I can’t walk and drink at the same time. Even with a straw it’s awkwardly done. I can’t really even walk straight for that matter. I zig and zag a lot, and have blamed many a missteps on my poor dog. While I accept that I am clumsy and prone to any accident you can think of, I really just can’t handle the basics. Whether I subconsciously will myself to fail or if I just can’t understand it, certain basic things are just really hard for me.
If you will entertain me, rice is one of those things. I don’t know why but I had a propensity to mess it up. Too dry. Too mushy. Undercooked. Whatever you want to say, it was always off. And, then I baked it, which I thought was the answer. It was perfectly cooked and tasted wonderful the day of. However, leftovers were back to being slightly dry.
Then, I went to my mother. Why was she the last resort? If you met my mother, you would understand that I would never hear the last of it. I haven’t. But, it was well worth it. Unlike most people and sites I have checked, my mom does not let the water absorb into the rice (the way I make quinoa). She boils the rice and strains. Never mushy. Perfectly cooked. And, the test that it works – leftovers are perfect, as well.
Perfect Brown Rice
from my mother
- 1 cup brown rice
- 5 cups of water
- Clean the rice by rinsing it thoroughly under cold water.
- Bring water in a large pot to boil on high.
- Once boiling, add rice, bring back to a boil. Immediately reduce the heat to medium and cook for 30-40 minutes, until the rice is tender.
- Once ready, remove the pot from heat. Drain the rice and put the drained rice back into the pot (off heat). Cover with a lid until ready to serve.
*You can increase the water if you want more rice, of course. Just make sure the rice is completely and utterly covered and has enough room to boil. Think similarly to pasta and water.