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Nutrition Facts
Serving Size 1 (757g) Recipe makes 4 servings
Calories 171
Calories from Fat 12		(7%)
Amount Per Serving		%DV
	Total Fat 1.4g	2%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 17mg		0%
Potassium 103mg		2%
Total Carbohydrate 35.7g		11%
	Dietary Fiber 1.6g	6%
	Sugars 0.4g
Protein 3.7g		7%
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Perfect Basic Brown Rice

Recipe #308293 | 45 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: PanNan
Jun 9, 2008

This basic recipe was printed in Saveur magazine. It works well for any brown rice - short, medium or long-grain brown rice. Disregard the directions on your package. Most likely it will come out mushy. In this recipe, the boiling (uncovered) cooks it thoroughly, and the steaming at the end make it light and fluffy.

SERVES 4 -6 (change servings and units)

Ingredients

Directions

1
Rinse the starch off the rice in a strainer under cold water for 30 seconds.
2
Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
3
Add the rice, stir it just once, and boil, uncovered, for 30 minutes.
4
Pour the rice into a strainer over the sink and drain for 10 seconds.
5
Return the rice to the same pot, off the heat.
6
Cover immediately and set aside for 10 minutes (this is the steaming part).
7
Uncover, fluff with a fork, and season with salt.

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Featured Reviews for This Recipe

From: GE flowerchild

On Aug 18, 2009

This recipe is amazing, and so easy to remember. My rice usually turns out mushy, but this was perfect. I used it as a base for another recipe, and it turned out great. Thanks!

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From: Chef #730763

On Aug 13, 2009

We love brown rice and I decided I wanted to try out this way to see how it came out. The rice was excellent and not sticky or clumpy at all. I made the full serving size so I could have leftovers to make up with my lunches!

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From: Converted Yankee

On Mar 23, 2009

Never made brown rice like this before, but it worked very well. I reduced the recipe because I didn't need 4-6 servings. I did 3/4 cup of rice and 6 cups water for 3 servings.

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