For a while now we have been replacing white rice with brown rice and wheat bread with white bread… and so forth. The only thing about brown rice is that unless you know how to cook it, it comes out tasting like cardboard or as feeling like you have small rocks in your teeth. I like my rice puffy and soft.
So after months of trying to perfect mexican rice using brown rice, this is what I did, and it worked! It’s delish! I can’t even tell I’m eating brown rice.
What you need:
1 1/2 c Brown rice
3-4 c water
2TBS Olive oil
1/2 can of tomato sauce (about 4 oz)
dash of salt
dash of pepper
2-3 garlic cloves
a few onion slices
1. Soak the rice in a bowl of water for about 15 minutes. This first step is SO important and has made all the difference in the rice coming out puffy and soft, instead of crunchy!
2. Meanwhile saute your garlic (minced) and onion slices in the olive oil on a low heat. Stir around for a few minutes and then turn off heat until the rice has soaked for the right amount of time. You don’t want to brown the garlic or onion too much, just a little. Enough to flavor the oil.
3. Once rice has finished soaking for fifteen minutes or so, drain and then pour into the pan with the garlic and onion. Fry the rice on a low to medium heat, stirring frequently. You want to brown the rice as evenly as possible without burning. The time you spend here will depend on a few things, your stovetop (electric or gas) and maybe even your climate. I live in hot, humid Texas and cook on a gas stove and I spend about 4-5 minute here on a medium heat.
4. Once rice has browned (as seen above), pour in three cups of water. Keep another cup of water close by. As the rice cooks you might need to add it in.
5. Pour in your tomato sauce, salt and pepper to taste. Stir until completely dissolved.
Some other optional things you can add at this point: frozen or fresh chopped vegetables, a dash of cumin and garlic salt.
6. Let rice simmer for about thirty minutes, but watch closely as the time may vary for you. Your rice may also need more water, if it looks crunchy and not soft and puffy. Don’t be afraid to use a little more water in this case. On a low simmer your rice will just soak it up and puff up nice and soft.
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