Anybody hate cooking brown rice because it either gets all mushy and soggy or crunchy and dry? Like c’mon brown rice manufacturers, I even followed the directions on the bag! #insertsadfaceemoji
I am here today to tell you a secret. There is a foolproof way to cook the most perfect, fluffy rice. Every. Single. Time. That’s right folks, you heard it here. No stirring, no boiling, no burning, no crunchiness, no mushiness. Just perfection in grain form. You throw rice, hot water, and a couple tablespoons of butter in a 13×9 inch pan and wah-lah, you’ve got rice. This is perfect for making a big batch and throwing some chicken and veggies in throughout the week for easy peasy lunches. I think brown rice is so handy to have around for a quick addition to chicken or fish. You can cut the recipe in half of course, but then you wouldn’t have perfect cold rice for delicious fried rice for dinner one night. I have learned that the best fried rice is made with cold rice. I’ll have to post how to make fried rice with your leftovers in the very near future! Stay tuned.
So let’s cut to the chase on how to make a big batch of amazing, fluffy brown rice!