Cooking was never a very high priority in my household. Until my brother got married and met his wife, the only thing any of us knew how to cook well was my Dad’s celebrated spaghetti sauce, and not very well. When I moved in with my Mee Mee to take care of her after she had a fall, I had to learn a whole lot. I watched demonstrations of the oxygen tubes she needed so she could breathe — the bubbler that kept her sinuses from drying out, the machine that pulled in air and turned it into pure O2 — I swept her porch just like when I was a little boy, and I cooked her breakfast every single day.
She was my Mee Mee, I thought cooking for her would be impossible. She was the best cook in the world; that’s a tough act to follow.
So I made her breakfast that first day. The eggs ran, the potatoes were unyielding. I put the plate in front of her expecting the worst – “Here Mee Mee, have a disaster.”
And she didn’t hate it. So I got back on the horse and tried again. Each time I did I learned a something new. Now, cooking brown rice isn’t simple, but it is same basic process. The easiest way to cook brown rice is with a rice cooker. I know, a rice cooker is expensive, food deserts exist, access is important. If you cannot buy a rice cooker, here is the basic starter recipe:
- The ratio of water to rice is 1 cup rice to 1.5 cups water
- Set your burner to medium, get the water to a boil. Add the rice. Let it simmer for 20 minutes. Put a lid on off-kilter so the steam can vent.
- What you are looking for is the point when the rice looks like it has absorbed all the water and there are holes spaced evenly around the pot.
Once you have the basic recipe down, then you experiment. Some things are going to be yucky, some will be delicious. Adding a pat of butter at the end makes it taste like something you’d get at a restaurant. There. You know how to cook brown rice.