To keep our weight under check and to eat healthily we switched from white rice to brown rice last year.(Nutritional benefits of brown rice https://www.caloriesecrets.net/is-rice-good-for-weight-loss/) It was not an easy change, as initially, we didn’t like the flavor of it at all. Over a period of time, we got brown rice wise and started exploring the types of brown rice available in the market. We zeroed down on Kohinoor's Basmati brown rice because we really liked it. As our palette is used to Basmati rice we found this closer to the flavor of white rice that we have been used to. The second amendment we did was in the technique of making it by following my friend’s recipe to the T. Now we are total converts and prefer brown rice to white rice any day. I hope this recipe helps you to make that switch too.
- Brown rice - 1 cup
- Water - 3 cup
- Salt - 1/2 teaspoon
- For tempering: -
- Oil - 1 teaspoon
- Jeera (Cumin) - 1/2 teaspoon
- Bay leaf - 1 -2
Wash brown rice in few changes of water. Soak it for half an hour.
Heat the oil in a pressure cooker. Temper it with jeera and bay leaf till jeera begins to change color to dark brown. Reduce the flame to low.
Remove water from the rice and add it to the tempering, toss the rice in it few times. Add salt and mix. Now add the water and cover the cooker with its lid, remove the whistle and let the rice cook for 25 -30 minutes on low flame.
After 25 minutes, open the cooker and check if the rice is done by pressing it between the index finger and the thumb. It should be soft, mashable, fluffy and there should be no water at the bottom of the cooker. If there is water then cook it for some more time till water dries.
Its ready to be served.