By PanNan on June 09, 2008
Photo by Michelle Berteig
Photo by Michelle Berteig
"This basic recipe was printed in Saveur magazine. It works well for any brown rice - short, medium or long-grain brown rice. Disregard the directions on your package. Most likely it will come out mushy. In this recipe, the boiling (uncovered) cooks it thoroughly, and the steaming at the end make it light and fluffy."
Serving Size: 1 (504 g)
Servings Per Recipe: 4
"You are so right about the rice being perfect! I doubled the recipe and used 4 tbsp of kosher salt in the water, together with 1/2 tsp garlic powder and 1/2 tsp onion powder. I followed your instructions exactly and even though it seemed that the rice wasn't quite ready when I drained it, it was perfectly cooked 10 minutes later, as your instructions say. I love the fact that no fat is used to make this rice. Thanks for sharing this recipe."
"I have avoided making brown rice for decades because the one time I tried to make it (literally DECADES ago), it took forever and was gummy. But this works! I am delighted with the result. Who'd a thought. :-)"
"So easy!!!!! Thanks!!!"
"wow it worked! Usually I have a little burnt on the bottom of my brown rice. I tossed in some toasted Sesame Seeds for Asian flare. Made for ZWT6 for Looney Spoon Phoodies :)"
"Wow, I can't tell you how glad I am to have found this! I adore brown rice, but have often avoided fried rice and pilaf dishes because I can never get the texture right. This made PERFECT rice for frying! Thanks so much for posting; I know I will revisit this often. Made for the Mischief Makers, ZWT 6!"
"So easy and turned out better than cooking the regular way! This is my new way to cook brown rice! Thank you! :-)"
"Fantastic! This is so much easier than the conventional way of cooking rice. Thanks for sharing. Made for Best of 2010 Tag."
"I always have the worst time cooking rice, but this really did turn out just perfect! Made for ZWT6--Whine and Cheese--diabetic Asian Challenge."
"My rice turned out perfectly. Thanks for a great recipe"
"I was worried about making this recipe because of the unusual cooking method. I'm glad I tried it because it turned out great! It was exactly like the brown rice I get at Chinese restaurants!"
"This is the easiest, no guessing way to make rice. Done perfectly each time. Thank you for the recipe."
"I can't believe I forgot to rate this recipe! I've been using your technique for over a year Nan, and you're right, it comes out perfect every time. I use it as a OAMC recipe by making a double batch.
I freeze the rice in one cup portions, using my Food Saver. Whenever I need rice for recipe I just toss a bag or two into hot water to defrost. I use the microwavable bags for a quick side. Thank you so much for posting. Your recipe makes it easy for us to eat healthier."
"This was awesome! I tried cooking brown rice last night following the instructions on the back, and for some odd reason, it was still crunchy. I used this recipe tonight, and it was perfect!"
"Awesome recipe! Turns out perfect every time. A staple in our home."
"I just got done trying one of the baking methods for brown rice and it was horrible, so moved on to this one...HUGE difference! The baked rice was still hard on top after 3 1/2 hours...not kidding...and the rice on bottom was soggy. This rice was perfect and so much better than from the rice cooker. Definitely deserves all 5 stars!"
"I forgot to rate when I posted my review."
"Name says it all! Perfect!"
"Great basic brown rice recipe. I added a little BRAGGs liquid Aminos for flavor. Thanks! Made for ZWT6 - Looney Spoon Phoodies!"
"I used short grain brown rice and thought I might have to cook it a little longer, but no! Leaving it on the warm burner let it steam perfectly! Thanks PanNan! Made by a Looney Spoon Phoodie for Zaar World Tour#6! :)"
"I was intrigued by this technique and wanted to give it a try. I made half the recipe since there are just 2 of us and it worked perfectly! Made for ZWT6 2010."