Cooking Brown Rice

Photo: Rob Qld – CC BY 2.0 | cropped to square

BEFORE COOKING:

Rinse the brown rice with cold water until the water runs clear. For older rice, soak for 30 minutes to reduce brittleness. Drain and pat dry.

COOKING:

Place the rice in a pot with cold, unsalted water (1 cup rice to 2–2.5 cups water) and bring to a boil uncovered. Once boiling, reduce to low heat and cook for 30–35 minutes until the rice has absorbed the water. Begin timing when the water starts boiling. Cover loosely until small depressions appear, then secure the lid and let it simmer until the grains are tender.

AFTER COOKING:

Allow the rice to rest for 10 minutes after cooking, then drain with cold water and gently fluff.

SERVING SUGGESTION:

Use brown rice as a base for salads or serve as a side with meat and fish.

Enjoy your meal!