On this Tuesday’s Dining With Debbie THV11 This Morning we’ll be talking about varieties of rice, including brown rice, in our “Rice is Nice ” segment featuring a couple of giveaway packages from Arkansas-owned Riceland Rice. Each package features an assortment of rice varieties, a chef’s apron, a sturdy, silicone enhanced oven mitt, a coupon for 5 pounds of rice and a gallon of rice bran oil. Truly, “rice is nice” here, y’all.
Brown rice is the entire rice grain from which only the hull has been removed. The light brown color is caused by the presence of nutritious high-fiber bran layers. Cooked brown rice has a slightly chewy texture and a nut-like flavor. Some people, I think, shy away from cooking rice especially brown rice because it always seems to come out gummy and lumpy. It just doesn’t have to be that way.
Photo courtesy of Riceland.com
Because of the bran layer brown rice requires a longer cooking time and it is subject to rancidity which makes for a shorter shelf life than regular white rice. I like to keep mine in the freezer.
Like many foodies, I’ve been an ardent watcher of The Food Network since it came into existence. I enjoy not only the various recipes, but also the segments that include the science behind the preparation as well. Shirley Corriher was one of the first food scientists from whom I learned so much. Another is Alton Brown, and it was from him I learned the secret of preparing perfect brown rice.
And it works. Every time. Trust me.
Step 1
- 1 1/2 cups Riceland Long-Grain Brown Rice
- 2 1/3 cups low-sodium or unsalted chicken broth*
- 2 teaspoons Riceland Rice Bran Oil**
- 1/2 teaspoon kosher salt
- Place an oven rack in the middle position and heat the oven to 375 degrees.
- In a small oven-proof baking dish (Brown suggests 8 x 8.), add the rice.
- Heat the broth to boiling and pour over the rice.
- Add in the oil and salt, stirring to combine.
- Cover the pan tightly with heavy duty aluminum foil. Do not allow any venting.
- Bake at 375 degrees for 1 hour.
- Remove from the oven, stir with a fork to fluff, and place a kitchen towel over the top of the container. Cover the cloth with the aluminum foil, sealing around the cloth.
- Allow to rest on a wire rack for 15 minutes or more (or serve immediately, if desired).
- *Depending upon how you are using the brown rice, vary the liquid by using low-sodium beef or vegetable broth, water or fruit juice. If using fruit juice, I suggest using half juice and half water.
- **Rice Bran Oil is available as Fish Fry Oil in some markets and only in large quantities. Hopefully, it will be available in small quantities soon. Riceland's Fish Fry Oil has a very high smoke point which allows you to cook at higher temperatures. Due to it's light viscosity, less oil is absorbed during cooking therby reducing overall calories. If unavailable, use unsalted butter or canola oil.
Step 2
I always cover my rice with a kitchen towel after cooking in order to absorb the extra moisture that forms while allowing the rice to rest and fluff. It’s a trick I probably learned from my grandmothers. While Brown did not suggest this idea, I think you’ll be very pleased with the results if you give this a try.
Need some ideas for brown rice?
- Brown Rice Bread
- Southwest Rice Bites
- Almond Brown Rice Stuffing
- 17 Ways to Eat Brown Rice
- Rice and Cheddar Spinach Pie
- Moroccan Stuffed Peppers
- Honey Blueberry Pecan Rice Pudding
Some general pointers when cooking rice.
- Various grains of rice should be used for different purposes. It is not a one size fits all product.
- Do not rinse rice before cooking. Valuable nutrients may be lost if you do.
- Always, always use a tight fitting, non-vented lid.
Learn a little more about some of the over 40,ooo varieties of rice from this earlier post, “It’s All About That Rice.”
If you’ve been hanging out with me for awhile you know how much I love my home state and how much I treasure promoting its products and producers. Riceland Foods, the world’s leading rice exporter, is a cooperative of local farmers and I cannot be happier to suggest their products to you.
Be sure to tune in to see what all I’ll be sharing in “Rice Is Nice” including some Spicy Pepper Rice and Layered Mexican Rice Burrito. There will, of course, be salad and dessert to round out our meal.
Interesting! I’m going to try this. I eat tons of brown rice but I always make it on the stovetop.
I think you will be spoiled:) It always works for me. I cook up a batch and have it ready in the frig or freezer to use in casseroles,etc. I’m making Spicy Brown Rice Cornbread for dinner tonight. You might like that one as well.
Once again, I’ve learned something from your post. We love brown rice. I’ll try this technique next time I we have it. I hadn’t thought of putting it in freezer. I’m going to start doing that too. Thanks!
Be sure to let it come to room temperature from the freezer before you cook it. Brown rice, especially, will last much longer if you store it in the freezer. I have never had this cooking method to fail.
I never seem to make the “perfect” brown rice so I’m going to use this method. Thanks for the info. I keep my rice in the freezer, too.
I think you will be pleasantly surprised at how well this works. I have used it with wild rice blend as well, and it works terrifically.