And you want a lid that fits well and does not let tons of steam escape. Try not to open the lid a million times as the rice cooks. Start the rice at a hard boil over medium-high heat with the lid on.
When you hear your pot hissing or the lid jittering, immediately turn the heat down to medium-low, or as low as you can get it yet still have the liquid simmering. Rice likes it nice and easy. Lower heat ensures tender, evenly cooked grains. And it discourages the liquid from boiling over and making a mess. Every stove is different, and it might take a little fiddling to get to the ideal nice-and-gentle burner heat on yours.
Right after the rice reaches that initial hard boil, set your timer for 35 minutes. When it goes off, lift the lid and check for doneness. Cool, huh? Do you like to be rushed? No, and brown rice does not like to be rushed, either. Patience makes brown rice fluffy. Think of these 10 minutes as part of the cooking time. Now you know the secret! If you think brown rice is blah, consider upping the flavor with one of these techniques:.
Whether you rinse the rice or not, the amount of liquid you add to cook it will remain the same. This recipe is for regular long-grain brown rice. Quick-cooking, parboiled, and sprouted brown rice will have different cooking times and may call for different amounts of liquid. Put the rice in a wire mesh sieve or strainer and rinse it under cold water for about 10 seconds. Swish it around to get the excess water off. In a medium saucepan about 2 quarts , combine the rice and water.
Add the salt, if using. Put on the lid. Turn the heat to medium-high and bring the rice to a boil. The liquid can quickly boil over and make a big mess, so watch the pot for steam, or listen for the lid making jiggling sounds. Once the rice comes to a boil, set a timer for 35 minutes. Reduce the heat to medium-low, or as low as it can go while still maintaining a very gently simmer look for wisps of steam around the lid.
Check on the doneness of the rice. You should see crater-like steam holes in the surface of the rice, and there should not be any liquid sloshing around in the bottom of the pot. If you taste a grain, it may be a little toothy, which is fine. If the rice is still outright crunchy, return it to the burner on medium-low in increments of 5 minutes.
Turn off the heat. Let the rice sit with the lid on for 10 minutes so it can steam. Even though the pot is not on the heat, this is part of your cooking time. Use a fork or spoon to fluff the rice before serving it. Brown rice freezes great! Put the cooled rice in a zip-top freezer bag.
Toasting the rice until it browns ever so slightly gives it an incredible rich and nutty flavor. And bonus, when you add the cooking liquid in, it comes to a boil more quickly because the rice is already hot. I like to play around with oils that have distinct flavor profiles, like sesame oil or coconut oil, in order to add even greater character to the toasted rice.
Heat your oil of choice over medium-high heat, then add the rice and get to toasting. Stir in the water or other cooking liquid , along with salt and a bit of butter for extra richness. As the mixture starts to boil, cover the pot and turn the heat to a low simmer. I tend to wait just about the full 20 minutes to check on my white rice, and try to not disturb it at any cost.
When you open the pot too many times or too soon, all of your precious steam that cooks the rice to fluffy perfection escapes we need all the steam, people. Osso Buco Recipe. Classic Bread Stuffing Recipe. Everything You Need to Know About Rice Download a detailed chart on How to Cook Rice , including 14 varieties and 5 common cooking methods, and watch a video detailing step-by-step how to cook rice.
Also known as converted rice, parboiled rice has been pressure-steamed and then dried in its natural outer husk which is later removed. This process hardens the starch in the grains so they remain firmer, less sticky, and separate when cooked.
It also forces the vitamins and minerals from the outer layer of the grains into the endosperm, which is the part we eat. Private Notes Edit Delete. Comments Leave a Comment. Leave A Comment Cancel reply Your email address will not be published.
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