I am a fan of Liana Krissoff’s cookbooks. They’re modern, packed with clear, easy-to-follow instructions and from Liana I’ve picked up more than a few tricks to help build my real foods pantry.
Plus, the books are a pleasure to read. When Liana explains how she makes rice in her latest book Whole Grains for a New Generation, it’s more like getting a recipe from a friend over lunch than researching cooking methods.
I learned that I’m skipping over a few critical steps in my rice making. Since my results are hit or miss, I’m glad to know there are a few things I can do differently to increase my perfection ratio.
And, a method for pre-cooking so I can stash some in the freezer for a quick steam & fluff later is exactly the sort of tip I’m always looking for.
Note: this method is best for fluffier rices with separate grains like brown basmati, long grain or Carolina brown rice and Wehani or other red rices.
Rinse the rice in at least three changes of cool water, then put it in a heavy saucepan (for a cup of rice, use a 1 1/2 to 2 quart pot, for a larger batch use a 3 quart) and add water to just cover it. Bring to a boil, then lower the heat and simmer for 15 minutes. The rice will be tender, but not cooked all the way through.
Drain in a deep sieve and rinse gently under running water. *Stop here if you want to freeze the rice in batches to use later. Simply transfer the rice to freezer bags and refrigerate or freeze to steam later.
To continue cooking the rice, put about 1 inch of water in the saucepan and set the sieve over the pan with the lid nestled down covering the sieve of rice. Even better, particularly for a larger batch, consider putting the rice in a collapsible steamer basket and setting that down inside the pan and covering the pan.
Bring to a boil and steam the rice until tender and cooked all the way through, 15 to 20 minutes.
To thaw frozen parboiled rice, dump it out of the container into a sieve or steamer basket and rinse under cool running water for a minute or so, using your fingers to separate the grains; it’s now ready to steam as described in the previous step and serve.