the rice cooking thing

So, here's the life changing (for me) rice cooking method. I cook mostly brown rice which why this is such a big deal. Most rice cookers are awful at cooking brown rice and on the stove top, if you make large quantities to freeze, the water proportion can get all squirrelly. This method, which I first read about in this book for white rice, has worked amazingly well for me. So simple, who was hiding this information from me for so long??

I used brown basmati rice this time, but you can use any rice. For reals, any kind at all. White, brown, you name it. I don't measure, but usually make about 3 cups. Rinse the rice under water first to get the starch out. I just do this in the pot, strain, then pour it back in the pot. Keep the strainer out.

Add water to cover the rice. A lot of water. Boil it like pasta. If you are cooking white rice, take a little grain out and test around 7-8 minutes. For brown rice I check around 20 minutes and usually take it off around 23 minutes. You want it slightly under cooked. Chewy, not crunchy at all, but not too soft either. For short grain rice, it might take longer. I just nibble it every 5 minutes or so. The boiling time varies with the type of rice, so just jot it down when you get it right. I test a lot, so it's super easy, but you can't just walk away towards the end of the boiling.

When it's done, dump it into a strainer in the sink.

Dump it back into the pot, off the heat, and cover it. Let it rest for about 5 minutes. It will look wet but the steam will dry it out and finish the cooking. After about 5 minutes, fluff, and you are done. If you undercooked the rice too much, you can let it rest, covered, to cook it more. If you cooked it too long, you can make this resting time shorter, even skipping it if the rice is really soft. It tastes better if it can finish cooking by resting though, so try not to over boil it.

Let cool for a bit then store in the freezer. I am going to get a ton of these glass storage bowls that can go in the freezer (I think) straight to the microwave, I need to research these a little more to see if they can actually go in the freezer first. It looks like some can and some can't. I want something reusable and non plastic for storage, I am still working on this.

To thaw the frozen rice I run it under hot water in a strainer to break it up, then microwave in a loosely covered bowl and the moisture steams it right up. Perfect. I have also just added the rice semi-frozen if I am baking, or steamed it over boiling water if I am steaming veggies—sort of depends how I use it.

In, The New Vegan Cookbook: Innovative Vegetarian Recipes Free of Dairy, Eggs, and Cholesterol Lorna Sass uses this method of cooking not only with brown rice but with every grain she cooks. Seriously! She gives a list with approx. boiling times. Millet, quinoa, wheat berries, barley, you name it. She freezes and thaws them the exact same way. She writes about this blowing her mind after reading about this cooking method in The Cook's Bible: The Best of American Home Cooking, which I obviously need to check out.

I have not tried this method for any other grains besides rice yet. I will and report back, and let me know if you all do. There is a great grain and bean cookbook I have been loving lately that I will write about soon as well, cause what the heck to do with all these grains, beans, and whatnot? It has all sorts of cool recipes that go beyond black beans and rice, which I could eat every day, but my family can't.

Comments

[arb]

Thanks for sharing--I'm going to try this tonight. I've been freezing my cooked brown rice in muffin tins until solid enough to dump them into plastic freezer bags. I don't worry about plastic so much in the freezer as I think most of the leaching occurs in warmer conditions--right? But I appreciate your plastic-free urges. I also shape them into cute shapes (bears, hearts, stars) using a small onigiri rice mold that's very easy to use. I butter & season it a bit first. In the morning I microwave the little molded rice chunk with a sprinkle of water before adding it to my daughter's lunchbox.

[amanda]

this is so great! This is how I cook my quinoa - I prefer it so much to the regular method. Why not for rice too? Thanks for sharing, Amy!

[Josie]

You can get glass containers with plastic lids from the Martha Stewart K Mart range. They are the same kind of thing as the crate and barrel ones but they have the green lids. They are pretty cheap, come in all shapes and sizes (including one and two cup bowls which are the ones we use) and can go from the freezer to the microwave.

[Kelly]

A chef instructor of mine in culinary school taught this way of cooking all grains "like pasta" and I recall that Sara Moulten on Food TV always said she could never cook rice unless she used this method. I can say that I always used this method to parcook all grains as a professional chef and it was really the only way to do it. I wonder why it has been kept "secret" for so long? I love that it has changed your life!

[Rachel]

Thanks for the rice cooking info! When I cook up dried beans, I use some pyrex containers with plastic lids... they transition nicely from oven/stove to freezer and back again.

[aditi]

Hi there, I use these for freezing (and general storage of leftovers). http://www.crateandbarrel.com/family.aspx?c=150&f=1693&q=working+glass&fromLocation=Search&DIMID=400001&SearchPage=1

They come in a few different sizes and for the two larger ones, the lid is the same size, making things more convenient!

I know someone who used to make a vat of chicken stock and then freeze it in 2c batches in these containers.

Thanks for the rice info. What brand of rice do you use?

[Laura]

thanks so much for this! I HATE cooking brown rice b/c o how long it takes (even though it's by far my favorite rice to eat). I'm definitely trying this tomorrow night. Now what can I cook to go along with it?

Thanks again!
Laura
http://plslade.wordpress.com/

[melissa s.]

thanks for sharing this. we eat so much rice and the hardest part for me is remembering to start the dang rice cooker 1 hour before we eat. I think this method will rock our world too. BTW I just bought those containers at c&b and love them!

[lynnie]

If you're going for low fat, you probably won't want to do this, but my husband sautes raw rice in a little olive oil and herbs before he cooks it. Gives it a wonderful aroma and flavor.

[tara]

Hi! I am going to have to try this way of cooking brown rice. My preferred way is from Cook's Illustrated - you cook the rice in the oven and it is fabulous, nutty and delicious. I enjoy Lorna Sass's book whole grains every day, every way. I cook quinoa and soft wheat berries using this method and have found it to work well. I enjoy all your cooking posts!

[Melanie]

Here is a suggestion, why not use Mason jars (canning glass jars). They are amazing, no plastic involved and they are freezer safe. They also come in a range of sizes.

[amy k.]

josie:
oh, I have these! I just need a bunch of the smaller size. . also, I should check ikea. . .

can mason jars go in the microwave? I should check, but I'd guess so, but is the neck too narrow?? I could look for wide mouth ones, great tip!

[libby]

oh wow, I am so glad you posted this...it sure will come in handy!

[peanut]

Does this method work for sticky rice? I'm worried you might loose too much of the starch.

[JustaRabbit]

This is my gran's method for cooking rice. I always thought that it was great if you wanted your rice to be like those old Uncle Ben's commercials(not sticking together). I didn't find it worked as well for me for making japanese style sticky rice (clumps make it so much easier to eat!). But my gran never lets her rice rest in the pot. Does that help it to stick together?

[jen]

thanks for this post. in return for the favor, i sought out these great glass containers from The Container Store. They also have "Glass Bowl" and "Glass Cylinder."
http://www.containerstore.com/browse/Product.jhtml?CATID=74063&PRODID=69216

[Elizabeth]

ooh yes, this is the Persian method of cooking rice too, and it's really life-changing! another thing you can do when you put the rice back in to steam is: use a nonstick pot, but a little oil and some sliced potatoes on the bottom of the pan, and when you put the rice back in leave the heat on high for about 8 minutes before turning it to very very low. Then once the rice is steamed through you can flip it out onto a plate and you have a sort of bowl-shaped rice "cake" with crispy potatoes on the top and perfectly cooked rice underneath--also very traditionally Persian, and VERY tasty.

[Julie]

Thanks for sharing this! I usually buy the organic brown rice that comes frozen at TJ's, but lately they are almost always out of it. This just may be the perfect replacement and I'm sure it will be less expensive!

[andrew]

neat - really looking forward to trying this, as we eat a lot of rice and this seems so simple.

the baking mentioned above is another pretty good alternative to the standard approach when it comes to brown rice - i've used Alton Brown's recipe before with success.

[Bumblebutton]

The freezing part is genius! It never occurred to me--I'm going to make some up tonight for some quick future dinners!

[Zia Meadows]

Hi there my husband swears by this method for rice- since Delia Smith mentioned it in her - How to cook -tv series, which I exactly why I refuse to do it! Aren't I childish? But I'll give it a try for beans I think, thanks!

[Liz Harvatine]

I have visited friends who were studying in England, thus poor and cooking their own cheap meals and found that these are the directions on the box of rice there! It blew my mind as well. I have never cooked a pot of rice the old fashioned way without burning at least a little.

[Angel FUnk]

I was going to suggest mason jars too. Or, instead of recycling glass containers you get spaghetti sauce, roasted red peppers, etc. in just wash them out (sometimes you have to wash them several times to get any food residue/smell out depending on what was in there) and use those!

I have two shelves of glass jars with lids that I've saved and they come in amazingly handy.

[Leanna]

Thanks for the info about the rice. I have recently made the change over to brown rice and have had several failed attempts. I am going to try this tonight.

On another note, I just wanted to say that I think your projects and blog are super, always a great read. Thanks!

[jenna]

I'm thrilled to see the freezing part (I'm gonna have to give your cooking instructions a whirl. I usually just bung the brown rice in a dutch oven into the oven to cook along with the rest of dinner) included in your directions. We much prefer brown rice, but with its longer cooking time it means I get caught on the hop at dinner if I haven't planned ahead. I think I spy an empty spot in the freezer that is going to get filled.

[kit]

I will definitely try this method! I also hate my rice cooker for brown rice, impossible to control the right balance between dry/crunchy and soggy. But I am so amused to hear your enthusiasm about this approach to rice because my only previous experience with boiling rice pasta-style involved a bachelor Peace Corps volunteer I once stayed with in Morocco, a friend of a friend, who made rice for me this way and I thought he was insane. In fact over the years I've told several people about the weird dude who didn't even know how to cook rice -- and now I have to recant!! I love being forced to rethink my notions about people... thank you, Chicken.

[rebecca]

Thanks Amy! I was anxiously waiting for your post on this. You're such a great gatherer and disseminator of information. The baking soda "shampoo" is working out so great too!

[andrea]

I'm not sure what you had discovered at Crate & Barrel (the link is disabled for some reason), but I started digging around their website because I too want functional glass storage to replace our plastic. Here is what I found: http://www.crateandbarrel.com/family.aspx?c=850&f=9430
Says it is freezer, micro, dishwasher safe, and come in a set. Yes!

[Melissa H]

Because I am weird like that I have been anxiously awaiting this post since you gave a teaser on it. Hubby and I have been having rice cooking issues lately--this may solve all of our problems...I hope! Thanks.

[elliebelle]

Rice is my most favorite food, but I've never really figured out how to cook brown rice so that it isn't too crunchy - this sounds great! Thanks for the tip.

[Annika]

I've been boiling my rice for a while and it's great!

[Blue Castle]

Great info! Thank you for posting this. I think you've just changed my life. :)

[lucky]

long time lurker, and a rice post got me to comment?

anyways - your tips are great - and i thought i was the only one who freezes huge quantities of brown rice. glad to know i'm not alone :)

love love love your blog!

[Miriam]

After you strain the rice the second time, add some oil to the pan and cover the bottom with thinly sliced potatoes. Then put the rice on top and cover tightly. (I use a damp towel under the pan lid.) Cook on low until the house smells like fries and the rice is done. Then you have Persian rice and tah dig. Mmmmmmm....

[Annie]

I had some of those same glass containers and I felt like they were really fragile. I would maybe worry a bit about taking them out of the freezer (really cold place) and putting them right into the microwave (you know, the hot place). Maybe they would crack? All I know is that mine were all broken in about two weeks... I think Crate and Barrel also sells the Frigovere ones which are a little stronger (thicker glass) but are also a bit more money...

[Lorrie]

wow! Thanks for posting this. I'm seriously the worlds worst rice cooker. This has changed everything!

[Just Pure Lovely]

I use Pyrex glass, purchased at our local factory outlet store, and LOVE them. Microwave, freezer, fridge and oven! And obviously dishwasher. Round and rectangular/square are available:

http://www.amazon.com/dp/B0000CFTB0?tag=keepingthehom-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=B0000CFTB0&adid=0ZF94S9G1XP156EN264P&

[dawn]

i went to a vegetarian cooking school & spent time cooking at a macrobiotic retreat. the best way to cook brown rice, so that it retains all of the nutrients is 1 c. brown rice to 2 c. water. pinch of salt. bring to a boil, then turn it down as low as the flame will go & cook for 35 to 40 minutes. all the water is absorbed into the rice, along with the nutrients, instead of boiling it all off in the water & pouring it out. i definitely think both methods are good, but for my family, the nutrients are important.

[Joanna Silva]

I have to try this! I have been using the Gladware plastic containers with the screw on lids to store beans that I've cooked in the crockpot.
I bought a couple of the Crate and Barrel glass storage, but not the ones you linked to. They are actually next to the ones in your link, but don't bother with them, because they are wicked thin! Like wineglass thin and I lost the plastic lids within a week, because they look too much like takeout lids, and they got mistakenly recycled! :(

[Linnea]

Wow, there are so many great ideas in your post and in the comments people left. I love the star-shaped rice idea. I have frozen my rice before... I just do it in a tupperware container. I put it on a plate and heat it up in the microwave when I want to eat some!

[oneyedsally]

Hi I'm a lurker but I just had to comment about this post! The boyfriend and I are trying to start eating healthier and I think brown rice instead of white is a good start, so this is a great tip!

About the glass, I also have to comment on this because it's remotely related to science (I'm a chemical engineer). Not all glass is created equally, if you're going to be radically changing temperatures in a short timeframe, i.e. going straight from freezer to microwave. I recommend using Pyrex or equivalent only. (Pyrex made pre-1998 is best.) Those types of glasses have been specially formulated to be more thermal shock resistant than normal glass and usually won't crack when changing temperatures quickly. I would not recommend Mason jars, unless you are letting the jar warm up to room temperature before heating in the microwave. Generally, borosilicate glass is very thermal shock resistant. *end science lesson =)

[Sally McEntire]

I am definitely doing this next time I cook brown rice. Thanks for posting this!

[Beth]

Like Andrew, I use the Alton method, and freeze a little more than half of it (small family). The microwaved leftovers are fantastic!

[Heather]

I am definitely trying this!

Re: glass storage containers: I bought a couple at IKEA last summer that came with glass lids that had a rubber seal around the edge. Fridge, microwave, dishwasher safe. I couldn't find them on the IKEA site, but there's a photo on my site: http://www.enviromom.com/2007/08/greening-it-up-.html. They are thick like Pyrex, and I love using them.

(And you'll notice that that trip to IKEA was inspired by one of your food storage posts, Amy!)

[laura]

Thank you for this post, Amy. I have been boiling rice like pasta since I saw Jamie Oliver do it, but never found a source that took me through the steps of it.

As far as other grains, I use that method for cooking wheat berries but leave the lid on. Works especially well for soups (I make a chili with wheat berries and just add extra water) because all the good nutrients stay in the pot.

[Wendy]

Have you got your pressure cooker yet? If/when you do, this exact same method works really well in there. It takes about 10 minutes or so. Just make sure to run it under cold water to bring the pressure down instead of opening the valve to release the steam. With rice it gets all foamy and spatters everywhere.

[The Lazy Organizer]

I use the pyrex storage containers too and love them!

And what's up with the family not wanting rice and beans every day? My family is rude like that too.

[Jennifer]

I just cannot part with my rice cooker for cooking brown rice. My secret is that the (short grain) brown rice needs to have a long soak before it is cooked, at least two hours. This is where my rice cooker timer comes in handy! Perfect brown rice every time, and it stays heated until I decide to shut it off.

[Jen]

As another scientist...and someone who has lost both a pyrex and anchorware glass dish by taking from frig to oven...I second her advice.
Maybe if you oil the inside or otherwise lube it, you can just slide the rice out after setting on the counter for a few minutes. Or, you can let the full jar soak in a warm water bath to bring the temperature of the glass up before microwaving.
Good Luck!

[golden]

I use the crate and barrel working glasses with the red lids.
You can actually get them way cheaper at Walmart in a set, but you'll still need to get the lids at C&B.

Thanks for suggestion! I think I will go try this right now!