Why Brown Basmati Rice? Part 3 - Cooking Tips

Storing brown basmati rice

Since brown basmati rice is high in natural fats and oils, it is more vulnerable to getting rancid. It should
be stored cool or even refrigerated until used and should ideally not be kept for longer than six months.
Because brown basmati rice has a firm consistency, it can be used in a variety of ways. Rice may be
served on its own, used in a pilaff, or as an accompaniment to soups, salads, and strong, spicy dishes.

How to cook brown basmati rice

Brown rice takes longer to cook than white rice since water must penetrate the bran. However, cooking
time may be reduced significantly by soaking brown basmati rice before cooking.
To cook, soak rice in fresh, lukewarm water for about half an hour. Drain rice and it to a large pan of
boiling water. Boil rice for 10-15 minutes and stir once or twice. Drain liquid and cover pan. Reduce heat
to low and let rice steam for about 35 minutes. When ready, fluff rice with fork and serve.
Basmati rice may also be cooked by the covered pan method where one cup of uncooked rice is added
to 2 and a half cups of boiling water. Rice is boiled at medium heat for about 10- 15 minutes until the
water is reduced below the rice. At this stage, heat is reduced to low and rice is let to simmer for about
35 minutes.

❤ Try our USDA certified organic Brown Basmati Rice ❤ 

Yummy Brown Basmati Rice Recipes

Related Blogs:

• Why Brown Basmati Rice? Part 1 - History
• Why Brown Basmati Rice? Part 2 - Nutrition

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