Tuesday, April 1, 2014

Brown Rice in Half the Time

Brown rice, with its nutty flavor and complete proteins, is a natural accompaniment to meatless meals. When I just want to throw together a quick stir-fry, though, I'm probably not going to wait an hour for the rice to be ready. Cooking brown rice by the pasta method (in lots of water, and then draining it), cuts the cooking time in half, and results in more evenly-cooked, tender grains. I haven't looked back since discovering it.

To cook brown rice by the pasta method:

Fill a medium saucepan with salted water and bring it to a boil. Add the rice and return to a boil. Lower the heat slightly and cook, uncovered, until the rice grains are tender, 20 to 25 min (keep an eye on the water level). Drain the rice through a mesh strainer or fine colander.


Ladytats said...

awesome idea, thanks

Margaret Mary said...

Crazy! How could I never have heard of this? Does it work for white rice too?

Thérèse said...

I haven't tried it, but the internet says yes. Cook for 15 minutes.