I figured today would be a good day for a nice and easy recipe, since the majority of you just wrapped up your biggest meal of the year!
Today’s tutorial is one I would have liked years ago! My dad was an awesome cook, but fluffy rice always eluded him. He was forever wondering how to ‘get separate grains of rice’. For many years, brown rice was one of the few foods that didn’t cause me to itch and crack, so I ate A LOT of it! The result was learning the process I wish I could share with my dad today….
One of the biggest factors in ‘fluffiness’ and taste is how fresh the rice is. I’ve found these attributes to be directly related to two qualities: color and smell. The rice should be (for brown) a light tan color like so:
In my experience, rice that has any dark edges is bad (or moldy, I fear) and will not cook as well nor taste as good. Also, the fresher the rice, the faster it will cook, which is especially beneficial when working with brown rice.
I don’t tend to toast my rice nor add anything (including salt) to the cooking water. I find salt actually causes starch to leach out of the grain, making it more sticky. It isn’t like pasta in that you can’t season it once it’s cooked, so my advice would be to leave the salt out!
THE EASIEST WAY TO COOK SOFT AND FLUFFY RICE
1 2/3 c. purified water (1 1/2 c. for short-grain brown rice)
1 c. long-grain brown rice, rinsed and drained
Bring the water to a rolling boil. Add the rice and cover with a fitted lid immediately. Let cook, uncovered, for 30-35 minutes.
It should look like so when you uncover it:
This is a great firefighter post because one of the cutest sayings I’ve heard about this process came from a co-worker of my husband’s….’if you’re lookin’, it ain’t cookin”. So true. The most important things to remember once you get the rice into the pot are 1) don’t stir, and 2) don’t lift the lid!
There are many easy ways to change this up. Some of which are:
add about a tablespoon of orange, lemon, or lime zest to the cooking water
add a pinch of saffron to the cooking water
top with a pad of grass-fed butter or coconut oil
stir in a fresh herb, such as parsley, once it is done cooking (parsley goes very well with rice that has been cooked in lemon zest water
refrigerate for a day and use in a stir-fry the next night for dinner
Brown rice is the way to go! It’s so much tastier than white, with many more nutrients! One cup of brown rice gives you high amounts of manganese and selenium, both of which are crucial for thyroid function, and it is also an excellent source of both magnesium and B vitamins.
Next Friday, I will have a delicious side dish that you can incorporate this into!
What’s your favorite way to eat rice?
I love stir-fries! It’s a delicious and easy vehicle for vegetables!
I hope everyone had a great Thanksgiving, and I will see you on Monday!