The solution: Looking to cut cooking time and still end up with a superior rice, we tried boiling, steaming, microwaving, baking, the traditional stove-top method, and a rice cooker. The rice cooker delivered excellent results. But not everyone wants another appliance in the kitchen. We had found steaming yielded good results but was problematic only because it took a long time to cook and you ran the danger of the pot running dry. We decided to do most of the cooking in boiling water, but to finish the rice in the steamer. Boiling the rice until it is almost tender (about 30 minutes), draining it, then steaming it until done (another 5 to 10 minutes) is by far the best stove-top method for brown rice. Steaming dries out boiled rice and gets rid of the watery taste of the boiled rice. While the boiling/steaming method was runner-up to the rice cooker, it placed far ahead of the traditional covered cooking method.

BASIC BROWN RICE

Makes 3 cups

Use long, medium, or short grain rice in this recipe. If you own a rice cooker, follow the variation below, using less fat and salt due to the reduced quantity of water.

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

1. 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.

2. 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.

Rice Cooker Variation: Stir 2 1/4 cups water, 1 cup brown rice, 1 teaspoon oil or butter, and 1/2 teaspoon salt together in the cooking chamber of a rice cooker. Cover, and cook according to manufacturer’s directions. If rice remains too crunchy for your taste, add several tablespoons water and restart cooking. Machine will automatically shut off when additional water has been absorbed.

BROWN RICE PILAF WITH BROCCOLI

Serves 6 as a side dish

Use this recipe as a guide for making brown rice pilafs with any ingredients on hand. Combine 3 cups cooked rice with roughly an equal amount of "sauce," using vegetables, nuts, legumes, and seasonings. Use enough juice, wine, vinegar, or oil to make sautéed ingredients moist without being watery.

2 teaspoons salt, plus more to taste
2 cups small broccoli florets
1/4 cup pine nuts
1/4 cup olive oil
1 small onion, minced
2 cloves garlic, minced
1/4 pound mushrooms, sliced thin
1/4 cup white wine
1 tablespoon lemon juice
Ground black pepper to taste
2 tablespoons minced fresh parsley leaves
3 cups Basic Brown Rice (see above), preferably long grain or basmati, cooled to room temperature

1. Bring 2 quarts water to boil. Add 2 teaspoons salt and broccoli; boil, uncovered, until just tender, about 1 minute. Drain under cold running water, cool, and set aside.

2. Heat a large skillet over medium heat. Add pine nuts, shaking pan to prevent burning, until toasted, about 30 seconds. Remove from heat and set aside.

3. Return skillet to burner and heat oil. Add onions; sauté until almost softened, about 3 minutes. Add garlic and sauté until softened, about 1 minute longer. Stir in mushrooms and sauté until just wilted, about 2 minutes.

4. Stir in wine, lemon juice, and salt and pepper. Simmer for 3 minutes to cook off some of the alcohol. Stir in parsley, brown rice, and broccoli; cook until heated through, about 2 minutes. Stir in nuts and serve immediately.

BROWN RICE AND CHICKPEA SALAD

Serves 4 as a light main course

Use this recipe as a guide for making brown rice salads with any ingredients on hand. Combine 3 cups cooked brown rice with a mixture of 3 cups other main ingredients that have been chopped and cooked if necessary, such as vegetables, legumes, seafood, or chicken. Add 1/4 to 1/2 cup toasted nuts if desired. About 1/3 to 1/2 cup dressing is enough to coat 6 cups of rice salad.

Cooked Chickpeas
2/3 cup dried chickpeas, soaked at least
8 hours and drained
2 cloves garlic, peeled
1 bay leaf
1 teaspoon salt

Basil-Curry Dressing
4 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon curry powder
1 1/2 teaspoons honey
3 tablespoons minced fresh basil leaves
Salt to taste
3 cups Basic Brown Rice (see above), preferably medium grain or basmati, cooled to room temperature
1 large red bell pepper, cored, seeded, and diced small
1/4 cup sliced almonds, lightly toasted

1. For the chickpeas, bring 1 quart water, chickpeas, garlic, and bay leaf to boil in a large saucepan; simmer until chickpeas are tender, about 45 minutes, adding the salt after 30 minutes of cooking. Drain, discarding garlic and bay leaf, and cool to room temperature.

2. For the dressing, whisk all dressing ingredients together.
3. Mix chickpeas with rice, bell pepper, and almonds in a medium bowl. Pour dressing over salad ingredients and toss to combine. (Can refrigerate for up to 4 hours.)

January, 1994
Original article and recipes by Jack Bishop

 
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