Ingredients
Rice
- 1 cup regular long-grain brown rice 185 g; uncooked, not instant or parboiled
- 8 cups water for boiling; excess is drained
Equipment
- 1 4-quart saucepan with a tight-fitting lid
- 1 Fine-mesh strainer
- 1 dry measuring cup
- 1 liquid measuring jug
- 1 Wooden spoon
- 1 Fork
Instructions
Boil, drain, and rest
- Put the rice in a fine-mesh strainer and rinse briefly under cool running water, about 30 seconds. Let it drain while you prepare the pot.
- Bring the water to a full boil in a 4-quart saucepan. Add the rice and stir once. Keep it at a steady uncovered boil.
- Start checking after 25 minutes. Continue cooking until the center is tender and the grain still has a pleasant chew, usually about 30 minutes total. Use a clean spoon each time.
- Pour the rice into the fine-mesh strainer and let the excess water drain away. Empty any remaining water from the pot, then return the drained rice to the warm pot.
- Cover and leave off the heat for 10 minutes. Uncover, fluff gently with a fork, and serve. For leftovers, transfer to shallow containers and refrigerate promptly, ideally within one hour.
Nutrition
Calories: 170kcalCarbohydrates: 35.3gProtein: 3.5gFat: 1.5gFiber: 1.7g
Video
Notes
Serves four as a side. Timing varies with the grain, pan, and stove. This method uses regular uncooked long-grain brown rice; other grain types and quick-cooking products need different timing.
For leftovers, refrigerate promptly in shallow containers, ideally within one hour. Keep at 40°F (4°C) or below and use within 24 hours, or freeze promptly in portions. Reheat only once, until steaming throughout and 165°F (74°C).
Nutrition is an ingredient-based estimate per one-quarter batch; rice variety, draining, and additions can change it. The estimate uses USDA values for raw long-grain brown rice. Cost is an ingredient estimate for the plain batch, before optional toppings, and varies by retailer.
Video credit: RecipeTin Eats brown rice demonstration. The video includes both boil-and-drain and oven methods; this card uses regular long-grain brown rice on the stove with a short covered rest.