How to Prepare Brown Rice

Brown rice is a whole grain rice variety that retains the bran and germ layers, making it more nutritious than white rice. It is rich in fiber, vitamins and minerals, and has a nuttier flavor and chewier texture. Brown rice can be used in a variety of dishes such as stir-fries, salads and pilafs.

 

1 cup medium- or long-grain brown rice
1 teaspoon avocado oil or refined coconut oil
2 cups water
1 teaspoon salt

Place the rice in a fine-mesh strainer and rinse it thoroughly under cool water.

Warm the oil in a small saucepan over medium-high heat. Add the rice and toast until dry and starting to look slightly toasted on the tips. It will also start to smell fragrant and nutty.

Slowly pour the water into the pot with the rice. The water will steam and bubble at first. Stir in the salt.

Bring the water to a boil. Reduce the heat so that the liquid is just barely simmering, then cover the pan.

Cook for 20 minutes undisturbed. Do not uncover the pot to check the rice during cooking.

Uncover and check to see if all the water has been absorbed; a little water on the very bottom is fine, but if there’s more than a tablespoon, drain off the excess. At this point, the rice should also be chewy and tender, and no longer crunchy. If it’s still crunchy, add a little more water (if needed) and continue cooking; check every 10 minutes until the rice is done.

Stir; cover and let stand another 10 to 15 minutes. Take the rice off the heat and cover again. Let the rice sit 10 to 15 minutes. This last step prevents the rice from becoming overly sticky and helps it lose that wet, “just-steamed” texture.

Use a fork to fluff the rice, then transfer it to a serving dish. Serve while warm.