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Preparing Brown Rice

I don’t care for the taste and texture of instant rice (or the price, either!). My family is willing to eat brown rice, but it does take longer to prepare. Is it all right to make a big batch according to package directions, perhaps cooking it 5-10 minutes less, and then freeze it in 1- or 2-cup portions? I would finish cooking it the day I serve it. —F.W., Gladstone, Illinois

Brown rice is a nice alternative to take to the dinner table—it has a chewier texture, nuttier flavor and more vitamins and fiber than white rice. It does take longer to prepare. Brown rice is the whole grain, with the outer bran layer left on. The bran forms a protective coating that slows the rate of liquid absorption as the rice is cooked. Since rice freezes well, cooking it in advance is a good way to get ahead on preparing meals on busy nights. I recommend cooking the rice until it’s done, then cool slightly before packaging in airtight bags and freezing. You can quickly reheat it as needed.

 
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