How to Cook Brown RiceCooking brown rice takes a little more time than cooking ordinary white rice, and you'll need slightly more liquid.
Brown rice is a less-processed form of rice, which means it still has the outer bran on the outside of the grains. The bran is what gives the rice its brown color, and it also contains nutrients that you won't get from plain white rice. It's this outer layer of bran that makes brown rice cook more slowly. Here's how to do it:
Cooking Brown Rice
- Start with one cup of uncooked brown rice. This will be enough for four regular servings.
- In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the brown rice and 1¾ cups of water or stock. Chicken stock or vegetable stock are good for cooking rice. Also add ½ Tbsp of butter and 1 tsp of Kosher salt. If you're cooking your rice with stock instead of water, you might want to use less salt (or none at all) depending on how salty your stock is.
- Bring the liquid to a boil, give everything a stir with a wooden spoon, then cover the pot tightly and reduce the heat to very low. Cook for 40 to 50 minutes. The cooking time can vary depending on the brand of rice you're using, how heavy your lid is, and so on. That's right, a heavier lid holds in more liquid and thus increases the cooking time.
- Test to see if the rice done enough. If it isn't, you can cook it for another couple of minutes.
- When the rice is cooked, fluff it with a fork to release the steam. The reason we do this is that the steam that builds up in the pot can continue cooking the rice and make it too soft.