Step 1: Rinsing the Rice (optional)
- 1 cup short-grain brown rice
Rinse the rice under cold water, if desired.
Note: We often soak our brown rice overnight. To do this, simply cover the rice with double the amount of water. Let sit overnight, or for at least 6 to 8 hours.
Step 2: Cooking the Rice
- 2 1/2 to 3 cups stock (or water)*
- 1 tsp sea salt
Place the rice, salt, and stock into a medium-sized pot. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking.
Note: If you have soaked the brown rice beforehand, then drain the rice first and use only about 1 1/2 to 1 3/4 cups of stock. You may also need to reduce the cooking time slightly.
Once the liquid comes to a boil, cover with a tight-fitting lid and turn the heat down to the lowest setting. Let cook for approximately 45 minutes, or according to the manufacturer’s instructions.
Step 3: Resting & Serving the Rice
- freshly ground black pepper (to taste)
Once done, remove from the heat, fluff with a fork and let the rice rest for approx. 10 minutes.
Lastly, taste for seasoning — adding salt and pepper to taste. Gently fluff the rice one last time with a fork before serving.
Chef's Notes
This rice can also be cooked using the oven method or the rice cooker method.