Brown Rice Recipe

Rinse and measure

Place 1 cup long-grain brown rice in a fine-mesh sieve. Rinse under cold running water, rubbing the grains gently with your fingers, until the water runs mostly clear (about 30–60 seconds). Drain well. Rinsing removes excess surface starch and helps prevent sticky rice.

Toast (optional)

Optional step for nuttier flavor: in a medium saucepan over medium heat, add 1 tablespoon butter or oil. When hot, add the rinsed and drained rice and toast, stirring frequently, until the grains become fragrant and slightly translucent at the edges, about 2–3 minutes. Watch carefully to avoid browning.

Combine with water and salt

Add 2.5 cups water and 1 tsp fine sea salt to the saucepan with the rice. Stir once to distribute the salt. Increase heat to high and bring to a gentle rolling boil uncovered.

Simmer covered

As soon as the water reaches a boil, reduce heat to the lowest possible setting so the liquid is at a bare simmer. Cover the saucepan with a tight-fitting lid. Cook undisturbed for 40–45 minutes, or until the water is absorbed and the grains are tender. Do not lift the lid during cooking (except once near the end to check if necessary).

Rest

Remove the pan from heat and keep it covered. Let the rice rest, undisturbed, for 10 minutes. Resting lets the remaining steam finish cooking the grains and firms the texture.

Fluff and finish

Remove the lid, fluff the rice gently with a fork to separate the grains. Taste and adjust seasoning. If using, stir in chopped parsley or cilantro (about 1 tablespoon) and sprinkle with freshly ground black pepper to taste (about 1 tsp) before serving.