Brown Rice

Brown Rice

Tender, evenly cooked brown rice with a nutty aroma and fluffy, separate grains.

Total 1 hr Makes 4 servings Calories 216/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This stovetop method uses a precise water ratio and gentle simmer to coax brown rice into fluffy, tender grains without the usual gumminess. A short rest off the heat lets the steam finish the job evenly, making it a reliable side for stir-fries, bowls, or roasted vegetables.

Ingredients

  • 1 cup long-grain brown rice
  • 2 1/4 cups water
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil or butter

Method

  1. Rinse the brown rice in a fine-mesh strainer under cold water for about 30 seconds, swishing with your fingers until the water runs mostly clear.

  2. Combine the rinsed rice, water, salt, and olive oil or butter in a 6-quart saucepan and bring to a boil over medium-high heat.

  3. Reduce the heat to low, cover tightly with a lid, and simmer undisturbed until the water is absorbed and the rice is tender.

  4. Remove the saucepan from the heat and let the rice rest, still covered, so the steam can finish cooking the grains evenly.

  5. Uncover and fluff the rice gently with a fork, separating the grains before serving.

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★ 3.4 (1)

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    Brown Rice

    This stovetop method uses a precise water ratio and gentle simmer to coax brown rice into fluffy, tender grains without the usual gumminess. A short rest off the heat lets the steam finish the job evenly, making it a reliable side for stir-fries, bowls, or roasted vegetables.

    1 hr 4 servings 216 cal

    Ingredients

    • 1 cup long-grain brown rice
    • 2 1/4 cups water
    • 1/2 teaspoon salt
    • 1 teaspoon olive oil or butter

    Method

    1. 1

      Rinse the brown rice in a fine-mesh strainer under cold water for about 30 seconds, swishing with your fingers until the water runs mostly clear.

    2. 2

      Combine the rinsed rice, water, salt, and olive oil or butter in a 6-quart saucepan and bring to a boil over medium-high heat.

    3. 3

      Reduce the heat to low, cover tightly with a lid, and simmer undisturbed until the water is absorbed and the rice is tender.

    4. 4

      Remove the saucepan from the heat and let the rice rest, still covered, so the steam can finish cooking the grains evenly.

    5. 5

      Uncover and fluff the rice gently with a fork, separating the grains before serving.