How to Cook Brown Rice
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5
How to Cook Brown Rice
Description
How to Cook Brown Rice provides a straightforward method using 1 cup of brown rice rinsed thoroughly until the water is clear to remove excess starch. After rinsing, the rice is cooked in double its volume of water and brought to a boil before simmering on low heat with a lid to trap steam. The rice simmers undisturbed for 45 minutes, which gently softens the grains while preserving their slight firmness and nutty flavor.
Once the cooking time ends, the rice is removed from heat but left covered to rest for about 5 minutes, allowing lingering steam to continue cooking and absorb any remaining moisture. This step ensures the texture is even and the grains separate easily when fluffed with a fork. The result is a fully cooked, fluffy brown rice suitable as a side dish or base for many meals.
The recipe advises using a fine mesh sieve for rinsing and notes that a small amount of excess water can be drained if necessary after cooking. Salt is added to the water for seasoning. Leftovers should be stored in an airtight container and remain good for up to 5 days in the refrigerator.
Ingredients
- 1 cup brown rice medium or long grain
- ½ teaspoon salt
Instructions
- Measure the rice into a cup and level the top.
- Rinse the rice in a fine mesh sieve thoroughly in cold water until the water runs clear.
- Pour the rice into a deep pot over a low heat.
- Add double the amount of cold water, then bring the mixture to a boil.
- Using a wooden spoon, stir the rice in the pot to evenly distribute it, but don’t over stir.
- Cover the brown rice with a lid and cook undisturbed on a low heat for 45 minutes.
- Remove the pan from the heat. Allow the rice to rest in the pot for about 5 minutes, without opening the lid, to absorb all the liquid and steam. Uncover and check to see if all the water is absorbed; some water (about a tablespoon) on the bottom is fine, and you can drain off any excess water. If there is a lot of water remaining, cook it for 10-15 more minutes until the water is absorbed.
- Fluff the rice with a fork to separate the grains, and serve.
Notes
- Rinse brown rice thoroughly under cold water until clear to remove surface starch.
- Add ½ teaspoon salt to cooking water for better flavor.
- After cooking, let the rice rest covered for 5 minutes to absorb steam.
- Store leftovers in an airtight container refrigerated up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 293mg | 12% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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