How to Cook Brown Rice
- Choose the right size pot. For cooking 1 to 2 cups of dry brown rice, a 2-quart saucepan will work well. If the pot is too big, the rice may not steam right. If the pot is too small, it may boil over and make a mess. Make sure the lid fits well and does not let a lot of steam escape.
- Rinse the brown rice in a mesh colander for about 10 seconds under running water to get rid of dust and grit.
- Place rice in saucepan and add water (1 cup brown rice to 2 cups water). Bring mixture to a boil over medium-high heat. Lower temperature so mixture cooks at a gentle simmer. Cover saucepan. The lower heat ensures tender and evenly cooked grains.
- Cook for about 45 minutes. Make sure it remains at a gentle simmer.
- Remove saucepan from heat and let stand for 10 minutes with lid on. Fluff with fork before serving.
Yield: About 2 1/2 – 3 cups cooked brown rice for every 1 cup of uncooked rice
To add more flavor to the rice, use low sodium broth (either chicken or vegetable) instead of water.
Brown rice can also be cooked in a rice cooker using the same rice to liquid ratio (1 part rice to 2 parts water). Use the brown rice setting if your rice cooker has one. Follow the rice cooker directions.
Leftover brown rice can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.
Nutrition (for brown rice cooked with water): Serving size 1/2 cup cooked brown rice/ Calories 108 / Total Fat 0.9 g / Saturated Fat 0.2 g / Cholesterol 0 mg / Sodium 5 mg / Carbohydrates 22.4 g / Fiber 1.8 g / Sugar 0.3 g / Added Sugar 0 g / Protein 2.5 g