Rice - Brown

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The best method and cook time for truly fluffy, perfectly cooked brown rice depends on what type of brown rice you have. Did you know that basmati rice cooks in less than half the time as long grain brown rice?BEFORE YOU START: Determine what rice you have and read the "Before You Start" in the notes below.BIGGEST TIP - skip the absorption method (high risk of gluey) and ignore the packet directions!! Servings: 1 cup uncooked brown rice makes 3 cups cooked rice which will serve 3 people.

Serves 3 Prep 1 min Cook 30 min Source: https://www.recipetineats.com/how-to-cook-brown-rice/

Ingredients

237 ml brown rice - medium grain, long grain or basmati
1.9 l water ((Note 1))
355 ml short grain brown rice ((medium grain ok too))
591 ml BOILING water ((Note 2))
Quick cooking rice (ie par boiled) - will not work
Brown jasmine - not yet tested

Method

Rinsing rice: only required if you purchased from bulk bins. If you rinse, reduce water by 1/4 cup for baked version.

Boil and Drain:

Boil water: Bring water to a boil in a small pot or large saucepan over high heat.
Boil rice: Add rice, then boil rice until just cooked, a tiny bit firmer than you want (it gets softer during Rest step). Use these times as a guide (Note 3):- Medium and long grain rice: 30 minutes- Basmati rice: 12 minutes (1st check) to 14 minutes
Drain VERY well (key tip! Note 4): Drain rice in a colander, shaking the pot well to remove as much water as you can, and shaking the colander to remove excess water from the rice. Pot should steam dry from residual heat.
Rest: Return rice to now-dry pot. Put lid on and put it back on the turned off stove. Leave for 10 minutes.
Fluff and serce: Fluff rice with fork and serve.

Baked Rice:

Preheat oven to 180°C/350°F (all oven types).
Combine rice and water: Pour rice and boiling water into a 20cm/8" square pan or round casserole pot. Cover with lid or foil.
Bake 1 hour 15 minutes.
Rest, fluff & serve: Remove from oven, stand 10 minutes then fluff with fork and serve.