HOW TO COOK BROWN RICE

How to cook rice to perfection? It's not as easy as it sounds, to my mind. I like it cooked medium to soft,

just past "al dente" if there is such a thing in the rice department....it's more of a pasta term I know, but there certainly is rice that's overcooked or not cooked enough! So here is my version.

The below cooking times are perfect for the rice I buy in Sydney, which is the next issue: every rice brand performs slightly differently and you may have to adjust cooking times, depending on country of origin etc

I love brown and red rice and often mix the two, cook a big batch and leave cooked rice in the fridge for a base in a quick meal solution, like poke bowl, stir fry or sushi rolls-

Method

I always cook at least this amount and keep left overs in the fridge, depending on the appetite it feeds 1-3 people

300 gr brown rice
or 200 gr brown and 100 gr red rice
600 gr water
1/4 tea (teaspoon) sea salt
add salt to water and mix
add rice
bring to a boil without lid
reduce to a simmer and add a lid
set your timer to 30 minutes
make sure the rice is not boiling, just simmering
do not remove lid though
after 30 minutes take the pot off the heat, but leave the lid on
let the pot rest 10 minutes, set a timer
after 10 minutes, stir the rice with a spoon, add the lid again and rest 10 more minutes
after 50 minutes you can remove the lid and let the rice cool down or eat it while it is hot

Weighing is More Accurate

I used to use cup measures for the rice and the water, but I find that weighing gives me the perfect result, as only a few ml of water more or less make quite a big difference-
before I started weighing the rice and water I used
1 cup of brown rice
1/2 cup red rice
3 cups of water with 1/4 tea sea salt
if there is water left in the bottom of the pot drain the rice in a sieve

Red and Brown Rice Mix

Not only does red rice look amazing, it also tastes delicious
and it is easy to cook them together-
I always use this mix for my poke-bowl