I use Lundberg short grain brown organic rice. Costco sells it in a big 10 or 15 pound bag, but any store should have a short grain brown rice.
This short grain brown rice almost looked "pearled" in that it's very oval and roundish in appearance, and it has a nice "nutty" flavor.
I had tried a medium grain brown rice in the past, yuck, no thanks, to me the short grain makes all the difference.
I used to have a hard time making rice, it was either mushy and like wallpaper paste or hard and crunchy when done and every website had a different water/ rice ratio. Then I found a new way to cook that rice... and all is very good now.
Boil water, add rice and keep rolling boil for 30 minutes on the stove top, no lid, drain the rice in a collander (don't rinse) and place back into the pot and now put the lid on, turn off the burner and let it "steam" with the lid on for another 15-20 minutes. Perfect every time, and no need to measure anything.
Love, love, love brown rice now, almost never make white rice anymore.
Best of luck!
Edited by: RCKYMTNWMN at: 6/14/2012 (12:40)
Reset my ticker with 2013 and revamped some goals.
| Pounds lost: 11.0