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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Aromatic Brown Basmati rice as supporting cast for Meatless Monday

February 28th, 2016 · No Comments · Allergies, Brooklyn, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Queens, Side Dishes, Snack, Trimmer Tuesday, Trimmer Tuesdays, Vegan, Vegetarian, Wine, Winter Recipes

Brown Basmati Rice

Brown rice can play the lead in any meal as well take a supporting role. Whether it accompanies a hearty stew or a plate of grilled vegetables; whether used as leftovers in a salad or rice pudding, rice sustains the lives of many hungry people around the world. The United Nations has this great word game call FreeRice.com and when you play it, they donate rice to people who need it. Try this recipe and this game tonight!

Ingredients
2 cups long-grain brown basmati rice
4 1/2 cups water, plus more for rinsing the rice
1 teaspoon fine sea salt
One star anise
Place the rice in a medium bowl and cover with cool water. Swish around for a few seconds, then drain off the milky water. Repeat this twice more; the water should be fairly clear. Drain the rice well and place it in a large, lidded saucepan with the 4 1/2 cups water, the salt and the star anise (for fragrance). Bring to a boil over a medium-high flame, then cover the pot, reduce the heat to low, and let steam for at least 30 minutes or until the rice begins to soften and most of the water is absorbed. If the rice is still crunchy, add another 1/4 cup water, toss throughout the rice and continue cooking on the lowest flame. Let the rice stand for ten minutes, then use a fork to fluff the rice.

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