Wednesday, January 23, 2008

Soaked Brown Rice

About a month ago, I placed my rice cooker too close to the stove top flame. I burnt a hole right through it. Now I am back to cooking rice on the stove and I like it! The texture is surprising different. It's more moist and sticky. The chicken stock makes it taste like a rich stew. It's no longer just something easy to throw in the rice cooker, it's a delicious accompaniment.

2 cups brown rice
2 cups water
3-4 tablespoons lemon juice (1 lemon)
2 cups broth
Salt to taste

Wash rice in colander. Dump it in the saucepan. Cover and soak the brown rice in 2 cups water or with the lemon juice overnight on the counter top. Read more about soaking grains here. Anytime the next day, strain and rinse the rice using a mesh strainer and put it back into the same saucepan. Add 2 cups of chicken or vegetable broth. Bring to a boil. Skim the white bubbles that form on the top because that's the dirty gunk coming off the rice. Reduce the heat to low. Stir in the salt. Cover and cook on the lowest heat for 45 minutes.

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