There are many ways to cook nutrient-rich Brown Rice. Some people don’t care for it because they find it to be too dry or too “chewy.” That’s less the fault of the rice itself and more the fault of the way it has been prepared.
Brown Rice has fiber, magnesium, Vitamin E and B6, and zinc. It also contains folic acid. a necessary ingredient for many chemical functions of our body.
Enriched white rice is nutritionally bankrupt. You lose the fiber, magnesium, Vitamin E and B-6, copper, zinc, and who knows what phytochemicals that are in the whole grain. Brown rice is a whole grain – white rice before it has been refined and polished and stripped of the bran covering, which is high in fiber and nutrients.
The major culprit in badly-cooked Brown Rice is high stove top heat and not enough water, which causes the rice to scorch on the bottom of the pan.
This recipe from Saveur Magazine offers one of many ways to prepare Brown Rice that is properly cooked, fluffy, and delicious. You can serve it as a side dish or mix it into your favorite salads or stir-fry dishes. All you need is one cup of Brown Rice (short, medium, or long grain) and Kosher Salt to taste.
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.
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.