Tuxedo Rice
Upgrade the rice in your life with this mix of legumes and grains. Boiling it in a lot of water means fluffy rice and no burned pots every time. Vegan, vegetarian, gluten-free. Makes seven generous cups.
Servings Prep Time
14servings 10minutes
Cook Time Passive Time
50minutes 8hours
Servings Prep Time
14servings 10minutes
Cook Time Passive Time
50minutes 8hours
Ingredients
Instructions
  1. Rinse rice well and soak for eight to twelve hours in a large pot. Drain.
  2. Pick through lentils to remove any stones or other non-lentil bits. Rinse well. Add to rice with salt and water. The exact amount of water doesn’t matter because you will be cooking the rice and lentils like pasta, draining off any water that is not absorbed.
  3. Bring uncovered pot to a boil over high heat, then reduce heat to medium-low, so the water barely boils. Cook uncovered for 35 minutes, until rice feels somewhat soft when you pinch a grain of it.
  4. Drain pot. I pour the contents through a large metal sieve to capture any stray grains. Rinse Tuxedo Rice with hot tap water. Return it to the pot, cover, and let it rest undisturbed for 10 minutes. Fluff with a fork. Try a bite to check the texture. If you want softer rice, sprinkle a tablespoon of water over the rice, cover, and cook over low heat for 10 more minutes. Add salt as desired.
  5. Serve Tuxedo Rice hot, room temperature, or chilled, just as you would regular rice. Keeps for five days in the refrigerator or for up to a year frozen.
Recipe Notes

To make plain brown rice, skip the lentils. Cook each cup of rice in at least six cups of water. The eight cups shown above would be right with one and a quarter cups of rice.

Nutritional Information for Tuxedo Rice

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