Perfect brown rice
Contributed by Preston Maring, MD
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
- 8 cups water
Directions
- Preheat the oven to 350 degrees.
- Bring 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.