There are different varieties of brown rice available in the market. If you would like to make pulaos or biryanis at home then make sure you pick Basmati brown rice. This long-grained rice is slightly firmer but it soaks in the spices and seasonings well to make the dishes delightful. The short-grained brown rice works well in risottos and salads.

To cook brown rice, here are a few methods:

1. Bring a pan of water to a boil, cook the rice till done, and then discard the excess water. This is known as the draining method.

2. Pressure cook the rice using 2:1 ratio of water and rice

3. Add two cups of water to a saucepan, bring it to a boil, turn the flame to low and then slow cook 1 cup rice till done.

From my personal experience, I prefer the drain method because it yields separate grains every time, which work excellently for pulaos and biryanis. When it comes relishing rich curries, I usually use the pressure cooker method which mostly yields stickier rice that go well with gravy.

You can use brown rice to toss up salads, stir-fry with veggies and meat for a quick meal, or make elaborate preparations like biryani and risottos for special evenings. It is versatile so you can mix it with spices and herbs to turn up the flavour or keep it simple.


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