Best Brown Rice Louise Recipes

BROWN RICE...THE FAST WAY!

Steps:

• Using a strainer, rinse the rice under cold water, then drain it completely. (Here's why.)
• In a saucepan over high heat, bring the water to a boil. Add the rice and stir. Continue to boil uncovered until tender, with the water bubbling rapidly, for 20 minutes. Start tasting at 18 to 20 minutes: if the rice is tender, remove the heat. If not, keep cooking 5 to 10 minutes more until the rice is tender. (All rice types and brands are slightly different, so you'll have to adjust according to the specific rice. Ours is usually done in around 18 to 25 minutes.)
• Pour the rice into a strainer, then return it to the pot. Cover the pot and allow the rice to steam for 5 minutes. Uncover and fluff the rice with a fork. Stir in the salt.

MASTER RECIPE: BROWN RICE

Steps:

• The Right Ratio: Trust us: Though it's printed on the package, the standard 2-to-1 ratio makes mushy rice. For long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water.
• Quick Cooking Time: Bring rice, water, and salt (1/4 teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Many recipes call for 50 minutes, but we think 30 minutes is plenty. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.
• Steam and Fluff: Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.

BAKED BROWN RICE

Steps:

• Preheat the oven to 375 degrees F.
• Place the rice into an 8-inch square glass baking dish.
• Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

BROWN RICE LOUISE

Steps:

• Cook rice as per the directions on the package (usually bringing water to a boil, adding rice, returning to a boil, reducing to a simmer, cover and cook for 45 minutes).
• In a nonstick pan, saute onion in margarine until transparent (about 3-5 minutes).
• Add chopped apple and brown together for 5 minutes.
• Add the cooked rice and heat through. . .tossing gently. Serve.