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Whole Rice grains with only hull removed is called brown rice. The brown rice is unpolished and hence has all the nutrition of the bran and germ intact. Whole rice has a mild nutty flavor and this rice is particularly rich in thiamine, a B vitamin and iron.
Brown Rice needs double the cooking time than the white rice. All the recipes that include any variety of white rice can be prepared with brown rice. Note that the brown rice is marginally beneficial than white rice and makes very slight difference when you are on weight moderation diets.
Rice can be cooked in a variety of ways. Personally I find the pressure cooker method quick and effective that can produce rice grains of different textures - from soft to grainy. There are a number of different types of rice grains available and you might choose the variety that your family has been eating for generations or you might want to try another new variety.
Each type of grain, when cooked produces different texture of the rice. The older the rice, the longer it takes to cook. With practice and the depending on the kind of rice you use, you will be able to arrive at the correct water proportion for cooking rice.
The pressure cooker method and the saucepan method, both yield different textures of rice. If you like soft sticky rice, then pressure cooker accomplishes that very easily. If you are looking at a grainy texture then saucepan method is a better method.
Serve Brown Rice with Cabbage And Carrot Thoran, North Karnataka Style Nuggekai Harbyaali and Homemade Yogurt for a comforting meal.
If you like this recipe, here are more recipes where you can use Brown Rice:
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