring the heat down to let the brown rice simmer for 15 to 20 minutes.
7. Remove the lid once you can't see any more water. Stir once to make sure there is no more liquid hiding at the bottom of the pan.
8. Serve the cooked rice immediately, or let it cool for 30 minutes before refrigerating.
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