The most recent rice consumption statistics are impressive. Americans have been helping themselves to almost twice as much rice as they were a decade ago, a trend the Rice Council, a grower's advocacy group, attributes to an influx of immigrants from rice-eating countries and to new rice products.
This run on rice seems to be confined to the white varieties. Despite its vitamin and fiber laden-bran layer, brown rice accounts for only 5% of the rice we eat.
The fact that brown rice takes twice as long as white to cook may be the problem. There is a solution. Combine one cup of brown rice and two cups of water in a saucepan with a tight-fitting lid. Let it sit, refrigerated, overnight. When ready to cook, bring the mixture to a boil, then reduce the heat to a low flame and cook 20 minutes. Let sit 10 minutes before lifting the lid.
Here's a hearty, fruity brown rice to go with curried dishes.
BROWN BASMATI RICE WITH MANGO
2 cups water
1/2 cup unsweetened pineapple juice
1 cup brown basmati rice
1 large ripe mango or 2 large ripe nectarines, peeled, seeded and chopped
3 tablespoons orange juice