How To: Perfect Brown Rice

Have you guys seen this method for cooking brown rice? About a year ago, I stumbled upon it and have been following this method ever since.

Even though we don’t eat brown rice often, it’s good to know that when I do make it, it will turn out perfectly every single time.


What you need:
1 cup short, medium, or long-grain brown rice

Optional: Kosher sea salt, to taste


1. Rinse rice in a strainer under cold running water for 30 seconds. Bring 3 quarts (12 cups) water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink.
2. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork, and season with salt if desired.

•Use a rubber spatula for ease and getting every last bit of rice back into the pot.
•Leave out the salt especially if you are using the rice as a base for stir fry or a curry dish.
•One cup of dry rice yields 2 cups cooked. Adjust accordingly and increase the water by the same, if you need to make more or less rice.
•Rice freezes well. Just store in a freezer safe container, thaw in fridge and heat up in the microwave or stove top when ready to use again.

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