To make perfect brown rice, you have to use the right amounts of rice and water, time it just right, and not lift the lid before it’s time. Don’t worry, this recipe takes away the guesswork. For instructions on cooking other gluten-free grains, see our Grains Cooking Chart.
Ingredients:
- 1 cup brown rice
- 2 cups water
- pinch of finely ground smoked sea salt or Himalayan salt (optional)
- organic olive oil, to lightly grease prep bowl, if using
- garnish with cilantro leaves (optional)
Cooking Directions
- In a 3-quart saucepan, rinse the brown rice. Drain thoroughly. Add the water or vegetable broth and bring to a boil.
- Add the salt if using. Cover with a lid, then reduce the heat to low and simmer for 45 minutes. Do not lift the lid. Remove from heat and let sit 8 to 10 minutes. Fluff with a fork.
- Serve as a side dish, loose or formed by a 1-cup size prep bowl. If serving formed, lightly grease the bowl with olive oil, pack with the cooked rice, cover with a serving plate, flip, and remove bowl. If desired, garnish with cilantro leaves. Goes great with our recipe for Spinach with Chickpeas. Stores in the refrigerator for up to 3 days.
Yield:
Makes 4 servings.
Kitchen Tip:
When cooking rice in a pot, don’t lift the lid. To check if it’s time to remove from heat, without lifting the lid, simply twist the lid. If the lid spins easily, it’s not done, and you can add 2 or more minutes to the cooking time. If the lid doesn’t spin easily, it’s done. When done, remove from heat and let sit 8 to 10 minutes before lifting the lid. If you like this information, see more of our Kitchen Tips.
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