Brown rice is rich in fiber, potassium, magnesium, and vitamins B1, B3, and B6. It may help reduce the risk of colon cancer.
MAKES 6 CUPS
Brown rice is now widely sold in all supermarkets and there are a number of different varieties, including long-grain basmati and short-grain rice. As with white rice, I prefer basmati for its fragrant flavor and drier texture. I like to cook large quantities and let it cool, then bag it in 2-cup portions and freeze to have on hand. Place in a bowl with waxed paper on top and microwave on full power for 3 minutes to defrost.
2½ cups long-grain basmati brown rice
4¼ cups water
To make conventional boiled rice: Put the rice in a pot and, using your fingers as a rake, rinse under cold running water. Drain in a strainer. Combine the rice and 4½ cups water in a heavy saucepan with a lid. Bring to a boil, cover, and reduce the heat to low. Simmer for 40 to 50 minutes, until the rice is just tender. Remove from the heat and fluff lightly with a fork to separate the grains. If the rice is wet or there is still water, drain the rice in a strainer, put back into the pot, and cover. Serve hot or warm. (Or, if using for fried rice or a pilaf, spread out in a thin layer on a tray, then let cool completely, cover with plastic wrap, and chill in the refrigerator overnight.)
To make the rice in a microwave: Rinse and drain the rice as above. Place the rice in a large, heatproof bowl with 6 cups water. Cover with an oven-safe plate or a microwave cover and place in the microwave. Microwave on high until the water boils, 8 to 10 minutes, depending on the microwave. Carefully remove the plate or cover and continue cooking for 20 minutes, or until most of water is absorbed. Remove from the microwave, cover, and let sit until any remaining water is absorbed. Fluff the rice with a fork and serve.
Brown rice is rich in fiber, potassium, magnesium, and vitamins B1, B3, and B6. It may help reduce the risk of colon cancer.