How to cook brown rice

• portions: 3 servings
• temps total: 31 minutes

Ingrédients

1 cup brown rice - medium grain, long grain or basmati

8 cups water (Note 1)

1 1/2 cups short grain brown rice (medium grain ok too)

2 1/2 cups BOILING water (Note 2)

Quick cooking rice (ie par boiled) (- will not work)

Brown jasmine (- not yet tested)

Instructions

Rinsing rice: only required if you purchased from bulk bins. If you rinse, reduce water by 1/4 cup for baked version.

Boil and Drain:

Boil water: Bring water to a boil in a small pot or large saucepan over high heat.

Boil rice: Add rice, then boil rice until just cooked, a tiny bit firmer than you want (it gets softer during Rest step). Use these times as a guide (Note 3):- Medium and long grain rice: 30 minutes- Basmati rice: 12 minutes (1st check) to 14 minutes

Drain VERY well (key tip! Note 4): Drain rice in a colander, shaking the pot well to remove as much water as you can, and shaking the colander to remove excess water from the rice. Pot should steam dry from residual heat.

Rest: Return rice to now-dry pot. Put lid on and put it back on the turned off stove. Leave for 10 minutes.

Fluff and serce: Fluff rice with fork and serve.

Baked Rice:

Preheat oven to 180°C/350°F (all oven types).

Combine rice and water: Pour rice and boiling water into a 20cm/8" square pan or round casserole pot. Cover with lid or foil.

Bake 1 hour 15 minutes.

Rest, fluff & serve: Remove from oven, stand 10 minutes then fluff with fork and serve.

Nutrition

• Calories: 229 kcal
• Lipides Totaux: 2 g
• Lipides Saturés: 1 g
• Sodium: 10 mg
• Glucides Totaux: 48 g
• Fibres Diététiques: 2 g
• Protéines: 5 g