Cooking Brown Rice

Author: Heather Leno

Prep Time – 3 minutes

Cook Time – 45 minutes

Ingredients:

1 cup Basmati brown rice

1 3/4 cup hot water

1/4 teas salt, opt.

Instructions:

Above is listed the ratio of water to rice for Basmati brown rice. Below will be listed ratios for other kinds of rice.
Put the pot of rice and water on to cook, bring to a boil, turn to a simmer and cover with a lid. I like a glass lid so I can see what is going on and that the rice is not boiling too hard or too minimal. That way you get a good fluffy texture. If you use a kettle that is bigger around than taller, it will also help cook up nice light-textured rice.
An alternate way to cook the rice is in a covered casserole in the oven for one hour (until all the water is absorbed) at 350°. If your casserole isn’t overly deep, this method makes the lightest, nicest rice of all. If I have enough oven space, it is my favorite way when I’m cooking for a crowd.
When it is done cooking, put a spoon down in the middle of the pot, pushing aside the rice and make sure that the water is all absorbed. If not, continue baking for a few more minutes. When it is done, turn off the burner and leave the pot covered for five minutes, at that point you can fluff it up and let it cool.
Then it is ready to eat or measure into one-cup amounts (or whatever works for you) and freeze.

Notes: