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Cooking Brown Rice
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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.