When cooking brown rice or other whole grain rice, always follow package directions; if they are not available, use this easy method:

• 1 cup (250 mL) uncooked brown rice
• 2 to 2-1/4 cups (550 mL) liquid such as water, broth, or juice
• 1 teaspoon (5 mL) butter or margarine, optional
• 1 teaspoon (5 mL) salt, optional

Combine ingredients in 2 to 3 quart (2 to 3 L) saucepan. Bring to a boil; stir once or twice. Reduce heat, cover, simmer 45 to 50 minutes, or until rice is tender and liquid is absorbed. Fluff with fork. Yield: 3 to 4 cups (750 mL to 1 L).

Microwave Oven Instructions:

Combine all ingredients in deep 2 to 3 quart (2 to 3 L) microwaveable dish. Cover and cook on HIGH for 5 minutes or until boiling. Reduce setting to MEDIUM (50% power) and cook for 30 minutes, or until rice is tender. Fluff with fork.

Storage Tips:

• Brown rice has the outer hull removed but the bran layers are intact, providing additional vitamins (especially B’s) minerals and fibre.
• Brown rice and other whole grain rice such as red (Wehani) and black (Japonica) have a pleasant chewy texture and nut-like flavour. Whole grain rice takes longer to cook than white (polished) rice but is just as easy and once cooked can be refrigerated up to a week and frozen up to 6 months to have on hand for meals or recipes.
• Uncooked brown rice keeps on the shelf up to six months. Refrigerate for longer shelf life.
• To reheat cooked rice, add 2 tablespoons (30 mL) of liquid per 1 cup (250 mL) of rice. Cover and heat about 5 minutes on top of the range or in the oven. Or, in the microwave oven, cook on HIGH about 1-1/2 minutes per 1 cup (250 mL).