Perfect Brown Rice

Once you try this easy technique, you’ll never want to cook brown rice any other way. You can scale this recipe up or down as needed. The basic ratio is 1 part brown rice to 6 parts water, which yields 3 parts cooked rice. As written below, the recipe yields 3 cups cooked rice.

Ingreadient:

• 1 cup brown rice (short, medium or long grain brown rice will work, as long as it’s not a quick-cooking variety)
• 6 cups water
• Salt, soy sauce or other desired seasonings, to taste

Direction

1. Bring a large pot of water to boil, using at least 6 cups water per 1 cup rice. Rinse* the rice in a fine mesh colander under running water to remove excess starch.
2. Add the rice to the boiling water. Reduce the temperature as necessary to prevent overflow, but maintain a steady boil. Boil, uncovered, for 30 minutes.
3. Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes. Fluff, season as desired, and serve.