Foolproof Brown Rice Food

PERFECT BROWN RICE

Steps:

• Rinse the rice in a fine-mesh sieve under cold water for 30 seconds. Drain.
• Combine the rice, salt and 2 cups water in a wide, medium saucepan and bring the water to a boil. Reduce the heat to low, cover and simmer until all liquid is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

FOOLPROOF BROWN RICE

Steps:

• Adjust oven rack to midddle position; heat oven to 375.
• Spread rice in an 8-inch square glass baking dish.
• Bring water and oil to a boil, covered, in a medium sauce pan over high heat; once boiling, immediately stir in salt and pour the water over the rice.
• Cover baking dish tightly with a double layer of foil.
• Bake rice until tender, about 1 hour.
• Remove baking dish from the oven and uncover.
• Fluff rice with a dinner fork, then cover the dish with a clean kitchen towel; let rice stand 5 minutes.
• Uncover rice and let stand 5 minutes longer.

PERFECT BROWN RICE

Steps:

• Preheat oven to 350°F.
• Sauté brown rice with egg in butter, stirring constantly over medium heat until mixture is dry.
• Add broth and oil and pour into deep larger baking dish.
• Bake at 350°F for one hour.(you may need to bake longer, make sure all water is absorbed!).
• DO NOT STIR!
• DO NOT POKE!
• DO NOT DISTURB!
• Just LOOK at the rice after 30 minutes and cover with foil at that time.

UTTERLY FOOLPROOF RICE

Steps:

• Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
• Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite.
• Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water. Leave to drain well, then tip into a warm serving dish. Serve the rice as it is, or fork through a little butter and parsley to jazz it up.

PERFECT BASIC BROWN RICE

Steps:

• Rinse the starch off the rice in a strainer under cold water for 30 seconds.
• Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
• Add the rice, stir it just once, and boil, uncovered, for 30 minutes.
• Pour the rice into a strainer over the sink and drain for 10 seconds.
• Return the rice to the same pot, off the heat.
• Cover immediately and set aside for 10 minutes (this is the steaming part).
• Uncover, fluff with a fork, and season with salt.

FOOLPROOF BAKED BROWN RICE

Steps:

• Preheat oven to 375°F.
• Put water, rice, salt and oil in an oven-safe pot with a tight-fitting lid. (A dutch oven works great.) Bring to a boil on the stove.
• AS SOON AS IT BOILS, remove from heat and put in the preheated oven.
• Bake 30 - 35 minutes.
• Remove from oven and fluff with a fork.
• NOTE: It's okay if there seems to be a little bit of water left when you take it out of the oven; it will be absorbed as it sits.
• NOTE 2: You can use more or less of the oil and salt as your taste and diet dictate, but using at least a little of each makes the rice taste better (the salt) and prevents the grains from clumping together (the oil).