Specifically, how to cook brown rice. Because white rice is good stuff, with all the good taken away. Which just leaves stuff. Don’t stuff yourself with stuff.
Brown rice does take a little longer to cook, so it’s helpful to just make a big batch when you’ve got the time, and reheat it when you need to use it. It’s good for freezing and keeps for at least a week in the fridge. Throwing half a cup into a salad, soup, curry or stir-fry is an easy way to turn veggies into a denser, filling meal. It’s low in fat, high in fibre, protein, complex carbohydrates and contains a variety of vitamins and minerals. It’s pleasantly chewy and has a mild nutty flavour, which makes it far more interesting than white rice.
I find that there’s no need to stir it, and following this method, I’ve never yet had it burn. If the water is drying up and it’s not finished, use your common sense and add a cup more. You can always drain any excess at the end, but you can’t save burnt rice.
Brown rice – makes 3-4 cups
- 1 cup of brown rice
- 3 cups of water
- Place rice and water in a saucepan, cover and bring to the boil on the highest heat.
- Lower the heat to the lowest setting, leave covered or partially covered (so it doesn’t boil over) and leave for 25-30 minutes. I usually test at 25 minutes, if it’s nice and chewy without any hard bits, it’s ready. But it does dry out a bit in the fridge or freezer so if you’re not using it right away, leave it for a further 5 so that it softens a bit more.
- Drain any excess liquid and it’s good to go.