Sunday, March 25, 2012

Brown Rice

This may seem a little obvious... but I have spent YEARS trying to make a perfect brown rice! I came across this method, and I will not EVER try to make it any other way again.

brown rice (any amount)
water (use AT LEAST 4 c, per one c of rice)

Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand. Meanwhile bring water to a boil in a large pot over HIGH heat. When the water boils, add the rice, stir it once. Turn heat to MEDIUM and boil, UNCOVERED for 30 MINUTES, stirring occasionally. After 30 minutes, pour rice into a strainer over the sink. Let the rice drain for 10 seconds, then return to pot, OFF THE HEAT. Immediately cover the pot with TIGHT lid and set aside to allow the rice to steam. If your lid isn't extremely tight, cover lid with aluminum foil. After 20 minutes, uncover rice, fluff with fork, season to taste & serve!

*Bonus- you have a perfectly clean pot when done! No sticky rice mess to clean up :)


Carly said...

For both white rice and mashed potatoes, I put it all in a pot, bring to a boil, then put a lid on and turn off the heat. Come back in 20 minutes to perfectly cooked rice/potatoes! No boil over spills to clean, and (like you said), no rice sticking to the bottom! As an added bonus, you can get it started then leave the house because you don't actually have the stove on!

Carrie said...

Ok Carly! I am going to have to try that with white rice & potatoes... such a new concept for me!