How To Cook The Perfect Brown Rice In Just A Few Minutes

You are probably opting for refined rice over cooking the brown rice for timing reasons. But the reality is that you can go for the healthier and more nutritious rice option since brown rice wouldn’t take as long to be ready as you’ve been led to believe, according to TV queen and lifestyle expert Martha Stewart. .

Stewart shares instructions for how she makes the perfect, delicious brown rice in no time using just three ingredients. You need a wide, shallow pot with a tight-fitting lid to ensure grains cook evenly..

Brown rice maintains its entire shape with its three components, preserving fiber and nutrients such as vitamins B1 (thiamine) and B6, magnesium, phosphorus, selenium, manganese. It has a chewy texture and a nutty aroma.

To cook brown rice like Martha we will use less water than is usually recommended in the packaging and it also remains in cooking for less time. “Many recipes require 50 minutes, but we think 30 minutes is enoughStewart says on his website.


1 cup of brown rice

1 1/4 to 1 1/2 cups of water

1/4 teaspoon kosher salt


For long grain brown rice, use 1 1/4 cups of water for 1 cup of rice. For the short grain, you require 1 1/2 cups of water.

Boil the rice grains, the water and the salt. Later cover and reduce the heat, cook over low heat for 30 minutes.

Let the cooked rice rest for 10 minutes. It must be covered to absorb moisture; then remove the lid and fluff the rice grains with a fork.

Accompany your rice

One of Stewart’s ideas to complement your plate with rice is to sauté spinach, cabbage, kale, or any other rich veggie in olive oil with sliced ​​garlic, salt and pepper. Serve the vegetables over the rice with a fried egg on top and season with red pepper flakes.

Rice storage

Cooked foods should be refrigerated or frozen within 2 hours of cooking or within 1 hour if the outside temperature is very warm (above 90 ° F), as recommended by the Centers for Disease Control and Prevention (CDC).

Bacteria can multiply rapidly at room temperature or in the “Danger Zone” between 40 ° F and 140 ° F.

To quickly cool the rice, you can divide it into shallow airtight containers. Preferably, consume the rice should within the first 3 days. If you decide to freeze the rice to preserve it longer, you can opt for individual one-inch-thick servings in resealable bags.

To reheat it, you only need to place it in the microwave for 1 to 3 minutes until it is steaming.

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