If you’ve cooked brown rice before you’ve probably noticed that the package instructions call for a 2:1 ratio and have you cook the rice for an hour! Maybe you’ve had success with this method, but if you’re anything like me, an hour is just way to long to wait for rice to cook! I’m excited to share this easier and tastier version with you that cooks in just 30-minutes! I follow Martha Stewart’s method and use a lower water/rice ratio. Turns out perfect every time!
You’ll hardly want to make white rice again with a brown rice recipe that cooks almost just as quickly!
- 1 cup long grain brown rice (*see note below)
- 1 1/4 cups water
- 1/4 teaspoon salt
- Rince rise thoughouly (I like to put it in a fine mesh strainer and rinse it for 30 seconds. Add rice, water and salt to a wide, shallow pot with a tight-fitting lid. Bring to a boil, uncovered. Once boiling, cover, reduce heat to low and simmer for 30 minutes.
- Turn the heat off and let the cooked rice rest for 10 minutes, covered. Then remove the lid and fluff with a fork. Serve warm.
For short-grain brown rice, use 1 1/2 cups water.
Need something to serve Brown Rice with? Try these: