I Love white rice. I love it. There is almost nothing better than boiling some white rice and when it is still hot, pouncing on it with some butter and salt. It speaks to the depths of my soul and makes my heart take wings.
That’s why I rarely ever eat it.
Well, actually, it’s because it’s high in starch and low in fiber and nutrients. So being a good human-on-planet-earth, I tend to eat more brown rice so’s to get the damn benefits from it like I’m suppose to. I like brown rice but it is more utilitarian than white rice and lacking in any of the soul-stirring mentioned above.
But, it does taste good and it will soak up curry sauce, red sauce, and kind of drippings and makes a nice bed for any dish that is ladle-able. White rice is pretty easy to cook, about 15 min and you have rice. Anyone can boil water and play some phone game for 15 min. while the rice cooks, then you fluff it and it’s ready. Brown rice takes 45 – 50 minutes and can be pretty fussy if you’re following the standard recipe of 1 cup rice to 2 ½ cups of water, bring water to boil, add rice, turn down heat and simmer until rice is either crunchy and sticky or chewy and sticky. At least those are my two most consistent cooking outcomes.
To avoid this agony, here is a very simple way to cook brown rice. It is still time consuming, but if you set a timer for 30 min. you can pretty much walk away until it goes off. (If you are like me, you will then proceed to go to the store because you forgot you were cooking rice just to return to yet another burned pan to clean).
Here’s what you do.
1. Boil a big pan of water. Doesn’t matter how much.
2. Add rice. Again, doesn’t matter how much.
3. Bring back to a boil and set timer for 30 min. Rice will be boiling around in the water like pasta.
4. Check after 30 min. I find it can be ready that quick or could be 40 min. I just keep on checking on it.
5. Pour into a colander, rinse off, and you have perfect rice.