How to Cook Brown Rice Recipe
How to cook brown rice in a pot using a 2:1 water-to-rice ratio. Step-by-step stovetop method for perfect brown rice with no guessing.
Servings: 4 servings
Ingredients
- 1 cup medium or long grain brown rice
- 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.
Video
Notes
My Top Tip: Use a pot with a tight-fitting lid. If the lid is loose, steam escapes throughout cooking, and the water cooks off too fast. A heavy-bottomed pot with a snug lid makes a real difference here.
Storage: Store any leftovers in an airtight container. They will last up to 5 days in the fridge.
Freezing: Once cooked, allow the rice to cool completely, place in a freezer-safe container and freeze for up to six months.
Nutrition
Calories: 172kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 127mg | Fiber: 2g | Calcium: 16mg | Iron: 1mg
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