Perfect brown rice

Every so often you learn something that changes your life. I finally learned how to cook brown rice. I've tried fancy saucepans, not so fancy saucepans, varying the amount of liquid, heat diffusers, direct flame, and a version of a rice cooker that also steams veggies. Not once was it ever just right. I've had gluey mush, rice burned on the bottom of a pan that took an hour to get off, etc. And then I had a meeting with chef, cookbook author, and home cooking advocate, Mollie Katzen, who shared what she had learned from another great chef and author, Joyce Goldstein. I tried what I learned with both brown basmati rice and regular long grain brown rice and the results were perfect. Thank you Mollie and Joyce.

Servings: 4

Ingredients

  • 1 cup brown rice
  • water

Directions

Preheat the oven to 350 degrees. Bring a a couple quarts of water to a boil in a saucepan. Add the rice and maintain a vigorous simmer for about 20 minutes. Drain the rice. Add it to an oven proof 10 inch skillet. Cover it tightly with aluminum foil. Put in the oven for 10 minutes. Done. Perfect twice so far. Safety tip — be sure to leave a hot pad or oven mitt over the handle of the skillet as a reminder.

Nutrition Information (per serving)

Contributor

Preston Maring, MD

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