Brown Rice Grain Recipe

Rinse the rice

Place 1 cup long-grain brown rice in a fine-mesh sieve and rinse under cold running water for 30–60 seconds, rubbing the grains gently with your fingers until the water runs clearer. Drain well.

Toast (optional)

In a medium saucepan over medium heat, add 1 tablespoon neutral oil or butter. Add the drained rice and toast, stirring constantly, for 2–3 minutes until the grains are fragrant and slightly translucent. This step adds nuttiness but can be skipped.

Add water and salt

Add 2 1/4 cups water and 1/2 teaspoon kosher salt to the saucepan and stir once to combine.

Bring to a simmer

Increase heat to high and bring the pot to a gentle boil. Once boiling, reduce heat to low so the water barely simmers. Cover the pot with a tight-fitting lid.

Simmer gently

Cook covered on low heat for 40–45 minutes without lifting the lid, until the water is absorbed and the rice is tender. Start checking at 40 minutes: press a grain between your fingers to check doneness. If water remains but rice is tender, drain any small excess; if rice is still chewy, add 2–3 tablespoons hot water, recover, and cook an additional 3–5 minutes.

Steam off heat

Remove the pot from heat and keep it covered. Let the rice steam for 10 minutes to finish cooking and to firm up.

Fluff and finish

Uncover and fluff the rice gently with a fork. If using, stir in 1 tablespoon chopped fresh parsley or cilantro and 1 teaspoon lemon or lime juice to brighten the flavor. Taste and adjust salt if needed.