Making the switch to brown rice

In my mind, there will never be a replacement for the fragrant aroma of good basmati rice (Tilda is my favourite, and is actually available on Amazon Prime), but for everyday meals, I’m committed to brown rice.  Considering the fact that I rarely make Punjabi food, you can probably get a good idea of how often we’re eating basmati.

My favourite brown rice is from Massa Organics, a local farm in Northern California.  It always cooks up perfectly, whether I use my trusty Cuisinart rice cooker or whether I use the fabulous recipe I’ll share below.  I follow the farmer on Twitter as well.  There is something so fantastic about being in touch with the person growing your food.  I have met Greg at the farmers market as well, and it is always a pleasure.  My CSA recently started offering this rice so it has made it a lot easier to make sure I never run out.

Massa Organics was featured in Saveur magazine a few years ago, and this has become my go-to recipe for brown rice.  If you’re not a fan of brown rice, this method could convert you.

  • 1 cup short, medium, or long-grain brown rice
  • Kosher salt, to taste
  1. Rinse rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink.
  2. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork, and season with salt.


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