Perfect Brown Rice

Total time: 50 minutes June 12, 2012

Boil big batches of brown rice in plenty of water, and drain it once it’s tender. Freeze it in smaller quantities so you always have brown rice on hand for dinner. You can also prepare brown rice in a pressure cooker.

Recipe from Gourmet: Day to Day.


  • 16 to 32 oz. brown rice*
  • 8 quarts of water or more
  • Kosher salt

*1 cup of uncooked rice will yield 4 cups of cooked rice.


Bring a large stock pot of water to a boil. Season with salt, as you would pasta water. Once the water is at a rolling boil, add the rice. Stir well. Boil for 30-35 minutes, uncovered. Stir occasionally to prevent the rice from sticking to the bottom. Test the rice to make sure it's tender. Once the rice is cooked through, drain it in a wire mesh strainer. Rinse it with cold water until the water runs clear; allow it to cool.

Serve immediately by warming up the amount you want in a pan with a bit of butter, or put the rice in a bowl and microwave for 2 minutes.

To freeze, portion out the amount you would use for your family for dinner into freezer bags. To defrost, place a bag in the refrigerator the night before or the morning you'd like to eat, or run warm water over the freezer bag until defrosted.

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