I love Brown Rice (and by Brown Rice I do mean whole grain rice!). It has a nutty flavour and springy texture that works so well with Walnut and Mushroom Parcels, ratatouille and almost anything stew like. Brown rice is also perfect with Healthy, Gluten Free, Vegan, Ginger Tofu.
Brown Rice takes a lot longer and more water to cook than Basics – Perfect Plain Rice – so a different cooking method is required. Instead of the absorption method used in Perfect Plain Rice, Brown Rice is cooked in excess water on the hob and then steamed gently. They key to light and fluffy brown rice is the steaming at the end.
Rice is one of the few things I measure by volume rather than weight. As a general rule one cup of uncooked Brown Rice will serve two-three people.
Serves 2-6 (depends how much you cook)
Preparation and cooking time 45 minutes
1 cup of brown rice
4 cups of boiling water
0.25 teaspoons sea salt per cup of brown rice
1. Add the rice to a large pan, add the salt and cold water. Stir well
2. Place the lid on the pan and bring to a boil. Reduce the heat to a low simmer and cook for approximately 30 minutes until the rice is just tender
3. Drain the rice in a sieve or colander (with small enough holes so you don’t lose any rice!). Add boiling water to the pan to a depth of around four centimetres, place the sieve or colander on the pan and replace the lid. Gently steam the rice for around 10 minutes.