Master Brown Rice Recipe

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Master Brown Rice Recipe

Brown rice has significantly more nutrients and protein than white rice. It also contains more bran and fiber than white rice and therefore takes longer to cook, and retains a chewier texture and nuttier flavor.

Pre-soaking brown rice makes the grain more easily digestible than unsoaked rice. It will, however alter the texture a bit for a more moist and ‘sticky’ rice.

Unsoaked rice will retain its grain ‘individuality’ and take a longer time to cook. Both methods are given below.

Soaked Brown Rice
2 cups brown rice
4 cups cool water

1. Soak brown rice in water overnight.

2. Drain rice, rinse, and drain off excess water.

3. Put soaked rice in a saucepan with 3 cups of water and a pinch or two of salt. Bring to a boil. Lower heat, cover, and simmer slowly for about 20-30 minutes. When rice is tender, turn off heat, and let rice sit, covered, for at least 10 minutes before serving or using in a different preparation.

Unsoaked Brown Rice
1 cup brown rice
2 ¼ cups water
Pinch or two of salt

Bring the water and salt to a boil in a saucepan with a tight fitting lid. Return to a boil, cover and reduce to a simmer. Cook for approximately 45 minutes. Turn off the heat and let sit covered for 10 minutes before using.
(c) Lauren Feldman