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
- 2lbs brown rice
- 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.
- 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.