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.

Happy cooking!

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It’s ironic but my favorite five spice mix has six ingredients:  Chinese cinnamon, Chinese #1 ginger, star anise, ground fennel, cloves and black pepper.

A quick search online indicates that it’s not all that uncommon and there are mixes aptly named “seven spice.” Supposedly, it’s not so much the number of spices used that’s of import but encompassing all five flavors – sweet, sour, bitter, pungent and salty.

Regardless, the spice mix is what turns this vegetable-laden brown rice dish into a Chinese-inspired main course that’s quick and easy. In China, stir-frys were eaten out of practicality – meat was scarce but rice and vegetables were more plentiful. Stir-frying also conserved fuel by cooking food quickly.

Even though I write this food blog – and put more time into cooking than some – I take advantage of some practical approaches to cooking. For instance, I make one big batch of rice for the week. We’re not huge pasta or bread eaters in our house, so our starchy carb is rice. It’s usually eaten with a lot of soups and beans.

Over the last few months though, I’ve been making fried rice out of leftover brown rice. It’s a go to recipe when I want something substantial without a whole lot of effort. Each time I’ve made it’s been a little of this and that – how I generally cook. I provided measurements just as a guide but hope you make it your own. So, use whatever vegetables you have in the crisper, change out/omit the meat source and even use white rice.

And, one more thing – this is a healthy meal and a good way to eat more vegetables and fiber – despite the word “fried.”

Tidbits on Rice:

1. Rice feeds more than half of the world’s population.
2. Asia, Latin America and Africa comprise the world’s major rice growing regions. Notably, most rice is consumed within 10 miles of where it is produced.

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It’s back to basics with brown rice.

Nutritionally brown rice is better for you than its white counterpart –  it’s higher in fiber, vitamins and minerals. And, I think it tastes better – it’s chewier and nuttier. The tradeoff, however, is that it has a much longer cooking time and is more perishable.

Generally, I’m a patient person. But, making a good pot of brown rice used to give me a fit. Despite the fact that I love cooking gadgets, I refuse to buy a rice cooker, so I do it old school – in a pot. That meant cooking brown rice for an hour plus at high altitude with a lot of guesswork and not so good results.

That was, until I learned the trick.

After one of my not-so-successful attempts, I came across a recipe for Perfect Brown Rice on Pinch My Salt, which adopted an unusual cooking technique from Saveur magazine. Basically, the trick is this:  boil the rice in a lot of water, drain it off and return it to the pot to steam. So simple, but it works.

I adapted the technique slightly for high altitude – using 6 cups of water per 1 cup rice and also boiling the rice longer. (Saveur used 12 cups water/30 minute boil, Pinch My Salt 4 cups/30 minute boil.) At high altitude it has to cook a bit longer and the water/rice ratio needs increasing. However, the 6 to 1 ratio can be used wherever you might be located.

So far I’ve used this method to cook short grain brown rice, long grain brown rice and brown basmati and they’ve all come out perfect. (The photos are of short grain brown rice.) Give it a go!

Tidbits about Brown Rice:

1. Rice Layers: A rice grain is comprised of several layers. In brown rice, only the outer husk is removed. However, in white rice the grains are milled to further remove the bran and germ.
2. Class:  Today brown rice costs more than white rice but in certain parts of the world, particularly in parts of Asia, brown rice was less preferable and associated with poverty.
3. Nutrition: Brown rice is one of the top nutritious foods on the market because it provides high levels of fiber, complex carbohydrates, certain B vitamins, vitamin E, lysine, calcium, iron, and phosphorus. It’s also touted as good for weight-loss because it has no cholesterol, a miniscule amount of fat, and only an estimated 160 calories per cooked cup.
4. Storage: Brown rice becomes rancid more quickly than white rice, therefore it should be refrigerated. Sources vary on how quickly it should be used, typically between one and six months.

Sources:  Britannica.com; AsiaRice.org; Rice as a Food, Encyclopedia of Food and Culture.

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