I love brown rice, but I have to tell you that more times than not, I am unhappy with the texture when I cook it at home. I have no problem turning out batches of perfectly steamed white rice, whether it’s on the stovetop, in the oven, or in the rice cooker. But up until yesterday, every method of cooking brown rice seemed to come up short.
After searching the Web for ‘Perfect Brown Rice,’ I found a wonderful little article at Saveur.com with a rice-making method that sounded like the perfect solution to my brown rice dilemma. I tried it immediately with some Brown Basmati and turned out my very first batch of perfect brown rice! The rice was tender but certainly not mushy. And the grains were separate rather than being stuck together.
The only thing that bothered me was the fact that Saveur told me to use 12 cups of water for one cup of rice. It just seemed wasteful.
So, I tried again, this time with short grain brown rice. On my second attempt, I reduced the amount of water to four cups per cup of brown rice and the results were once again perfect! So if you’ve ever had problems cooking brown rice or if you’re curious about switching to whole grain rice but aren’t sure the best way to prepare it, I really suggest giving this method a try!
And don’t forget to read the short article about cooking brown rice at Saveur!