If I don't have a rice cooker, what's the best way to prepare brown rice?

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3 Comments

LE B. January 26, 2014
Don't let anyone tell you you need a rice cooker. Just not needed. Here's what works for us (quite different from the article linked above):
first of all we only use brown basmati (nutty flavor) or short grain brown rice.
Heat butter and oil ub saucepan, sautee a little onion til translucent, maybe 4-5 minutes. Add raw UNWASHED rice, stir well, keep stirring over medium low heat til rice gets toasty smelling/browned; maybe 5-8 minutes. Pour just less than 2x as much water or stock over the rice, add some kosher salt and a lid, bring to boil over high heat, turn down to simmer, covered. Check after 30-40 minutes. Once you see holes going down into rice, it's near ready or ready. Stir, if liquid remains, keep cooking til liquid gone. You can cook big batches and freeze it. It defrosts very quickly in mocrowave. You can also defrost it and sautee w/ other veggies and spices to change its profile. White rice is so nutritionally empty; you are really smart to be cooking brown rice.
 
chef E. January 26, 2014
A pot
 
magpiebaker January 24, 2014
This is a great article, and easy to follow: http://www.saveur.com/article/Recipes/Perfect-Brown-Rice
 
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