Ingredients
Scale
- 1 cup long grain (brown rice)
- 1 1/2 cups water
- 1/4 teaspoon salt
Instructions
- in a 4-quart saucepan add your rice. Rinse the rice three or four times, pouring off the water each time, until the water runs clear.
- Drain rice until most of the water is gone. Add 1 1/2 cups cold water and salt.
- Place pan on the stove and bring to a boil over medium heat. As soon as the water is boiling, turn the temperature down to low and cover the pan with a tight fitting lid. DON’t remove this lid until the very end. No excuses! 🙂
- Let the rice simmer for 30 minutes and DON’T remove the lid. Then turn off heat completely and let the rice steam for 10 more minutes. Remember, DON’T remove the lid.
Notes
We recommend organic ingredients when possible.
I’ve found that short grain, brown rices needs a little less water. So use 1 1/4 cups water for each 1 cup of rice.
This recipe doubles well. If making 3 or 4 times this recipe be sure to use an 8-quart saucepan.
If you’re looking to add more flavor to your brown rice consider using vegetable, chicken, or beef stock instead of water. If the stock is salted, don’t use the added salt.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Salads & Sides
