How to Cook Perfect Brown Rice

Brown Rice.  It's the healthier rice.  It's more flavorful.  I want to use it.  I want to love it.  I had made up my mind that we would not have any kind of rice until I could perfect brown rice.  This was rough on Hubz.  He.loves.rice. 

When I cook brown rice, it usually ends up too chewy, too sticky and somewhat hard.  It's never had a great texture and I've never wanted to cook it the same way twice, until now.

Thanks to Saveur Magazine, I can now cook brown rice perfectly.  And, because I'm sharing this with my wonderful readers, you can too!


Brown Rice Done Right

1 cup brown rice (short, medium or long-grain)
6 cups water
Seasonings of choice

Rinse your grains of rice under cold running water for 30 seconds.  Bring 6 cups of water to a boil.  Add rice to boiling water, stir once and allow to boil for 30 minutes, uncovered.  Turn off heat.  Drain rice in a sieve or strainer for 10 seconds, return to the pan and cover tightly with lid.  Let rice steam in the pan for 10 minutes.  Uncover, fluff with a fork and season to your liking.

Every time I cook brown rice this way it turns out perfectly.  Needless to say, Hubz is quite pleased.  If you've struggled with brown rice not cooking to your liking, give this method a try.  For me, it's yielded nothing but fluffy, nutty, brown rice goodness.



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I'm linking up with the Rural Thursday blog hop at Two Bears Farm and A Rural Journal as well as Thursday Favorite Things at Katherines Corner.