How to cook brown rice.
How to cook brown rice? Well I make mine in a rice cooker, it has to be my most used appliance next to my food processor. I love it because It free up the burners on my stove for other cooking ans by the time I’m don’t with whatever the rice will also be done. And all without having to shuffle around pots and pans on the eyes.
But if you don’t have a rice cooker here’s a recipe for how to make it perfectly, without the rinsing or straining or whatever you may have thought you had to do. I mean if you prefer to rinse you rice that’s fine too, I don’t care. As long as you don’t over cook it, you and I, we’re good.
I can remember learning to make rice from my mom and unties and it seemed like such a task for such a basic food. Then I learned how to prepare it in culinary school and it was next to nothing to do. So easy in fact I think I may have had rice with nearly every meal when I was living in the dorms.
For rice there’s a ratio of 1:2 for white and 1:2.5 for brown. That means for every cup of white rice you need 2 cups of water or stock and for every cup of brown rice you will need 2 1/2 cups of liquid.
Plain Brown Rice
A basic recipe on the preparation of basic brown rice so that it’s deliciously fluffy and soft just like white rice.
- 1 cups Brown rice I prefer jasmine
- 2 1/2 cups Water or stock
Combine water and rice in a pot and bring to a boil.
Once at a boil, immediately reduce the heat to low so the rice is at a simmer and cover with a lid.
DO NOT REMOVE THE LID! Allow rice to simmer on very low heat for 45 minutes
After 45 minutes turn off the heat and let sit WITH LID ON for 15 minutes. This will steam the rice and all it to absorb all of the moisture in the pan for maximum fluffiness.
After 15 minutes of steaming stir and fluff the rice with a fork. Serve and Enjoy.