This is the simple, healthy cooking method I use to cook fluffy rice, brown or white, with the absorption method.
The cooking time varies with the type of rice. Brown rice will be ready in 55 minutes or so, and white rice in about 35 minutes.
- 1 cup of rice
- 2 cups of water (ratio 1:2, so ½ cup of dry rice for 1 cup of water)
- ¼ teaspoon of salt
- Spices (optional)
In a fine mesh strainer, rinse the rice under running cold water, and drain well. (optional: after rinsing the rice, soak it for 30 minutes in fresh water, rinse again, and drain well.)
In a saucepan over high heat, bring the water to a boil. Add the rice and salt (and the spices if used). Bring back to a boil, turn down the heat to low, and simmer covered for 45 minutes for the brown rice, or for 25 minutes for the white rice (during this time the rice will absorb all the water). DO NOT uncovered until done!
Remove from the heat, and let it stand covered for 5 minutes more. When done, fluff with a fork, and serve.
When cooled, store the rice in a food container in the fridge for up to 4 days, or freeze for up to 6 months.
Quantities when cooked
1 cup of dry brown rice = 3 unpacked cups of cooked brown rice