“This basic recipe was printed in Saveur magazine. It works well for any brown rice - short, medium or long-grain brown rice. Disregard the directions on your package. Most likely it will come out mushy. In this recipe, the boiling (uncovered) cooks it thoroughly, and the steaming at the end make it light and fluffy.”
READY IN:
45mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Rinse the starch off the rice in a strainer under cold water for 30 seconds.
  2. Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
  3. Add the rice, stir it just once, and boil, uncovered, for 30 minutes.
  4. Pour the rice into a strainer over the sink and drain for 10 seconds.
  5. Return the rice to the same pot, off the heat.
  6. Cover immediately and set aside for 10 minutes (this is the steaming part).
  7. Uncover, fluff with a fork, and season with salt.

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