This morning I was reading an article by the Environmental Working Group about Arsenic in our rice and rice products. It was a fairly disturbing article. As someone who consumes cubic yards of brown rice, I was pretty disturbed by the article. If you’re interested in reading about it, please click here.
That being said, I noticed there was a link in the article about how to make perfect brown rice. Intrigued, I clicked on the link and read the following article and recipe which completely blew away everything I thought I knew about cooking brown rice. Well, as the proverbial “they” say, “You’re never too old to learn.”
Kosher salt, to taste
1. Rinse rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink.
2. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork, and season with salt.
MAKES 2 CUPS