Equipment
* optional
Ingredients
Main Ingredients
- 200 g brown rice
- 400 ml water
- 3 g kosher salt
- 5 ml olive oil
Nutrition (per serving)
Method
Place the brown rice in a fine mesh strainer and rinse thoroughly under cold water until the water runs clear.
Optional soaking step: Transfer the rinsed rice to a medium bowl, cover completely with fresh cold water, and soak for 2 to 8 hours. Drain well before cooking.
In a medium saucepan, combine the drained rice, measured cooking water, kosher salt, and olive oil. Stir briefly to ensure the rice is submerged evenly.
Place the saucepan over medium-high heat and bring the mixture to a rolling boil at roughly 100°C/212°F.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the saucepan with a tight-fitting lid and simmer. Cook for 35 to 40 minutes if unsoaked, or 20 to 25 minutes if soaked.
Remove the saucepan from the heat entirely. Keep the lid secured and let the rice rest undisturbed for 10 minutes to allow the remaining steam to gently finish cooking the grains.
Remove the lid carefully to avoid dripping condensation back onto the rice. Gently fluff the rice with a fork to separate the grains, then serve immediately.
Chef's Notes
- Soaking brown rice initiates the germination process, making the naturally occurring nutrients more bioavailable and the grain significantly easier to digest.
- Always use a saucepan with a heavy bottom to distribute heat evenly and prevent the bottom layer of rice from scorching during the long simmer.
- Resist the temptation to lift the lid at any point during the simmering or resting phases; the trapped steam is essential for achieving an even cook.
Storage
Refrigerator: 4 days — Store in an airtight container. Cool rapidly before refrigerating.
Freezer: 3 months — Freeze in flat, sealed bags or portioned airtight containers.
Reheating: Microwave with a splash of water and a damp paper towel covering the bowl to regenerate steam.
