Prep Time:5 minsAdditional Time:55 minsTotal Time:1 hrServings:6Yield:3 cupsJump to Nutrition Facts
Prep Time:5 minsAdditional Time:55 minsTotal Time:1 hrServings:6Yield:3 cups
Prep Time:5 mins
Prep Time:
5 mins
Additional Time:55 mins
Additional Time:
55 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Yield:3 cups
Yield:
3 cups
Jump to Nutrition Facts
Jump to recipe
ThisEasy Brown Ricerecipe will be your go-to for many meals. Nutty, fiber-filled brown rice can act as a base for veggies and lean proteins, and can even stand in for oatmeal for a different spin on breakfast. Read on for expert tips, including the best way to store cooked brown rice.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2 ½cupswater or broth1cupbrown rice
Cook Mode(Keep screen awake)
Ingredients
2 ½cupswater or broth
1cupbrown rice
DirectionsCombine water (or broth) and rice in a medium saucepan. Bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 40 to 50 minutes. Let stand 5 minutes, then fluff with a fork.Frequently Asked QuestionsAbsolutely, but there are some important things to keep in mind. It should be cooled quickly after cooking and stored in an airtight container in the refrigerator toprevent bacteria from growing. It’s best to avoid leaving cooked rice at room temperature for more than 1 hour, and if it’s been in the fridge for more than 3 days or, if it looks or smells unusual, discard it. Also, rice should be reheated only once and reach a steaming hot temperature of 165°F.Sometimes you should rinse rice and sometimes not. It depends on the type of rice, cuisine and dish you’re making.Rinsing ricebefore cooking will remove some of the starch, which sometimes you may want or need, but you might lose a little flavor too. For this basic recipe, we don’t recommend rinsing.Brown rice is a little chewy and heartier than white rice. Its nutty flavor goes with just about anything you plan to serve with it. We like to use it in sandwich wraps, casseroles,build-your-own rice bowlsand, of course, as a side dish to beef,poultry, lamb, fish and tofu.One of the easiest ways to useleftover riceis to add it to soups and salads. You can also serve it instead of hashbrowns with eggs or stir-fry it with some chopped fresh veggies for a quick meal.Originally appeared: EatingWell.com, August 2017
Directions
Combine water (or broth) and rice in a medium saucepan. Bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 40 to 50 minutes. Let stand 5 minutes, then fluff with a fork.Frequently Asked QuestionsAbsolutely, but there are some important things to keep in mind. It should be cooled quickly after cooking and stored in an airtight container in the refrigerator toprevent bacteria from growing. It’s best to avoid leaving cooked rice at room temperature for more than 1 hour, and if it’s been in the fridge for more than 3 days or, if it looks or smells unusual, discard it. Also, rice should be reheated only once and reach a steaming hot temperature of 165°F.Sometimes you should rinse rice and sometimes not. It depends on the type of rice, cuisine and dish you’re making.Rinsing ricebefore cooking will remove some of the starch, which sometimes you may want or need, but you might lose a little flavor too. For this basic recipe, we don’t recommend rinsing.Brown rice is a little chewy and heartier than white rice. Its nutty flavor goes with just about anything you plan to serve with it. We like to use it in sandwich wraps, casseroles,build-your-own rice bowlsand, of course, as a side dish to beef,poultry, lamb, fish and tofu.One of the easiest ways to useleftover riceis to add it to soups and salads. You can also serve it instead of hashbrowns with eggs or stir-fry it with some chopped fresh veggies for a quick meal.
Combine water (or broth) and rice in a medium saucepan. Bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 40 to 50 minutes. Let stand 5 minutes, then fluff with a fork.
Frequently Asked QuestionsAbsolutely, but there are some important things to keep in mind. It should be cooled quickly after cooking and stored in an airtight container in the refrigerator toprevent bacteria from growing. It’s best to avoid leaving cooked rice at room temperature for more than 1 hour, and if it’s been in the fridge for more than 3 days or, if it looks or smells unusual, discard it. Also, rice should be reheated only once and reach a steaming hot temperature of 165°F.Sometimes you should rinse rice and sometimes not. It depends on the type of rice, cuisine and dish you’re making.Rinsing ricebefore cooking will remove some of the starch, which sometimes you may want or need, but you might lose a little flavor too. For this basic recipe, we don’t recommend rinsing.Brown rice is a little chewy and heartier than white rice. Its nutty flavor goes with just about anything you plan to serve with it. We like to use it in sandwich wraps, casseroles,build-your-own rice bowlsand, of course, as a side dish to beef,poultry, lamb, fish and tofu.One of the easiest ways to useleftover riceis to add it to soups and salads. You can also serve it instead of hashbrowns with eggs or stir-fry it with some chopped fresh veggies for a quick meal.
Frequently Asked Questions
Absolutely, but there are some important things to keep in mind. It should be cooled quickly after cooking and stored in an airtight container in the refrigerator toprevent bacteria from growing. It’s best to avoid leaving cooked rice at room temperature for more than 1 hour, and if it’s been in the fridge for more than 3 days or, if it looks or smells unusual, discard it. Also, rice should be reheated only once and reach a steaming hot temperature of 165°F.
Sometimes you should rinse rice and sometimes not. It depends on the type of rice, cuisine and dish you’re making.Rinsing ricebefore cooking will remove some of the starch, which sometimes you may want or need, but you might lose a little flavor too. For this basic recipe, we don’t recommend rinsing.
Brown rice is a little chewy and heartier than white rice. Its nutty flavor goes with just about anything you plan to serve with it. We like to use it in sandwich wraps, casseroles,build-your-own rice bowlsand, of course, as a side dish to beef,poultry, lamb, fish and tofu.
One of the easiest ways to useleftover riceis to add it to soups and salads. You can also serve it instead of hashbrowns with eggs or stir-fry it with some chopped fresh veggies for a quick meal.
Originally appeared: EatingWell.com, August 2017
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Nutrition Facts(per serving)113Calories1gFat24gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
