It’s no secret that rice and I never got along very well. It’s kind of a love-hate relationship: I love that it is cheap and healthy (at least brown rice is), but I hate that it can be so stinkin’ temperamental when it comes to cooking! It never seemed to want to behave when I cooked it, always turning out either crunchy or mushy.
I do believe I’ve conquered the beastly grain, though. I have learned the secret to rice perfection. Every time.
And no, it isn’t a rice cooker. I wish! I do not have space for a rice cooker in my apartment, nor the funds to purchase one at the moment.
Nope. The secret is this: cook it in large batches.
That’s it! Nothing fancy or earth-shattering, just a simple solution for a common problem. Love it when that happens.
I won’t even pretend to tell you exactly how or why it works better to cook rice in bulk, but it just does. Trust me; I know! For at least a decade now, I have alternately over- or under- cooked rice, and I’ve tried pretty much every trick in the book. It wasn’t until I started cooking it in large batches that I began to consistently churn out perfectly cooked rice - fluffy and just a tad chewy, no mush, no crisp.
I like to buy and cook 2 lbs at a time, but I’ve good success with 1lb bags as well. The left-over rice that you’re not going to use freezes up beautifully and can be used in casseroles, rice pudding, fried rice, soup, or even a quick pilaf.
Perfect Brown Rice
Ingredients
- 2lbs brown rice
- water
Instructions
- Pour the bag of rice into a large pot. Set the pot in the sink under the faucet, and push your forefinger down through the rice until it touches the bottom of the pot. The rice should reach to your first knuckle.
- Turn the water on and keep your finger firmly in place. Continue adding water until it reaches your second knuckle. Turn off the faucet and place the pot on the stove.
- Bring to a boil; then reduce heat to low. Cover, and allow to simmer for 40 minutes or so. Remove from heat, and allow to rest for about 5 minutes. Fluff with fork.
I currently use a pressure cooker. Perfect and done in 20 minutes :-).
But I’ve got my eye on a clay cooker too
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That sounds perfect! Unfortunately, a pressure cooker is yet another of those things I have no space for at the moment. One day!
I use my oven. It takes a little longer, but it always turns out perfect.
Brown Rice in the Oven
1 1/2 cups brown rice
2 1/2 cups water
2 tsps oil
1/2 tsp. salt
Place all ingredients in a two quart casserole dish. Bake covered with a lid or foil at 350 for 60 minutes. Can double in a 9″ x 13″ dish. Use immediately or portion out and freeze for later use. I often bake this ahead on Saturday and then just reheat for Sunday dinner.
That’s smart, to use the oven! I like this idea.
Here is a no fail recipe for any size batch of brown rice: Put both the water and rice in the pot with a lid - 1 1/2 cups to each 1 cup rice. Set heat to maximum and bring rice/water to boil, uncovered. Then put the lid on the pot and reduce the heat to low/simmer. Lit rice simmer 20 minutes. Turn off heat, and let the rice sit in the covered pot another 10 minutes (or 20 or 30 is fine) but no less. You can remove the lid after 10 minutes. Eat and enjoy. You can make extra and freeze in bags (I usually mark how many cups are in the bag so I know when I take out of the freezer for a recipe.
I love to make extra rice and freeze it. I usually freeze it in containers that hold a specific amount (usually 2-4 cups).
The recipe I currently use to cook rice is to cook it like pasta. You fill up a pot with water, bring it to a boil, throw in a cup or more of brown rice, stir once, then let burble away for half an hour. Drain in a colander, put rice back in the pot, cover, and let sit, off heat, for 10 minutes. Always perfect! White rice takes half the time.
I’ve never thought to cook rice like that, but it makes sense!
This is a great post, we just love Brown Rice and this will make it perfect every time. Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
Miz Helen
Miz Helen recently posted..Full Plate Thursday 2-23-12
I toast the rice grains in a little oil in an oven-safe pan first. When they turn a little brown, add the water. Bring to boil, then bake in a 350 oven for a little while. I follow the recipe at simplebites-http://www.simplebites.net/eat-well-spend-less-food-resolutions-recipe-baked-brown-rice-pilaf/?doing_wp_cron=1327296033 (Hope it’s ok to leave a link in the comment!) I like your idea too, though-thanks!
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I rinse my rice thoroughly before cooking. It helps keep the rice fluffy and not sticky.
My recipe is similar to Vikki’s…I use Alton Brown’s recipe here & it turns out beautifully every time.
http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe/index.html
Anne, I completely understand your battles with rice! I had the same trouble for years, and what was worse, I had Chinese roommates who tried to teach me and I still struggled! I finally started doing what you do- cooking it in large batches. But I also like to add some vegetables to the rice, and sneak in some of the veggie servings my husband is missing. My recipe:
4 cups of brown rice
9-10 cups of water
1 T butter
1 c minced onion (fresh)
1-2 c minced spinach (fresh or flash frozen)
1 c minced/grated carrot
dash sea salt
I use my food chopper to mince it all, and it’s very easy!
That’s a great idea; adds all sorts of extra nutrition!