Sometimes it’s nice to focus on the basics. It can make life so much easier on a busy night if you know you have some rice waiting for you in the refrigerator that can help you make a quick, healthy dinner! Use it to make fried rice, pilaf, add it to soups, or have it as a simple side dish.
You can definitely buy a rice cooker, I know people that have them and love them. I personally have a small kitchen with not a lot of counter space, so I don’t usually buy single use appliances (accept for a vegetable spiralizer, I couldn’t resist that one!). But cooking rice on the stovetop is so easy there’s no need for a special cooker. The basic ratio is two to one, two parts water to one part rice, and that works for almost all types of rice. The cooking time will change for different kinds of rice, but the 2 to 1 ratio stays the same.
I usually make more rice than I need, then I have leftovers too. I make brown rice a lot. I serve it almost weekly with chipotle turkey meatballs (Martha Stewart recipe) and avocado. And in chicken rice soup. And so on, and so on…..
- 2 cups water
- 1 cup brown rice
- ½ teaspoon Kosher salt
- Place all ingredients in a saucepan, bring to a boil. Reduce heat to low (simmer), cover and set a timer for 45 minutes.
- Take a fork and check the bottom of the pot and make sure all, or almost all of the water has been absorbed. Put the cover back on, take the pot off the heat, and let it sit for another 10 minutes or so. Fluff with a fork and it's ready to eat!
Also, I like brown basmati rice, but you can use whatever kind you have, as long as it doesn't say "instant", or "quick cooking".