This is the simplest way to make al dente basic brown rice. This method of cooking uses little water and a lot of steam. It is pretty much foolproof if you have a pot with a tight-fitting lid. The secret is to stop yourself from peeking, from the moment the rice starts to boil until the steaming period is over.
- Place the rice in a heavy pot with a tight-fitting lid. Add the water and salt. Bring to a boil. Cover the pot and turn the heat down to low.
- Simmer the rice gently for 40 minutes. Do not lift the lid! After this time is up, turn the heat off. Do not lift the lid! Leave the rice to steam for 10 to 15 minutes with the lid on. Again, no peeking! After this time, the rice will be ready. Fluff with a fork and serve.
- 2 cups long-grain brown rice, washed well in several changes of water
- 2⅓ cups water
- Salt, to taste
Ann's Tips and Tricks
If using brown basmati rice, use 2 cups of rice and 3 cups of water. After turning off the heat in step 2, remove the lid and steam with a kitchen towel or layered paper towels for 10 to 15 minutes. Fluff and serve.
Make brown rice in large quantity so that you can store it in the freezer in sizes of one or two portions for the days when you don’t have 50 minutes to cook it. Allow ⅓ cup rice (dry measure) per person.