To make perfect brown rice, you have to use the right amounts of rice and water* or vegetable broth, time it just right, and not lift the lid before it’s time. Don’t worry, this recipe takes away the guesswork. For instructions on cooking other gluten-free grains, see our Grains Cooking Chart.
- 1 cup long grain or short grain brown rice
- 2 cups water, or homemade Simple Vegetable Broth or gluten-free store-bought brand
- pinch of finely ground Alderwood Smoked Sea Salt or other brand (optional)
- organic olive oil, to lightly grease prep bowl, if using
- garnish with cilantro leaves (optional)
- In a 3-quart saucepan, rinse the brown rice. Drain thoroughly. Add the water or vegetable broth and bring to a boil.
- Add the salt if using. Cover with a lid, then reduce the heat to low and simmer for 45 minutes. Do not lift the lid. Remove from heat and let sit 8 to 10 minutes. Fluff with a fork.
- Serve as a side dish, loose or formed by a 1-cup size prep bowl. Just lightly grease the bowl with olive oil, pack with the cooked rice, cover with a serving plate, flip, remove bowl, and garnish with cilantro leaves if using. Goes great with Spinach with Chickpeas. Stores in the refrigerator for up to 3 days.
Makes 4 servings.
*Be sure to cook brown rice in water if using it to make Rice Milk.
When cooking rice in a pot, don’t lift the lid. To check if it’s time to remove from heat, without lifting the lid, simply twist the lid. If the lid spins easily, it’s not done, and you can add 2 or more minutes to the cooking time. If the lid doesn’t spin easily, it’s done. When done, remove from heat and let sit 8 to 10 minutes before lifting the lid. If you like this information, see more of our Kitchen Tips. To learn more about cooking rice, look to our Perfect Brown Rice recipe, and our Grains Cooking Chart.