A weekly staple in my house, I think it’s very important that everyone knows how to make the perfect pot of brown rice. It can be the base of any meal, any time of the day!
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*Note: I use 1/2 tsp salt per cup of grain, not 1 tsp as I stated in the video (unless you really like it salty)!
Steamed Brown Rice
- 2 cups / 400g long grain brown rice
- 4 cups filtered water
- 1 tsp. salt optional
- Soak rice for 8 hours or overnight in filtered water, with a splash of apple cider vinegar or lemon juice (this helps neutralize phytic acid in the grain). The soaking step is optional, but will make the rice more digestible and cook faster.
- Drain the rice and rinse it well. Place in a medium saucepan with water and salt. Bring to a boil, reduce to simmer and cook covered for 40-50 minutes until the rice is tender and the water has absorbed (if the rice is not yet cooked and there isn’t anymore water, add around ¼ cup / 60ml water and continue cooking).