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    Home » Recipes » Twice Cooked Brown Rice

    Twice Cooked Brown Rice

    Published: Jul 5, 2013 · Modified: Dec 4, 2021 by Linda Baker · This post may contain affiliate links

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    Twice cooked brown rice gives you the benefits of brown rice with the softer texture of white rice. It's a win-win

    twice cooked brown rice

    The making of Twice Cooked Brown Rice

    Whole foods are all the rage and brown rice is no exception...it's a whole grain that is good for you. But many people don't enjoy the crunchy texture of brown rice, preferring the softness of white rice.

    Now there is a lot of argument out there about grains these days. Quinoa has become all the rage and is not a grain at all, but a seed. And while on a one-to-one analysis of brown rice to quinoa, quinoa wins nutritionally, I think variety is the spice of life, and I don't want to spend my whole life eating one thing. If you were to look into my pantry, you would find both white and brown Jasmine and Basmati rice, brown and white rice, wild rice, couscous, farro, barley, quinoa...well, you get the idea. It's a grain (seed) jungle in there.

    How to make brown rice soft

    Brown rice is rice that still has the "bran" on. This is what many people don't like. The bran doesn't allow the water to completely absorb and soften the rice. This recipe for Twice Cooked Brown Rice makes a brown rice that is softer in texture. All the benefits, with none of the crunch. It's really the secondary cooking that gives the soft texture...steaming it. This allows the rice to really absorb the moisture and get nice and tender.

    Cooking rice like pasta

    In this recipe, I  also boil the rice in an abundance of water, much like you would pasta. It's the way my mother always made rice, simply draining it into a colander after it was ready. Her method always yielded a perfectly cooked rice, all the grains separate. The method of cooking rice as most instructions tell you to, is 1 cup rice to 2 cups liquid, cover and allow to cook until the rice absorbs all the water gives you "sticky" rice. This is great if you want sticky rice, but there are times I like my rice kernels to be separate.

    Not all stuck together. Cooking rice as you would pasta gives you that result.

    Try it!

    This rice is perfect with any dish but works especially well with Beef Stew with Orange and Rosemary.

    twice cooked brown rice

    Twice Cooked Brown Rice

    LindySez
    Twice cooked brown rice gives you the benefits of brown rice with the softer texture of white rice. It’s a win-win.
    4 from 1 vote
    Print Recipe Pin Recipe
    Cook Time 40 mins
    Total Time 40 mins
    Course Rice & Grains
    Cuisine American
    Servings 4
    Calories 81 kcal

    Ingredients
      

    • 3 quarts water
    • Large pinch salt
    • 1 cup long or medium grain brown rice
    • 1 tablespoon butter optional
    • 3 tablespoons minced parsley optional

    Instructions
     

    • Bring the water to a boil in a 4 - 5-quart pot; add salt and rice. Give it a good stir. Once the water returns to a boil, reduce the heat and simmer for 30 minutes, or until the rice is just cooked. Drain into a sieve. Place 2 cups water back into the pot; bring to a boil. Place the sieve over the boiling water, (it is best if the sieve fits nicely into the pot); cover and steam 10 minutes. Put rice into a serving dish, fluff with a fork, add butter and parsley, if using, and serve.

    Nutrition

    Serving: 1gSodium: 86mgFiber: 1gCholesterol: 8mgCalories: 81kcalPolyunsaturated Fat: 1gSaturated Fat: 2gFat: 3gProtein: 1gCarbohydrates: 12g
    Keyword cooking rice like pasta, easy soft brown rice, soft brown rice
    Tried this recipe?Let us know how it was!

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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