Brown Rice Recipe

Brown Rice

1. 1

   Rinse and measure

   Place 1.5 cups long-grain brown rice in a fine-mesh sieve. Rinse under cold running water until the rinse water runs mostly clear, rubbing the grains gently with your fingers (about 30–60 seconds). Drain well. Rinsing removes excess starch and reduces clumping.

2. 2

   Toast (optional)

   In a medium saucepan with a tight-fitting lid, warm 1 tablespoon unsalted butter or neutral oil over medium heat. Add the rinsed, drained rice and cook, stirring constantly, for 2–3 minutes until the grains are fragrant and slightly nutty. This step is optional but improves flavor and helps separate grains.

3. 3

   Add water and salt

   Add 3.25 cups cold water and 3/4 teaspoon kosher salt to the rice. Stir once to combine, and increase heat to bring the liquid to a gentle boil over medium-high heat.

4. 4

   Simmer covered

   When the water reaches a rolling simmer, reduce heat to the lowest setting so the pot barely simmers. Cover tightly with the lid. Cook undisturbed for 40–45 minutes, or until the water is fully absorbed and the rice is tender. Do not lift the lid during cooking because steam is needed to finish the rice.

5. 5

   Rest

   Turn off the heat and leave the pan covered. Let the rice rest for 10 minutes to allow steam to finish cooking and to firm the grains.

6. 6

   Fluff and finish

   Remove the lid and gently fluff the rice with a fork to separate the grains. Taste and adjust seasoning. If desired, stir in 1 teaspoon fresh lemon or lime juice and garnish with 1 tablespoon chopped fresh parsley or cilantro and 1/4 teaspoon freshly ground black pepper.