Cooking Perfect Rice: Red, Black, And Brown Blend

Red, black, and brown rice are all whole grain rice varieties that are considered healthier alternatives to white rice. Red rice is firmer and less starchy than other types of rice, making it ideal for soups. Black rice, also known as forbidden rice, has a nutty flavour and a chewy texture, and is rich in antioxidants, protein, fibre, and iron. Brown rice has a mild flavour and is the least sticky of the three, making it perfect for fried rice.

How to cook red, black and brown rice blend in a rice cooker

Ingredients:

• 1 cup red rice
• 1 cup black rice
• 1 cup brown rice
• 6 cups water
• 3 tbsp cooking oil
• Salt to taste

Method:

• Rinse the rice. This step is important for removing excess starches on the outside of the rice. If they're not washed away, they will cause the rice to clump and become gummy as it cooks. You can rinse the rice in a fine mesh strainer over a large bowl until the water in the bowl runs clear.
• Add the rinsed rice and the rest of the ingredients to your rice cooker. Stir to mix.
• Close the lid and choose the setting. If your rice cooker has a brown rice setting, start it. Otherwise, set the timer to around 30 minutes.
• When the timer goes off, remove the lid to release excess steam.
• Let the rice stand in the closed cooker for 10 to 30 minutes after cooking, then fluff and serve.

Tips:

• If your rice is still a little wet, close the lid and press the "warm" button, letting it warm up for about 10 minutes.
• All rice cookers are different, so start with a small batch first in case you need to make adjustments to the cook time or amount of liquid.
• You can keep cooked rice in the refrigerator for up to 5-7 days, or portion it and freeze for up to 6 months.

How to cook red, black and brown rice blend on a stovetop

Ingredients:

• Red rice
• Black rice
• Brown rice
• Water
• Salt (optional)

Method:

First, rinse the rice blend. Rinsing helps to remove starch that can cause clumping during cooking. Next, add the rice blend to a lidded saucepan. Use a ratio of 2 cups of water for every cup of rice blend. You can also add a pinch of salt if desired. Bring the water to a boil, then reduce the heat to low, cover the saucepan, and let the rice blend simmer. For every cup of rice blend, it should simmer for around 30 minutes. Finally, remove the rice blend from the heat and let it sit, covered, for around 10 minutes. Fluff the rice blend with a fork and serve.

Tips:

• The rice blend can be seasoned with salt and pepper and served as a side dish, or used in your favourite rice recipes.
• If you want to add more flavour to the rice blend, you can replace the water with chicken or vegetable stock.
• For a chewier texture, try using less water and cooking the rice blend for a shorter amount of time.
• To make the rice blend more fluffy, use more water and cook for a longer amount of time.

How to make red, black and brown rice blend fried rice

How to make red, black, and brown rice blend fried rice

Ingredients:

• 1 cup red, black, and brown rice blend
• Water
• Salt
• Butter
• Eggs
• Carrots
• Peas
• Onion
• Garlic
• Soy sauce
• Oyster sauce
• Toasted sesame oil

Method:

First, cook the rice blend. The rice-to-water ratio for the absorption method is 2:1. Place 2 cups of water, 1 cup of the rice blend, and a pinch of salt in a medium saucepan over medium-high heat. Bring to a boil, put the lid on, turn the heat down to low, and let it simmer for about 30-33 minutes or until all the liquid is absorbed. Remove from heat and let it rest for 10 minutes. Fluff it with a fork and let it cool completely.

Next, prepare your vegetables. Heat a wok or a large pan over medium-high heat. Once hot, add a tablespoon of butter and swirl to coat the bottom of the pan. Add in half a cup of chopped onion, a cup of carrot and pea medley (fresh or frozen), and stir. Then, once the onions are soft, add in a clove of minced garlic and cook for another minute.

After that, scramble the eggs. Heat the wok until just smoking. Spread two tablespoons of butter evenly around the wok, and add the beaten eggs. Turn the heat down and stir the eggs until they are scrambled. Transfer the eggs to a separate bowl and set aside.

Now, it's time to stir-fry everything together. With the heat on high, add the chopped onions to the wok (there should be some butter remaining from scrambling the eggs). Cook until translucent. If using fresh carrots, add them at the same time you add the onions. If using frozen carrots, add them after the onions turn translucent. Continue stir-frying until the carrots are heated through.

Then, add the cooked rice blend. Your heat should be really high at this point to prevent sticking. Use a metal spatula to stir-fry the rice, scraping from the bottom of the wok to prevent sticking.

Once the rice blend is warmed (after 1 to 2 minutes of stir-frying), pour in the soy sauce and oyster sauce. Stir-fry for another 1-2 minutes to evenly distribute the sauce.

Finally, stir in the scrambled eggs. Toss in some chopped scallions and stir-fry for another 15 seconds. Use a clean spoon to taste the rice, and re-season with more soy sauce or salt if needed.

Plate and serve immediately!

How to make red, black and brown rice blend congee

Making congee with red, black, and brown rice blend is a great way to create a hearty and nutritious meal. Here is a step-by-step guide on how to make it:

Ingredients:

• Red, black, and brown rice blend
• Water or broth (chicken, vegetable, or beef)
• Salt to taste
• Optional toppings: minced ginger, minced garlic, shredded chicken, shredded pork, soft-boiled egg, chopped peanuts, etc.

Instructions:

• Rinse and wash the rice blend to remove any impurities. You can choose to soak the rice for about 30 minutes to an hour, but it is not necessary. Soaking can help reduce cooking time and make the rice easier to digest.
• Drain the water and add the rice to a large pot or Dutch oven. For every cup of rice, use 7-10 cups of water or broth. The ratio of rice to liquid will depend on your preferred consistency.
• Bring the mixture to a boil. You can add a teaspoon of oil at this point to help the rice cook faster and achieve a smoother texture.
• Once boiling, reduce the heat to medium-low and place a lid on the pot, tilting it slightly to allow steam to escape.
• Cook the rice for about 1 1/2 to 1 3/4 hours, stirring occasionally, until it reaches a thick and creamy porridge-like consistency.
• Add salt to taste and any desired toppings or mix-ins, such as shredded chicken, ground pork, or vegetables.
• For a smoother congee, you can try freezing the rice for 2-3 hours before cooking. This helps break down the rice grains, resulting in a smoother texture.
• You can also make congee in a rice cooker or Instant Pot for a more hands-off approach. Adjust the liquid ratio accordingly as less liquid is lost during cooking.

Tips:

• Red rice makes a beautiful congee, but it is less starchy, so adding a small amount of white rice can help achieve a creamier texture.
• Black rice has a chewy texture and a mild nutty flavor. It can be a great addition to congee for both taste and nutrition.
• Brown rice usually has a mild flavor, so it can be a good base for congee, allowing other ingredients to shine through.
• Feel free to experiment with different types of rice and liquid ratios to find your preferred consistency and taste.

How to make red, black and brown rice blend rice pudding

Ingredients

• 1 cup red, black and brown rice blend
• 2 cups water
• 1/2 teaspoon salt
• 1 can coconut milk
• 3-4 tablespoons brown or coconut sugar
• Fresh fruit of your choice (e.g. mango, banana, peach, pineapple)
• Optional toppings: coconut flakes, sesame seeds, hemp hearts

Method

First, rinse the rice blend in a sieve under running water. Then, place the rice in a medium saucepan with the water and salt. Bring to a boil, uncovered. Reduce the heat to low and simmer, covered, for 15-20 minutes, until the water is mostly absorbed.

Next, add 3/4 cup of coconut milk, reserving the rest for serving. Turn up the heat slightly and simmer for 10-20 minutes, uncovered, until the rice is tender but still retains its shape. If the rice gets too dry before softening, add extra water, a few tablespoons at a time.

Once the rice is soft, add the sugar and simmer until the pudding has the desired texture and taste. Once cooked, let the pudding sit for 10 minutes in the saucepan with the lid on.

Finally, serve the pudding warm, drizzled with the remaining coconut milk (cold or warm), and topped with your chosen fresh fruit and optional toppings.

Tips

• This pudding can be served hot, warm or cold, and will keep in the fridge for 3-5 days.
• If you are reheating the pudding, sprinkle it with water first as it dries out when cooled.
• For a chewier texture, skip soaking the rice before cooking. For a stickier texture, soak the rice for at least an hour at room temperature or overnight in the fridge.
• If you are using a rice cooker, use the brown rice setting and skip the soaking.

Frequently asked questions