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  • Perfect Long Grain White or Brown Rice for Beginners

    1 vote
    Perfect Long Grain White or Brown Rice for Beginners
    Prep: 1 min Cook: 15 min Servings: 4
    by myra byanka
    510 recipes
    >
    American rice is grown primarily in California and 6 states in the old South, including Texas. We mostly grow long grain and specialty rices here, like Texmati. When catering, I started using this "immersion" cooking method after having to throw out large batches of rice trying to use the absorption method. Sometimes the grains weren't cooked through, or there was some other annoying problem. Do not add salt or anything else until the very end. You will need at least a 4 qt./1 gal. cooking pot, its lid, or a metal or plastic colander and a cover for it, like a kitchen towel, or foil. If you haven't used parboiled rice before, give it a try. It comes previously cleaned and steamed and processed to retain many of the nutrients white rice loses.

    Ingredients

    • white long grain rice:
    • 1 cup good quality rice
    • 6 cups water
    • brown long grain rice:
    • 1 cup
    • 8 cups water

    Directions

    1. If you are using an imported or inexpensive rice, soak it in cold water for 15 minutes, drain, and proceed.
    2. Pour the water into a large pot and bring to a roiling boil.
    3. Add the rice and stir once.
    4. Cook white rice for 15 minutes.
    5. Cook brown rice for 30.
    6. (You may need to experiment with the cook time. I generally use Mahatma, and it is perfect at 15 minutes for white and 30 for brown. Just try a bit of your rice. It should be tender, but firm (al dente), before it goes into the colander, or back in the pot.
    7. Pour the rice into the colander in the sink and cover, or drain well and return to the pot and cover it.
    8. Let sit for 10 minutes.
    9. Fluff the rice with a fork and add butter and seasonings.

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