This perfect brown rice is a great, easy side dish ready in just about 40 minutes. You can make this light, fluffy brown rice in a stock pot, no fancy equipment needed. With a rice to water ration of 1:2, you can easily adjust this recipe based on how many servings you need. A little salt while boiling adds the perfect bit of flavor, making this rice a great base for any meal!
TOOLS I USED FOR THIS RECIPE:
- Fine Mesh Strainer – perfect for rinsing the rice without losing any of it down the sink!
- Le Creuset 5 1/2-Qt. Dutch Oven – enamel cast iron is great to stop the rice from sticking and this pot is large enough so nothing boils over
- Wooden Spoon – a tool that will last the test of time! A good wooden spoon is a must, and it wont scratch your enamel or stainless steel pans!
Serve this perfect brown rice with…
Lemonade Marinated Chicken Kabobs
Red Wine Braised Beef Tips with Garlic Mash
Instant Pot Air Fryer Juicy Chicken Breast Recipe
Meal Prep Air Fryer Beef Meatballs
Red Wine Braised Short Ribs with Cauliflower Mash
If you like this perfect brown rice, you’ll love…
Failproof Long Grain Rice in the Instant Pot
Easy One-Pan Scalloped Sweet Potatoes
Instructions:
- In a large stock pot (4 qt. or larger) combine the rice, water, and salt. Stir to combine. Bring to a boil over high heat.
- Once boiling, stir to make sure no rice is stuck to the bottom of the pan. Reduce heat to low, cover and simmer on low for 30 minutes. After 30 minutes remove from the heat and let sit with the lid on for 10 more minutes, you want to keep the steam inside the pot.
- Remove lid and fluff gently with a fork, serve immediately.
Notes:
*This rice will keep for 4-5 days in an airtight container, just cool completely before storing. Or store in freezer safe bags for up to 4 months.
Perfect Brown Rice (without a rice cooker)
Equipment
- Stock Pot
Ingredients
- 3 cups Dry brown rice, rinsed
- 6 cups Water
- 1 tsp Salt
Instructions
- In a large stock pot (4 qt. or larger) combine the rice, water, and salt. Stir to combine. Bring to a boil over high heat.
- Once boiling, stir to make sure no rice is stuck to the bottom of the pan. Reduce heat to low, cover and simmer on low for 30 minutes. After 30 minutes remove from the heat and let sit with the lid on for 10 more minutes, you want to keep the steam inside the pot.
- Remove lid and fluff gently with a fork, serve immediately.
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.
