New This Month

Master Recipe: Brown Rice

195
  • Yield: Makes about 2 1/2 cups

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.

Reviews Add a comment

  • ALR11349722DW
    14 MAR, 2016
    You said "trust us" lol...it came out uncooked, and almost burnt ..yuk! Luckily I only tested it with one cup of rice ..out in the bin now...going to stick to 1: 1 1/2 ratio or even 1:2
    Reply
  • lajollaadventur
    25 NOV, 2015
    I've made brown rice numerous times and this came out the best!! I think it was the ratio for the long grain I used AND using a pan vs. a pot. I think the pot cooks it unevenly and the pan allows it to cook evenly :) yay
    Reply
  • kittybassoonsh
    21 OCT, 2015
    Terrible recipe. Not nearly enough water so the rice was under done and burnt. Needed to add water and guess how much was needed. Do not make.
    Reply
    • ALR11349722DW
      14 MAR, 2016
      Same! I agree, don't try it!
    • ALR11349722DW
      14 MAR, 2016
      Same! I agree, don't try it!
  • missvjewelrydesign
    30 OCT, 2014
    I use this recipe but I bake it in a shallow pan @ 350. Perfect rice every time. Thanks Martha!
    Reply
  • mag-editor
    30 MAR, 2014
    My rice is usually perfect but takes forever. To save time, I tried this recipe using short-grain rice. It came out burnt and hard.
    Reply