Sunday, May 20, 2012

recipe review: brown rice

I like to think of myself as a fairly good cook.  I am pretty fearless, and I generally make good eats for myself and my family.  I've bravely tried out new recipes hundreds of times, and modified them lately to make them my own healthier versions.  However, I have one item that I simply cannot get right. 

I cannot cook brown rice. 

Rice cooker. 






So I resorted to purchasing pre-cooked brown rice from Trader Joe's.  You read that right folks.  I can make just about any dessert or dish in a cookbook, but I have to buy ready made brown rice.  I felt like such a failure.  Plus, it would be so much cheaper for me if I just knew the secret to cooking brown rice! 

Well one day, my fair god-blogger whispered down from the heavens I have a foolproof method for making perfect brown rice that is never sticky! To which I replied SIGN ME UP

So here goes: From Skinnytaste

5 servings
4 points plus per serving

1 cup of brown rice
8 cups of water
1 1/2 teaspoons of salt

Rinse the rice with cold water for 30 seconds. Bring the water and salt to a boil over high heat in a large heavy pot with a tight fitting lid.

When the water is boiling add the rice, stir and partially cover (don't cover complete or it will spill over) and cook on medium-high heat for 30 minutes.

Drain the rice in strainer, then quickly return to the pot and cover tightly for 20 minutes so the steam finishes cooking the rice. Uncover the rice and fluff with a fork.

Makes about 3 1/2 cups. Different rice varieties may yield different amounts.

SUCCESS!  I can now cook my own brown rice!  That's amazing!  I'm extatic!  Thank you Gina from Skinnytaste! 

Then I saw this recipe and I drooled.  I'm going to have to try that ASAP.  Like this weekend!  Pulled beef and this side dish would be fantastic! 

1 comment:

  1. I use the Minute Brown Rice cups. Saves me a lot of time. And patience, which I don't have. Hehe.