the Perfect Brown Rice

i found this recipe recently, and i realized that it would be a huge disservice to y’all if i did not share it with you, cause its kinda changed my life in a small way:

i have botched brown rice SO many times.  to the point of utter disgusting-ness.  think…gummy, squishy, mushy ball of yuck.

so leave it to Martha to show me just how wrong i’ve been all these years:

i found this recipe in the September issue of Martha Stewart Living.  i’ve had a subscription to Martha Stewart Living for years, and its still my fave.  funny story…Canaan picked up this issue recently and sweetly asked, “Mom, did Martha Stewart have a baby?”  i died.  and then felt proud.  died because he thought Martha had a baby.  proud because he knew who Martha was.

anyway….onto the rice:

the recipe says to ignore the directions on the rice package.  those dang packages have led me astray all these years.

for long grain rice, all you need is a ratio of 1 1/4 cups water to 1 cup rice.  (if using short grain rice, increase water to 1 1/2 cups).  i was making 3 cups of rice, so i used 3 3/4 cups of water.

put water, rice, and a sprinkle of kosher salt into a pot (a wide, shallow pot is the best), and bring to a boil.  once boiling, cover and reduce heat until your rice is simmering.  slow and steady, peeps, wins the race.

here’s the big kicker.  this only needs to cook about 30 minutes.  (as opposed to the 45-50 minutes like the package tells you!)

once cooked, let sit for about 10 minutes, covered, then fluff with a fork.

(in an effort for full disclosure and honesty around here, i have to tell you that i totally photoshopped some of the dirt out from underneath the Boy’s WAY too long nails in these pictures.)

this recipe is perfect to make as the base for this Healthy version of Fried Rice….which was our dinner last night.

try it out, and see what you think!