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Learn about Rice

Brown Rice Recipes

Brown rice or unpolished rice has only the outer hull removed with brown coating or bran layer left intact. Unlike white rice, its embryo is intact. The coating or bran layer of brown rice has vitamins and minerals, which makes it nutritious. It contains only a small amount of protein but this is of good quality since its amino acid lysine is relatively high. It also contains four times the amount of insoluble fiber found in white rice - a primary reason for eating brown rice instead of white. Brown rice is also a good source of whole grain dietary fiber and has been shown to reduce the incidence of some forms of cancer and coronary heart disease.

Unlike white rice, brown rice has to be pre-soaked for at least 30 minutes before cooking and needs more water.

Following are some recipes using brown rice as main ingredient. They were kitchen-tested by Asuncion Tan of the Pio del Pilar Elementary School, Makati Schools Division, Philippines.

Below are some recipes kitchen-tested by Angelita del Mundo of UP Los Baños, Philippines:

Bagoong Brown Rice

Ingredients:
2 cups cooked brown rice
2 tbsps olive oil
1 tsp minced garlic
1 tbsp chopped onion
2 tbsps chopped green mango
3 tbsps bagoong na isda (juice only)

Procedures:

Heat the olive oil in a frying pan. Sauté the garlic, onion and cooked rice. Season with bagoong and green mango. Serve hot with tocino or tapa.

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Shanghai Brown Rice

Ingredients:

2 cups brown rice (soak for 30 minutes)
2 tbsps olive oil
1/2 kilo skinless, boneless chicken (cut into small cubes)
1 med. onion (chopped)
4 cloves garlic (minced)
1/4 kilo sweet ham (cut into small squares)
1 cup white wine
2 cups simmering chicken stock
1/2 cup butter
1/2 cup parmesan cheese
2 tbsps patis
1/4 tsp ground black pepper

Procedures:

Heat the olive oil. Add the chicken cubes and cook, stirring until they start to turn white. Sauté the garlic, oil and ham. Stir in the rice. Sauté for two minutes. Add the wine and bring to a boil. Simmer gently until almost all the wine is absorbed. Add the simmering stock and cook until the rice is just tender. Add the butter and cheese and stir well. Season with patis and black pepper. Serve hot, sprinkle with more cheese.

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Risotto with Chicken

Ingredients:

1/4 cup margarine
7 cloves garlic, minced
1 medium onion, chopped
5 pcs sweet ham, chopped
1/4 cup hebi (dried shrimp)
7 strings baguio beans, chopped
7 cups cooked rice
1/2 cup sauteed shrimp paste (ginisang bagoong)
3/4 cup whole corn kernels
1 pc green pepper, sliced (panigang)
1/4 cup corn water

Procedures:

Melt margarine in a wok. Saute ingredients from garlic to baguio beans. Toss rice and bagoong in the sauteed mixture. Mix well. Add corn, green pepper and corn water and continue cooking for 3-5 more minutes. Serve with green mango strips or pineapple tidbits.

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Brown rice with Mix Vegetables

Ingredients:

2 cups brown rice (soak for 30 minutes)
1 cup carrots (diced)
1/2 cup celery (diced)
1 cup kernel corn
1 med. onion (chopped)
4 cloves garlic (minced)
4 tbsp olive oil
3 tbsp patis
3 cups simmering chicken stock

Procedures:

In a pan, heat the olive oil. Sauté the garlic, onion and the vegetable. Stir in the rice. Sauté for two minutes. SEason with patis. Add the simmering stock and let boil before turning the flame to low. Cook until the rice is done. Best served with fish, chicken or meat.

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Arroz Brown Rice

Ingredients:

1 native chicken (boiled, cut into cubes)
1 chorizo de Bilbao (chopped)
1 can garbanzos
250 ml. tomato sauce
1/4 cup butter
6 tbsp olive oil
1 med. green bell pepper (cut into squares)
1 med, red bell pepper (squares)
1 med. onion (chopped)
6 cloves garlic (minced)
4 tbsp patis
4 cups cooked brown rice
1/2 tsp ground black pepper
1/2 cup raisins

Procedures:

In a wok, heat the olive oil and butter. Sauté the garlic, onion, chorizo and chicken. Add the bell pepper, garbanzos, raisins and tomato sauce. Season with patis and black pepper. Let boil for 15 minutes before mixing the brown rice. Mix thoroughly before serving.

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Egg-Brown Rice Casserole

Ingredients:

4 cups cooked brown rice
1 cup grated cheddar cheese
1/2 cup chopped parsley
1/2 cup slivered olives
4 hard-boiled eggs, chopped
1/2 cup butter
2 tbsp patis
1/2 tsp ground black pepper
1/2 cup quickmelt cheese

Procedures:

In a wok, heat the butter. Add the olives, eggs, parsley, cheese and rice. Mix thoroughly. Season with patis and black pepper. Turn into prepared casserole and sprinkle on top with quickmelt cheese. Bake for about 30 minutes.

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Brown Rice & Green Bell Pepper

Ingredients:

4 cups cooked brown rice
4 tbsp olive oil
2 med. green bell pepper (squares)
i med. onion (chopped)
1 cup tomato ketchup
2 tbsp patis
1/4 tsp ground black pepper

Procedures:

Heat oil in a pan. Sauté onion and green bell pepper. Add the ketchup. Season with patis and black pepper. Mix the cooked rice thoroughly. Serve while hot. This is best eaten with chicken, pork or beef barbecue.

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Savory Brown Rice

Ingredients:

4 cups cooked brown rice
1 cup thinly sliced mushrooms
1 tsp lemon or kalamansi juice
4 tbsp butter
1 med. onion (chopped) 3 tbsp patis

Procedures:

In a pan, heat the butter and sauté the onion. Add the mushrooms. Mix the cooked brown rice. Season with patis. This is best served with burger steak, fish steak or fried chicken.

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Brown Rice Champorado

Ingredients:
1/3 c brown rice
3¼ c water
2 tbsp cocoa powder
¼ washed sugar ("D")
1 tbsp cornstarch
Evaporated milk

Procedures:

  1. Soak brown rice in 1 c water for 1 hour.
  2. Switch burner to medium heat 5 minutes before the end of 1-hour soaking.
  3. Cook brown rice in medium heat for 10 minutes, stirring occasionally.
  4. Add another cup of water and continue cooking for another 15 minutes with occasional stirring.
  5. Dissolve cornstarch in ¼ c water and set aside.
  6. Switch to high heat and add the last cup of water, stirring vigorously.
  7. Add cocoa and sugar and cook for 10 minutes with constant stirring.
  8. Put dissolved cornstarch into the mixture and stir constantly while cooking for additional 5 minutes.
  9. Serve warm or cold with evaporated milk.

Preparation time: Approximately 50 minutes, excluding soaking time

Serving suggestions:

  • May be served for breakfast and snack. For breakfast, champorado goes well with fried or roasted dried or smoked fish.
  • Amount of evaporated milk is according to taste.
  • Good for two persons.

Note: Cornstarch improves champorado's consistency.

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Fried Brown Rice

Ingredients:

1½ c leftover brown rice
1 tbsp carrot, diced
¼ cabbage, cut into strips
¼ leftover meat, diced
1 tsp cooking oil
¼ tsp ginisa mix
1 tsp iodized salt to taste

Procedures:

Cooking brown rice (if no leftover rice is available)

  1. Measure 1 c of brown rice into cooking utensil. Brown rice may be cooked using a rice cooker or cast iron pot (LPG or electric burner).
  2. Add 2 c water to the brown rice. Let stand for 30 minutes to soak.
  3. If using rice cooker, leave the cooker undisturbed for 15 minutes.
  4. If using a cast iron pot, turn knob to high setting. When steaming starts, turn knob to medium setting. When steaming stops, turn knob to low setting. Continue cooking for 20 minutes. For best results, leave the cooked rice undisturbed for 15 minutes.
Cooking of fried pinawa
  1. Heat cooking oil in a skillet.
  2. Stir fry meat, carrot and cabbage for 2 minutes.
  3. Add ginisa mix and stir well.
  4. Combine brown rice with the mixture and continue cooking for 5 minutes with constant stirring.
  5. Place iodized salt and mix well.
  6. Serve warm with your favorite viand and beverage.

Preparation time: Approximately 30 minutes

Serving suggestions:

  • Beverage may be coffee, tea, or chocolate
  • Best served for breakfast
  • Good for three persons
Note:
  • Proportion of brown rice to water is 1:2
  • Soak brow broth and shellfish for beef broth and beef, respectively.

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Ingredients:

1 c brown rice
2 1/4 c water
1 pc beef cube
1/4 c carrots, cut into strips
1/3 c cabbage, cut into strips
1/4 c sweet green pepper, cut into strips
1/4 c boiled beef, cut into strips
1 t soy sauce
1/4 c iodized salt
1 T cornstarch

Procedures:

Cooking of vegetable mix

  1. Boil beef in 1 c water for 20 min.
  2. Put additional 1 3/4 c water to the boiling beef.
  3. Add beef cube and continue boiling for 2 min or until cube is dissolved.
  4. Remove 2 c of broth for soaking rice.
  5. Dissolve cornstarch in 1/4 c broth and set aside.
  6. To the boiling beef, add carrot, cabbage, and sweet green pepper.
  7. Cook for 2 min.
  8. Add soy sauce, salt, and dissolved cornstarch. Stir well.
  9. Remove from heatand set aside.

Cooking brown rice

  1. Soak brown rice in 2 c beef broth for 1 hr.
  2. Cook brown rice in medium heat for 30 minutes.
  3. Switch to low heat and cook for 10 min longer.
  4. Switch off burner. Leave undisturbed for 15 min.
  5. Pack cooked brown rice tightly into a half cup and unmold into a plate.
  6. Top with 1/4 c of vegetable mixture.
  7. Repeat steps 5-6 until all cooked brown rice has been packed.
  8. Serve warm.

Preparation time: Approximately 1 1/2 hr, excluding soaking time

Serving suggestions:

Note:

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