Brown rice is less processed and more nutritious than its white counterpart. The trick to steaming it is to use less water than called for on the package. The end result: deliciously fluffy, nutty-flavored grains that hold up well in the refrigerator or freezer.



Ingredient Checklist


Instructions Checklist
  • Combine rice, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender and liquid is absorbed, 40 to 45 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.


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Rating: 5 stars
Hi Martha! I have been purchasing “instant” brown rice which is ready to serve in 10 - 15 mins vs the regular brown rice. Is the nutritional value of the instant comparable to the regularl? Thanks!!