Do you ever find yourself following a recipe to the letter and then it turns out shitty?? Well, that’s usually because you jumped ahead or misread an ingredient. Plain and simple. But, some recipes, even when read right to the letter, just turn out horrid. Brown rice is one. In fact, if you follow most rice package instructions, your rice will suck. Mushy, sticky, nasty. I can’t.
Tonight I made quad beans and rice. If I’m eating rice it has to be brown rice. I’m not about bleached food. Thing is, brown rice is the worst food in the whole world as far as temperament goes. It is nearly impossible to get it to a halfway edible state, but I have a method that changes all that. See. Look at that separation right down there, people!!
I know. It’s hard to believe it’s brown rice, isn’t it??
Let me show you how it’s done.
What You Need:
2 c brown rice
6 c water
3 bouillon cubes depending on what you’re making
1 Tbsp oil
What You Do:
This requires a few extra steps, but my body and my tastebuds are worth it.
First thing I do is get my water boiling. Never mind what the package says. You need 6 cups for this.
While waiting for water to roll, soak and then rinse rice grains in a fine mesh colander. I soak them about 5 minutes, then use the sprayer to rinse the rice.
When water boils, add the oil and the rice.
Stir really good, then walk the hell away and let it return to a boil and continue on about 10 minutes.
Now drain most of the water off the rice. I leave about an inch worth in the pan.
Return rice to the pan, and put a paper towel over the top, and then put lid on tight. Let it sit for 15-20 minutes.
Fluff with a fork and enjoy!!
It works and you get wonderful separated grains of healthy, unprocessed rice.
Use this for all the yummy Cajun dishes and of course as a bed for stir fry or grilled meats and fish. You can season it up to accompany Spanish and Cuban foods as well.
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