Perfect Brown Rice… Every Time!

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.

Cooking 2 pounds of rice at a time is just as QUICK as cooking 1 cup of rice. Somehow it even seems quicker, but I’m not sure if that’s even possible.
It’s much EASY-er to cook a lot of rice than a little, at least in my experience.
Brown rice is a CHEAP and HEALTHY grain that will help you stretch your meals further, and fill those empty tummies.
What’s your tried-and-true method for cooking rice?. Write On Our Blog.