Tuesday, January 15, 2013

Cooking Brown Rice ~ unconventionally

I love brown rice ... but I despise cooking it. I find it daunting and irritating that I can never remember how many cups of water per cup of rice to use or the amount of cooking time. I usually find myself wasting precious time looking up the correct conversions when the rice should be cooking already! And to top it off, when I do have the right measurements, and the timer is set, it somehow turns out too sticky, hard, or burnt. SIGH. I just want a bowl of rice!

After realizing there could be another way of cooking perfect brown rice, I decided to search the web. Lo and behold, I found exactly what I needed!!! Check it out here: Pinch My Salt and Saveur.

This is what I call a brilliant, unconventional method of cooking brown rice! I love it! This is the only way I cook brown rice now. I like the suggestion from Pinch My Salt to reduce the amount of water vs. the Saveur recipe. It totally works!!

Perfect Brown Rice      
brown rice
water (use about four cups of water for every one cup of rice)
Rinse rice in a strainer under cold running water for 30 seconds. 
Bring water to a boil in a large pot over high heat.  When water boils, add the rice, stir it once.  
Turn heat to medium and boil, uncovered, for 30 minutes, stirring occasionally.  
After 30 minutes, remove from heat and pour the rice into a strainer over the sink.  
Let the rice drain for 10 seconds, then return it to the pot.  
Immediately cover the pot with a tight-fitting lid to allow the rice to steam for 10 minutes (if your pot lid isn’t extremely tight, place a dish towel over pot then place the lid on top of the towel for a tighter seal). 
After ten minutes, uncover rice, fluff with a fork, and season with salt to taste.


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