Home-cooked, brown rice makes a delicious centerpiece for any meal, even breakfast. And it’s easy to cook. Here are three methods that work for us without fail. Always rinse the rice before cooking, I’ve found that some brands can be dusty.
(1) The Pasta Method – Combine rice and plenty of water in a pot (as you would with pasta), bring to a boil, and continue to boil until the rice is cooked to your desired tenderness. Drain and serve.
(2) The Absorption Method – Combine rice with twice as much water in a pot, bring to a boil, reduce heat to low, cover, and cook until all the water is absorbed. Remove from heat and let stand, covered, for 5-30 minutes, to help evenly distribute the moisture from top to bottom. Serve.
(3) The Slow-Cooker Method – Combine rice with twice as much water in a slow-cooker. Cover, cook on Low or High until all the water is absorbed.
My favorite method in our kitchen is The Pasta Method. It’s easy, the rice cooks more quickly than the absorption method, and the grains never stick together, even after refrigeration. For parties I’ll often use the slow-cooker method because it frees up a stove burner. If I want to add dried seasonings, I’ll use the absorption method and add the seasonings at the start.
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