Don't salt the rice

Because TS likes it, and because it's healthy, we picked up some brown rice recently. I, personally, hadn't eaten brown rice in about 15 years -- I think it's disgustingly bland, and I hate the chewy consistency. But smothered in stir-fry, I figured it might be manageable. And I could take comfort in knowing how healthy it is.

Since I've never made it myself (I'm a jasmine rice + rice cooker girl), I actually read the instructions on the bag. Besides the normal 2-1 ratio of water and rice, the recipe also suggested adding some salt for flavor. Bingo! Maybe that's what was missing in my childhood.

Even as I read, though, I frowned a bit. A whole teaspoon of salt for just one cup of rice? That seemed like a lot. But it wouldn't be in the "recipe" if it didn't taste right...right? So I grabbed the teaspoon measure and poured out the salt. And I hesitated again, over the pot, thinking that looked like an awful lot of salt for the amount of rice. But again, what do I know? I've never cooked brown rice, and my major complaint is its lack of taste. So in went the salt.

45 minutes later, TS and I settled down with a movie and plates of stir-fry and brown rice. It smelled good. It looked right. It tasted...salty.

Turns out a full teaspoon of salt is a bit much for just one cup of rice. About 3/4 of a teaspoon too much. Especially with a stir-fry that includes soy sauce.

We still ate it (why waste food?), but I chased dinner with two full glasses of water. Lesson learned -- although I think the idea of some salt has merit. Next time I'll try a pinch, instead of a teaspoon...