Master Recipe: Brown Rice

  • Yield: Makes about 2 1/2 cups
Master Recipe: Brown Rice

Source: Martha Stewart Living, September 2012

Ingredients

  • 1 cup brown rice
  • Water
  • Coarse salt

Directions

  1. The Right Ratio: Trust us: Though it's printed on the package, the standard 2-to-1 ratio makes mushy rice. For long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water.

  2. Quick Cooking Time: Bring rice, water, and coarse salt (1/4 teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Many recipes call for 50 minutes, but we think 30 minutes is plenty. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.

  3. Steam and Fluff: Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.

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