There are a million reasons to love brown rice (its ZeroPoint Food status! Its whole grain goodness! Its ability to soak up all the delicious sauces!), but if you've always struggled to get it just right, this is the recipe for you. With this parboil and steam method, the rice comes out tender but not mushy, fluffy instead of gummy. Brown rice can take a little longer to cook so be sure to make large batches to keep in the freezer as a quick weeknight side dish. Just be sure to cool the cooked rice completely before packing it up and stow it away in convenient half- or one-cup portions. Reheat it in the microwave for maximum fluff.
Uncooked long grain brown rice
1 cup(s), whole-grain
- In a large pot, bring 6 cups water to a boil over high heat. Thoroughly rinse the rice, drain, and stir into the boiling water. Boil for 30 minutes, adjusting the temperature to maintain a steady boil. Remove the pot from heat. Drain the partially cooked rice and return to the pot. Cover and let stand for 10 minutes. Fluff with a fork.
- Serving size: about ½ cup