Hi everyone,
Sometimes we forget to share our knowledge as we assume everyone has learned the same things as us growing up. I was reminded of this in the supermarket a couple of weeks ago - I was in the cooking utensils section and a lady asked for my help to find a sieve for draining cooked rice. They had sold out so I explained how I cook rice with the absorption method so you don't have to drain it and she was very grateful - so simple! (and I was impressed she had bought brown rice!) So just incase you haven't cooked rice using the absorption method before or maybe you can pass the information on to someone else here it is.
Makes approximately 3 cups cooked rice:
1 cup brown rice
2 cups water
Rinse rice until water runs clear*. Place both in a saucepan with the lid on and bring to the boil. Reduce to a simmer and leave the lid on with a slight gap to release steam. Cook for approximately 30mins** or until all the water is absorbed and the rice should be the perfect texture to bite into. Once cooked, rice can be kept in the fridge for 2 days. If reheating rice, heat until piping hot to avoid unwanted bacterial growth.
* I realise the irony of saying to rinse the rice - if you don't have a sieve that is difficult to do! Don't worry the method will work fine if you don't rinse it :)
**Check after 20mins and regularly after that to ensure it doesn't overcook and stick to the bottom.
Using the absorption method retains more vitamins and minerals as we're not draining away the cooking water so it's a win win. Here is a recipe for a very simple rice salad based on the method above. It can be used as a side dish or as a base for full rice salad - simply add more chopped vegetables and some protein like a boiled egg, leftover chicken, tuna, beans, chickpeas and you have a complete meal!
Happy rice munching!
Carla :)
