Perfect Fluffy Brown Rice Recipes
MASTER RECIPE: BROWN RICE
Unlike white rice, brown rice retains the nutritious bran and germ covering of the rice grain. This gives it a chewy texture, a nutty aroma, and plenty of essential nutrients. Follow our tried-and-true formula for perfectly fluffy brown rice every time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- The Right Ratio: Trust us: Though it's printed on the package, the standard 2-to-1 ratio makes mushy rice. For long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water.
- Quick Cooking Time: Bring rice, water, and salt (1/4 teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Many recipes call for 50 minutes, but we think 30 minutes is plenty. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.
- Steam and Fluff: Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.
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- Measure out 2 cups of water and pour off about 2 tablespoons (to account for the water remaining in the rinsed rice). Pour into a small pot, cover with a lid, and bring to a boil.
- Season the boiling water with the salt. Add the rinsed rice to the boiling water (do not stir), cover tightly with a lid, reduce the heat to low, and simmer until all the water is absorbed, about 25 minutes* (do not stir while cooking).
- Turn the heat off (still, no stirring) and let the pot stand covered for an additional 10 minutes to steam. Fluff with a fork before serving.
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