Brown Rice Cooking Method
Ruth Ann Vokac
Then one day I read about this method — it always makes perfect brown rice.
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- 1-2 c
- brown rice (jasmine is my favorite)
- 8 c
- 1-2 tsp
- 1/2 - 1 tsp
- olive or canola oil
1Pick out a heavy, large pan with a tight fitting lid.
2Add all the ingredients; bring to a boil; put lid on pan, setting it partially off to the side. Turn heat to medium low. Water should continue at a slow simmer.
Set timer for 30 minutes.
3After 30 minutes, pour rice and water into a colander. Quickly add rice back to pan. Cover tightly! Set timer for 20 minutes. No additional heat is needed. Rice will continue to steam to make perfect brown rice. Fluff with a fork when the time is up.
4Note: After letting the rice cool, I put it in 1 cup freezer containers. It freezes well. When you need rice, just turn it out of the freezer container into a microwave-safe dish, cover, and microwave on high for 1+ minutes until it's hot.