Brown Rice

Makes: 4 to 6 servings

Time: About 45 minutes

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Brown rice takes longer to cook than white rice, though by making this the first thing you tackle when you get in the kitchen, you can still prepare a meal in which brown rice plays a role in (usually) less than 45 minutes. You can also parboil it and substitute it for white rice in any recipe (see “The Easy Way to Substitute Brown Rice for White,” page 368) or use the method for Cooking Grains, the Easy Way (page 398).

• 1½ cups brown rice
• Large pinch salt

1. Put the rice in a small saucepan with water to cover by about 1 inch. Add the salt and bring to a boil over medium-high heat, then adjust the heat so the mixture bubbles gently. Cover and cook for 30 to 40 minutes, checking occasionally to make sure the water is not being absorbed too quickly; you can add a little more water if necessary. When the liquid has been absorbed, taste and see if the rice is tender or nearly so. If not, add about ½ cup more liquid and continue to cook, covered.
2. When the rice is tender, you can serve it. Or cover it, with the heat off, and let it sit for 15 or even 30 minutes, during which time it will become a bit drier. See “13 Thirty-Second Ways to Jazz Up Plain Rice” (page 367).