Brown rice, unlike white rice, has a high-fiber bran coating. It’s this extra coating that makes brown rice more nutritious than white rice.
Brown rice has a light tan in color and has a nuttier flavor and chewier texture than white rice. (Think of whole-wheat bread vs. white bread!)
The only difference between cooking brown rice and white rice is the water to rice ratio. Because of the outer bran coating, more water and a longer cooking time is needed for brown rice.
My video “Cooking White Rice” uses the 1-2-3 ratio for perfect white rice. (1 cup of rice, 2 cups of water, will make 3 cups of rice.)
This formula does not work for brown rice. Check the back of the package of rice to determine how much water is needed for your particular brand of rice.
Adding butter and salt is optional but it does give the rice a nice flavor. One Tablespoon of butter and 1/2 teaspoon of salt, to 1 cup of rice, is the norm. Because brown rice has so much more flavor than white rice, I do often skip the salt and butter when I’m cooking it. This is totally your choice!
Start by bringing the water to a boil. Add the rice, salt and butter, and give it ONE stir. Cover the pot.
Return the pot to a boil, then turn the stove down to simmer and set the timer. It can take 45-55 minutes to cook brown rice.
When you uncover the rice it may look like all the water is absorbed but…
check to be sure by gently moving the rice to see if there is any water left on the bottom of the pan.
When cooking any and all rice, never stir the rice while it is cooking or you will end up with very mushy rice!
Store brown rice in an air-tight container. It should keep about six months in your cupboard. (White rice will keep almost indefinitely.)
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