I know, it seems simple, right? What could be easier than rice and water? You’d be surprised at how many ways there are to mess up rice cookery. I know, because that was me, before I found the best method outside of a rice cooker for preparing perfectly cooked brown rice.
It’s called the pasta method, and it’s just like it sounds. Fill up a big pot with salted water like you are getting ready to boil spaghetti. When the water comes to a full rolling boil, stir in your brown rice and let it continue to boil, careful to regulate the heat so it doesn’t boil over!
I always use my windup timer. Set for 30-35 minutes. Check a few grains after 30.
Just like pasta, after checking for doneness, drain and use immediately or rinse with cool water and refrigerate for later use.
So easy!! The grains are perfectly cooked, tender, separate and never sticky.
Use this method and I promise you will never over or under-cook brown rice again!