Easy Brown Rice

Yes, that really is a shot of my pantry.  No, it’s not pretty. What is also not pretty is my reliance on Uncle Ben for quick brown rice.  It’s really quite seductive…a mere 90 seconds from pouch to plate.  But on a per serving basis, I’m getting the short end of the stick.

For what I probably paid for those two pouches of Uncle Ben’s parboiled brown (especially if they weren’t on sale), I could have gotten myself a whole bag of rice.  Maybe even something fancy and exotic like brown basmati.  And instead of only having enough rice for two meals, I could have had enough rice to easily last a month.  Maybe longer.

I’m here today to declare my independence from Uncle Ben and his quick and easy microwave rice.  I won’t resort to fear mongering, smear campaigns, or dirty politics.  I will just say there is another candidate I like better.  One who will not contribute to a deficit in my household disposable income; one who will carry on without carrying on; one for whom a cover up isn’t a career ender, it’s part of the job description.

Easy Brown Rice

Adapted from The Way The Cookie Crumbles

BAH Note: This will make enough rice for you to have leftovers which can easily be microwaved…just like Uncle Ben’s.

  • 8 cups water
  • 1 cup brown basmati rice, rinsed
  • 2 teaspoons kosher salt

Bring the salted water to a boil over high heat in a 2.5 quart or larger pot.  Once the water come to a boil, add the rice, reduce the heat and simmer uncovered for 30 minutes, stirring occasionally.  Drain the rice and return it to the pot.  Cover the pot and let the rice sit for 10 to 15 minutes before serving.

{printable recipe}