How to Make Perfect Fluffy Brown Rice

Fluffy brown rice is not something I've had very often in my life outside my own kitchen. More often than not, it is sticky, gummy and not very tasty. Someone recently told me of a method meant to ensure perfect results, and I had to laugh out loud! It involved ridiculous amounts of water, treating the rice like pasta. Not necessary, I assure you. 

I cook it much the same way I make my Mexican Rice, with a few slight changes. Brown rice always takes longer to cook than white, and my method takes even longer; so I always make a huge batch of it to enjoy throughout the week (it reheats beautifully in the microwave). 

The only way to get consistent results with any rice recipe is to use the same rice and the same pan each time--especially when making a large quantity. So once the recipe comes out to your liking, always use the same rice and the same pan. I perfected my recipe using Lundberg organic long-grain brown rice and a 5 1/2-quart Le Creuset Round French Oven. 

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Perfect Fluffy Brown Rice

(Makes 20 servings)

1 quart lower sodium chicken broth (vegetable broth or water, if you're vegetarian)
1 quart water
2 teaspoons salt
1/2 cup extra-virgin olive oil
1 2-pound bag long-grain brown rice (I use Lundberg organic)
1 8-ounce can tomato* sauce or 3/4 cup (6 fluid ounces) fire roasted crushed tomatoes (I use Muir Glen organic; it is THE best!)

* This amount of tomato sauce or crushed tomatoes will not result in a tomato-y rice; that is not the point. It is just enough to add "a certain something" to the flavor.

1 In 3-quart saucepan, bring broth, water and salt to a simmer while browning the rice.

2 In 5 1/2-quart pot, heat olive oil and stir in rice (straight from the package--do not rinse). Cook over medium heat, stirring occasionally, until rice is golden brown. This may take 20 to 30 minutes; don't rush it.

Note: If you've made pilaf before, the rice is sauteed just until translucent. I want you to go waaaayy beyond translucent. I want you to toast this rice to a nice golden brown like in the photo below, and that takes some time (which is why I make big batches of rice).

3 Gradually stir tomato sauce into rice and cook for 2 minutes, then add hot broth to rice. Bring to a full boil and stir just once. Put the lid on tightly, turn the heat down low and leave undisturbed for 45 to 50 minutes.

Note: If this is your first time making this, take a really quick peek to see if liquid has evaporated and rice is done. If not, put the lid back on and continue cooking for 5 minutes.

4 Cover and let stand, off heat, for 10 minutes. Fluff gently with a fork, inserting your fork at the edge of the pan and fluffing toward the center, going all around the edge of the pan. Garnish, if you like, and serve.

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Jean

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