Perfect Brown Rice
A whole post dedicated to brown rice? Yep, that’s what we have going on here today. While brown rice might not seem very exciting at first, I am thrilled to have found a method for how to make perfect brown rice. I’m one of those people who actually prefers brown rice over white, so being able to cook it perfectly is very important to me. Sometimes brown rice can be dry or lacking in texture, but not this rice; it is incredibly light and fluffy. The best part? This method is not any more difficult or time-consuming than the directions found on the package.
The key to perfect brown rice is making sure that it stays moist. It’s hard to know exactly how much water your rice will absorb while cooking, so the trick is to boil the rice in much more water than you actually need. Then, most but not all of the water is drained off, and the rice is left to steam for a few minutes after cooking. This ensures that your rice is as moist and fluffy as possible. You can use any kind of brown rice you like here. My favorite is a brown jasmine rice that I buy at Trader Joe’s.
If you need some inspiration for meals to accompany your perfect brown rice, here are a few ideas. (Because we can’t just eat brown rice, no matter how good it is, can we?):
Perfect Brown Rice
Makes 4 servings
- 6 cups water
- 1 cup brown rice
- ½ tsp. salt (optional)
- Bring water to a boil in a large pot that has a tight fitting lid. Meanwhile, place the rice in a fine-mesh strainer and rinse under cold water for 30 seconds. Once the water has come to a boil, stir in the rice and salt, if using.
- Boil, uncovered, for 30 minutes.
- Pour the rice into a strainer/colander set in the sink. Let the rice drain for 10-15 seconds and then return it to the pot (off the heat). The rice will still be somewhat moist.
- Immediately cover the pot with a tight-fitting lid. Let the rice steam for 10 minutes; then uncover the pot and fluff the rice with a fork.
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