Brown rice is a whole grain. There are different types of brown rice. Short grain, long grain, and basmati are three kinds. All of these can be prepared with the directions below. Place any extra cooked brown rice in an airtight container and refrigerate for up to a week or freeze. Use as a side dish or make a whole grain salad with your favorite vegetables and leftover cooked chicken, beef, or pork.
Stovetop
Makes about 5½ cups cooked.
Ingredients
- 2 cups (uncooked) brown rice, medium or short grain
- Pinch of salt
- 4 cups of water
Directions
- Wash hands well with soap and water.
- Rinse and drain rice. Place rice in a medium pot with salt and Bring to a boil. Turn heat to low.
- Cover pan and let the rice simmer for 45 to 50 minutes or until all the water is Do not stir the rice while it is cooking.
Rice Cooker
Makes about 6 cups cooked.
Ingredients
- 3 cups (uncooked) brown rice, medium or short grain
- Pinch of salt
- 4½ cups of water
Directions
- Rinse and drain rice. Place all ingredients in rice cooker and cook according to equipment directions.
Oven
Makes about 4 cups cooked.
Ingredients
- 1½ cups (uncooked) brown rice, medium or short grain
- 2½ cups of water
- 1 tablespoon unsalted butter 1 teaspoon salt
Directions
- Preheat oven to 375° F. Place the rice in an 8-inch square glass baking dish.
- Bring the water, butter, and salt to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir evenly, and cover the dish tightly with aluminum foil.
- Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove cover, and fluff the rice with a fork. Serve immediately.
Nutrition Facts
Serving size ½ cup: Calories–110; Protein–2g; Carbohydrate–24g; Total Fat–1g; Saturated Fat–0g; Cholesterol– 0mg; Fiber–1g; Sodium–0mg; Vitamin C–0%; Vitamin A–0%; Iron–4%; Calcium–2%