Brown Rice. It’s the healthier rice. It’s more flavorful. I want to use it. I want to love it. I had made up my mind that we would not have any kind of rice until I could perfect brown rice. This was rough on Hubz. He.loves.rice.
When I cook brown rice, it usually ends up too chewy, too sticky and somewhat hard. It’s never had a great texture and I’ve never wanted to cook it the same way twice, until now.
Thanks to Saveur Magazine, I can now cook brown rice perfectly. And, because I’m sharing this with my wonderful readers, you can too!
1 cup brown rice (short, medium or long-grain)
6 cups water
Seasonings of choice
Rinse your grains of rice under cold running water for 30 seconds. Bring 6 cups of water to a boil. Add rice to boiling water, stir once and allow to boil for 30 minutes, uncovered. Turn off heat. Drain rice in a sieve or strainer for 10 seconds, return to the pan and cover tightly with lid. Let rice steam in the pan for 10 minutes. Uncover, fluff with a fork and season to your liking.
Every time I cook brown rice this way it turns out perfectly. Needless to say, Hubz is quite pleased. If you’ve struggled with brown rice not cooking to your liking, give this method a try. For me, it’s yielded nothing but fluffy, nutty, brown rice goodness.