Easy Plain Brown Rice Recipe - Pilaf Method

Welcome Back to Love Your Food: A Simple Recipe for Brown Rice

This week on Love Your Food, we're bringing back the basics with a simple recipe for making brown rice that's sure to become a staple in your kitchen. The recipe is easy, no-fail, and makes a great base for many Chinese dishes.

The First Step: Preparing the Ingredients

We start by gathering our ingredients: brown rice, salt, and coconut oil. Yes, you read that right - coconut oil! We'll be using a little bit of oil to toast the rice before adding water, which is called the pilaf method or nut Kray. To make it even healthier, we can chill the cooked rice in the fridge overnight, which will help reduce the calorie count.

Getting Started

We begin by getting our pan nice and hot on high heat. While it's heating up, we add a little bit of coconut oil to the pan and let it melt completely. This is an important step, as you want the oil to be fully liquefied before adding the rice. Once the oil has melted, we can add the brown rice to the pan.

Toasting the Rice

We continue cooking the rice in the hot oil for a little while, just until it's well-coated with a bit of oil. Don't worry if you don't use much oil - the rice will absorb what it needs. The pilaf method is all about getting the right balance of flavors and textures, and toasting the rice is an important part of that.

Adding Salt and Water

Once the rice has been toasted in the oil, we add salt to taste and stir well to combine. After that, we add water to the pan and bring it to a boil. This is where the magic happens! As the water boils, the starches in the rice will start to break down, creating a fluffy and separate texture.

Reducing Heat and Covering

As soon as the water reaches a rolling boil, we turn down the heat to low and give everything a good stir. Then, we cover the pan with a lid and set the timer for 50 minutes. This is where patience comes in - we need to let the rice cook slowly and evenly.

Steaming and Resting

After 50 minutes have passed, we remove the pan from the heat and let it sit covered for at least 15 minutes. This is an important step, as it allows any residual moisture in the rice to be absorbed, making it even fluffier and more tender. During this time, the rice will steam and become separate, creating a perfect texture.

Fluffing and Serving

Finally, after our waiting game has ended, we carefully remove the lid from the pan and give the rice a quick stir with a fork. This is where the magic really happens - you'll be amazed at how fluffy and separate the rice becomes! Serve hot and enjoy!

Why We Love This Recipe

We love this recipe for many reasons. First and foremost, it's incredibly easy to make, even for beginners in the kitchen. The pilaf method adds a delicious depth of flavor to the rice, while the coconut oil provides a healthy and nutritious twist. Plus, this recipe makes a great base for many Chinese dishes, including our famous chicken curry soup.

The Benefits of Coconut Oil

Did you know that coconut oil has a number of benefits when it comes to cooking? Not only does it add a delicious flavor to your rice, but it also provides health benefits like reducing inflammation and improving digestion. By using coconut oil in this recipe, we're not only making a tasty dish, but also taking care of our overall health.

Conclusion

And there you have it - a simple recipe for brown rice that's sure to become a staple in your kitchen. Whether you're a seasoned chef or just starting out, this recipe is easy to follow and produces delicious results every time. So go ahead, give it a try, and let us know what you think!

"WEBVTTKind: captionsLanguage: enwelcome back to love your food this week we have a very simple recipe for you or back to basics we have a very easy no fail recipe from making rice in this case we're making brown rice not wild rice that's a little bit different but this is a just a really nice regular brown rice this recipe will not work tirely with white rice it takes a little bit longer to cook when you're using the brown but we'll get started with the ingredients so we have obviously we have our rice we have some salt we are going to using a little bit of coconut oil and a bunch of water twice as much water as we have rice by volume so starting off we're gonna get on high heat we're gonna get our pan nice and hot and the first thing we're gonna do is we're gonna get our coconut oil in there and let it melt completely so you want to make sure that it's completely liquefied once it's nice and hot it is usually solid at room temperature so we find that it works best when it has completely melted before the rice goes in and there you go doesn't take very long the heat really gets it going and then the race is gonna go in right away so that rice is going to toast in the oil for a little while we're just gonna make sure it's well coated you don't have to use much oil for the for the rice to get a little bit of a coating on it this is the pilaf method where we toast the oil in the toast the rice in the oil before we add the water also called nut Kray we did not crave the rice in the oil and coconut oil I'm gonna put a link in the description below coconut oil actually has a beneficial property where if you cook it your rice in coconut oil and then chill it and then use it after it's been chilled it actually makes it a little more healthy so once it's nice and toasted you're starting to get that kind of nutty toasty smell we're gonna add our there and our salt I want to give that a good stir just to make sure everything's combined that salt is all dissolved in there you don't want to stir it too much the more you stir the more sort of starch is going to come out of the ice the ice the rice and these stickier it's going to be so once it has come to a complete boil like this big fast rolling boil we're gonna turn the heat way down we're gonna give it a stir and then cover it at this point we're gonna set the timer for 50 minutes and this is for again the brown rice white rice does take a little less time than that so here we are time's running out once those 50 minutes have gone you want to get that heat off right away so we're just going to turn the heat off and leave it you see chef Caleb they're giving the magic fingers and we're gonna let it sit covered for at least 15 minutes this is gonna steam the rice and any residual moisture is gonna get soaked up in the rice do not take the lid off until those 15 minutes have gone by at least or the rice will come out dry then once it's done once that at least 15 minutes has passed you want to just give it a little fluff with the fork like this otherwise it will come out a little bit sort of clumpy but you can if you fluff it right away after you open it you get that really nice fluffy rice texture and that's it that's as simple as it is really really easy it's a very simple method for making rice again we will probably be doing a recipe for white rice a little later it's a little bit shorter we'll do some other things as well this makes a great base for if you're making your own Chinese food we use this under the chicken curry soup that we made on our Channel really really early our very first video so that's it if you liked this video please do like and subscribe and if you have any recipes you'd like to see chef Caleb try the channel please let us know in the comments below and remember to love your foodwelcome back to love your food this week we have a very simple recipe for you or back to basics we have a very easy no fail recipe from making rice in this case we're making brown rice not wild rice that's a little bit different but this is a just a really nice regular brown rice this recipe will not work tirely with white rice it takes a little bit longer to cook when you're using the brown but we'll get started with the ingredients so we have obviously we have our rice we have some salt we are going to using a little bit of coconut oil and a bunch of water twice as much water as we have rice by volume so starting off we're gonna get on high heat we're gonna get our pan nice and hot and the first thing we're gonna do is we're gonna get our coconut oil in there and let it melt completely so you want to make sure that it's completely liquefied once it's nice and hot it is usually solid at room temperature so we find that it works best when it has completely melted before the rice goes in and there you go doesn't take very long the heat really gets it going and then the race is gonna go in right away so that rice is going to toast in the oil for a little while we're just gonna make sure it's well coated you don't have to use much oil for the for the rice to get a little bit of a coating on it this is the pilaf method where we toast the oil in the toast the rice in the oil before we add the water also called nut Kray we did not crave the rice in the oil and coconut oil I'm gonna put a link in the description below coconut oil actually has a beneficial property where if you cook it your rice in coconut oil and then chill it and then use it after it's been chilled it actually makes it a little more healthy so once it's nice and toasted you're starting to get that kind of nutty toasty smell we're gonna add our there and our salt I want to give that a good stir just to make sure everything's combined that salt is all dissolved in there you don't want to stir it too much the more you stir the more sort of starch is going to come out of the ice the ice the rice and these stickier it's going to be so once it has come to a complete boil like this big fast rolling boil we're gonna turn the heat way down we're gonna give it a stir and then cover it at this point we're gonna set the timer for 50 minutes and this is for again the brown rice white rice does take a little less time than that so here we are time's running out once those 50 minutes have gone you want to get that heat off right away so we're just going to turn the heat off and leave it you see chef Caleb they're giving the magic fingers and we're gonna let it sit covered for at least 15 minutes this is gonna steam the rice and any residual moisture is gonna get soaked up in the rice do not take the lid off until those 15 minutes have gone by at least or the rice will come out dry then once it's done once that at least 15 minutes has passed you want to just give it a little fluff with the fork like this otherwise it will come out a little bit sort of clumpy but you can if you fluff it right away after you open it you get that really nice fluffy rice texture and that's it that's as simple as it is really really easy it's a very simple method for making rice again we will probably be doing a recipe for white rice a little later it's a little bit shorter we'll do some other things as well this makes a great base for if you're making your own Chinese food we use this under the chicken curry soup that we made on our Channel really really early our very first video so that's it if you liked this video please do like and subscribe and if you have any recipes you'd like to see chef Caleb try the channel please let us know in the comments below and remember to love your food\n"