Tonight I'm making Thai Green Curry and brown rice, and I want to do my brown rice without baking in butter and salt. Just boiling and then simmering it tends to make it clumpy and overly starchy, so I'm trying out another similar-but-different method I found on Saveur.com.
Ingredients
1 cup short, medium, or long-grain brown rice
Kosher salt to taste
Directions
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.
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