Ingredients: 1 part rice, 2 to 2.5 parts water, 2 dry bay leaves, ½ tablespoon cream soup powder or ¼ teaspoon Himalayan salt.
Preparation:
1. Put the rice in a bowl and cover with cold water, so that there is twice as much water as the rice. Leave in the fridge to soak for 12 hours.
2. Throw the water. Wash it off in a couple of waters. Drain.
3. Pour the rice into the pot and pour in cold water. Add bay leaves.
4. When it boils at high temperature (6 out of 6), reduce to medium (4 out of 6) and cook for 35 minutes, stirring occasionally. Add water if necessary.
5. Add cream soup or salt. Cook for another 10 minutes.
6. Remove from the stove. Cover and leave for 10 minutes.
7. Remove the bay leaves.
Note on the ratio of water to rice
If you want firmer, "grain to grain" rice, the ratio is 1 : 2 cups (parts) = water : rice.
If you want it softer and juicier, the ratio is 1 : 2.5 cups (parts) = water : rice.
Older, drier rice requires more water.
Storage and shelf life
Store in the refrigerator for up to 3 days in a tightly closed container.
Tips for cooking brown rice
1. Easier digestion.
Soaking for 12 hours shortens the cooking time and makes the grain softer and easier to digest.
2. Moderate mixing.
Do not stir frequently during cooking as the grains may break and become sticky. Stir two to three times.
3. Covered or not?
Keep the lid on the pan as much as possible to prevent steam from escaping. Steam is important because it cooks the rice grains evenly from all sides, reduces the loss of water during cooking, helps to soften the brown rice from the inside. If you often lift the lid, the steam escapes, and part of the moisture and heat is lost. Because of this, the rice may require more water, cook longer, or cook unevenly.
4. Time to add cream soup.
If you use cream soup powder, add it towards the end of cooking so that the flavor does not become too strong.
5. Leaving for 10 minutes after cooking.
This step helps distribute the moisture evenly throughout the grains.
6. For better taste.
Instead of part of the water, you can use homemade vegetable or chicken broth.
7. Adding additional water.
If you notice that all the water has been absorbed, and the rice is not yet soft enough, add 2 to 3 tablespoons of hot water at a time.
8. Stir with a fork.
Loosen the finished rice with a fork instead of a spoon to keep it loose.
Frequently Asked Questions for how to cook brown rice?
1. Do I have to soak the rice for 12 hours?
You don't have to, but it's recommended. Immersion greatly aids in easier digestion. It also shortens the cooking time and helps the rice to be softer and more evenly cooked.
2. Can I soak shorter?
Yes. And 4 to 8 hours can help, but 12 hours gives the best results.
3. Should I rinse the rice after soaking?
Yes. Pour off the soaking water, rinse the rice and drain before cooking.
4. At what temperature is it cooked?
When the water boils to 6 out of 6, reduce it to 4 out of 6. If it boils too much, reduce it to 3 out of 6.
5. How long is brown rice cooked?
About 45 minutes total, plus 10 minutes resting under the cover.
6. How often should you mix?
You should mix 2 to 3 times during the whole cooking. Once it boils on high heat. The second time after 15 - 20 minutes. The third time towards the end of cooking. Stirring too often can make the rice stickier.
7. Why should you keep the lid on the pan?
The lid traps steam and moisture, so the rice cooks more evenly and stays softer.
8. What if the water runs out before the end of cooking?
Add a little hot water, a few tablespoons at a time, and continue cooking.
9. What if there is too much water at the end?
Cook for a few more minutes without the lid until the excess liquid evaporates.
10. When to add cream soup or salt?
In this recipe, salt or cream soup is added during the last 10 minutes of cooking.
11. Do I have to use bay leaves?
No. Bay leaves give a slight aroma, but the rice can be cooked without it. It is traditionally used as a spice that can contribute to easier digestion.
12. Why should rice rest for 10 minutes after cooking?
During rest, the remaining moisture is evenly distributed throughout the grains, so the texture is better.
13. How to make the rice loose?
Use a 1:2 ratio, don't mix it often and loosen it with a fork after resting.
14. How long can it stay in the fridge?
Best for up to 3 days in a tightly sealed container.
15. Can it be frozen?
Yes. After it has completely cooled, pack it in containers or freezer bags and store it for up to 3 months.
Uses of cooked brown rice:
1. As a side dish with roasted chicken or grilled chicken.
2. With fish and seafood.
3. In combination with tofu, tempeh or other plant-based proteins.
4. As a basis for bowl meals with vegetables and proteins.
5. In vegetable mixtures from the pan (stir-fry).
6. In stuffed peppers, stuffed zucchini or stuffed tomatoes.
7. As an addition to stews and thick soups.
8. In cold salads with cucumber, pepper, tomato and herbs.
9. In salads with tuna, chicken, turkey or boiled eggs.
10. As a base for pilaf with vegetables.
11. In curry dishes with vegetables, chicken or chickpeas.
12. With beans, lentils or other legumes.
13. To prepare fried rice with vegetables and eggs.
14. As an ingredient in vegetarian burgers.
15. For the preparation of sutlijas - sweet rice cooked in milk with cinnamon, fruit and milk or plant-based drink.
16. As part of a meal for people with insulin resistance or diabetes when combined with protein, healthy fats and vegetables.
Sastojci: 1 deo pirinca, 2 do 2.5 dela vode, 2 lista suvog lovora, ½ kašike krem supe u prahu ili ¼ kašičice himalaja soli.
Priprema:
1. Staviti pirinač u posudu i preliti hladnom vodom, da bude duplo više vode od pirinca. Ostaviti u frižider da se potapa 12 h.
2. Prosuti vodu. Isprati. Ocediti.
3. Sipati pirinač u šerpu i naliti novu hladnu vodu. Dodati list lovora.
4. Kad prokljuca na jakoj temperaturi (6 od 6), smanjiti na srednju (4 od 6) i kuvati 35 minuta, povremeno mešajući. Doliti vode ako je potrebno.
5. Dodati krem supu ili so. Kuvati još 10 minuta.
6. Skloniti sa sporeta. Poklopiti i ostaviti 10 minuta.
7. Izvaditi listove lovora.
Napomena za odnos vode i pirinca
Ako želiš čvršći, “zrno na zrno” pirinač, odnos je 1 : 2 solje (dela) = voda : pirinač.
Ako želiš mekši i sočniji, odnos je 1 : 2.5 solje (dela) = voda : pirinač.
Stariji, suvlji pirinač traži više vode.
Čuvanje i rok trajanja
Cuvaj u frižideru do 3 dana u dobro zatvorenoj posudi.
Saveti za kuvanje integralnog pirinča
1. Lakše varenje.
Potapanje 12 sati skraćuje vreme kuvanja i čini zrno mekšim i laksim za varenje.
2. Umereno mešanje.
Nemoj često mešati tokom kuvanja jer se zrna mogu lomiti i postati lepljiva. Dva do tri puta promesati.
3. Poklopljeno ili ne.
Drži poklopac na šerpi što je više moguće kako para ne bi izlazila. Para je važna jer ravnomerno kuva zrna pirinča sa svih strana, smanjuje gubitak vode tokom kuvanja, pomaže da integralni pirinač omekša iznutra. Ako često podižeš poklopac, para izlazi napolje, pa se gubi deo vlage i toplote. Zbog toga pirinač može zahtevati više vode, duže kuvanje ili se skuvati neujednačeno.
4. Vreme dodavanja krem supe.
Ako koristiš krem supu u prahu, dodaj je tek pred kraj kuvanja kako ukus ne bi postao prejak.
5. Ostavljanje 10 minuta nakon kuvanja.
Ovaj korak pomaže da se vlaga ravnomerno rasporedi kroz zrna.
6. Za bolji ukus.
Umesto dela vode možeš koristiti domaći povrtni ili pileći bujon.
7. Dodavanje dodatne vode.
Ako primetiš da je sva voda upijena, a pirinač još nije dovoljno mekan, dodaj po 2 do 3 kašike vrele vode odjednom.
8. Promešati viljuškom.
Gotov pirinač rastresi viljuškom umesto kašikom kako bi ostao rastresit.
Često postavljana pitanja za Kako skuvati integralni pirinač?
1. Da li moram da potapam pirinač 12 sati?
Ne moraš, ali se preporučuje. Potapanje vrlo značajno pomaže lakšem varenju. Takođe, skraćuje vreme kuvanja i pomaže da pirinač bude mekši i ravnomernije skuvan.
2. Da li mogu da potapam kraće?
Da. I 4 do 8 sati može pomoći, ali 12 sati daje najbolje rezultate.
3. Da li treba da ispiram pirinač posle potapanja?
Da. Prosuti vodu od potapanja, isprati pirinač i ocediti pre kuvanja.
4. Na kojoj temperaturi se kuva?
Kad voda provri na 6 od 6, smanjiti na 4 od 6. Ako prejako vri, smanjiti na 3 od 6.
5. Koliko dugo se kuva integralni pirinač?
Oko 45 minuta ukupno, plus 10 minuta odmaranja pod poklopcem.
6. Koliko često treba mešati?
Dovoljno je 2 do 3 puta tokom celog kuvanja. Jednom kad provri na jakoj temperaturi. Drugi put posle 15 - 20 minuta. Treći put pred kraj kuvanja. Prečesto mešanje može učiniti pirinač lepljivijim.
7. Zašto treba držati poklopac na šerpi?
Poklopac zadržava paru i vlagu, pa se pirinač kuva ravnomernije i ostaje mekši.
8. Šta ako nestane vode pre kraja kuvanja?
Dodaj malo vrele vode, po nekoliko kašika odjednom, i nastavi kuvanje.
9. Šta ako na kraju ima previše vode?
Kuvaj još nekoliko minuta bez poklopca dok višak tečnosti ne ispari.
10. Kada dodati krem supu ili so?
Po ovom receptu, so ili krem supa dodaju se tokom poslednjih 10 minuta kuvanja.
11. Da li moram da koristim lovor?
Ne. Lovor daje blagu aromu, ali pirinač se može kuvati i bez njega. Tradicionalno se koristi kao začin koji može doprineti lakšem varenju.
12. Zašto pirinač treba da odmori 10 minuta nakon kuvanja?
Tokom odmora preostala vlaga se ravnomerno rasporedi kroz zrna, pa je tekstura bolja.
13. Kako da pirinač bude rastresit?
Koristi odnos 1 : 2, nemoj ga često mešati i nakon odmora ga rastresi viljuškom.
14. Koliko dugo može da stoji u frižideru?
Najbolje do 3 dana u dobro zatvorenoj posudi.
15. Može li da se zamrzne?
Da. Nakon potpunog hlađenja spakuj ga u posude ili kesice za zamrzavanje i čuvaj do 3 meseca.
Upotreba kuvanog integralnog pirinča:
1. Kao prilog uz pecenu piletinu ili grilovanu piletinu.
2. Uz ribu i morske plodove.
3. U kombinaciji sa tofuom, tempehom ili drugim biljnim proteinima.
4. Kao osnova za cinija obroke sa povrćem i proteinima.
5. U povrtnim mešavinama iz tiganja (stir-fraj).
6. U punjenim paprikama, punjenjim tikvicama ili punjenom paradajzu.
7. Kao dodatak corbama i gustim supama.
8. U hladnim salatama sa krastavcem, paprikom, paradajzom i začinskim biljem.
9. U salatama sa tunjevinom, piletinom, curetinom ili kuvanim jajima.
10. Kao osnova za pilav sa povrćem.
11. U kari jelima sa povrćem, piletinom ili leblebijama.
12. Uz pasulj, socivo ili druge mahunarke.
13. Za pripremu prženog pirinča sa povrćem i jajima.
14. Kao sastojak vegetarijanskih pljeskavica.
15. Za pripremu sutlijasa - slatkog pirinča kuvanom u mleku sa cimetom, voćem i mlekom ili biljnim napitkom.
16. Kao deo obroka za osobe sa insulinskom rezistencijom ili dijabetesom kada se kombinuje sa proteinima, zdravim mastima i povrćem.
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