Basic Steamed Long-Grain Brown Rice
2 min readWhile brown rice is not commonly served with meals in China, it is gaining the attention of the increasingly health-conscious growing middle class. For short-grain, or glutinous, brown rice, use 2 cups of water per 1 cup of rice, to yield about 3 cups of cooked rice.
MAKES 4 SERVINGS (ABOUT 31⁄2 TO 4 CUPS)
2 1⁄2 cups water
1 to 3 teaspoons canola oil (optional)
1⁄2 teaspoon salt
1 cup uncooked long-grain brown rice, rinsed in 2 to 3 changes of cold water, drained well
In a medium saucepan (11⁄2 to 2 quarts) with a tight-fitting lid, bring the water, oil, and salt to a boil over high heat. Add the rice and stir; reduce the heat to low and quickly cover. Cook until the rice is tender but still slightly chewy and has absorbed the liquid, 45 to 50 minutes, adjusting the heat as needed between low and medium-low so that a little steam is always visibly leaking from the lid. Do not uncover before 40 minutes; test a grain and check the absorption level. When rice is done, remove the pan from the heat, fluff the rice with a fork, and serve at once for best results. If not serving immediately, place a paper towel across the top of the pan and replace the lid; let sit up to 20 minutes before serving.
{PER SERVING} (per scant 1 cup, or 1⁄4 of recipe) Calories 171 • Protein 4g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 36g • Dietary Fiber 3g • Sodium 270mg
{VARIATIONS}
To make Steamed Sesame Long-Grain Brown Rice, replace 1 teaspoon canola oil with 1 teaspoon toasted (dark) sesame oil. Prepare as otherwise directed in the recipe. Toss with 1 teaspoon of toasted sesame seeds before serving, if desired.
To make Steamed Green Tea Long-Grain Brown Rice, replace all or half of the water with regular-strength brewed green tea. Prepare as otherwise directed in the recipe.
