All about brown rice > From the market to your plate
As is the case for white rice, brown rice is available in three sizes: short-, medium-, and long-grain. The choice depends of your cooking habits:
When cooked, long-grain rice produces light, dry grains that separate easily.
Short-grain rice has fat, almost round grains that have a higher starch content than either the long- or medium-grain varieties, and the grains stick together when cooked.
Medium-grain rice, as could be expected from its name, has a size and character between the other two.
Because of the oil in the bran layer, it has a limited shelf life of approximately six months. For extended storage, a cool place such as a refrigerator or freezer is recommended.
If not eaten immediately, cooled cooked rice should be stored in a shallow container, covered tightly and refrigerated. Rice can be refrigerated for 3 to 5 days or frozen for up to six months.
No preparation needed.
When cooking brown rice or other whole grain rice, always follow package directions; if they are not available, use this easy method:
- 1 cup (250 mL) uncooked brown rice
- 2 to 2-1/4 cups (550 mL) liquid such as water, broth, or juice
- 1 teaspoon (5 mL) butter or margarine, optional
- 1 teaspoon (5 mL) salt, optional
Combine ingredients in 2 to 3 quart (2 to 3 L) saucepan. Bring to a boil; stir once or twice.
Reduce heat, cover, simmer 45 to 50 minutes, or until rice is tender and liquid is absorbed.
Fluff with fork. Yield: 3 to 4 cups (750 mL to 1 L)
With the kind assistance of riceinfo.com
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