- 1 cup (180g) brown rice – medium grain, long grain, or brown basmati
- 8 cups (64oz) water
There is no need to rinse the rice first, unless you’ve purchased it from a bulk bin and are concerned about cleanliness.
Bring the water to a boil in a medium-size pot over high heat. Add the rice, give it a good stir, return the water to a boil, and then reduce the heat to maintain a brisk simmer.
Simmer until the rice until just short of fully cooked. (You want the rice to be a hint firmer than you’d like to eat as it will continue to soften as it rests.)
– Medium and long grain brown rice: 25-30 minutes
– Brown Basmati rice: 12-14 minutes
Important: Check several minutes early, as the cooking time will vary somewhat based on the precise level of simmer and even the brand of rice.
Drain the rice very well in a fine-mesh sieve or colander. Shake to remove as much water as possible, and then immediately return the rice to the pot, which should now be dry thanks to the residual heat. Put the lid on and place the pot back on the stove, which is now turned off. Rest in the covered pot for 10 minutes.
After the rest, fluff rice with a fork and enjoy.
Doubling the rice: If you double the rice, you won’t need to double the water. Twelve cups or so of water is sufficient for two cups of rice. Whatever the amount of rice, you simply want to ensure that the rice is covered with water until it is time to drain it.