Red rice has a pleasant nutty aroma that I really like. The texture of cooked red rice is slightly firm and chewy on the outside because of the bran, but soft on the inside when it‚ perfectly cooked
- 1 cup red rice
Cooking on the stove:
- 2cups water/broth for unsoaked rice
- 1 1/2 cups water/broth if soaking for at least 2 hours
- 1/2 †tsp salt
- 1 Tbsp cooking oil of choice
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Cover with a lid and let it cooks for the next 45-50 minutes for unsoaked rice and about 25-30 minutes for soaked rice or until the rice are soft and fluffy
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Turn off the heat and let it rests for 10 minutes before opening the lid. After that, uncover the lid and fluff the rice with a fork. The rice is ready to be served
Cooking with rice cooker or pressure cooker:
- 1 1/2 cups water/broth for unsoaked rice
- 1 1/4 cups water/broth if soaking for at least 2 hours
- 1/2 tsp salt
- 1 Tbsp cooking oil of choice
- Put the rice and the rest of the ingredients in the rice cooker. Stir to mix. Close the lid and if your rice cooker has the option to choose the setting, choose the brown rice setting or multigrain setting. When it's done cooking, wait 10 minutes before opening the lid to fluff the rice with a fork or a rice paddle