Replacing brown rice with white?

Question

I'm a teenager whoe's pretty new to cooking and altering recipes too much, but I want to use brown rice in this recipe. I'm aware that brown rice takes a heck of a lot longer to cook, so I was wondering if it's possible? And while it change the nutritional information that much, and how? (other than more fibre obviously)

Jambalaya I
Recipe by: Zoë Harpham

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easy
Serves: 4
Yield: 4 servings
Ready in: 1 hour 10 mins (30 mins Prep - 40 mins Cook )
The spicy tomato flavour and aroma of this one-pot rice dish make it really appealing. Tender chunks of fish, juicy prawns and plenty of vegetables all combine to make a well-balanced, complete meal.
Recipe provided by:
Readers Digest | Healthy One-Dish Cooking
Ingredients
¼ cup (60 ml) olive oil
1 large red onion, finely chopped
2 garlic cloves, finely chopped
½ head of celery, finely diced and leaves reserved for garnish
1 red capsicum, deseeded and chopped
½ teaspoon chilli powder, or to taste
1 teaspoon ground cumin
1¼ cups (250 g) long-grain rice
2 × 400 g cans chopped tomatoes
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
300 g skinned firm white fish fillet, cut into four pieces
8 peeled raw prawns
2 tablespoons chopped fresh flat-leaf parsley
4 lemon wedges
Preparation method
Put the oil in a large, deep frying pan and heat gently. Add the onion, garlic, celery, red capsicum, chilli and cumin. Cook, stirring often, for 10–12 minutes until softened. Add the rice and cook, stirring, for 2 minutes.
Drain the tomatoes in a sieve over a heatproof measuring jug or bowl, then set aside. Bring a kettle of water to the boil. Add the tomatoes to the rice, sprinkle the thyme over the top, stir well and reduce the heat a little.
Make up the tomato juice to 1 litre with boiling water, pour into the pan and stir well. Bring to the boil, then reduce the heat, cover the pan with the lid slightly ajar, and simmer gently for 10 minutes.
Season the rice to taste, then place the pieces of fish on top. Continue cooking, partly covered as before, for 5 minutes. Stir the rice carefully and turn the fish over, then add the prawns. Partly cover the pan again and cook for a further 5 minutes or until the prawns have turned pink, the fish pieces are cooked, and the rice is tender. The dish should be moist, not dry.
Remove from the heat, cover tightly and leave for 5 minutes. Scatter the celery leaves and parsley over the top and serve with lemon wedges to squeeze over.

Answer 1

I'm a young chef too.



Where I live, we have rice everyday. In my family, we mix several types of rice to give it a diversity of texture and nutrients. For us, the time it takes to cook the rice is the same as before. However, I recommend that instead of only using brown rice, mix it with the white rice at a 50-50 ratio. This way, the rice won't be too hard, and you can cook it at the time you are accustomed to.

Answer 2

i purchase brown Basmati rice right here in Canada, quite some the main Indian grocery's and shops sell a white and brown option, you nevertheless ought to soak it for 30 minutes, in a rice cooker or range ideal it takes 25-35 minutes finding on the quantity, in spite of the undeniable fact that it somewhat is tremendous and to no longer lots of a difference from what you have been eating, and it somewhat is the comparable cost.

Answer 3

Cook brown rice 1 1/2 cups would need 4 cups of water and cook for 45- 50 minutes. pour out in a sieve and reject excess water. and use as normal

Answer 4

Uncle Ben's now makes a 30 minute brown rice. So, the deal is, brown rice and white rice are the same rice. The only difference is that the hull (kinda like the shell) remains on brown rice, giving it better nutrients, white rice has all the hulls removed, that is why it is less nutritional.