Brown rice (or “hulled rice”) is unmilled or partly milled rice, a kind of whole, natural grain. It has a mild nutty flavour, is chewier than white rice, is more nutritious than white rice, and becomes rancid much more quickly. Any rice, including sticky rice, long-grain rice, or short-grain rice, may be eaten as brown rice.
Here’s the most efficient way I found to cook brown rice on a stove. It takes about 35 minutes from when you start to when you’re eating. This method works for both short grain and long grain brown rice.
Put brown rice and water together in a pot with a lid. Use the ratio of 1.5 cups water to 1 cup rice.
Set the heat to maximum, and bring the rice/water to a boil uncovered. Then put the lid on the pot, and reduce the heat to low/simmer. If your lid has a steam valve, keep it closed. Let the rice simmer for 20 minutes.
Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. It’s OK if you let the rice sit longer than 10 minutes (20 or 30 minutes is fine too), but don’t let it go any less.
Be careful when you remove the lid, since a lot of steam may escape when you do.
Category: Cooking Methods
Sub Category: Rice