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Master Recipe: Brown Rice

Name: Master Recipe: Brown Rice
Yield: Makes about 2 1/2 cups
Ingredients: 1 cup brown rice; 1 1/4 to 1 1/2 cups water; 1/4 teaspoon kosher salt

Unlike white rice, brown rice retains the nutritious bran and germ covering of the rice grain. This gives it a chewy texture, a nutty aroma, and plenty of essential nutrients. Follow our tried-and-true formula for perfectly fluffy brown rice every time.

Source: Martha Stewart Living, September 2012

Makes about 2 1/2 cups

Yield

Ingredients

1 cup brown rice
1 1/4 to 1 1/2 cups water
1/4 teaspoon kosher 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 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.

Cook's Notes

Store and Reheat
Refrigerate cooked rice in an airtight container for up to 5 days. If you freeze it in an inch-thick layer in a large resealable plastic bag, you can easily break off individual portions as needed. Whether frozen or refrigerated, reheat rice in the microwave, covered, until steaming, 1 to 3 minutes.

Brown Rice Ideas
RICE WITH GREENS AND EGGS
Saute spinach, collards, kale, or any other hearty green in olive oil with sliced garlic, salt, and pepper. Serve over rice with a fried egg on top. Season with red-pepper flakes.

FRIED RICE
Stir-fry chicken, tofu, or shrimp until cooked. Remove from the pan, and add sliced vegetables. Cook until crisp-tender, remove, and then add chopped ginger, scallion, and garlic to the pan. Cook, stirring, until fragrant. Add vegetables and protein back to the pan, along with some rice, and toss. Finish with soy sauce.

HOT RICE CEREAL
Heat rice with milk and a pinch of salt in the microwave or on the stove top. Top with cinnamon, bananas, maple syrup, nuts, or seeds.

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Reviews

198

How would you rate this recipe?

198

ALR10972416DW

3 DEC, 2017

I followed this recipe ... a recipe developed by capable, professional cooks ... to the letter, changing nothing. The most perfect brown rice I have ever made was the happy result! It was exactly as described: slightly chewy, separate grains, not mushy.
Reply
johnson5005078963

21 NOV, 2017

After reading all the "don't try this" reviews I didn't know what to think, but I tried it with 1 cup of long grain brown rice (and it wasn't "fresh" as it has been in my cupboard for ages) and 1 1/4 cups of water with 1/4 tsp. coarse sea salt. I planned to let it go for 30 min., but I noticed at around 20 min. the water was almost gone. I used a clear glass vision ware pot so this was easy to see. I checked, except for a tablespoon or so the water was gone, so I stirred the rice once, put back on the lid, turned off the heat, but left it sitting on the burner (gas not electric). I let it sit for the remainder of time and a bit more as I wanted the rice for a recipe. It came our perfect with separate grains, no mush, and a tad of chewiness, which was just right because I planned to make turmeric rice with it which requires sauting it a bit with spices (garlic, ginger, turmeric & diced carrot in a skillet(.
Reply
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
- filellinas10
  
  31 OCT, 2017
  
  Apparently your rice is better/ fresher than ours. Even at 2 cups of water the brown rice is HARD. 2 1/2 cups works. What's up with this? I'm using Carolina Brown Rice.
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
- justalurker
  
  23 JUL, 2017
  
  When incarcerated I cooked rice in-cell and the pots were wide. Martha prefers the the pots that start out with some water already there.
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.
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