foodperson.com

I’m not a huge fan of brown rice, although I appreciate its nutritional benefits. My complaints are that it takes too long to cook, and its chewy texture just doesn’t work for me with a lot of dishes.

Brown rice, though, is perfect for soups. The bran and germ that make it nutritious, brown, slow to cook and chewy also make it stand up magnificently in soups. If you’ve ever used white rice in soup, you know how it gets mushy and sometimes even splits in a way that looks like an X chromosome (well, to me, anyway). Not so with brown rice.

So, next time you’re simmering some good stuff for soup and it’s going to be cooking 45 minutes or more, add some brown rice. It’s good!