Cooking Brown Rice
Rinse the grains until the water runs clear, combine with water in a ratio of 1:2, bring to a boil, then cover and simmer on low heat for 45 minutes without lifting the lid.
Patience is your primary ingredient.
Brown rice retains the bran and germ, which requires more time to absorb water than white rice. Do not stir it while it cooks or you will break the grains and turn it into a paste.
- Heavy-bottomed pot with a tight-fitting lid
- Fine-mesh sieve
- Fork
What goes in.
- 1 cuplong-grain brown rice
- 2 cupswater or broth
- 1/2 tspkosher salt
The importance of the seal
Once the rice is simmering, the steam does the work. Keep the lid tight to ensure even cooking and keep the grains separate rather than gummy.
The method.
Rinse the rice
Place the rice in a fine-mesh sieve and run cold water over it, tossing with your fingers until the water streaming out is clear rather than cloudy.
Combine and boil
Add the rinsed rice, liquid, and salt to your pot. Bring to a boil over high heat, then immediately drop the heat to the lowest setting.
Simmer
Cover the pot tightly. Set a timer for 45 minutes. Do not remove the lid, as this releases the steam necessary to soften the bran.
Rest
Turn off the heat once the timer dings. Let the pot sit, covered, for another 10 minutes. This allows the moisture to redistribute evenly.
Fluff
Remove the lid and use a fork to gently rake through the rice, lifting the grains to release any trapped steam.
Other turns to take.
Toasted Nutty Flavor
Before adding the water, sauté the dry rice in a teaspoon of oil for 3 minutes until it smells fragrant and turns a light golden shade.
When it doesn't go to plan.
If your pot lid is loose, place a clean kitchen towel between the pot and the lid to create a tighter seal.
For fluffier results, use a wide-bottomed pot rather than a tall, narrow one.
If you find the rice is still too crunchy after 45 minutes, add two tablespoons of water and return to the lowest heat for 5 minutes.
The ones that keep coming up.
Why is my rice mushy?
You likely used too much water or stirred the rice during the cooking process, which releases starch and creates a paste.
Can I cook it like pasta in a large pot of water?
Yes. Boil it in an excess of salted water like pasta until tender, about 30 minutes, then drain thoroughly and let it steam in the colander for 5 minutes.
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