I used to hate making brown rice. It always took way longer than the box said and I would get impatient, take if off before it was done, and then I’d end up eating extra chewy rice. It made eating brown rice feel like a chore…like I was eating it because I had to, not because I wanted to. Then one fine day, I read a game-changing article.
The game-changer: make brown rice like you would pasta! Overnight, I was making and eating brown rice like it was my job.
And now? I actually prefer it to white rice. Admittedly not with everything- some meals are just made to be with white rice. But in general, I like the heartier texture and the fact that it keeps me full for so long.
I make a big batch once a week and use it for everything. With stirfrys, to make porridge, add to a salad, etc. Brown rice doesn’t get weird the second day like white rice does. It holds its shape and taste and doesn’t dry out. Hence why I make it so often. This is one of my tips for meal planning: make something once and eat it twice or more. It makes life easier and healthier.
So let’s learn how to make perfect brown rice every single time.
The first step is probably the hardest part considering it takes some remembering. Pour rice into a pot and cover it with cold water the night before you want to cook it.
The next day when you go to cook it, rinse out the rice in your strainer and refill the pot with the soaked rice and fresh water.
The soaking and rinsing helps make it more digestible as well as it neutralizes the phytic acid, which allows you to retain more nutrients. This is a good article that helps explain why we should always soak our grains.
Bring to a boil and scrape off all that foam. Reduce to a simmer and let it cook for 25-35 minutes, until it is to the texture of your liking.
Drain and serve! Or put it in your storage container for use all week.
Try it out and let me know if you are a brown rice convert, like me.
BTW- did you see? I did the meal planning for you this week. So if you want to eat healthier without having to think, go grab it!
- 2 cups // 400 grams brown rice
- 8 cups // 2L water
- ½ teaspoon salt
- The night before you plan to make the rice, cover the rice with water and let sit covered overnight at room temperature. When ready to cook, drain the water and rinse the rice. Add the rice and 8 cups of water back to the pot with salt. Bring to a boil and scrape off any of the foam that forms. Reduce heat to low-medium and let cook, uncovered for 25-35 minutes, or until the rice is soft. Drain the water and store the rice in an airtight container in the refrigerator up to a week.
- You can use whatever amount of rice you'd like, just try to keep it a 1:4 rice to water ratio!
