Brown Rice Recipes

BAKED BROWN RICE

Steps:

• Preheat the oven to 375 degrees F.
• Place the rice into an 8-inch square glass baking dish.
• Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

MASTER RECIPE: BROWN RICE

Steps:

• The Right Ratio: Trust us: Though it's printed on the package, the standard 2-to-1 ratio makes mushy rice. For long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water.
• Quick Cooking Time: Bring rice, water, and salt (1/4 teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Many recipes call for 50 minutes, but we think 30 minutes is plenty. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.
• Steam and Fluff: Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.

BROWN RICE...THE FAST WAY!

Steps:

• Using a strainer, rinse the rice under cold water, then drain it completely. (Here's why.)
• In a saucepan over high heat, bring the water to a boil. Add the rice and stir. Continue to boil uncovered until tender, with the water bubbling rapidly, for 20 minutes. Start tasting at 18 to 20 minutes: if the rice is tender, remove the heat. If not, keep cooking 5 to 10 minutes more until the rice is tender. (All rice types and brands are slightly different, so you'll have to adjust according to the specific rice. Ours is usually done in around 18 to 25 minutes.)
• Pour the rice into a strainer, then return it to the pot. Cover the pot and allow the rice to steam for 5 minutes. Uncover and fluff the rice with a fork. Stir in the salt.

PERFECT BASIC BROWN RICE

Steps:

• Rinse the starch off the rice in a strainer under cold water for 30 seconds.
• Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
• Add the rice, stir it just once, and boil, uncovered, for 30 minutes.
• Pour the rice into a strainer over the sink and drain for 10 seconds.
• Return the rice to the same pot, off the heat.
• Cover immediately and set aside for 10 minutes (this is the steaming part).
• Uncover, fluff with a fork, and season with salt.

BASIC BROWN RICE

Steps:

• Put water in a medium sauce pan that has a lid.
• Add salt and rice and stir once.
• Heat to a full rolling boil.
• Place lid on pan and reduce heat to simmer (my stove only does a very "high" simmer).
• Simmer for 20 minutes. *Do not lift lid or stir.*.
• Turn off heat. *Do not lift lid or stir.*.
• Let sit at least 10 minutes before serving. The longer you let it sit, the more the rice improves. I often lift the lid and fluff-stir the rice at 10 minutes, then replace the lid and let the rice rest while I prepare the rest of the meal.