Brown rice is much more nutritious than white rice and makes for a healthy, yet filling meal. Cooking brown rice is easy and basic, but it takes a little more water and time than regular white rice. Here’s how to do it, using multiple cooking methods.
Uncooked brown rice can be stored in the cupboard, but is best used within a few months of purchasing. If you don’t cook brown rice very often, storing it in the fridge will help keep it fresh for longer. If you have an open bag of rice, or if you bought your rice from a bulk bin, transfer it to an airtight container for storing.
Washing rice before cooking it gets away with any grit or dust that may have gotten mixed in during production. I also find that rinsing helps improve the texture of the rice; it’s less crucial than rinsing white rice, but still helps to make each grain distinct.
Toasting the rice won’t change its texture, but it gives the rice a more deeply nutty, toasted flavor. Just sauté the rice in a little olive oil before adding the water, and stir until the rice smells fragrant and you can see a touch of golden color here and there. This is a totally optional step, but if the earthy flavor of brown rice is what has kept you from eating it in the past, then you might find that you like brown rice better after toasting.
And finally, after cooking, let your rice rest off the heat with the lid on for about 10 minutes. This pause before serving helps the rice absorb the last of the moisture in the pot. If you skip it, the rice can be a little sticky and gummy when scooping it from the pot instead of light and fluffy.
The health benefits of brown rice continue with its fiber, which has been shown to reduce high cholesterol levels, one more way brown rice helps prevent atherosclerosis. Fiber also helps out by keeping blood sugar levels under control, so brown rice is an excellent grain choice for people with diabetes.
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