brown rice

 

I have been using intact grains for many years, and cooking good, fluffy rice is just a matter of proper prep, not missing out on the nourishment of the whole grain! 

Soak:

2 cups brown rice 

(I prefer Lundberg california brown basmati, but Azure carries a few other varieties that are not bad! I once read that the California Brown Basmati had been tested to be lowest in arsenic, and since it also was the only variety in Ellwood Thompson's bulk bin that did not smell rancid to me, I've been buying it ever since 2014!)

4 cups filtered water (just an estimate--you just need to be sure it is submerged even after the rice begins to soak up some water!)
1 tablespoon apple cider vinegar

Soak rice in acidic water (you may also use lemon juice or whey) AT LEAST 7 hours. I always tell myself if I haven't soaked rice by 10 am, it's not for dinner!

Once soaked, use a seed sprouting lid to pour off dirty acid water. Add water to cover, shake a little and dump. Repeat rinse 3 times total. 

Dump rice into saucepan. Measure 2 cups water  using the jar, and rinsing the remaining rice out as you add the rice & water to the pot. 

Bring to a boil, add 1 teaspoon salt. Skim top with a fine mesh skimmer, if any icky foam has gathered on top. Reduce heat to low, and cook 45 minutes. I have particular burners that I cannot do rice on. One is too low, and will not cook the rice, and one, set to low, will boil hard! Know your burners--you need a very low simmer.

Remove lid, or tip it slightly to allow steam to escape for a few minutes before using a fork to fluff up and see how it looks!

My mom made red Mexican rice, and I loved it but could never get the right consistency using soaked brown rice, UNTIL I simply cooked as above, with a little tomato sauce in place of some of the water, and then sauteed onions & garlic in a skillet, adding chili powder, oregano and black pepper to the onion & garlic once they are soft. Once spices become aromatic, scrape everything to the outside edge of the skillet, pour a little oil into the center, allow to heat and add rice to the skillet. Stir to combine.

For rice pilaf (goes well with fish!), I do a very similar technique, but instead of using tomato sauce, I cook the rice in chicken broth, then saute garlic and onions in butter. The spices I add then, are paprika, coriander, black pepper, ground celery seed or celery salt, parsley and a tiny bit of turmeric. Add more butter to the center of the pan before adding cooked rice, and sauteing for a few moments until combined fully.