Master the basics with this recipe that guarantees fluffy yet firm Brown Rice every time.
Table of Contents
While this may seem like a pretty basic recipe, you’d be surprised how many requests I get for it. Usually the requests come from anonymous email accounts or frequent visitors to the site who swear me to strict blogger-to-reader confidentiality. After all, if word got out someone didn’t know how to cook rice, they wouldn’t be able to show their virtual faces in recipe-related chat groups ever again. Don’t worry, your secret is safe with me.
For those of you who know how to cook rice, think of this as less of a recipe and more of a collection of tips to fine-tune your methods. It’s always good to have a refresher course, so to speak. Plus, some of the most important lessons I’ve accumulated over the years have come from reading cookbooks that address basic cooking techniques—ones I thought I had already mastered. So always have an open mind; you never know when you’ll learn something new.
Is Brown Rice Healthy?
While some may poo-poo white rice, you can’t really knock brown rice. That’s because it’s a whole grain (i.e., it contains the bran, germ, and endosperm). That means it has more vitamins, minerals, fiber, and antioxidants than refined white rice. It also has a lower glycemic index, which is good news for those concerned with blood sugar levels. It’s suitable for vegetarian, vegan, Mediterranean, and gluten-free diets.
Why do I need to rinse the brown rice?
Washing your rice ahead of cooking serves a number of purposes. First, it removes any debris, dust, and the occasional bit of bran. With the dust and debris removed, the rice’s natural flavor can shine. It also removes excess starch, which should reduce the odds of clumps forming. And, with all the undesirables washed away, the rice can cook evenly, resulting in a softer grain.
INGREDIENTS
- 1 cup uncooked brown rice, well rinsed
- 2 cups water
- 1 tsp extra-virgin olive oil
INSTRUCTIONS
Boil
Combine the rinsed brown rice with water and olive oil in a pot, and bring to a boil.
Simmer
Cover the pot, reduce heat to low, and let it simmer for 45 minutes.
Rest
Turn off the heat and let the rice sit covered for 10 minutes.
Fluff & Serve
Fluff the rice with a fork.
Devour!
FAQs & Tips
Cooled brown rice can be kept in an airtight container (or Ziploc bag) in the fridge for up to five days. You can also store it in the freezer for up to three months. I recommend putting the rice in bags so that you can flatten them out and make it easier to store. You can thaw it out in the microwave.
Put the dry rice in a fine-mesh strainer then run it under cold water. Stir it gently with your finger or utensil to ensure all the grains get a good soaking. Do this for 30–60 seconds, until the water runs clear. Let as much water as possible drain from the rice.
Sure, just follow the instructions that came with your cooker. Brown rice will take longer than white rice so bear that in mind. Also, oil may not be necessary so don’t add it without checking the manual.
A few things take place under that lid. For starters, the residual steam penetrates the rice and makes it fluffy. It also ensures the rice is cooked evenly. The starches are afforded time to gelatinize, too, so they keep their shape better and won’t turn all mushy. It should also taste better, given the steam can rehydrate the outer layer of the grain. Last, the rice will be easier to fluff.
Rinse the rice, use enough water, use enough oil, use a nonstick pot, and keep that lid on to trap in the steam. You can also toast the rice in oil ahead of adding the water. This will also bring out the natural nuttiness (we’re talking flavor, not mental state) of the rice.
Serving Suggestions
Looking for things to add to the brown rice to liven up the flavor? Then this is the section for you. Lots to work with, though it really depends on what you like and what you’re serving the rice with. In general, though, you should try garlic powder, onion powder, ginger, cinnamon, cumin, turmeric, oregano, or smoked paprika. You could also go for a “fresh” taste by adding lemon and/or lime zest. For something more substantial, add diced onions, carrots, bell peppers, tomatoes, or spinach.
Ingredients
- 1 cup uncooked brown rice well rinsed
- 2 cups water
- 1 tsp extra-virgin olive oil
Instructions
- Combine the rinsed brown rice, water, and olive oil in a medium-sized pot. Bring the mixture to a rolling boil over high heat.
- Once boiling, cover the pot with a tight-fitting lid, then reduce the heat to low. Allow the rice to simmer for 45 minutes without lifting the lid.
- After 45 minutes, turn off the heat. Let the rice sit, still covered, for 10 minutes to absorb any remaining steam and moisture.
- Fluff the cooked brown rice with a fork to separate the grains and serve. DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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