How to Make Perfectly Fluffy Brown Rice: Lemon Parsley Shrimp | The Recipe ReDux

This super simple trick will yield fluffy brown rice every time.

{Disclosure: As co-owners of The Recipe ReDux, Deanna & I were compensated to manage the U.S. Rice Recipe Challenge and are not eligible to win prizes associated with the contest. Thoughts and opinions are my own.}

Confession: I like fluffy brown rice; but I love the sticky, crusty rice that sticks to the bottom of the pot. So, whenever we make a pot in our house, things usually go quite smoothly:

My husband and the kids enjoy the fluffy rice at the top of the pot.
And I happily munch through a big bowl the chewy toothsome stuff at the bottom.

The problem, however is clean up: Sticky rice equals a caked-on, mucky mess to scrape out of the pan.

So, when I saw this video on a 'new' way to cook rice - I was intrigued. Chef Matt DeMille explained that his rice cooking method yielded an entire pot of beautifully fluffy rice - no sticky stuff on the bottom. (And while I knew I might miss my super sticky stuff, I could certainly deal with easier clean-up.)

Turns out this method works magically - for white rice. Not so much for brown rice - which was left under-cooked.

But after some tinkering - I've come up with a similar method to make fluffy long grain brown rice.

And based on the number of views Chef DeMille's video has received, there's a lot of you fluffy rice lovers out there.

Of course, the folks at the USA Rice Federation already knew this.  They also know there are lots of lovers of U.S.-grown rice of all varieties: arborio, wild, jasmine, basmati, black japonica, red rice and more. And thanks to their sponsorship of this Recipe ReDux contest for National Nutrition Month, I learned that all these varieties - and more - are grown right here in America.

All U.S.-grown rice varieties are nutritious, sustainable, safe, locally-grown, and a GMO-free food. Look for the “Grown in the USA Rice” on packages whether you're seeking really sticky short-gran rice to be served with Asian food or long grain rice that cooks up fluffy to make a perfect pilaf or spring side dish.

And thanks to the 'magic trick' demonstrated in the video above - and outlined in my recipe - your pot of rice will be fluffy throughout and your clean-up will be a snap.

Are you a fan of fluffy rice or sticky rice? Brown or white rice - or another more 'exotic' rice?