Brown Rice

From Ingredientia
Jump to: navigation, search

Brown Rice is the whole natural grain of rice prior to being processed to remove its husk. Brown rice is healthier than white rice, but can taste bland and chewy to some. If so, cook brown rice in stock to add greater flavour, or add soy sauce.

Brown rice requires more water and a longer cooking time than white rice or easy cook rice.


To prepare brown rice, use the absorption method:

  1. Add 2-3 times water/liquid to volume of rice
  2. Bring water/liquid to the boil, then lower the heat and simmer
  3. When water/liquid is level with rice, put lid on the pan and reduce the heat to lowest possible
  4. After 7 minutes it is ready

You might need to adjust the method taking into account the heat of your hob, or the thickness of your pans, but the overall concept is the same.

Further Reading

  • Christian, G. (2005) Real Flavours: the handbook of gourmet & deli ingredients, Grub Street. ISBN 1904943209.
  • Stobart, T. (1981) The Cook's Encyclopedia: ingredients & processes, Harper & Row. ISBN 0060141271.