Boston Globe,\u00a0October 3, 2007<\/p>\n
To achieve white rice and brown rice with perfect textures, cook them separately. If you prefer to serve them separately, you’ll have about 6 cups of white (to serve 6) and 3 cups of brown (to serve 3).<\/p>\n
2 cups short-grain white rice
\n2 cups water<\/p>\n
1. Put the rice into a large mixing bowl and set it in a clean sink. Run cold water into the bowl, and with your hand, swish the rice around, then carefully drain the water into the sink. Repeat this about 5 times until the water runs clear. Fill the bowl of rice with water to cover – about 3 cups. Set aside for 20 minutes; the rice will become white and plump. Pour the rice through a strainer and set it aside again for 10 minutes.<\/p>\n
2. In a medium saucepan combine the rice and the 2 cups of water. Cover with a lid. Cook the rice on medium-high heat for 10 minutes. Turn the heat down to low and simmer for 10 minutes or until the rice is tender (total cooking time is 20 minutes).<\/p>\n
3. Turn the heat off and let the rice sit for 10 minutes more.<\/p>\n
1 cup short-grain brown rice
\n2 cups water<\/p>\n
1. Put the rice into a large mixing bowl and set it in a clean sink. Run cold water into the bowl, and with your hand, swish the rice around, then carefully drain the water into the sink. Repeat this about 3 times until the water runs clear. Fill the bowl of rice with water to cover – about 2 cups. Let soak for 20 minutes. Pour the rice through a strainer and set it aside for 10 minutes.<\/p>\n
2. In a medium saucepan combine the rice and the 2 cups of water. Bring to a boil, reduce heat to low, and cover with a tight-fitting lid. Cook for 50 minutes or until the rice is tender.<\/p>\n
3. Turn the heat off and let the rice sit for 10 minutes more.<\/p>\n
1 can (15 ounces) black beans, rinsed and drained
\n1 tablespoon kosher salt<\/p>\n
1. In a large bowl, combine the brown and white rice. With a spatula or wooden spoon, fold them together, taking care not to mash them. Add the black beans and mix well to distribute the beans evenly throughout the rice.<\/p>\n
2. Tear off an 8-inch square of plastic wrap. Set it on the counter. Sprinkle the surface with salt. Lightly wet a 1-cup measure. Fill the cup with rice and set it on the wrap. Bring one end of the wrap over the rice, pressing lightly, to form a thick pancake. Continue wrapping until the rice is enclosed. Repeat with the remaining rice (each packet yields 1 serving). Freeze them in a large zipper bag.<\/p>\n
3. To reheat: Without defrosting the packets, unwrap as many servings as you need and place in a large microwave-safe bowl. Cover with parchment paper. Microwave on high for about 4 minutes or until rice is heated through. Break into the center with a fork to make sure it is hot. If necessary, cover and microwave for an additional 1 to 2 minutes.<\/p>\n