I have always been intimidated by cooking rice.
Rice is deceptive – it seems like it should be so easy but it is not; or it never has been for me anyway.
I tried again and again over the years to get that perfect fluffy texture that my mom always got when she cooked rice. I would ask her how she did it, she would tell me, I would try, and it never came out as good as hers. I wanted that perfect consistency, not mushy, not too soft, not too hard, just that perfect, fluffy firmness.
I eventually gave up and started a relationship with a rice cooker. Never as good as my moms, but always consistent.
I recently got motivated to perfect a batch of rice. I cook all of the time, and the fact that I could not make a decent batch of rice without relying on my rice cooker was embarrassing.
After a few experiments and some failed attempts, I can finally say that I can cook a batch of brown rice, without a rice cooker, almost as good as my mom. I can’t wait to make it for her the next time I see her!
I’ve made this recipe about a half dozen times now and it always comes out the same.
Makes 3 cups of cooked rice
2 cups water
1 cup brown rice
1 Tablespoon olive oil
1/4 tsp. sea salt
- Place all ingredients in a pot
- Stir once to combine and bring to a boil
- Turn heat to low, place a lid tightly on the pot and simmer for 47-50 minutes (check at 45 minutes)
- Turn off heat and fluff with a spoon