Published January 1, 1994.
Looking to cut cooking time in our brown rice recipe and still end up with superior rice—without using a rice cooker—we tried boiling, steaming, microwaving, baking, and the traditional stovetop method. We found that steaming yielded good results but was problematic because the rice took a long time to cook and there was the danger of the pot running dry. We decided to do most of the cooking in boiling water but to finish the rice in the steamer. Boiling the rice for our brown rice recipe until it is almost tender (about 30 minutes), draining it, then steaming it until done (another five to 10 minutes) is by far the best stovetop method for brown rice.
Use this recipe as a guide for making brown rice slads with any ingredients on hand. Combine 3 cups cooked brown rice with a mixture of 3 cups other main ingredients that have been chopped and cooked if necessary, such as vegetables, legumes, seafood or chicken. About 1/4 to 1/2 cup dressing is enough to coat 6 cups of rice salad.
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