Since my recent post of Mexican rice, arroz a la Mexicana, using long grain white rice (read about the traditional version and its history), several of you have sent me requests for a brown rice version.
I like many of you enjoy brown rice – both for its taste and nutritional benefits. So, I’ve just upped my game by making a Mexican brown rice version.
First though, I have to admit, I’ve attempted this in the past. But, I was less than satisfied with the results – generally involving tripling the simmer time, and the final product lacking texture and flavor. I looked for outside guidance but it fell short – generally, because brown rice is not too common to Mexican cookery.
Yesterday, however, because of your insistence, I finally created a recipe I am very pleased with and glad to share.
I’ve pulled out a few tricks: the rice is pre-soaked to soften the grain; saute the rice for about 10 minutes versus 5 for the white version; and, the rice is boiled for 5 minutes before simmering for 40 minutes (longer boil time and simmer time).
One more thing. I am very familiar with the process of Mexican rice in this pilaf style, so I generally know how to make adjustments such as removing/adding a little liquid; changing the pot to make a larger quantity and using less water for the same. However, if you’re new to it and depending on where you are – sea level or the top of the Rocky Mountains, you may have to adjust slightly.
Let the first attempt be just that. Print this recipe, follow it as is and gauge how it comes out for you. Make notes on how you should adjust next go around.