Tuesday, December 1, 2009

The Brown Rice Chronicles

I made brown rice yesterday:
1/2 c long grain brown rice
1c + 1/4 c water

boiled covered until the water was gone

crunchy rice NO GOOD

I made brown rice today:
1/2 c long grain brown rice
2 cups water

boiled uncovered until the water was mostly gone

RESULT: It's goo. I have successfully made goo (KE must be so proud)

Tomorrow I will try again. Hopefully I'll get the hang of this brown rice thing, I still have a large bag of it!

I made this rice to go with curry, my new favorite cheap meal! So good and it tastes just like it does from the Thai places in Brooklyn!

Pineapple & Broccoli Red Coconut Curry
1 brick of tofu- pressed 1 hour and then fry (use a nonstick... I learned the hard way that stainless steel just doesn't work)
approx 1 Tbsp oil
1/2 onion chopped small,
3 spoonfuls Thai Red Curry Paste
1 cap coconut milk
3/4 c broccoli (if it's frozen, heat it up in water for a bit and drain before adding to curry)
1/2 c pineapple tidbits
Splash of fish sauce
Prepared Brown Rice

1. Prep Tofu and set aside.
2. Cook onion and olive oil covered to soften a bit (learned form watching Julia Child made French Onion Soup- on my list to attempt this winter!)
3. Add curry paste, stir around, add broccoli, stir some more. Add coconut milk and pineapple bits and sprinkle of fish sauce and simmer.
4. Add tofu and simmer a bit more til reheated.
5. Serve over brown rice (hopefully you know how to make it... or you buy the instant stuff... which has a better success rate!)


  1. 1 cup to 1 2/3 cups water. Bring to a boil uncovered. Then cover and let the rice steam over very low heat. Should take about 16-18 minutes to simmer off all of the water. Good luck!

  2. The way I cook brown rice is to do a 2-1 ratio of water to rice (2 cups water to 1 cup rice). Bring the water to a boil, add a pinch of salt and a teaspoon of olive oil and pour in rice. Turn heat down to low (just barely simmering) and let cook for 40 minutes. It always comes out great.