Is that a bold statement? The easiest method ever? Read on and you can tell me.
As someone who has cooked the equivalent of a mountain of brown rice, I feel as though I am qualified to assess how easy it is or isn’t. I’ve tried the ‘instructions on the package’ method, the Alton Brown method, I’ve even mastered the ‘forgot about the rice on the stove’ method (not recommended).
I’ve tried it all and have found the answer!
The two very important factors are taste and texture. You don’t want gummy, you don’t want burnt and you definitely don’t want crunchy. Brown rice has a tendency to clump together and can be starchy.
So here we go.
You will . not . believe . how easy this is going to be.
I was reading through the comments of another blog on a post about how food guru Alton Brown makes his version of foolproof rice and stumbled across this amazing gem of advice.
Basically, cook the brown rice like you would make pasta.
Boil up a saucepan full of salted water. Pour in the rice, stir, cook, drain, rinse. Repeat every week! 😉
No starchiness, no clumps of gluey yuck. You can even taste test it to your liking like you would test to see if your pasta was done to a perfect ‘al dente’.
I know it’s probably weird (if it’s not weird to you we could for sure be best friends) but it makes me so giddy every time I think about how simple cookin’ up a batch of brown rice is going to be from this day forward.
The recipe below is two cups of dry brown rice which yields four servings. However, doubling up is a good idea. It’s always smart to have cooked grains on hand for the week to toss into a dinner salad or veggie enchiladas. It’s great way to add fibre and staying power to your meals.
How do you cook your brown rice?
- 2 cups brown rice
- Bring a large sauce pan of salted water to boil
- Meanwhile, rinse your brown rice well
- Add the rinsed brown rice to the boiling water and set your timer for fifteen minutes. Stir periodically to make sure nothing is sticking to the bottom
- Test the texture of the rice after ten minutes and every minute after until it's cooked how you like it. I find fifteen minutes is perfect
- Drain the rice and rinse