Cooking Brown Rice

Cooking Brown Rice

What is brown rice?

It’s rice that 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. Once cooked, it can be refrigerated for 3 to 5 days and frozen up to 6 months so you can always have it on hand for meals or recipes.

Stovetop:

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.