Perfect Stovetop Brown Rice ♥

Sunday, August 30, 2009

Today's recipe: A new technique for cooking brown rice, yielding moist and flavorful grains of rice. No more gummy brown rice!

For summer, my favorite way to cook brown rice, right on the stovetop and yielding fat and moist grains of rice

Who's noticed? If you follow the directions on a bag or box of brown rice, it turns out tough and gummy and unappetizing. It's no wonder that people turn to rice cookers for help -- or worse, douse brown rice with butter; or worse still, stick with the far less healthful white rice whose nutrients have been stripped away.

For winter, there's the oh-so-popular Oven-Baked Brown Rice that's just oh-so-perfect, yielding almost-nutty bites of moist, flavorful rice. Frankly, it's my favorite way to cook brown rice. But here it is, summer, and turning on the oven for an hour while the air conditioning runs seems to defeat the purpose. So I was intrigued to see Saveuer's new technique for cooking rice on the stovetop. It's dead simple and takes only an hour to get to the table, 15 minutes faster than the Oven-Baked Brown Rice.

Another good thing about this technique for cooking brown rice? It stays moist! So I don't hesitate to make a batch in the morning, then reheat for supper.

Three tricks for cooking brown rice:

Rinsing the rice, removing a dusty layer of starch.

Lots of water, keeping the rice grains fat and moist.

Finishing off heat, removing excess moisture.

PERFECT STOVETOP BROWN RICE

Hands-on time: 5 minutes
Time to table: 45 minutes (see KITCHEN NOTES)
Makes 3 cups cooked rice

12 cups water
1 cup brown rice, rinsed under cold water for 30 seconds
Kosher salt to taste

Bring the water to boil in a large covered pot (see NOTES). Add the rice, stir once to distribute, then cook uncovered for 30 minutes, adjusting the heat to maintain a fast simmer. Pour the rice through a strainer, then return to the hot pot and add salt to taste. Off heat, cover and let rest for 10 minutes. Fluff with a fork. Serve and savor!

NUTRITION ESTIMATE
Per Half Cup: 114Cal; 1g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 1mg Sodium; 24g Carb; 1g Fiber; 0g Sugar; 2g Protein; Weight Watchers 2 points

TODAY'S INSPIRATION
Adapted from Saveur, currently my favorite food magazine because it features 'whole' food and authentic recipes from around the world.

KITCHEN NOTES

It seems to take forever to bring a pot of water to boil on my stove. It helps to cover the pot. But often I put the pot on the stove with say, 4 cups of water and set it on HIGH. Then I add the remaining 8 cups of water from one of my favorite kitchen gadgets, an electric kettle. This same trick works for pasta water, too.

This recipe works for plain brown rice, any one you'll find. I'm a particular fan of the rice from Lindberg which I find at Whole Foods. The rice that's pictured is a blend of sweet brown rice, short grain brown rice, long grain brown rice, whole grain Wehani rice, whole grain Japonica rice. If you like the idea of blends, check out Oven-Baked Brown Rice where I substitute wild rice (and since then, other rices and grains) for some of the brown rice. I love the color variation!

MORE RICE RECIPES
~ Tomato & Rice Salad ~
~ Eight-Ball Stuffed Zucchini ~
~ Julia Child's Yellow Squash Soup ~
(thickened with cooked rice)

~ more recipes with rice ~
~ more Weight Watchers recipes ~

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Your Comments:

MrSaladDressing on August 31, 2009

I have tried the oven baked rice with much success. It really takes the mystery out of cooking rice.

I have seen this method before, where you boil rice like you would pasta. I think it makes perfect sense, and you don't have to remember any silly rice/water ratios.

I didn't really get "a watched pot never boils" until Rachel Ray explained it on one episode. She said something like, "A watched pot never boils, so put a lid on it!".

I thought it meant that waiting for something makes it seem longer, so I would leave the kitchen! Oh well, lesson learned. The lid helps a lot.

Katie on August 31, 2009

I love this method, too!! Since I started cooking brown rice this way, I've been wondering how much of the nutrients are lost in the cooking water. I can't find an answer, but I'm sure it's still better than eating white rice.

Diane, Fit to the Finish on August 31, 2009

I made brown rice veggie wraps last night, and it was gummy. I'm going to try this! Thanks so much.

Jenny on August 31, 2009

Are you sure that it is 12 cups of water?

Jenny on August 31, 2009

Are you sure it is 12 (twelve) cups of water?

DebHix on August 31, 2009

I rinse my rice and toast it in a dry skillet until it pops a little, like popcorn. I use 1 3/4 cups water to 1 cup of brown rice, and cook it about 30 minutes, or until the bubbling water sound is no longer present, then turn the heat off and leave covered for 5 or 10 minutes. It turns out perfectly cooked, dry and fluffy.

I personally don't like the idea of draining rice, as I don't want to lose any nutrients.

Cyndi on August 31, 2009

I'm so glad you posted this! Let me tell you about my black rice, though. I was using a mix of brown, red, and brown japonica - I had beautiful multicolored rice. I added a little black ("Forbidden") rice to the mix, and now it all comes out black. All of it. Tastes just fine, but is really not too good-looking.

Liz C on August 31, 2009

I like the idea of cooking rice like pasta, but 12 cups of water for 1 cup rice? That seems pretty wasteful to me, compared to the usual methods that only require 2.5 cups of water.

Jenna on August 31, 2009

i used to cook rice this way because i was lazy and didn't want to measure water/remember ratios. I bought a japanese sticky brown rice (haiga) that only takes 15 mins on the heat. rinse, soak in water for 15 mins, 15mins on heat, and it's done. i like this for summer, takes less heat to cook. katie, you could always save/freeze your extra rice water to use to thicken pasta sauce, add to soup stocks, that way eventually you eat the nutrients leached out in the water.

Tracy on August 31, 2009

NO WAY! This looks too easy! I am SO looking forward to trying this stove-top method since I tend to give up my oven-cooked rice during the summer (and that means no Hurricane Rice - say it ain't so!!!). You are my hero!! ♥

Joe on August 31, 2009

I've been using the "pasta method" to cook brown rice for awhile now. Works great!

John on September 01, 2009

Simple recipes, and foods, are often the best. Thanks for posting!

RWCFoodie on September 01, 2009

Will try this today - thanks!

I hate to be a nit-picker, but it's Lundberg (not Lindberg as it's spelled in your post) and yes, they have some great products.

Lyn on September 02, 2009

I will definitely try the oven baked rice this winter. My daughter LOVES brown rice!

Amy on September 02, 2009

I have had bad experiences cooking brown rice and quinoa using the ratios and standard directions. I followed a recommendation posted my Lorna Sass to boil quinoa in ample water and drain and it works EVERY time. After reading this, I am going to do it with brown rice too! I get too inconsistent of results following the standard directions.

Alanna on September 08, 2009

Hello All ~ Just back from two weeks of vacation, thanks for all the comments while I was away!

Mr Salad Dressing ~ That's a great explanation, thanks! Yes, a lid, a lid!

Katie ~ Yes, that whole cooking water question. I don't have a definitive answer.

Diane ~ No more gummy brown rice!

Jenny ~ Yes, 12 cups seems like a lot but it's what helps fluff up the rice.

DebHix ~ Hmm, I like the toasting idea. Maybe it's the last step that helps the fluffiness.

Cyndi ~ Good tip!

LizC ~ Agreed, I just know it works.

Jenna ~ 15 minutes is a real treat!

Tracy ~ Oh good! And I'm so glad to hear that you love the Hurricane Rice, it's been too long since I've made it!

Joe ~ A good name for this technique for cooking brown rice!

John ~ Thanks!

RWCFoodie ~ Thanks for the spelling correction, I appreciate it!

Lyn ~ Yes, the oven-baked rice is a complete winner.

Amy ~ Ah, yes, I've had trouble with quinoa too. I think it's odd that the producers don't want to make their products fool-proof!