Brown Rice Recipe

One way you can instantly add a lot of nutrition to your diet is to convert from any white rice to any whole grain rice, collectively called "brown rice". There are many types of brown rice, and a the commonly found ones I have ran into in Seattle include: black cargo rice, red cargo rice, brown short grain rice (sometimes found in sushi), brown long grain rice. Your normal approach to cooking rice is likely to end up making nearly inedible garbage, but many people have found innovative ways of cooking it that make it just as good if not considerably tastier than white rice.

I have a universal way of cooking all types of brown rice that is easy and works every time:

1. Put your dry rice out of the package into a pot.
2. Put water in the pot until the rice is covered by at least 5 times as much volume as the rice itself takes up. So if the rice fills the pot to 10%, make sure the water level is up to at least 60% of the pot.
3. Bring the rice to a boil stirring occasionally. Cover the pot, and reduce to a simmer.
4. After 30 minutes, check rice for consistency. If it's ready, move on to step 5, if it is not, repeat this step every 5 minutes until the rice has the texture you want.
5. Use a pasta strainer to drain the water off of the rice.
6. Very briefly douse the rice in the strainer with water, and let the rice sit a few minutes in the strainer to let the water drain off the rice.
7. The rice is now ready to eat or use in some other recipe (fried rice, Spanish rice, etc.)

In a nutshell, to cook perfect brown rice, cook it like you would pasta: boil it until it has the consistency you want, then briefly rinse it off and drain off all the excess water. It's even easier than it sounds.