a well-stocked pantry isn't my strong suit. k's always picking up this or that for me on the way home from work. but i almost always have brown rice on hand. i make a big batch about once a week or so and pull it out as needed for quick lunches or dinners.
as a healthier choice over white rice, it makes a lot of sense. but over the years, i've struggled with how to make it just right. too crunchy, too mushy (in my opinion, brown rice that resembles oatmeal is a bad thing), too gummy, too...burnt. after so many dismal failures, i quit buying it for a while. then one day, i got ambitious i guess and bought a do-or-die bag at costco. determined was i. and ultimately victorious.
here's my method:
3 cups rice (this is a large batch, you can make less)
4 1/2 cups water (most brown rice recipes call for 2 parts water to 1 part rice; i prefer a 1.5/1 ratio. less water to absorb = not too mushy rice)
kosher salt
in a large pot, combine rice, water, and salt. bring to boil over high heat. once water starts to boil, reduce heat to lowest setting. cover and let cook for 20 minutes. turn off heat but do not remove pot from burner. do not remove lid. let sit at least another 10-20 minutes (you can let it sit longer if you forget, but 10 minutes is the minimum). serve.
the result: perfectly-cooked pearls of brown rice in as little 40 minutes. i hope you try it!
***
