Master Recipe: Brown Rice
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.Advertisement
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.
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.
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.
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.