Brown Rice In The Rice Cooker Recipes

Steps:

• Spray your rice cooker pot with a non-stick cooking spray. This works wonders at keeping your rice from sticking and burning.
• Add your brown rice and water. While the typical rice-to-water ratio for white rice is one part rice to two parts water, brown rice works better if you go with one part rice to two and a half parts water.
• Add salt to taste.
• On a cutting board, press the flat edge of a knife on the cloves of garlic to squash them. Remove and discard the papery skin and drop the smashed cloves into the cooker.
• Add olive oil.
• Cover the pot and turn on the cooker. Expect brown rice to take a little longer to cook than white rice (about 30 to 40 minutes instead of 20).

Steps:

• Drop brown rice in rice cooker.
• Fill in with filtered water as per rice cooker instruction.
• Add olive oil and salt.
• Let it cook until rice cooker turns off (about 20 minutes).

Steps:

• Rinse the rice in a fine-mesh sieve under cold water for 30 seconds. Drain.
• Combine the rice, salt and 2 cups water in a wide, medium saucepan and bring the water to a boil. Reduce the heat to low, cover and simmer until all liquid is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

Steps:

• Place 2 c rice in a dish with a cover. Pour enough water in to cover and let sit on the counter for at least 2 hours.
• Drain in a colendar.
• Fill steamer with water to the high mark. Place steamer basket on steamer. Put rice in rice bowl with 2 1/2 c clean water.
• Cover steamer and steam for 65 to 70 minutes Let sit for 10 minutes.
• Remove rice from steamer. If eating it right away serve as usual with butter and spices.
• If you are not eating right away put rice back in colendar and rinse with cold water till rice is cooled. Place portions into zip top freezer bags, lay flat and squeeze out air and seal bags. Place in freezer till serving day.
• To use frozen rice, place bag in fridge to thaw about 12 hrs before you are going to use it. Pour thawed rice into a microwave container with just a sprinkle of water. Cover and vent. Microwave about 2 to 3 mins or till warmed through. Serve as usual.

Steps:

• Dissolve the miso in 1/4 cup of the water.
• Combine the dissolved miso and remaining ingredients in the rice cooker bowl.
• Set the machine for the regular or brown rice (if you have one) cycle.
• When the machine switches to 'keep warm', set a timer for 15 minutes.
• After 15 minutes, fluff the rice with the plastic paddle or a wooden spoon.
• Discard the ginger and serve, or leave on the 'keep warm' setting for up to 2 hours.

Steps:

• Coat the rice cooker bowl with Pam.
• Place rice in the rice bowl and add teh water, salt, pepper, coriander and cardamom. Close the cover and set the Brown rice cycle.
• When the machine switches to keep warm, add the butter. Close teh cover and let the rice steam for 10 minutes.
• Fluff rice.
• Serve hot, sprinkled with a bit of the preserved lemon.