This is seriously the best and most perfect way to make brown rice. I'll be honest, I was a little hesitant at first, but let me just say, the rice came out light, fluffy and perfectly cooked. Once you try this technique, you won't go back to your old ways (a rice cooker is great, but it takes almost two hours to make brown rice in it! Who has two hours to wait for rice? Not me.).
Brown rice is a great grain. If you are eating white rice, stop, and switch to brown! I know it sounds scary, especially if you love white rice, but I promise you will love brown just as much once you try it. Brown rice is a whole grain rice with a slightly nutty taste and the best part, it's has more fiber than white rice, contains essential fatty acids and is the only grain with vitamin E. Brown rice does take a bit longer to cook, but with the following technique, you won't even notice. Here's how you do it.
It's simple - rinse rice, boil water, place rice in water, stir, cover and boil for 30 minutes, drain and then place in the pot (no heat) and let steam for another 20 minutes. Fluff and enjoy! The regular way of cooking brown rice often turns out mushy rice or event burn rice (gross!). This method will always give you perfect brown rice, guaranteed! It's great to make a big batch of this rice and keep it on stock for the week. One 1/2 cup of brown rice is 110 calories and has 3 grams of fiber - it's a great addition to any meal. Plus, just wait til I show you how I use the left over rice to make a healthy salmon fried rice. It's to die for delicious!
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| rinsing the rice |
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| I accidentally added the rice right to the 8 cups of water before boiling. It still turned out just perfect! |
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| be careful, it may boil over! |
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| about to drain |
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| the rice up close and personal |
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| draining the rice |
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| perfectly cooked rice! |
The Perfect Brown Rice (www.skinnytaste.com)
1 cup natural brown rice (I used long grain)
8 cups cold water
1 1/2 tsp kosher salt
Rinse the rice with cold water for 30 seconds and then drain the water. Bring the 8 cups of water and salt to a boil over high heat in a large heavy pot with a tight fitting lid. When the water is boiling add the rice, stir and partially cover (don't cover complete or it will spill over) and cook on medium-high heat for 30 minutes. Drain the rice in strainer, then quickly return to the pot and cover tightly for 20 minutes so the steam finishes cooking the rice. Uncover the rice and fluff with a fork.
Makes about 3 1/2 cups, cooked.
8 cups cold water
1 1/2 tsp kosher salt
Rinse the rice with cold water for 30 seconds and then drain the water. Bring the 8 cups of water and salt to a boil over high heat in a large heavy pot with a tight fitting lid. When the water is boiling add the rice, stir and partially cover (don't cover complete or it will spill over) and cook on medium-high heat for 30 minutes. Drain the rice in strainer, then quickly return to the pot and cover tightly for 20 minutes so the steam finishes cooking the rice. Uncover the rice and fluff with a fork.
Makes about 3 1/2 cups, cooked.
Move over rice cooker, there is a new method in town!
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