Tuesday, February 03, 2009

Perfect Brown Rice

If you're like me, you made the switch long ago from white, minute, or any kind of quick-cooking rice for the real deal- brown, hearty, oh-so-good-for-you rice that takes a whopping 45 minutes to cook. And, if you're like me, you've spent the entire time trying to perfect it, adding a little less water here, making sure not to open the lid for any reason, aiming for the fluffy, soft grains you love in its white counterpart. Again, if you're like me, you've failed miserably every time. No more. I'm here, with the help of Real Simple Magazine, to save you. Behold:

Perfectly Cooked Brown Rice
from Real Simple Magazine

2 1/2 cups long-grain brown rice (I buy Mahatma)
4 1/4 cups water

Place the rice in a bowl and, using your fingers, rinse under cold running water until the water runs clear. Drain in a strainer. In a pot, bring the drained rice and the water to a boil. Reduce heat to low, cover, and simmer until the water has been absorbed and the rice is tender, about 40 minutes. If there is unabsorbed water left, drain the rice in a strainer. Remove from heat and fluff gently with a fork to separate the grains.

Yield: Makes 4 to 6 servings

It truly is fluffy and delicious, as promised, and it makes a huge pot (which only makes sense to do, as it takes 40 minutes to make 1 serving or 4-6). The pot I made last night will serve us well for at least 2 more meals this week!

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