How To Make Brown Rice
- December 12, 2007
- 7,345 Views
Writer
Holly Moore
Voice-Over Artist
Mario Bueno
Music
Edison Music Corp
Brown rice differs from white rice in one major way—the outside bran is intact, making it more fibrous, nutritious, and flavorful than white rice. It also takes longer to cook.
You Will Need
- 2 c. Water
- 1 to 2-quart saucepan with lid
- 1 c. long or short grain brown rice
- Stovetop
- Wooden or silicone cooking spoon
- Clock or timer
- Fork
- 2 c. Vegetable, chicken, or beef stock or broth (optional)
- 1 tsp. Salt
Step 1: Heat water
Pour the water into the saucepan and place it on the stovetop. Turn the heat to high and put the lid on the pot.
If you want a little extra flavor to your rice, use 2 cups of vegetable, chicken, or beef stock or broth instead of water.
Step 2: Add rice and cook
When the water is boiling, lift the lid and add the rice (and the salt if desired), stirring well. Reduce the heat to the lowest possible setting, replace the lid, and cook for 40 minutes for short grain or 45 minutes for long grain.
Set a timer for 40 or 45 minutes (depending on the rice) and take a quick peek only when it goes off—not before.
Step 3: Check rice
Check your rice after the allotted time passes. If the water has evaporated, the rice has expanded to the sides of the pot, and small dimples appear in its surface, it’s done. If the rice isn’t done, re-cover the pot and keep simmering, checking every minute or two until it is.
Step 4: Serve
Remove the rice from the heat and let it sit covered for 10 minutes. Fluff with a fork and serve.
Its bran covering contains natural oils that can spoil over time; so brown rice should be stored in a refrigerator to extend its shelf life.
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