photo credit: DONOT6_STUDIO
Brown rice is one of my favorites when it comes to whole grains but cooking brown rice can be tricky sometimes. Sometimes the brown rice doesn’t absorb all the water and other times the brown rice gets stuck to the bottom of the pot! So in this video I’m not only sharing everything you need to know about buying, storing and enjoying brown rice BUT I am also sharing my go-to technique for making perfectly cooked brown rice each and every time (hint: you can scroll to the recipe below if you want to jump straight to the technique).
BROWN RICE + MEAL PREP
Brown rice is a great ingredient to add to your meal prep because it will happily last in your fridge for up to a week once it’s made.
Just be sure that you let your rice cool down to room temperature before transferring into an airtight container. Then you can pop it in your fridge and your brown rice will be waiting for you when you’re ready.
You can also freeze your brown rice if you want to make it last even longer. I like to use this technique for freezing my brown rice.
EASY HEALTHY RECIPES USING BROWN RICE
- Brown Rice + Broccoli Quesadilla
- Brown Rice Breakfast Bowl
- Spinach Feta + Brown Rice Pie
- Quick Veggie-Brown Rice
- Mango + Chickpea Brown Rice Salad
You can learn all about brown rice here and be sure to print out how to make perfectly cooked brown rice below.
How to Make Perfectly Cooked Brown Rice
- 2 1/4 cup filtered water
- 1 cup dry brown rice
- 1/2 teaspoon kosher salt
- Add water and salt in a small pot (I used a 2.5 quart pot) and bring to a boil. Stir in ric and bring back up to a boil.
- Turn the heat to low so that you have a gentle simmer and pop on the lid. Set your timer for 30 minutes.
- After 30 minutes, begin to check the rice. Once the water has absorbed, shut off the heat and let the pot sit on the stove (with the lid on!) for 15 minutes.
- Remove the lid and stir you light fluffy rice. Enjoy!
Candy Rodewald says
Love your videos. It helps me to see and hear rather then just read instructions. Wish you and computers had been around when my kids were growing up.
Em (Wine and Butter) says
Amazing ripple effect! And what good taste your 2 year old has!!
We made coleslaw in culinary school yesterday and I just wanted to drp to say it wasn’t actually as good as your recipe. Fact.
Ambar ( Umber) says
Thank you for this Vid.
I love rice and try to not to eat too often, because I the white starchy kind is not good everyday…..but this brown rice lesson is very good and what I liked was how you showed a simple thing like how to PROPERLY prepare it.
Thanks and hope the family are all well,
Once again Dani; you give GREAT information. You are one of the best on-line cooking educators!
I love rice but like a lot of folks these days I don’t eat much from the grain category but once in a while is nice.
I would like to share a little helpful stuff about cooking rice. It is important for the fluffy rice people, to not lift the lid while the rice is cooking (no peeky). Once the rice has been cooking for its time (I prefer about 40 minutes on my quirky stove) then you can lift the lid and TIP the pot to see if any liquid sneaks out from under the rice. Certainly, if you think the rice is done you could drain it but I really don’t ever recommend this-don’t want to lose any goodness. If you see liquid show up on the edge then just put the top back on and cook for a few more minutes until the water is a no show.
Making your rice this way (not touched at all until it is done) will keep it nice and separate. The reason for this is that while rice is cooking, little pockets of steam will develop around each kernel evenly cooking each one leaving the starch attached to the kernel. As soon as you dig into the rice this pocket web is broken and the mass will settle into a more sticky and even sometimes gooey but not quite cooked rice dish.
Essentially, this leave-it-alone technique is the complete opposite from cooking risotto which, as we all know, takes a lot of “touching” to knock the starch off the rice to make that awesome creamy dish. I love brown rice risotto—no need to always use white Arborio.
So, if you want to have fluffy (grown-up) rice on your plate next to your roasted chicken (for example) you might want to try the no-stirring-until-it’s-done technique.
Another advantage to this no touchy method is that your rice will rarely, if ever get over-cooked…unless you totally forget it while typing responses on websites!
Have you ever made how to cook brown rice video??
Love from Tokyo.