Chef Anthony Stewart
 Executive Chef at the Pritikin Longevity Center & Spa
Executive Chef Anthony Stewart has won accolades worldwide, including five gold medals in top culinary competitions, for his masterful use of foodstuffs from his native Jamaica, like fresh seafood and tropical fruit, to create cuisine that is pleasing not only to our palates but to our hearts as well.
Read more about Chef Anthony Stewart |
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Question: “My brown rice never comes out right. Any tips?”
Answer: You bet. Here is “Brown Rice 101,” prepared by the dietitians and chefs at Pritikin.
Know your ratios.
For most brands of brown rice, a 2 to 1 (liquid to rice) ratio works well. That is, 2 cups cold liquid to 1 cup brown rice. The liquid may be water or Pritikin-style vegetable or chicken broth.
Know what texture you want.
Long grain rice will give you a fluffy texture. Short grain rice will give you the stickier texture often found in Japanese restaurants.
Know how much you want.
1 cup raw rice yields approximately 3 cups when cooked.
Add in some extras, if you’d like.
Too add more flavor, chopped vegetables and herbs such as onions, mushrooms, Italian parsley, and thyme can be mixed in with the raw rice and liquid at the beginning of cooking.
Bring to boil, then simmer, then leave it alone.
Combine 2 cups cold liquid and 1 cup raw brown rice in a 2- to 3-quart saucepan. Cover the pan and cook over medium heat until the liquid just begins to boil. Immediately lower the heat until it is just simmering and cook, covered and undisturbed, for approximately 35 to 40 minutes, or until all the liquid is absorbed. Don’t stir the rice while cooking and lift the lid only when necessary to check for doneness.
Here’s how to check for doneness.
“Done” means all the liquid has been absorbed. After the rice has simmered 35 to 40 minutes, lift the cover and gently pull a small portion of the rice away from the side of the pan with a spoon until you can see the bottom of the pan. If there’s still liquid at the bottom, push the rice back into place, cover the pot, and simmer a little longer.
Let it sit for a few minutes.
When the rice is cooked, remove the pan from the heat, let it sit undisturbed for a few minutes, then gently fluff with a fork.
Make a big batch, if you’d like, because leftover rice stores well.
If tightly covered, cooked rice can be stored in the refrigerator for several days. You can also freeze cooked rice. Just use sealable plastic bags.
When re-heating leftover rice, stir in a few tablespoons of warm broth or water to re-moisten it. |
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