Brown Rice Recipe.
The very first time I made brown rice (a few years ago), it turned into a big, gross, gloopy mess. The second time, it was so overcooked that it was inedible. After that experience, I threw out the rest of the bag. I gave up on brown rice.
It wasn’t until last year when I started to transition to more healthful foods that I considered brown rice again. I found this fabulous tutorial from one of my favourite food blogs, Skinnytaste, that taught me how to cook brown rice. I am now able to make perfect brown rice whenever I want it. Thanks, Gina!
Perfect Brown Rice
- Servings: 3 Cups
- 1 Cup Brown Rice
- 8 Cups Cold Water
- 1 1/2 Teaspoons Salt
- Rinse the rice in cold water and set aside. Boil the water over high heat and once boiling, add salt and rice.
- Stir and cover the pot, but only partially (otherwise the water will spill over). Turn the heat down to medium and cook for 30 minutes. Turn off the heat.
- Drain the rice in a mesh strainer and immediately return to pot. Cover and let stand for 20 minutes.
- Fluff with a fork and you’re done!