Description
This straightforward recipe guides you through cooking perfect brown rice, emphasizing rinsing techniques and exact water ratios for ideal texture. Suitable for various types of brown rice including medium grain, long grain, or basmati, this method ensures fluffy, tender rice every time.
Ingredients
Scale
Ingredients
- 1 cup brown rice (medium grain, long grain, or basmati)
- 8 cups water (Note 1)
- 1 1/2 cups short grain brown rice (medium grain is also acceptable)
- 2 1/2 cups boiling water (Note 2)
Notes on Ingredients
- Quick cooking (parboiled) rice will not work for this recipe.
- Brown jasmine rice is not yet tested with this method.
Instructions
- Rinsing the Rice: If you bought rice from bulk bins, rinse it thoroughly to remove excess starch and impurities. If you decide to rinse, reduce the water amount by 1/4 cup when using the baked method to prevent sogginess.
- Measuring Water: Use the appropriate amount of water depending on your rice type. For regular brown rice, use 8 cups of water per cup of rice. For short grain brown rice, 2 1/2 cups of boiling water per 1 1/2 cups of rice is recommended, ensuring even hydration and softness.
- Cooking the Rice: Combine rice and water in a pot. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid. Simmer gently for about 30 minutes or until water is fully absorbed and the rice is tender. Avoid lifting the lid during cooking to maintain steam.
Notes
- Do not use quick cooking or parboiled brown rice, as it will not yield the desired texture.
- If rinsing rice, reduce water slightly to avoid overly soft rice.
- Brown jasmine rice has not been tested with this method, so results may vary.
- Cooking times can be adjusted slightly depending on rice brand and altitude.
