Cooking Brown Rice:
Many people have trouble cooking brown rice and having it turn out
decently, since it can be more temperamental than white rice. There are
also many different ways to prepare it.
Ingredients
Directions
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The Right Ratio: Trust us: Though it's printed on the
package, the standard 2-to-1 ratio makes mushy rice. For long-grain
brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1
1/2 cups water.
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Quick Cooking Time: Bring rice, water, and coarse salt (1/4
teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady
simmer. Many recipes call for 50 minutes, but we think 30 minutes is
plenty. A wide, shallow pot with a tight-fitting lid ensures evenly
cooked grains.
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Steam and Fluff: Let the cooked rice sit for 10 minutes,
covered, to absorb maximum moisture; then remove the lid, and fluff the
grains with a fork.
