Makes about 11/2 cups, enough to add to 2 quarts of soup or stew (see Note)Rice
A lot of us are used to seeing rice—yes, it’s a grain as well—served as a side dish, especially those of us who order Chinese food on a regular basis. I don’t find rice terribly interesting on its own, but I treasure it as an addition to soups and stews where it brings a little extra texture to every mouthful.
Makes about 11/2 cups, enough to add to 2 quarts of soup or stew (see Note)
Brown rice, which is actually the same grain as white rice but with the bran and germ intact, has an understated earthy flavor and an appealing, slightly chewy texture. It’s delicious in chili and added to brothy soups.
11/2 cups water
1 cup brown rice
Coarse salt
1. Put the water in a heavy-bottomed pot and bring to a boil over high heat. Add the rice and a pinch or 2 of salt, stir once, lower the heat, cover, and cook at a slow simmer until the liquid has been absorbed and the rice is fluffy, 15 to 20 minutes.
2. Fluff the rice with a fork. If not using immediately, keep at room temperature for up to 2 hours or let cool, cover, and refrigerate overnight. Let come to room temperature before using.
Add to: Lemon and Egg Drop Soup, Turkey Soup with Stuffing Dumplings (in place of the dumplings), Texas-Style Chili, Venison Chili.
Note: Triple this recipe for enough rice to serve 4 as an accompaniment; quadruple it to serve 6.