Confession, I have always been intimidated by cooking rice.
Rice is deceptive – it seems like it should be so easy but it is not; or it never has been for me anyway.
I’ve probably burnt rice more than any other dish in the kitchen.
I’ve also tried again and again over the years to get that perfect fluffy texture that my mom always got when she cooked rice. I would ask her how she did it, she would tell me, I would try, and it never came out as good as hers. I wanted that perfect consistency, not mushy, not too soft, not too hard, just that perfect, fluffy firmness.
I eventually gave up and started a relationship with a rice cooker. Never as good as my moms, but always consistent.
I recently again got motivated to try and cook the perfect a batch of rice. I cook all of the time, and the fact that I could not make a decent batch of rice without relying on my rice cooker was embarrassing.
After a few experiments and some failed attempts, I can finally say that I can cook a batch of brown rice, without a rice cooker, almost as good as my mom. I can’t wait to make it for her the next time I see her!
I’ve made this recipe about a half dozen times now and it always comes out the same.
Recipe for How to Cook the Perfect Brown Rice
Makes 3 cups of cooked rice
- 2 cups water
- 1 cup brown rice
- 1 Tablespoon olive oil
- 1/4 tsp. sea salt
- Place all ingredients in a pot
- Stir once to combine and bring to a boil
- Turn heat to low, place a lid tightly on the pot and simmer for 47-50 minutes (check at 45 minutes)
- Turn off heat and fluff with a spoon
What are your tips for cooking brown rice? Share with us in the comments below!