Best Brown Basmati Rice Recipes

BROWN BASMATI RICE -- BASIC PREPARATION

Steps:

• First, put the rice in a strainer inside a bowl and wash it well. I usually change the water in the bowl at least 3 times. The water doesn't need to run completely clear, but it should not be very cloudy or brownish when the rice is washed. Leave the rice in the strainer to drip out for at least a few minutes.
• Put the rice and water in a saucepan with a tight-fitting lid and bring just to a boil over high heat. You don't want it to really boil, as soon as you start to see the bubbles, put on the lid and turn the heat down to very, very low (on my electric stove, I put it between "lo" and 1).
• Resist the temptation to take off the lid and check the rice too much. After about 25 minutes you can check it once and see how much water is left. I do this by sticking a wooden spatula down into the rice and pushing it to the side a little. If there is still water, push the rice back together, put the lid back on, and let it cook a few more minutes. Do not stir or disrupt the rice any more than you have to. It will take about 30 to 35 minutes for it to finish cooking.
• When all the water is absorbed, there will still be sort of a mushy layer at the bottom of the pot. Take the pot off the heat and leave undisturbed for at least 10 minutes. You can really leave it there as long as you like -- the moisture at the bottom will even out and the finished rice should be slightly al dente with all the grains separate.If there are a few clumps, just break them up with a fork or your fingers before serving or storing.
• If you plan to use the rice for fried rice, I would recommend refrigerating it for at least 6 hours, but overnight is better, so plan ahead!

BROWN BASMATI RICE

Steps:

• Cook rice in salty water for about 45 minutes until al dente. Drain and season with pepper before serving.

BROWN BASMATI RICE WITH APPLES AND RAISINS

Steps:

• Cook the basmati rice until tender and liquid absorbed. (If using leftover rice, heat thoroughly.) Do not add any oil or salt to the rice. Keep warm.
• In a saucepan over medium heat, toast the almonds until light golden brown, stirring frequently to avoid burning.
• Next add the curry powder, cooking for about 1-2 minutes or until curry powder is fragrant, again being careful not to burn.
• Add the Granny Smith apple, raisins and green onion. Stir gently and heat through.
• Season with salt to taste.

GREEN CABBAGE, PEAS AND CHICKEN CURRY ON BROWN BASMATI RICE

Steps:

• For brown rice: Follow the directions on the bag for either the brown Basmati rice or the long grain brown rice. Normally, it's 1 cup brown rice to 2 cups water, but I always use 21/2 cups water and keep the pot covered for 5 minutes after turning off the burner. Don't forget to add some salt to the rice. As for tomatoes, they're drying up by this time of year. You can use the equivalent of 1 cup chopped, canned tomatoes if you can't find any fresh, juicy tomatoes. Wash and chop the cabbage and set aside. Heat oil for 30 seconds on medium-high heat in a large, heavy-bottomed, shallow pan. Gently stir in tomatoes, turmeric, cumin, salt and any of the optional spices you choose to add. Saute for 3 to 4 minutes. When the oil separates from the tomatoes, you will know that the spices are cooked. Add the chicken strips and onion and stir well. Reduce heat to medium, cover and cook for about 5 minutes, depending on the size of your strips. When they are just about cooked through, uncover and add the cabbage. Stir well and sauté for 3 to 4 minutes. It's best to taste the cabbage at this stage, because the heat on stoves varies. If it's just slightly crunchy, then add the thawed peas and stir well. If not, cook for a few more minutes before stirring in the peas. Turn off heat.

BROWN BASMATI RICE WITH SORREL AND LEMON

Steps:

• Start the rice cooker.
• Add 1 tablespoon butter melt and then add celery, garlic, onion, and saute till tender.
• Add sorrel lemon zest and rice stir to coat. Add enough water to top rice by and inch, (about 3 cups water).
• Cook till ricer beeps add peas toss and toss with additional butter.
• Season with salt and black pepper taste.

LEMONY BROWN BASMATI RICE

Steps:

• Rinse rice well. Bring to a boil 2 cups of water,salt, lemon juice & rind, bay leaf and parsley.
• Add rice. Return to a boil, then lower heat and cover.
• Simmer for 40 minutes or until all water has been absorbed.
• Turn heat off and let the rice sit , covered and undisturbed for 5 minutes.
• Add butter or oil and mix gently with a fork.(take bay leaf out).

BROWN BASMATI RICE PANCAKES

Steps:

• Mix cooked rice with salt, pepper, beaten eggs, onion and cilantro, blending well.
• Fold in peas, (don't worry about thawing unless covered with ice).
• If using cast iron, get the pan smoking hot and add the oil. If using a non-stick skillet, just heat the oil.
• Place a spoonful of the rice mix in the oil and spread out so it's about 3" across. (I can get 4 in my 10" pan.)
• Fry on one side until the pancake holds together. Turn and brown the other side.
• Keep the first ones hot while you do the rest.

MUSHROOM AND BROWN BASMATI RICE PILAF

Steps:

• Heat oil (about 2 tablespoons) and chuck in the garlic, mushrooms and onions. Cook for 5 mins then add the rice, stock and Cardomon pods
• Give it all a good stir - stick the lid on and cook it for about 25 minutes on a low heat (check it after about 15 - 20 minutes to make sure there is still liquid in it so it doesn't burn - if it has dried out just stick a bit of hot water in)

CILANTRO LIME BASMATI BROWN RICE RECIPE

Steps:

• Add rice and vegetable broth to 3 quart pan; bring to boil over high heat, give it a quick stir, cover and lower heat to lowest simmer setting. Continue to simmer on low for 45 minutes. Remove from heat and let stand covered for 5 minutes, or until any remaining liquid in bottom of pan is absorbed. Fluff with fork. While rice cooks, whisk together the garlic, lime juice, olive oil, salt, oregano, cumin, and pepper. Pour over cooked rice, add the cilantro, and lightly toss with fork until combined. Taste and add salt, if desired. Freezes and reheats well. Rice and broth may be cooked in a rice cooker instead of on stove top. Recipe may be doubled.