How to Cook Brown Rice
Cook brown rice by boiling and draining medium-, long-grain, or basmati rice, or baking short-grain rice. Choose the method and timing for your rice type.
By Cookin' Kitchen
- Total: 41 minutes
- Servings: 3 servings
Recipe
How to Cook Brown Rice
Cook brown rice by boiling and draining medium-, long-grain, or basmati rice, or baking short-grain rice. Choose the method and timing for your rice type.
Cookin' · https://cookin.club/recipes/how-to-cook-brown-rice
- Prep
- 1 minute
- Cook
- 30 minutes
- Rest
- 10 minutes
- Total
- 41 minutes
- Servings
- 3
Ingredients
For 3 servings
Boil and Drain
Baked Rice
Rice to avoid or use with caution
Instructions
Preparation
Step 1: Rinse the rice only if it was purchased from bulk bins. If rinsing rice for the baked method, reduce the water by 1/4 cup.
Boil and Drain
Step 2: Bring the water to a boil in a small pot or large saucepan over high heat.
Step 3: Add the rice and boil until just cooked, a little firmer than you want it to be; it will soften during the rest. Use these times as a guide: medium- and long-grain rice, 30 minutes; basmati rice, check at 12 minutes and cook up to 14 minutes.
Tip: Check early because cooking time can vary.
Step 4: Drain the rice very well. Shake the pot to remove as much water as possible, then shake the colander to remove excess water from the rice. Empty the pot completely so it can steam dry from residual heat.
Step 5: Return the rice to the dry pot. Cover it and put the pot back on the turned-off stove. Leave it for 10 minutes.
Step 6: Fluff the rice with a fork and serve.
Baked Rice
Step 7: Preheat the oven to 180°C/350°F.
Step 8: Pour the rice and boiling water into a 20 cm/8-inch square pan or a round casserole pot. Cover with a lid or foil.
Tip: Use boiling water, not cold water.
Step 9: Bake for 1 hour 15 minutes.
Step 10: Remove the rice from the oven and let it stand for 10 minutes. Fluff with a fork and serve.
Notes
Choosing and rinsing the rice
If you are unsure which type of brown rice you have, compare the grains with the type descriptions and use the boil-and-drain method, checking for doneness from 12 minutes.
Rinsing is only needed if you want to clean rice bought from bulk bins. If you rinse rice for the baked method, reduce the water by 1/4 cup. Rinse just before cooking rather than soaking it.
When scaling up the boil-and-drain method, increase the water less than proportionally: the instructions give 8 cups water for 1 cup rice and 12 cups water for 2 cups rice.
Nutrition per serving
- Calories
- 229 kcal
- Fat
- 2 g
- Saturated fat
- 1 g
- Carbohydrates
- 48 g
- Fiber
- 2 g
- Protein
- 5 g
- Sodium
- 10 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Choose a method based on the rice. Boil and drain medium-grain, long-grain, and basmati brown rice; bake short-grain rice. Medium-grain rice can also be baked.
Brown basmati cooks faster than medium- or long-grain rice. Check it early, since cooking times can vary between rice types and brands.
The boil-and-drain method suits fluffy, separated grains. Baking gives short-grain rice a stickier texture.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment