expect the imported brown unhulled basmati to taste and smell the same. It doesn’t. It might as well be an entirely different rice. First, the dark tan rice is a lot less foamy while washing. The aroma is distinctly grassy and the flavor delicately nutty. It takes fully twice the amount of time to cook as the white long-grain basmati. You can use these proportions for the domestic brown basmati developed by Lundberg, which is a delicious, milder rice all around.
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular/Brown Rice
YIELD: Serves 4
1 cup imported Indian brown basmati rice
2 cups water
1 tablespoon unsalted butter
¼ teaspoon salt
1. Place the rice in a fine strainer or bowl, rinse with cold water twice, and drain twice.
2. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water, butter, and salt; swirl to combine. Close the cover and set for the regular/ Brown Rice cycle.
3. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot.
brown jasmine rice
Brown jasmine rice is grown in the marshy river delta area south of Galveston, Texas, by a third generation of rice growers. It is sold by Lotus Foods under the label of Lowell Farms. It is a pale tan, long-grain rice that we found cooks up very much like white rice because the bran and germ layers are so thin. But be prepared; it is a bit moist, like regular jasmine rice, rather than dry, like other long-grain brown rices. We found this had the most appealing aroma of all the brown rices, delicate and slightly nutty. The flavor is equally light and not overly sweet like other brown rices. We do not add salt during cooking; it is too strong and can be detected in the final flavor. This rice became a fast favorite.
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular/Brown Rice
YIELD: Serves 4
1 cup domestic brown jasmine rice
2 cups water
1 tablespoon unsalted butter
1. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water and butter, swirl to combine, close the cover, and set for the regular/Brown Rice cycle.
2. When the machine switches to the Keep Warm cycle, let the rice steam for 15 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot.
wehani rice
Wehani rice, which is a russet color and somewhere between a long- and medium-grain brown rice, is a specialty rice developed by the Lundberg brothers in the upper Sacramento delta in central California. This rice is served as the house rice at one of our local gourmet restaurants, with everything from grilled seafood to game hens. Let the rice sit for 15 minutes longer if it is too moist. You don’t want a big clump of rice, but know that it tends to look moist, even if it will be delicate on the tongue. Don’t add salt while Wehani is cooking; it will toughen the grain. This rice is delicious and one of our favorites in the brown rice genre (try it as a fried rice).
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular/Brown Rice
YIELD: Serves 4
1 cup Wehani rice
1¾ cups plus 2 tablespoons water
1 tablespoon unsalted butter (optional)
1. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water and butter, if using, swirl to combine, close the cover, and set for the regular/ Brown Rice cycle.
2. When the machine switches to the Keep Warm cycle, open and dry the inside of the cover. Crumple a clean paper towel and place over the surface of the rice to absorb excess moisture. Close the cover and let the rice steam for 15 minutes. Remove the paper towel. Fluff the
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular/Brown Rice
YIELD: Serves 4
1 cup imported Indian brown basmati rice
2 cups water
1 tablespoon unsalted butter
¼ teaspoon salt
1. Place the rice in a fine strainer or bowl, rinse with cold water twice, and drain twice.
2. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water, butter, and salt; swirl to combine. Close the cover and set for the regular/ Brown Rice cycle.
3. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot.
brown jasmine rice
Brown jasmine rice is grown in the marshy river delta area south of Galveston, Texas, by a third generation of rice growers. It is sold by Lotus Foods under the label of Lowell Farms. It is a pale tan, long-grain rice that we found cooks up very much like white rice because the bran and germ layers are so thin. But be prepared; it is a bit moist, like regular jasmine rice, rather than dry, like other long-grain brown rices. We found this had the most appealing aroma of all the brown rices, delicate and slightly nutty. The flavor is equally light and not overly sweet like other brown rices. We do not add salt during cooking; it is too strong and can be detected in the final flavor. This rice became a fast favorite.
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular/Brown Rice
YIELD: Serves 4
1 cup domestic brown jasmine rice
2 cups water
1 tablespoon unsalted butter
1. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water and butter, swirl to combine, close the cover, and set for the regular/Brown Rice cycle.
2. When the machine switches to the Keep Warm cycle, let the rice steam for 15 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot.
wehani rice
Wehani rice, which is a russet color and somewhere between a long- and medium-grain brown rice, is a specialty rice developed by the Lundberg brothers in the upper Sacramento delta in central California. This rice is served as the house rice at one of our local gourmet restaurants, with everything from grilled seafood to game hens. Let the rice sit for 15 minutes longer if it is too moist. You don’t want a big clump of rice, but know that it tends to look moist, even if it will be delicate on the tongue. Don’t add salt while Wehani is cooking; it will toughen the grain. This rice is delicious and one of our favorites in the brown rice genre (try it as a fried rice).
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular/Brown Rice
YIELD: Serves 4
1 cup Wehani rice
1¾ cups plus 2 tablespoons water
1 tablespoon unsalted butter (optional)
1. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water and butter, if using, swirl to combine, close the cover, and set for the regular/ Brown Rice cycle.
2. When the machine switches to the Keep Warm cycle, open and dry the inside of the cover. Crumple a clean paper towel and place over the surface of the rice to absorb excess moisture. Close the cover and let the rice steam for 15 minutes. Remove the paper towel. Fluff the
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