How to Cook Brown Rice Recipe
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How to Cook Massa Organic's Brown Rice Recipe
We've had a number of people call and ask how to properly cook Massa Organic's Brown Rice. Here are three best ways to cook brown rice - depending on how you like to cook your rice:
1. Directions on package: Rinse rice and drain. Combine 2 parts water with one part rice in a saucepan. Bring to a boil, then turn heat to low and cover. Cook approximately 45 minutes or until all water is absorbed. Let stand for a few minutes, then fluff with fork and serve. This method works best with small amounts of rice (a cup or two). For larger amounts of rice, you should drop the water down to 1 3/4 parts water to 1 part rice. In a rice cooker, we use less water than 2:1.
2.The finger method: Rinse rice and drain. Place desired amount of rice in saucepan and add water. The correct amount of water is reached when you touch the rice with the tip of your index finger, and the water level rises to your first knuckle. I'm told this is the method people in Japan use. This method seems accurate for almost any quantity of rice, although fingers do vary. Also works in a rice cooker.
3. The Saveur Magazine method: When Saveur featured our rice in the May 2008 issue, they included this method:
1 cup Massa Organics 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.
We've had a number of people call and ask how to properly cook Massa Organic's Brown Rice. Here are three best ways to cook brown rice - depending on how you like to cook your rice:
1. Directions on package: Rinse rice and drain. Combine 2 parts water with one part rice in a saucepan. Bring to a boil, then turn heat to low and cover. Cook approximately 45 minutes or until all water is absorbed. Let stand for a few minutes, then fluff with fork and serve. This method works best with small amounts of rice (a cup or two). For larger amounts of rice, you should drop the water down to 1 3/4 parts water to 1 part rice. In a rice cooker, we use less water than 2:1.
2.The finger method: Rinse rice and drain. Place desired amount of rice in saucepan and add water. The correct amount of water is reached when you touch the rice with the tip of your index finger, and the water level rises to your first knuckle. I'm told this is the method people in Japan use. This method seems accurate for almost any quantity of rice, although fingers do vary. Also works in a rice cooker.
3. The Saveur Magazine method: When Saveur featured our rice in the May 2008 issue, they included this method:
1 cup Massa Organics 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.
