The perfect recipe for Brown Rice on the stove is slow-cooked with fresh garlic and extra virgin olive oil. Brown Rice takes a long time to cook compared to white rice, and the result is worth the wait when you have a winning recipe.
Brown rice is a whole-grain food that is packed with nutrients, including fiber, vitamins, and minerals. It is a good source of complex carbohydrates, which provide your body with sustained energy. Brown rice is also a good choice for people with dietary restrictions, such as gluten intolerance or celiac disease.
Not sure how to cook a delicious bowl of rice? Don’t worry! After reading this article and following the recipe, you will have a few reasons why you would always want to cook Brown Rice.
Brown Rice is served in my home at least once a week. Depending on my menu, I also cook Farro, Bulgur Wheat, and Quinoa during the week. I served most of my grain dishes with a chicken dish, such as Chicken Colombo, a vegetable stew, such as Ratatouille, a Provencal Vegetable Stew, or a bean puree, such as Chickpeas Puree.
What is Brown Rice
Brown rice is whole-grain rice with a nutty flavor and a chewy texture. Brown rice is less processed than white rice. Compared to white rice, brown rice has its hull, germ, and bran. It contains more fiber and takes a longer time to cook.
How to cook Brown Rice
The two-for-one ratio (two cups of water for every cup of rice) is a good general guideline for cooking brown rice, but it is important to follow the manufacturer’s instructions for specific brands, as they may have different cooking times.
Most people add butter to their brown rice, but I prefer extra-virgin olive oil because it keeps the rice moist and flavorful. This way, even if I don’t have a vegetable stew or bean puree to serve with the rice, it is still delicious on its own or paired with fried fish or fried turkey.
In summary, here are my tips for cooking brown rice:
- Use a two-for-one water ratio to rice, but follow the manufacturer’s instructions for specific brands.
- Add extra-virgin olive oil to the rice to keep it moist and flavorful.
- Brown rice can be enjoyed independently or paired with various dishes, such as vegetable stew, bean puree, fried fish, or Turkey Tassot.
Seasoning your rice is an important step in cooking, and brown rice is a great canvas for adding flavor. I like to add fresh garlic to my brown rice because its nutty flavor pairs perfectly with the garlic’s pungency. I also like to lightly cook the garlic in the oil before adding the water and salt, as this helps to release its flavor.
When you are ready to cook your rice, follow the steps below:
- Always rinse your rice before cooking. You are removing the excess starches coated on the grains by rinsing the rice. This will make the rice fluffier and less gummy.
- Follow the 2-for-1 ratio (confirmed with the manufacturer’s instructions). Use 1 cup of rice for 2 cups of water. This applies only to plain brown rice.
- First, add the oil to the pan, followed by the fresh garlic. Cook the fresh garlic for about 1 minute, but do not let it brown. Add the water and salt. Bring to a boil.
- Once the water starts to boil, add the rinsed rice. Stir to mix and bring to a boil. Let the rice cook until the water has almost evaporated. Turn down the heat and cover the pan. Let simmer until the rice is fork-tender and fluffy, about 45 minutes.
- Serve the rice with your favorite entree dish.
Tips and Notes:
- All brown rice brands are not the same. I have found that some rice takes longer to cook than others. The texture might also be slightly different. I like this brand.
- Add a teaspoon of olive oil to the pot before adding the rice and water for extra fluffy rice.
- If you don’t want to wait 45 minutes for your rice to cook, you can soak it overnight in water. This will reduce the cooking time to about 30 minutes.
- To add flavor to your brown rice, you can cook it in broth instead of water. You can also add herbs and spices, such as garlic, ginger, or turmeric.
- Brown rice can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Always cook your rice in a good saucepan. Check out this selection of pots and pans. I prefer this saucepan from Le Creuset. A bit expensive, but it does the job for me. A heavy bottom pan is always better.
- Use fresh garlic or fresh onion, or both to season the rice. This tip is also perfect for white rice.
- Use an airtight BPA-Free container to store and freeze any leftovers.
- Always add salt after adding the water and before adding the rice.
- Substitution: use chicken stock or broth instead of water and omit the salt.
- For more flavor, add fresh herbs (parsley, chives, scallions, dill, or basil).
Try these rice recipes:
- Rice with Black Beans
- Rice with Smoked Herrings, Peppers and Scallions
- Aromatic Red Rice with Leeks and Herbs
- How to make the perfect Brown Rice with Vegetables
- 1 cup brown rice short, medium, or long-grain brown rice will work, and not quick-cooking variety rice (organic, optional, and rinsed)
- 1 – 2 tsp Extra Virgin Olive Oil
- 1 Garlic Clove chopped
- 2 cups water room temperature
- Salt to taste
- Heat oil in a saucepan over medium heat.
- Add garlic and cook for one minute while stirring.
- Add water and bring to a boil.
- Add salt to taste.
- Pour rinsed rice into the pot and stir. Bring to a boil and wait until the water has almost absorbed before covering the pot and lowering the heat.
- Cover and simmer for 30 – 40 minutes.
- Fluff with a fork to check if the grains are fully cooked.
- Serve alone or with your favorite entree.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.