Rice is a staple food for more than 1.5 billion people. For many, a meal would not be complete without rice. There are more than 120,000 known varieties of rice. Although white rice is the most common and preferred, there is a lot to be said for brown rice. This healthy grain has been around since day one, it really caught on during the 1960s and 1970s when the more health-conscious, organic diet began to take root.

I’ve always been told that brown rice is better for you because of the vitamins in the husk. I tried this healthy wholesome grain when I was in my early 20s (circa late 70s, early 80s). I did not like the texture or the taste, I found, for me, that it was an acquired taste (like whole wheat bread).

But now, brown rice is making a comeback. Japan, a big consumer of white rice, is creating some interesting recipes using brown rice. Since writing about dishes served with rice and hearing about its return, I decided to re-explore this healthy grain.

My first positive experience with brown rice was at a high end Chinese restaurant that offered brown or white rice. I saw a bowl pass by on a tray and thought it was fried rice. Our waiter told us it was brown rice. He told me that his version is really good and he recommended it. Feeling adventurous, I thought I’d give it another try. The texture was wonderful! It was nothing like my first experience. I began to wonder if it was time to re-explore this not-so-new grain and the wonderful recipes that use it.

Brown rice is really just rice without the hull that contains the bran. This retains more of the vitamins and fiber. This gives it a more nutty and chewy texture. Like white rice, brown rice has several varieties. There are more than 40 different varieties, including short, medium, and long grain. There are also different levels of adherence. It has a higher nutritional value than white rice. It is full of fiber, oils, minerals, and antioxidants compared to white rice. Due to the outer shell, the cooking process takes longer than white rice (approximately 45-60 minutes).

There has been a lot of research on growing brown rice. There are several organic farms in California that specialize in growing this wonderful grain. These are small farms in contrast to white rice farms. Brown rice takes longer to grow and harvest. In the past, producers did not take this difference into account, hence the experience we had during the first introduction. Brown rice farmers are allowing their rice to mature longer. Giving the beans the opportunity to acquire their most subtle and rich flavor and texture. Changes in removing or husking the inedible husks help retain the fibrous layers of bran that surround the grain. Due to the new crop and gentle milling process, this produces a better tasting bean. Japan has also explored and created new milling techniques and cooking processes to provide a better tasting bean.

The cooking process makes a big difference in the texture and flavor. In Japan, several restaurants are creating new cooking techniques and revamping recipes to accommodate the texture and flavor of brown rice. Cooking this grain well can be tricky. The goal is to smooth out the texture of each grain or rice. This makes the cooking process longer. Of course, you have to be careful that it does not come out musky. Most packaged brown rice does not provide the best cooking method. The most recommended method is to boil the rice and then allow it to simmer until all the liquid is absorbed (approximately 40 minutes). This does not provide the best texture or flavor. The best cooking method is a combination of boiling and steaming. Below is the perfect brown rice.

1 cup brown rice (short, medium, or long grain) Kosher salt to taste 12 cups water

Rinse the rice 3-4 times under cold water and drain through a strainer. Bring the 12 cups of water to a boil in a large pot with a tight-fitting lid. Add the rice and continue to simmer uncovered for 30 minutes. Pour the rice into a strainer over the sink. Let drain for approximately 10 seconds. Return the rice to the pot with the heat off. Cover the pot with the lid and let it steam for about 10 minutes. Fluff the rice with a fork and season with salt if desired.

With its return, it is no longer a substitute for white rice. With the new husking and grinding techniques and the cooking process, this grain stands on its own. Claiming their own recipes that demonstrate their wonderful texture and flavor. Brown rice is not a side dish that simply takes on the flavor of food like white rice does. He is the star of his own recipes and plays a very different role. Good brown rice stands up to the boldest, meatiest flavors. It holds up well in soups, hearty stews, and aromatic coals. It can be fried in butter or oil like a delicious fritter.

I think back to the brown rice I had in the early days and compare it to today’s new and improved version. There is simply no comparison. I am inspired to create dishes using this wonderful grain and exploring new flavors and textures. When I do, I’ll post them on my blog and share my experience with you. I invite you to join me in rediscovering this wonderful grain called “brown rice.”