Ingredients:

  • 1 cup Long-Grain Brown Rice
  • 2 1/4 cups Cold Water or Low-Sodium Stock
  • 1 tsp Fine Sea Salt
  • 1 Tbsp Unsalted Butter or Olive Oil

Instructions:

  1. Rinse the Rice: Place the brown rice in a fine-mesh sieve. Rinse thoroughly under cold running water for 30–60 seconds until the water runs mostly clear. Drain well.
  2. Combine Ingredients: Transfer the rinsed rice, measured liquid (water or stock), salt, and butter or oil into a heavy-bottomed saucepan.
  3. Establish the Boil: Place the saucepan over medium-high heat. Bring the liquid to a rapid, rolling boil, stirring once or twice to dissolve the salt.
  4. Reduce and Cover: As soon as the rapid boil is achieved, reduce the heat immediately to the lowest possible setting (a bare simmer). Place the lid on the pan tightly.
  5. Simmer Undisturbed: Cook the rice for 40 minutes. Do not lift the lid at all during this phase, as trapping the steam is vital for even cooking.
  6. Rest and Steam: After 40 minutes, remove the saucepan completely from the heat source. Keep the lid firmly in place. Allow the rice to rest undisturbed for a minimum of 20 minutes.
  7. Check and Fluff: Remove the lid. Use a fork to gently fluff the Brown Rice, separating the grains from the bottom and sides of the pan.
  8. Serve: Taste and adjust salt if necessary. Serve immediately or cool for later use.