Now, I realise you might be thinking you know how to cook brown rice. You follow the instruction on the back of the packet but do you know how to cook it until it’s perfect? In this blog post I share with you my top tips for cooking brown rice until it’s tender, soft and fluffy.
For many years I would read the instructions on the brown rice packet and of course follow what it said. By the end of the cooking process I found my rice to be stodgy and thick. I would pour over boiling water to get rid of the starch but it still would stick together.
So I decided to do research on how to cook rice. I found so much information on line that I wanted to share my new found knowledge with you. Once you have the basics in how to cook rice it’s super easy. Plus the rice tastes so yummy I promise you will never go back to your old ways again.
- Basmati or long grain Brown Rice x 200g
- Boiling water x enough to cover 2 centimetre above the top of the rice
- Start by measuring two centimetres on a wooden spoon.
- Measure your rice and pour it into the sieve.
- Wash the rice through twice under a tap.
- Put the washed rice into a saucepan.
- Flatten the rice down as much as possible until it’s all even spread across the base of the pan.
- Boil the kettle.
- Place the wooden soup on top of the rice.
- Now carefully pour over the boiling water until it’s level with the line on the spoon.
- The water should be 2 centimetres above the above the top of the rice.
- Next put the hob on to a high heat and bring the water to the boil.
- Put the lid on and once it boils turn the heat down to a low simmer.
- Leave to cook for 30 – 40 minutes.
- Do not remove the lid during the cooking process.
- When the water looks like it has been absorbed by the rice then lift the lid.
- Give the rice a stir and if there is still water in the bottom pop the lid back on for five more minutes.
- Continue to do this until all the water has evaporated.
- Remove the lid completely and give the rice a stir.
- Set aside for a few minutes.
- Prepare the main dish and add the rice.
- Then serve and enjoy.
Boiling Brown Rice to Perfection does take time but the effort and the wait are worth the end result. Whenever I cook brown rice I always allow myself more time to cook it. For me, rice tastes so much better when it’s been rinsed twice, brought to the boil in the pan and then left to simmer slowly. The method will also work on white rice too. Although it doesn’t need to be left in the pan as long. I would cut the time in half. However you decide to eat the rice, as always, enjoy.