I know, it seems simple, right? What could be easier than rice and water? You’d be surprised at how many ways there are to mess up rice cookery. I know, because that was me, before I found the best method outside of a rice cooker for preparing perfectly cooked brown rice.
It’s called the pasta method, and it’s just like it sounds. Fill up a big pot with salted water like you are getting ready to boil spaghetti. When the water comes to a full rolling boil, stir in your brown rice and let it continue to boil, careful to regulate the heat so it doesn’t boil over!
I always use my windup timer. Set for 30-35 minutes. Check a few grains after 30.
Just like pasta, after checking for doneness, drain and use immediately or rinse with cool water and refrigerate for later use.
So easy!! The grains are perfectly cooked, tender, separate and never sticky.
Use this method and I promise you will never over or under-cook brown rice again!
Interesting method I hadn’t heard of before. That should work for any whole grain.
I haven’t tried with any other grain, but this method is tried and true for sure! Thanks for stopping by 🙂
Yes, Catrina, it is! Thanks for stopping by 🙂
I have not tried this way of cooking rice before! Looks interesting, so I’ll give it a go. My trick with rice is totally opposite: I let it simmer with lid off in just enough water (1 to 2 ratio) and let the rice absorb the water slowly and gently. This works really well for basmati and jasmine rice. You can check the results here: https://eattheveganrainbow.wordpress.com/2017/02/23/saffron-brown-basmati-rice/
Hey, thanks! I’ll have to try it that way sometime 🙂
Thanks. I add: Measure how much you need, for left over rice is one of those things that can make you poorly.
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