I can’t remember where I learned this technique. I SO wish I could credit some brilliant cookbook author or website, but I honestly cannot recall the source of this method. But I tell you this: if you prepare your grains in this way it will yield the flufiest, most flavorful pot of rice, quinoa, millet, whatever, every time!
The 3 grains I cook most often are basmati rice, short grain brown rice, and quinoa.
Here are the measurements/times I use for each.
Basmati rice:
2 cups grain
2 1/2 cups water or veggie broth
15 minutes of simmer time
Short Grain brown rice:
2 cups grain
3 1/2 cups water or broth
50 minutes
Quinoa:
2 cups grain
3 1/2 cups water/broth
20 minutes
For all grains, heat your large pot on low heat. Add about 1 – 2 T olive oil (or canola) to the pot. When the oil is hot add the grain – no liquid yet!
Stir the dry grain around in the oil until each grain is coated, then continue to stir frequently so the grains don’t burn, for about 15-20 minutes, until you can tell the grain is getting golden brown and fragrant. At that point, add all your liquid, bring to a boil, stir once, put the lid on, turn the heat down low so that the pot is at a simmer, set your timer accordingly. Do not lift the lid during cooking. When the time is up, take the pot off the burner and slightly open the lid. Let sit for 5-10 minutes before fluffing the grain.
Enjoy!