Adam (my husband) has always disliked cooking brown rice because it always ends up a sticky and clumpy mess. So, after listening to him grumble yet again about it (and bemoan that he forgot to start it earlier) I googled around figuring someone had to have figured this out by now, and lo and behold...
Boil brown rice, uncovered, with four parts water to one part rice.
After 30 minutes, drain (like noodles) and let let drain for about ten seconds (don't rinse).
Return your still hot rice to your still hot pot, cover with a tight-fitting lid and let steam for 10 minutes.
Voila!
Faster and fluffier!
And to give credit where credit is due: http://pinchmysalt.com/2009/04/06/how-to-cook-perfect-brown-rice/
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