Are you tired of sticky, clumpy, mushy, or undercooked brown rice? Your brown rice troubles are now over! I’ve discovered a simple method to make perfect brown rice every single time.
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!
How to Cook Perfect Brown Rice
- brown rice (whichever type you prefer), as much as you want
- water - use at least four cups of water for every one cup of rice
- salt - to taste
- Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand. Meanwhile, bring water to a boil in a large pot over high heat.
- When water boils, add the rice, stir it once. Turn heat to medium and boil, uncovered, for 30 minutes, stirring occasionally.
- After 30 minutes, pour the rice into a strainer over the sink. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Immediately cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes (if your pot lid isn't extremely tight, place a piece of aluminum foil over pot then place the lid on top of foil for a tighter seal).
- After ten minutes, uncover rice, fluff with a fork, and season with salt to taste.
The original Saveur recipe instructs you to use 12 cups of water for one cup of rice. This seemed wasteful to me and after trying a few times, I decided that four cups of water for each cup of rice works perfectly fine. You can cook as much rice as you want, just try to stick to that general ratio.
Ichi Tokyo says