Friday, August 8, 2008

Brown Rice Basics

There are many techniques for cooking brown rice but this is the one to which I always seem to return. It requires only a heavy bottomed pot with a cover which fits well enough to hold in the steam as the rice cooks. If you own a flame tamer to place under the pot, that will keep the rice from sticking or burning if you happen to wander away from the kitchen. I usually use short grain organic brown rice, but long grain can be used also, or a combination of both.

1-1/2 cups organic brown rice
3 cups fresh water
1/4 teaspoon sea salt
1/4 teaspoon olive oil

Place ingredients in pot and cover. Bring to a gentle simmer, place flame tamer under pot, lower heat, and cook for one hour without opening the pot. Turn off heat and allow rice to rest for ten minutes. Makes about 2 servings. Cooked rice keeps well for several days in the fridge in a covered container.

Note: If you can plan ahead, pre-soaking the rice for about six hours or overnight will reduce cooking time and produce a delicious result. Just place rice and water in pot and let sit in a cool place. Before cooking add salt and olive oil; then cook as directed for about 50 minutes.