Brown rice has a fibrous coating that makes it more nutritious than white rice, but it also takes longer to cook. But fear not — that doesn't mean it's hard to cook. You just have to take a slightly different approach. Here are four methods of cooking up this healthy carb.
Keep in mind that these directions will vary based on the type of brown rice, whether it's short or long grain, jasmine or basmati. Don't forget about your rice in the pan or oven; check it every so often to ensure it doesn't burn or your microwave hasn't exploded. Just kidding!
Make sure you rinse your rice until the water runs clear before cooking. For every cup of rice, use two cups of water. Salt the water, and set your stove to simmer, or low. Use a larger saucepan if possible so the rice can be more evenly dispersed and cook more evenly. Start checking it around 30 minutes of cook time, but it will take about 40 to 50 minutes for the rice to be fully cooked. Fluff, serve, and enjoy.
Keep it to a thinner brown rice, like a brown basmati, to cut down on cook time. Use one cup of brown rice to three cups water in a microwave-safe bowl. Cook for 30 minutes, uncovered: 10 minutes on high and 20 minutes on 50 percent power.
Rinse and drain — this is essential! With a two-cups rice to three-cups water ratio, pour the brown rice and water into a rice cooker with half a teaspoon of salt, and turn that cooker on. Should be done in about 30 minutes.
In the oven
You can totally bake brown rice! At 375°F in an eight-inch square glass baking dish, actually. You pour boiling water, butter, and salt over rice in the baking dish, stirring. Cover the dish with foil, bake for an hour, and fluff. Voilà!