Rice, Brown - How to Make it The Old-Fashioned Way

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Recipe Author: 
Kathy Pollard

Forget white rice - try the many variations of whole, brown rice including Jasmine or Basmati, and get yourself used to the nutty, rich variations of filling, wholesome rice.
Brown rice has had only the hull removed leaving the bran and germ intact, resulting in more fiber and nutrients, but increased cooking time.
Your body can recognize and utilize carbohydrates efficiently in the original, whole package with all the fiber, minerals and nutrients you need for optimum utilization.
Double or triple this recipe to have rice on hand for another meal.  It keeps in the refridgerator for up to 5 days, and in the freezer for 6 months.  
Rice cookers are great investments in convenience, but cooking on the stove top is very simple, as you will see.
If salt is desired, sprinkle it on at the table, as less will be used and absorbed.

  • 1 C brown rice, rinsed
  • 2 C water or vegetable stock

Put rice and water or stock in a medium pot.  Bring to boil. Lower heat, cover and simmer for 40 minutes.

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