It took me a long time to come around to brown rice. I’d been a big fan of white rice, all the varieties; jasmati, Texmati, sushi, arborio, etc. The list goes on. I didn’t mind the taste of brown rice. I just did not like the texture, especially when I made it at home. It always seemed a little mushy and didn’t maintain those wonderful individual grains.
After experimenting with lots of different brands, different varieties and different cooking methods, I finally came up with a winning combination. This isn’t just something I can tolerate…this is something I really and truly enjoy.
I prefer short grain brown rice. My favorite is Lundberg Organic Brown Short Grain Rice.
This is a bit of a process and requires some planning ahead but I really think it’s worth it. So the night before I put one cup of brown rice into a container and cover it with water. Place that in the refrigerator overnight. In the morning, the rice will have softened up and absorbed some water.
This is the rice the next morning. The red mark on the jar indicates the volume of rice when it was originally placed in the jar. You can see it has increased in size. The increase isn’t dramatic…it just absorbed a bit of water.
When I’m ready to cook the rice, I drain it in a colander. Place the rice in a sauce pan with ONE cup of water (brown rice usually calls for twice as much water as rice. My method is a one to one ratio). Bring to a boil and give it a quick stir. Cover and lower the heat. Cook for 22 minutes. Remove from heat. Don’t open the lid – set it aside for about 15 minutes.
Use a fork to fluff it up.
You can see that the grains are beautifully separate.