Basic directions for cooking brown rice: stovetop, oven, and microwave methods included
If using imported rice, rinse rice carefully several times and remove any small stones or impurities. This step is unnecessary for U.S. grown rice.
Yield: 3 cups
STOVETOP
Combine the rice, liquid, butter and salt in a heavy 2 quart saucepan with lid.
Bring to a boil over high heat. Reduce heat, cover, and cook 45-50 minutes or until the rice is tender and the liquid is absorbed.
Fluff the rice with a fork and serve.
OVEN
Preheat the oven to 350. Bring the water to a boil. In a 1 1/2 quart casserole, combine the rice, boiling water, butter, and salt. Cover and bake 55-60 minutes, or until rice is tender and all the liquid is absorbed. Fluff with a fork and serve.
MICROWAVE
In a 2 quart microwave-safe baking dish, combine rice, water, butter, and salt. Cover and microwave at full power for 5 minutes or until the water boils.
Then microwave for 45-50 minutes at medium-low power (30%). 20 minutes for parboiled.
Fluff with a fork and serve.
Page 16, Rice: Seventy-eight Recipes for Arborio, Basmati, Brown, Jasmine, White, and Wild Rice
Bonnie Tandy Leblang & Joanne Lamb Hayes
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Serving Size: 1 Serving (47g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 169 | ||
Calories from Fat: 11 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.9mg | 0 % | |
Potassium 125.1mg | 3 % | |
Total Carbohydrate 35.5g | 10 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 34g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 169
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