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Brown rice is one of those sides that seems so simple to do; however, if not given the proper attention, the dish can easily go awry. Following the instructions below to make brown rice that is wonderfully fluffy (not gummy) and al dente (soft on the outside, slight bite on the inside). Flavored with chicken stock, butter and gray salt, this side dish can easily stand on its own. Pair with a baked chicken breast for a healthy dinner or top with a fried egg or two for a substantial lunch. If you want to make an easy fried rice, give this recipe a try and just substitute in 2 cups of this brown rice for the lentils. Continue reading for the recipe.
Brown Rice
Ingredients
Equipment needed:
- Saucepan
- Fine-mesh basket strainer
- Dry measuring cup
- Wet measuring cup
- Measuring spoons
- Wooden spoon
Ingredients needed:
- 1 cup brown rice
- 2 cups chicken stock
- 1 tablespoon butter or olive oil
- 1 teaspoon gray salt or kosher salt
Instructions
- Using a dry measuring cup, scoop 1 cup of brown rice into a fine-mesh basket strainer. Rinse the brown rice thoroughly with cold, running water. Brown rice is usually covered in a powdery starch, so it is important to give it a good rinse to avoid a gummy final product. When the water runoff turns from cloudy to clear, your brown rice has gone through sufficient rinsing. Set aside.
- Using a wet measuring cup, add chicken stock to a medium saucepan. Stir in butter and gray salt. Bring stock to a boil over medium-high heat.
- Add rinsed brown rice, stirring to combine. Return the mixture to a boil, then cover and reduce the heat to low. Simmer the brown rice until all of the liquid is absorbed (15 – 20 minutes). Remove from the heat and let sit covered for 2 minutes.
- Finish by fluffing the brown rice with a fork.
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I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
Tiffany says
I love the heartiness of brown rice!
lil @ sweetsbysillianah says
i normally use a rice cooker to cook rice – white or brown, but cooking with chicken stock and flavoring it up with butter and salt sounds quite tasty!
Liz says
I’m going to put brown rice on our menu this week…I’ve never rinsed mine (oops), so look forward to using your technique! Thanks!
Kate @ Diethood.com says
I have to agree – rice is pretty delicate and if you don’t do it properly, you might end up with just a mushy mashy dish in front of you…not appetizing.
Thank you for the step by step tutorial!
Kevin says
Im happy you did brown rice. I just had the Trader Joe’s instant brown rice and had to throw it out it was so bad….I will try yours now.
Becky says
I’ve never rinsed my brown rice either. I need to do that next, and absolutely use a timer!
Brandon Matzek says
@Liz Rinsing brown rice is crucial!
@Kevin Yeah, instant brown rice can be a bit blah. This way is simple and delicious.