The Perfect Pot of Rice

I’m a big fan of rice. While I love all kinds of rice, my favorite is brown rice. It’s hearty, filling, and–perhaps most importantly for me–physically and emotionally grounding. Whenever I’m particularly stressed, I have very strong cravings for brown rice.

A lot of my clients are intimidated by making brown rice. Yes, I admit it takes longer to make than white rice. But–isn’t having the grain completely intact worth an extra 30 minutes? You’re getting all sorts of added nutrients, fiber… all of which would be stripped away to make white rice. Plus, you don’t have to do anything while it cooks… so it’s not like you’re actually spending a lot of time making it. Often, when I get home from work, as soon as I walk in the door I’ll put on the rice and then, while it cooks, shower, change, open mail, etc.

Brown rice is quite easy to use as leftovers. Once it’s cooled, just store it in a plastic container. You can safely store it for about 5 days. To reheat, either microwave or (even better) heat it up in a pan with a bit of water.

So below is my time-tested recipe for a perfect pot of brown rice. Every stove, every pot is different, so it may take you a few tries to get it perfect. But don’t give up! It’s okay if you burn your rice.

Perfect Pot of Brown Rice

2 c water*
1 c brown rice
1/2 tsp salt

Place rice in a strainer/colander. Rinse under cool water.

Bring water and salt to boil, add rice. Once it starts boiling again, reduce to low heat so it’s barely simmering. (On a gas stove, it’s generally the lowest heat possible). Cover. Set a timer for 50 minutes–walk away and do something else: cook your other foods, watch tv, read a book, anything. After timer goes off, turn off burner. (if using an electric stove, physically remove the pot from the burner; for a gas stove, it’s okay to leave it there). Let sit for 10 minutes. Do not uncover the pot until the 10 minutes have elapsed.

Uncover, stir, and salt to taste. ENJOY!

*You can also used part water, part chicken/vegetable broth

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