In the past, I have ordered a numerous of vegan bowls or power bowls with a base of brown rice. Even with simple ingredients such as steamed broccoli, sweet potato, avocado and limited amounts of sweet, salty sauces you would think it to be dry and flavorless, but the opposite is the case, it is thoroughly enjoyable, moist and full of earthy flavors.
However, when I made the same thing at home, I was always disappointed with the dry, flavorless mess I created, until I discovered this process of cooking the rice properly. It really is incredible how much of a game changer these steps to cooking brown rice are. This well-tested yet straightforward technique of cooking brown rice will give you the soft, moist texture and the nutty, wholesome flavors that make brown rice such a perfect base (better than quinoa in my opinion) in any power bowl or recipe.
The type of rice:
Firstly, with power bowls and most other recipes, you want the rice to maintain a beautiful firm shape that gives a fulfilling texture. This is best achieved with a long grain brown rice. I often see this rice sold in a mixture of wild and long grain brown rice together; this is my preferred rice for power bowls. However long grain brown rice is just as good.
1 cup of rice makes 4 serves, however, those serves are small, around 3/4 of a cup of cooked rice each.
- 1 cup long grain rice
- 1.25 cup water
- 1 tbsp olive oil, vegetable oil
- 1 tsp salt
Before you get started, give the rice a quick rinse like you would white rice. Throw it in a strainer and give it a good once over with the tap. Somehow doing this not only removes all the dust and unwanted particles from production, but it also changes the end results texture quite a bit.
Immediately before throwing the water in, just add a dash of olive oil to the pot and roast the rice over medium heat for a few minutes until slightly golden and you can smell the earthy goodness. Doing this will bring all the nutty, natural roasted flavors out of the rice.
The water to rice ratio:
I don’t know why but all of the packet instructions I have ever seen on brown rice say 1:2 cup rice to water ratio, but if cooked as we do below 1:1 1/4 cup is more than enough. (This is for long grain rice, short grain rice needs a little more 1:1.5 cup ratio).
Cook it fast. Throw the rice and water together (some salt if you like also) bring to a boil, put on a nice firm lid and reduce to a simmer. Let it sit untouched for 30 minutes (don’t do it, it won’t cook any faster if you lift the lid to look at it!).
Once 30 minutes is up, turn off the heat and without removing the lid just let it sit for another 10 minutes.
Lastly, using a fork fluff the rice by digging in and pulling up repeatedly. This will give the rice that lovely airy puffiness that makes the texture almost like popcorn.
There you have it, the perfect process for making delicious rice that tastes almost so good you want to eat it on its own!
Do you have any other steps or tips that you use to make the perfect rice? If you do, please tell us about it, the only thing we love more than putting out a good recipe is making it even better.