Once you try this smooth technique, you’ll in no way need to prepare dinner brown rice every other way. You can scale this recipe up or down as needed. The fundamental ratio is 1 component brown rice to 6 elements water, which yields 3 components cooked rice. As written below, the recipe yields three cups cooked rice. INGREDIENTS 1 cup brown rice (short, medium or long grain brown rice will work, so long as it’s now not a quick-cooking variety) 6 cups water Salt, soy sauce or other favored seasonings, to taste Bring a big pot of water to boil, using at least 6 cups water in step with 1 cup rice. Rinse* the rice in a best mesh colander under jogging water to dispose of excess starch. Add the rice to the boiling water. Reduce the temperature as important to prevent overflow, however maintain a constant boil. Boil, uncovered, for 30 minutes. Drain off the final cooking water and return the rice to the pot. Cover the pot and allow the rice rest, off the heat, for 10 minutes. Fluff, season as preferred, and serve. NOTES Recipe adapted from Saveur. *NOTE ON RINSING: I’ve forgotten to rinse my rice before, and the rice became out nearly as good. The cooked grains are a little more starchy—you may see a skinny layer of gluey starch at the bottom of the pot after steaming. If you’re in a hurry, pass the rinse. MAKE IT GLUTEN FREE: Rice is gluten loose, so just be mindful of your additions. Soy sauce, for example, isn't always gluten unfastened (alternative certified gluten-unfastened tamari instead). WILD RICE OPTION: For wild rice, use 8 cups water and boil for forty to 55
