Perfect Brown Rice
From The Kitchen · a prep-ahead staple
A Set-the-Week staple, make once, eat all week.
Brown rice keeps its bran and germ, the whole grain, intact. It takes a little longer than white, but you get the fiber, the minerals, and a nutty bite worth the wait. Keep it whole, real, and fresh.
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 1 cup brown rice
- 2 cups water or vegetable broth
- Pinch of sea salt
- 1 teaspoon olive oil (optional)
Method
- Rinse the rice under cool water until it runs clear.
- Combine the rice, water or broth, salt, and oil in a pot.
- Bring to a boil.
- Cover, reduce to low, and simmer 40–45 minutes, until the liquid is absorbed.
- Off the heat, keep it covered and let stand 10 minutes.
- Fluff with a fork.
Storage: Keeps 5 days in the refrigerator, and freezes beautifully for up to 3 months.
Gina's tip
Resist lifting the lid while it simmers, the captured steam is what brings the grains to an even tenderness.
Brown over white is a small, unglamorous upgrade, the same plate, with the fiber and the staying power left where they belong.
The Why
Are Whole Grains Really Healthy?, the library note behind this one.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
Gina