Vegan, Gluten Free
Korean Brown Rice
30 mins
Easy
4 Servings
Here’s Chef Jade’s version of brown rice to form the basis of her bibimbap dish. High in fibre and B vitamins this method of cooking rice can, of course, be used in hundreds of other recipes too.
Brilliant Bases Used In This Recipe
Bone Marrow Broth
About This Recipe
Brown rice forms the base of Jade’s bibimbap dish and while we’ve done our own version of baked basmati rice in the past, this method is stove top rather than done in the oven.
We’re in agreement with Jade here in going for a brown, wholegrain version of the rice thanks to its nuttier taste and the fact more minimal processing means that it retains many of the rice’s original nutritional benefits: high in fibre, a low-glycaemic index to help balance blood sugars, and high in B vitamins that can help with energy levels and brain function.
You could easily use our BB Roast Root Vegetable Stock or our BB Bone Marrow Broth here to boil the rice, though Jade uses a powdered organic vegan stock by Marigold.
*apologies for the sound quality in this video, it is filmed in a professional kitchen where equipment such as fridges and other staff members can be quite noisy
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Ingredients
200g/7oz brown rice (medium, long or basmati)
400g/14oz water or vegetable stock
A dash of salt
Nutrition Per Serving
Calories
123
Fats
5G
Carbs
16G
Protein
2G
Method
Measure out the rice and rinse it well (especially if using refill rice)
Add the rice to a pan with water or one of the three stock suggestions
Bring the liquid to a boil, turn down and simmer for around 30 minutes until al dente
Strain the rice through a sieve and reserve any remaining stock – this can be used as a base for a soup or other stock
If re-heating rice, make sure to bring it to at least 75C/165F
