Plain & Simple: Brown Rice

March 20, 2012

By Jo Cooper

I’m often asked how to make a good pot of brown rice– neither hard nor mushy, but just chewy enough. Classic brown rice.

That’s easy.

2 c brown basmati rice (nice nutty flavor & texture)
4 c water
A splash of extra virgin olive oil

Pour the rice into a heavy pot and wash it, by placing the pot in the sink and running the water into the pot, while gently swirling with your hand. Here’s the first important thing: think loving thoughts. Whether you are making the rice for yourself, your family, your friends– add the good energy of love to the pot.

I rinse it about three times– filling and swirling, then turning the pot carefully and draining the water out as best I can, using one hand to keep the rice from falling out (can you picture this?).

Place the pot on the stove, add the water and a splash of olive oil, and turn on the heat. Once it comes to a boil, reduce heat to lowest, cover, and let simmer for 50 minutes. Turn off the heat and let sit for 10 minutes. Ta da! Perfect, warm, nourishing brown rice.

I make a pot like this on Sunday mornings, enjoy warm brown rice with delicious toppings (walnuts, white raisins, blueberries, honey & almond milk, this week) and have leftovers for the week.

And by the way– the pot’s the second important thing. Use a heavy pot. The only thing I spent money on when I was first married was a good set of pots– All Clad, actually. They have kept me happy in the kitchen for years. And I’ve used rice cookers before, but I’m frankly suspicious about the liners, and what they may be infusing my good healthy organic rice with.

Bon appetit!