Bye Bye Bland Bowls: 5 Easy Tips for Better Brown Rice! (2024)

FAQs

Bye Bye Bland Bowls: 5 Easy Tips for Better Brown Rice!? ›

Toasting the dry rice grains in a little butter or olive oil before adding the water brings out their flavor and adds a fantastic nutty note in the finished dish. I especially love doing this with brown rice and other whole grains like farro and barley.

Toasting the dry rice grains in a little butter or olive oil before adding the water brings out their flavor and adds a fantastic nutty note in the finished dish. I especially love doing this with brown rice and other whole grains like farro and barley.

Brown rice is a whole grain that still has the hull, the bran layer and the germ intact, allowing it to have high levels of fiber and other nutrients. White rice, on the other hand, does not have any of the aforementioned, which makes it less nutrient-dense, although enriched rice has more of certain nutrients.

You reduce the calories your brown rice in rice by half by cooking it in twice the water for extra time. Worry not, it still retains a FANTASTIC texture and a delightful veggie broth infused nutty flavor. Your life changes for the better.

Add extra seasoning: cooking brown rice with salt is essential for flavorful grains, but you can also infuse more flavor by adding olive oil and butter, swapping in garlic salt, or adding spices such as cayenne, ground ginger or cumin.

With soy sauce – Plain brown rice, nutty and sweet, with a splash of soy sauce is a wonderful lunch.

The correct cook time and water ratio for brown rice depends on the cooking method that you're using. Properly cooked rice should have a slightly chewy consistency. Overcooked rice will be mushy; undercooked, it will be hard and crunchy.

Why can't you eat brown rice everyday? ›

Brown rice contains the antinutrient phytic acid and is higher in arsenic than white rice. This can be a concern for those who eat a lot of rice. However, moderate consumption should be fine.

Some of the rice's flavor does get lost to the excess water—chances are you won't notice—but so does the starch and anything else clinging to the grains, which means that even if you're a rice-rinsing devotee, you really can skip that step when choosing this method.

"Complex carbs can lower inflammation levels. Foods like brown rice, quinoa, beans and starchy vegetables like sweet potatoes contain fiber and phytonutrients such as polyphenols that can fight inflammation and decrease the risk for diseases like heart disease and cancer," says Olszewski.

Build flavors early on!

Ginger and garlic both make for exceptional brown rice. If you're going the spice route we love turmeric, cumin, oregano, and smoked paprika with brown rice. Try adding some of these spices to the pot as you cook your aromatic vegetables. Cook in a flavorful liquid.

Add lots of pepper. Stir in a couple of tablespoons minced fresh herbs, ideally warmed first in melted butter. Cook a couple of tablespoons minced garlic, leek, scallion, or shallot in olive oil or butter until just soft to add while fluffing. Add lemon juice to taste (great with butter and pepper).

Use Tasty Infusions

For savory taste use broth in place of water or half tomato sauce and half broth. For a creamy texture use half canned coconut milk and half water. For something sweet use juice. For added color and taste use herbs, garlic or oils in with the water.

Some basic seasonings for brown rice include salt, pepper, garlic powder, onion powder, and herbs such as thyme, oregano, or parsley. You can also use soy sauce, lemon juice, or a dash of hot sauce for added flavor.

Citrus – fresh lemon juice, fresh lemon zest (the yellow part), also fresh lime or orange all work well. White wine – not cooking wine as this usually has a bad taste and has salt added. Use something with a good flavor but not too strong.