Tuesday, June 30, 2009

White and Brown Rice

I completely adore America's Test Kitchen and Cook's Illustrated. I love how they test recipes over and over again to find the, sometimes unexpected, best way to prepare things. I've gotten several old standby recipes from their website. Another thing that I love about them is the recipes they have for staples that show the best way to cook staples we sometimes take for granted.

A great example of this is rice. I have always struggled with rice, having so many problems with it sticking to the bottom or coming out a gluey, awful mess.

The recipes from Cook's Illustrated saved my rice-dependent dishes. So, because my mother requested this, here are the recipes I use for white and brown rice.

White Rice


2 teaspoons unsalted butter , vegetable or olive oil
1 cup long grain white rice (not converted)
1 1/2 cups water
1/2 teaspoon table salt


Heat oil in medium saucepan over medium heat. Add rice; cook, stirring constantly, for 1 to 3 minutes, depending on desired amount of nutty flavor. Add water and salt; bring to boil, swirling pot to blend ingredients.

Reduce heat to low, cover with tight lid lined with a towel, and cook until liquid is absorbed, about 15 minute

Turn off heat; let rice stand on burner, still covered, to finish cooking, about 15 minutes longer. Fluff with fork and serve.

Brown Rice


6 cups water
1 cup brown rice
2 teaspoons olive oil or butter
1 teaspoon table salt


Bring water to boil in a large pot. Stir in rice, oil or butter, and salt. Simmer briskly, uncovered, until rice is almost tender, about 30 minutes.

Drain rice into a steamer basket that fits inside the pot. Fill pot with about 1 inch water and return to heat. Place basket of rice in pot; cover and steam until tender, 5 to 10 minutes. Scoop rice into a bowl and fluff gently with a fork.

No comments:

Post a Comment