Ingredients
For about 3 cups cooked rice
- 1 cup long-grain brown rice about 190 g; not instant or quick-cooking
- 6 cups water plus boiling water if needed to keep rice submerged
- 1/2 tsp kosher salt
Equipment
- Large saucepan with tight-fitting lid
- Fine-mesh strainer
- Measuring cup and teaspoon
- Fork
Instructions
Boil, drain, and rest
- Rinse the brown rice in a fine-mesh strainer under cold running water, then drain.
- Bring 6 cups water to a boil in a large saucepan. Add rice and salt. Boil uncovered at a steady, moderate boil for about 30 to 35 minutes, until the grains are tender with a slight chew and no hard center. Keep submerged; add boiling water if needed.
- Carefully drain the rice in the fine-mesh strainer for about 10 seconds.
- Return the hot drained rice to the empty saucepan, off the heat. Cover tightly and let stand 10 minutes.
- Uncover and fluff gently with a fork. Serve warm.
Notes
Estimated US dollar cost basis: 1 cup dry brown rice about $0.75, salt about $0.01, water negligible; about $0.76, rounded to $1. Prices vary.
This measured method is for regular long-grain brown rice. Age and variety can change cooking time; taste a grain before draining. Instant, parboiled, and quick-cooking products need their package directions.
Refrigerate cooked rice promptly in shallow covered containers, within 2 hours, and use within 3 days. Reheat to 165°F (74°C). Do not leave cooked rice cooling on the counter for hours.
