When I was a young girl I loved watching cooking shows. I still do when I have the chance. Jacque and Julia, together or separately were always my favorites because they always taught you a basic technique while showing you a recipe. As an example a basic roux, understanding the fine little points of making a good one, is more than slapping a pad of butter and a spoonful of flour into a pan and cooking, it is timing, allowing the butter to melt to the point of bubbling, then adding the flour and cooking it just until it begins to turn golden. With that simple knowledge you can build from there to all sorts of fabulous creamy sauces. Cook’s magazine is another fantastic resource for techniques and also explanations of why we do things and how it effects the end product, the science behind it all. When you have some basic understanding of how and why things work you easily jump to creating your own recipes or editing the ones you find interest you. In the current issue of Cook’s they did a variety of Brown Rice Salads. Here is a basic recipe for the Brown Rice For Salad:
Cook’s preferred the flavor of brown basmati rice, but also say that any long-grain brown rice is acceptable. For the vinegar or citrus juice you will want to use the same as what is in your dressing recipe.
1 1/2 cups long-grain brown rice 2 tsp Salt 2 tsp vinegar or Citrus Juice Bring 3 Qts water to boil in large pot. Add rice and salt; cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, transfer to parchment paper lined rimmed baking sheet, and spread into even layer. Drizzle rice with vinegar or citrus juice and let cool completely, about 15 minutes.