Brown rice cooking directions may vary. For this reason, refer to the instructions on your brown rice package using chicken stock for the depth of flavour as liquid, instead of water.
Typically, the ratio of rice to liquid is 1:2. The brand I currently have has a different ratio of 1 parts of rice to 1.5 parts of liquid. Start by bring the rice to full boil, cover, reduce to simmer and simmer for the specified amount of time (typically 25-45 minutes.)
When the rice finishes cooking, add another 1/4 cup of chicken stock and stir the rice vigorously with a wooden spoon for the full 2 minutes. This will encourage for the starches in the rice to release and form into a thick sauce that resembles a true risotto. If the mixture is too loose, cook a bit longer, if it's not creamy enough, add more stock. Add butter, and stir vigorously for 1 more minute. Off the heat add Parmesan and stir for one more minute until it melts into the risotto. Taste and adjust the seasoning to taste. It's very likely you won't need anymore salt as the dish is probably salty enough from the salt in the chicken stock and parmesan.
Note: in almost all my recipes I encourage to use real Parmesan and not that stuff out of the green plastic container that you get in the middle isle of your supermarket. This recipe is an exception to that rule. The stuff out of that green container will work just fine, so go ahead and use it! Also, if you are trying to reduce calories, feel free to reduce the amount of Parmesan or omit it entirely.
NOTE: the flavour of this dish could be even further enhanced by:
- browning some mushrooms and/or
- sautéing chopped onion in some oil until softened,
-then adding dry rice and cooking it for a minute or two until it's well coated with oil and smells nutty, then continuing by adding the stock and proceeding with steps 1-3.
Ingredients
Directions
Brown rice cooking directions may vary. For this reason, refer to the instructions on your brown rice package using chicken stock for the depth of flavour as liquid, instead of water.
Typically, the ratio of rice to liquid is 1:2. The brand I currently have has a different ratio of 1 parts of rice to 1.5 parts of liquid. Start by bring the rice to full boil, cover, reduce to simmer and simmer for the specified amount of time (typically 25-45 minutes.)
When the rice finishes cooking, add another 1/4 cup of chicken stock and stir the rice vigorously with a wooden spoon for the full 2 minutes. This will encourage for the starches in the rice to release and form into a thick sauce that resembles a true risotto. If the mixture is too loose, cook a bit longer, if it's not creamy enough, add more stock. Add butter, and stir vigorously for 1 more minute. Off the heat add Parmesan and stir for one more minute until it melts into the risotto. Taste and adjust the seasoning to taste. It's very likely you won't need anymore salt as the dish is probably salty enough from the salt in the chicken stock and parmesan.
Note: in almost all my recipes I encourage to use real Parmesan and not that stuff out of the green plastic container that you get in the middle isle of your supermarket. This recipe is an exception to that rule. The stuff out of that green container will work just fine, so go ahead and use it! Also, if you are trying to reduce calories, feel free to reduce the amount of Parmesan or omit it entirely.
NOTE: the flavour of this dish could be even further enhanced by:
- browning some mushrooms and/or
- sautéing chopped onion in some oil until softened,
-then adding dry rice and cooking it for a minute or two until it's well coated with oil and smells nutty, then continuing by adding the stock and proceeding with steps 1-3.
