How to Make the Best Brown Rice . . .

. . .  and Be a Green Cook at the Same Time

A Bits and Pieces Cooking Tip: Use the cooking water from slow cooker beans to cook brown rice.  Earlier posts have described the benefits and how-tos for making slow cooker beans and how to accelerate the process if the slow cooker is too slow for your circumstances.  Now there’s another advantage to cooking beans this way.  The cooking water can be used to cook brown rice, making it really tasty.

  • This simple trick saves water, a good thing in an increasingly water-constrained world
  • It also saves nutrients.  No need to send them down the drain.
  • Finally it saves time and hassle.  Pour bean water into a quart jar, then store in the frig so it’s pre-measured and ready to go when you’re hurrying to get a pot of rice cooking.

The cooking water for this rice began by boiling some carrot and onion tops too tough to cook. Then some pork chop bones were added. The resulting broth was used to cook pasta, a "bits and pieces" cooking tip from Eugenia Bone. After cooking the pasta, I saved the water for one more use: cooking this rice, which came out almost like a risotto, since the cooking water was so rich by this time.

Pasta water works, too. Good chefs often use pasta water in their sauces with delicious results.

In the same way, cooking rice in leftover pasta water yields very delicious results.  Not surprisingly, the rice ends up tasting a lot like the pasta we all love.  Some tips:

  • When draining the pasta, I pour off the top portion, saving  just two quarts from the bottom of the pot, where all the pasta “dust” packed with pasta flavor settles.
  • If you salt your pasta water (which is a good idea) be sure to adjust the amount of salt you add to the rice before cooking.  In fact, you may not need any additional salt beyond what’s in the pasta water.  Taste a spoonful to see.
  • Gluten free?  No worries.  This trick works with brown rice pasta, too.

See how tempting whole grains can be!

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