My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Step-by-step instructions on how to cook brown rice perfectly every time without burning, undercooking, or making it mushy!
How much struggle has brown rice brought to you? It burns, it gets mushy, it’s undercooked, it takes forever to cook…any of these sound familiar?
I was so tired of messing up brown rice that I hadn’t cooked it in years until one day I decided to call mom and ask her how to make it. So here we go.
P.S. I love making long grain basmati brown rice because it’s aromatic and has a slightly nutty flavor.
Step 1: Combine rice and water in a medium-size pot. Rule of a thumb is to use 1:2 rice to water ration when cooking brown rice. For every 1 cup of brown rice, add 2 cups of water. This will yield approximately 2 cups of cooked brown rice.
Step 2: Add 1 tbsp of olive oil or oil of choice. The oil will help keep rice from: a) sticking to each other and becoming a mushy mess, and b) burning.
Step 3: Bring to a boil and cover with a lid. Reduce heat to low and steam for 40 minutes.
Note: Do not open the lid to check on the rice! Opening the lid will cause the steam to escape and that is how you screw up brown rice. Go watch a movie, do your nails, or get a quick workout in while you wait 😊
Step 4: Turn off heat and let rice steam (off heat) for another 10 minutes. Again, do not open the lid. After 10 minutes, open the lid and fluff the brown basmati rice with your fork.
Serve this delicious brown rice (basmati or not) with some of the following:
- Turkish Chickpea Stew with Dried Apricots
- Thai Red Lentil Curry with Eggplant
- Kidney Bean Brown Rice Bowl
- Baked and Stuffed Eggplants and Tomatoes
- Root Vegetable Mushroom Stew
- Smoked Lentil Winter Stew
- Lentil and Sweet Potato Stew
Step-by-step instructions on how to cook brown rice perfectly every time without burning, undercooking, or making it mushy!
- 1 cup brown rice
- 1 tbsp olive oil or oil of choice
-
Combine rice and water in a medium-size pot. Rule of a thumb is to use 1:2 rice to water ration when cooking brown rice. For every 1 cup of brown rice, add 2 cups of water. This will yield you approximately 2 cups of cooked brown rice.
-
Add 1 tbsp of olive oil or oil of choice. The oil will help keep rice from: a) sticking to each other and becoming a mushy mess, and b) burning.
-
Bring to a boil and cover with a lid. Reduce heat to low and steam for 40 minutes.
Note: Do not open the lid to check on the rice! Opening the lid will cause the steam to escape and that is how you screw up brown rice. Go watch a movie, do your nails, or get a quick workout in while you wait
-
Turn off heat and let rice steam (off heat) for another 10 minutes. Again, do not open the lid. After 10 minutes, open the lid and fluff the brown basmati rice with your fork.
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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