Cooking Long & Short Grain Brown Rice – Recipe

Cooking brown rice is simple but it is important to do a few simple things.  I first discovered brown rice in my hippy days in the 1970’s and loved it right away with its full nutty taste. Don’t waste your money, calories or time on non-food white rice which has less nutritional value and is bland.

How to Cook Long and Short Grain Brown Rice

Cooking brown rice is simple but it is important to do a few simple things.  I first discovered brown rice in my hippy days in the 1970’s and loved it right away with its full nutty taste. Don’t waste your money, calories or time on non-food white rice which has less nutritional value and is bland.
Course Main Course, Side Dish
Cuisine gluten-free, vegan, vegetarian
Keyword brown rice, Gluten-free
Author Diana Herrington

Ingredients

  • 1 cup brown rice
  • 2 1/4 cups water
  • 1/4-1/2 tsp Himalayan salt

Instructions

  • Rinse the rice well in water. (I hardly do this due to time)
  • Add the 2 1/4 cups water and salt to the rice.
  • Cover with a tight lid.
  • Bring rice, water, and salt to a boil.
  • Turn the heat down to low.
  • Simmer until all the water is absorbed – approximately 55 – 60 minutes.

Notes

Brown Rice Cooking Tips:
  • No Stirring, No Peeking!  Stir the rice while it is cooking and you will end up with very mushy rice.
  • A Tight-Fitting Lid is important to avoid too much water will boiling away before the rice has time to soften.
  • Turn heat down to ‘Simmer’ so that too much water does not boil away leaving chewy rice. If you do forget, add back 2-4 Tbsp more water; if it is still chewy, add a little more.
  • Checking to see if the rice is done. I use a chop stick (you could use a fork) to go down to the bottom of the pan of rice. All the water should be gone and the rice should be fluffy and tender.   If it isn’t, you may add a little more water 2 Tbsp to 1/4 cup water and simmer, with the lid on, a little longer.

Brown Rice Cooking Tips:

  • No Stirring, No Peeking!  Stir the rice while it is cooking and you will end up with very mushy rice.
  • A Tight-Fitting Lid is important to avoid too much water will boiling away before the rice has time to soften.
  • Turn heat down to ‘Simmer’ so that too much water does not boil away leaving chewy rice. If you do forget, add back 2-4 Tbsp more water; if it is still chewy, add a little more.
  • Checking to see if the rice is done. I use a chop stick (you could use a fork) to go down to the bottom of the pan of rice. All the water should be gone and the rice should be fluffy and tender.   If it isn’t, you may add a little more water 2 Tbsp to 1/4 cup water and simmer, with the lid on, a little longer.

Here are some great brown rice recipes:

 Luxurious Brown Rice Pudding: This brown rice pudding and the creamy sauce that goes with it, is sugar-free, dairy-free, and egg-free and it tastes great! It is a favorite dessert of mine that has gone through many changes through the years.

 Cardamom/Coconut Rice Pulao – I made this rice pulao for a potluck birthday party a few years ago; it was a favourite.
I took all of my favourite pulao ideas and put them together into this one recipe and I am happy to say it is the best one I have come up with so far!!!!!

 Broccoli Rice Salad – This is a very tasty broccoli rice salad and so easy to make.  It is a filling and healthy salad that is great for lunch or dinner.  It is so very nourishing.

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Diana Herrington

Diana has been writing about natural health and wellness for over 20 years. Having used foods to heal her own body, she now shares her wisdom with others.

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