How to cook brown rice

Rice is a food staple and primary crop grown all over the world. There are several different types of rice — including long-grain basmati, black rice, white rice and sticky (or glutinous) rice — but in terms of health benefits, not all are created equal. Brown rice is one of the healthiest and most-studied types of rice.

White rice was once brown rice, but the hull and bran around the kernel are removed to make it white. With brown rice, only the hull of the rice kernel is removed during preparation. This leaves most of the rice kernel’s nutrition value intact. Brown rice can be turned into white rice by removing and polishing more of the kernel — but with that process comes a loss in nutrients.
The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese,half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. Brown rice retains all of the iron, vitamins, essential fatty acids and fiber that is removed from white rice in the milling process.
Cooking brown rice is easy and basic, but it takes a little more water and time than regular white rice. 

Ingredients:

1 cup brown basmati rice
3 cups water ( I like soft rice so have used 3 cups water for 1 cup brown rice,you can even use 2.5 cups-3cups of water for 1 cup of brown rice)


Method :

1.For softer rice, soak the grains in cold water for 45 minutes to an hour before cooking. This allows the water to penetrate the outer bran layers.



2.Select a large saucepan (with a big circumference)  with a tight fitting lid so that it will not allow the steam to escape.
3.Add the soaked rice with water to the pan.

4.Bring the water to boil.Then reduce the heat to low and simmer, covering the saucepan with a lid, until the rice is tender and the majority of liquid has been absorbed. 
5.Allow it to be covered for 10 minutes after which Fluff with fork and serve.