I used to hate cooking brown rice. I always screwed it up and I felt like it took forever! Then one of my Chefs showed me the best way I’ve found to cook brown rice and I will never look back! It is simple, doesn’t require super specific measurements and makes it easy to cook large quantities of brown rice at a time. Every few weeks I make a batch of brown rice and freeze it in 2 cup batches. It takes 90 seconds to warm it up in the microwave and I have brown rice in seconds on a week night. I love that! I’ve seen similar methods to this all over the internet, so I am certainly not claiming this recipe as an original recipe of mine but since I learned it in class, I will just write it as such.

Perfect Brown Rice

Brown Rice (I cook at least 16 oz uncooked rice at a time, up to 32 oz)
8 + quarts water
Kosher Salt

Bring a large stock pot with water to a boil. Season with salt, as you would pasta water. Once water is at a rolling boil, add rice. Stir well. Keep lid off! Stir occasionally to prevent rice from sticking on the bottom. Boil for 30-35 minutes. Test rice grain to make sure rice is cooked through all the way. Once rice is cooked through, drain in a wire mesh strainer. Rinse with cold water until the water runs clear. Allow to cool. The result is perfectly fluffy brown rice that doesn’t stick together at all. The way brown rice was meant to be! 🙂

Remember 1 cup uncooked rice = 4 cups cooked rice

You can either serve this immediately by warming up the amount you want in a pan with a bit of butter or you can put the rice in a bowl and microwave for 2 minutes.

To freeze: portion out the amount you would use for your family for dinner (for us, it’s two cups cooked rice per bag). To defrost: Place in the refrigerator (I pull mine from the freezer in the morning before I leave) or run warm water over the freezer bag until defrosted.

I will never cook brown rice any other way again!