Best Basic Brown Rice Recipes

BROWN BASMATI RICE -- BASIC PREPARATION

Steps:

• First, put the rice in a strainer inside a bowl and wash it well. I usually change the water in the bowl at least 3 times. The water doesn't need to run completely clear, but it should not be very cloudy or brownish when the rice is washed. Leave the rice in the strainer to drip out for at least a few minutes.
• Put the rice and water in a saucepan with a tight-fitting lid and bring just to a boil over high heat. You don't want it to really boil, as soon as you start to see the bubbles, put on the lid and turn the heat down to very, very low (on my electric stove, I put it between "lo" and 1).
• Resist the temptation to take off the lid and check the rice too much. After about 25 minutes you can check it once and see how much water is left. I do this by sticking a wooden spatula down into the rice and pushing it to the side a little. If there is still water, push the rice back together, put the lid back on, and let it cook a few more minutes. Do not stir or disrupt the rice any more than you have to. It will take about 30 to 35 minutes for it to finish cooking.
• When all the water is absorbed, there will still be sort of a mushy layer at the bottom of the pot. Take the pot off the heat and leave undisturbed for at least 10 minutes. You can really leave it there as long as you like -- the moisture at the bottom will even out and the finished rice should be slightly al dente with all the grains separate.If there are a few clumps, just break them up with a fork or your fingers before serving or storing.
• If you plan to use the rice for fried rice, I would recommend refrigerating it for at least 6 hours, but overnight is better, so plan ahead!

PERFECT BASIC BROWN RICE

Steps:

• Rinse the starch off the rice in a strainer under cold water for 30 seconds.
• Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
• Add the rice, stir it just once, and boil, uncovered, for 30 minutes.
• Pour the rice into a strainer over the sink and drain for 10 seconds.
• Return the rice to the same pot, off the heat.
• Cover immediately and set aside for 10 minutes (this is the steaming part).
• Uncover, fluff with a fork, and season with salt.

BASIC LONG-GRAIN BROWN RICE PILAF

Steps:

• Heat the butter in a medium saucepan with a tight fitting lid, over medium heat. Add the rice and lemon peel and cook, stirring, until slightly toasted, about 2 minutes. Stir in the water and add salt to taste, bring to a boil, reduce the heat, cover, and simmer until all the water has been absorbed by the rice, about 45 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.
• Remove the pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork, season with salt and pepper and serve.

BASIC BROWN RICE

Steps:

• Put water in a medium sauce pan that has a lid.
• Add salt and rice and stir once.
• Heat to a full rolling boil.
• Place lid on pan and reduce heat to simmer (my stove only does a very "high" simmer).
• Simmer for 20 minutes. *Do not lift lid or stir.*.
• Turn off heat. *Do not lift lid or stir.*.
• Let sit at least 10 minutes before serving. The longer you let it sit, the more the rice improves. I often lift the lid and fluff-stir the rice at 10 minutes, then replace the lid and let the rice rest while I prepare the rest of the meal.