Sunday, April 1, 2007
Mysteries of brown rice
I've been cooking since I was about 8 years old, and it's something that comes as second nature now. However, I constantly struggle with making brown rice on the stovetop. In the past month, I have thrown away two batches of brown rice made in my new rice cooker. Both batches came out with way too much water left. The proportions of water to rice I used were 2:1 (what the manual said) and then 1.5:1. I turned to microwave brown rice on the first occasion since friends were coming over. Microwave brown rice is great (it's pre-cooked and you're just reheating it), but they don't have it at my usual supermarket and it's much more expensive than buying the dry stuff.
Tonight I used the stovetop and did what the package recommended: 2:1 ratio, dab of margarine, bring to a boil, simmer on low for 50 minutes, and let rest for 10 minutes before eating. It was edible, but a little wet and overcooked. Perhaps I'll use a 1.75:1 ratio next time.
If I haven't bored my two or three readers by now, please let me know if you have any secrets to cooking brown rice. I need help!