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

FAQs

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

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.

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.

Broth is a simple way to make a big impact. Without changing the texture, broth gives your dish a pop of flavor. Chicken broth goes well with so many flavors; in fact, it's the most common liquid used, particularly for rice pilaf.

Brown rice comes in several varieties, from short-grain to long-grain. The long-grain variety will cook up drier and more separate in its rice grains, while the shorter-grained types will be softer and more pearly. With soy sauce – Plain brown rice, nutty and sweet, with a splash of soy sauce is a wonderful lunch.

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.

Soaking grains helps to remove some of the naturally-occurring phytic acid in the grain, which helps improve digestibility and speed cook time. To soak: Add rice to a large mixing bowl or pot and cover with twice the amount of lukewarm water (1 cup rice + 2-3 cups water).

Use Stock Instead of Water

“Instead of water, use either vegetable or chicken stock. Homemade is ideal, but plenty of premade boxed stocks exist for convenience. Add stock to the hot pan with vegetables and toasted rice.” He explains that toasting the rice first adds a layer of nutty flavor and creates more depth.

How do you fix tasteless rice? ›

Rinse your rice if you have time. It'll make it more fluffy and help the grains remain more separate. Cook your rice in chicken or veggie stock instead of water to impart flavor. Add herbs and spices.

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).

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.

Try this: 4 tablespoons of greek / plain yoghurt 1 teaspoon of cocoa powder 1 scoop of rice protein 1 banana Stick this in a blender and add honey or syrup if you have a sweet tooth. Delicious.

First, rinse the rice.

This step is essential for removing excess starches on the outside of the rice. If they're not washed away, they will cause the rice to clump and become gummy as it cooks. Our goal is to make perfectly fluffy brown rice, so don't skip this step!