Ingredients
Rice
- 1 cup long-grain brown rice about 180 g; not instant or quick-cooking
- 2.25 cups water
- 0.25 teaspoon fine salt optional
Equipment
- 2- to 3-quart saucepan with fitted lid
- Fine-mesh sieve
- Measuring cups and spoons
- Fork
Instructions
Cook and rest
- Put the brown rice in a fine-mesh sieve, rinse briefly under cool running water and drain well.
- Combine the drained rice, water and optional salt in a 2- to 3-quart saucepan. Bring to a boil over medium-high heat.
- Reduce the heat to low and cover with a fitted lid. Simmer gently for 40–45 minutes, without stirring, until the grains are tender and the water is absorbed. If the center is still hard and the pot is dry, add a small splash of hot water, cover and continue cooking, checking after a few minutes.
- Remove from the heat and leave covered for 10 minutes. Fluff gently with a fork and serve. Yield varies with the rice, approximately 2 1/2 to 3 cups cooked.
Video
Notes
Cool leftover rice quickly in shallow containers, ideally within one hour, refrigerate and use within 24 hours. Reheat once until steaming hot throughout. Follow the specific rice package if its directions differ. Related stovetop technique video by Casual Cooking, originally uploaded November 2, 2023. Follow this card’s measured quantities; rice brands may need different amounts of water.