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Sunday, March 16, 2014

Cooking Brown Rice

Cooking brown rice is easy and basic, but it takes a little more water and time and than regular white rice. Cooking 1 cup of brown rice will give you about 4 cups of cooked rice, which lasts us for about a week of lunches. Try my Saucy Chicken Teriyaki with crisp Veggies

What You Need
1 cup brown rice
2 1/4 cups water
Sesame or vegetable oil (OPTIONAL)
1 teaspoon salt (OPTIONAL)
Soy sauce (OPTIONAL)

1-quart (or larger) pot with tight-fitting lid

What you Need:
Measure out 1 cup of brown rice. We generally use short-grain or medium-grain brown rice. Long-grain may need a little extra water.
Rinse the rice thoroughly in a sieve or strainer until the water runs clear.
OPTIONAL: Heat a little oil in the pot over medium heat and fry the rice for a moment before adding the water. This helps build flavor, but is definitely optional.
Add 2 1/4 cups water and stir just once.
Bring to a simmer.
Cover tightly.
Turn the heat to low and cook for 45 minutes.
Remove the lid and stir once to make sure there is no more liquid water at the bottom of the pan. Serve immediately, or let cool for half an hour and then refrigerate for future lunches.

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