Moron Proof Brown Rice + Upcoming Giveaway Information

Before I talk about this miracle of brown rice cooking, let me tell you that something exciting  happening on 4/19.

1. My 1 year Blog and Veganniversary.

2. My very first Giveaway.  No, not telling what it is.  You will just have to come back and enter.  But I will give you a hint, if nerd and geek blood runs through your veins, you will approve.

It’s a surpriiiiiise.

Be sure to follow my blog to be sure you don’t miss the big day!

Ahem, moving on.

So lets talk rice. Brown rice, specifically.

It takes forever, and if you’re anything like me, you’ve probably ruined batches upon batches of it.   If you haven’t ruined more brown rice than you care to admit, this post probably isn’t for you (except for the fact that you need to know to come back on 4/19 for a giveaway).  If, however, you end up with one batch of brown rice still hard and burning, another batch mushy-broken grains with tons of water leftover, etc… then you NEED to try this.

Cause let me tell you, if you can cook pasta – you can make this.  If you CANNOT cook pasta, then there is no hope for you.  Order pizza.

So – pasta.  Boil water, add pasta, cook, strain – there are only a few minor differences when it comes to cooking brown rice, which you will see below.   I’m so thrilled about this method of cooking brown rice that I cooked it two days in a row, just because.  Of course I froze most of it, but there’s that rice all ready and waiting for us when I want it.

Rinse the rice well.

I mean it!  Rinse it like the dirty, dirty rice it is!

Dump the rice into a pot of boiling water.  No, you don't need to measure the water out - but like pasta, have a lot of it.

Return to a boil, then cover - reduce heat to a low boil and cook for 30 minutes.

After the 30 minutes are up, strain and shake out the excess water.

Dump it back into the pot, cover it and take it off the heat.  Let it sit for 10 minutes - the remaining heat and moisture steams the rice, finishing it off.

*coughgiveawaycough*

Yum!!  All set.  What you end up with is perfectly cooked, fluffy yet chewy grains of rice.   I've tried this twice now to be sure it wasn't just a fluke, but sure enough, they came out perfectly the second time as well.

Now for an added bonus - here's how to freeze it.

For 2 servings at a time, line a sandwich sized container with plastic wrap and pack down some rice into it.

Obviously use a larger container and larger bags for more servings.

Fold it over nice and tight.

(Did I mention to come back on 4/19?)

See?  Nice and tidy.  Now toss it into the freezer as is.

When it's frozen, shove it into a plastic baggy of your choice and freeze for up to 6 months.

To re-heat, unwrap and place in a microwave safe dish with a lid.  Sprinkle about 1 tsp of water for every cup of rice.

Heat at 50% power for 1 minute, fluff with a fork and repeat as needed until rice is desired temperature.

Oh, by the way - don't forget to come check back on 4/19.

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