Ingredients
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1
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12
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-
-
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-
-
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Directions
Perfect Basic Brown Rice, This basic recipe was printed in Saveur magazine It works well for any brown rice – short, medium or long-grain brown rice Disregard the directions on your package Most likely it will come out mushy In this recipe, the boiling (uncovered) cooks it thoroughly, and the steaming at the end make it light and fluffy , WOW Just wow Like many others here, I have used so many different methods to cook brown rice: steaming in a basket, the towel method, the bake method, the cook for 50 minutes method none of them were remotely perfect Either too crunch/undercooked, too mushy, etc This was absolutely perfect! used 2 cups of rice and half broth and half water in an 8 qt dutch oven pot, liquid filled up as much as possible without boiling over when on high it worked out so well! Will be using this from now on, EVERYTIME , SO EASY!!!! Perfect brown rice!
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Steps
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1
Done
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Rinse the Starch Off the Rice in a Strainer Under Cold Water For 30 Seconds. |
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2
Done
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Bring the Water to a Boil Over High Heat in a Large Pot That Has a Tight Fitting Lid. |
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3
Done
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Add the Rice, Stir It Just Once, and Boil, Uncovered, For 30 Minutes. |
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4
Done
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Pour the Rice Into a Strainer Over the Sink and Drain For 10 Seconds. |
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5
Done
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Return the Rice to the Same Pot, Off the Heat. |
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6
Done
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Cover Immediately and Set Aside For 10 Minutes (this Is the Steaming Part). |
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7
Done
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Uncover, Fluff With a Fork, and Season With Salt. |
