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Steamed Brown Rice

Light, fluffy, well-seasoned brown rice is a great fridge staple and rollover for the Autumn Menu and any time! Watch me steam rice in my kitchen here!

Steamed Brown Rice


  • 2 cups / 400g long grain brown rice
  • 4 cups filtered water
  • 1 1/2 tsp. salt optional
Yield: about 6 cups cooked


  • 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).


This recipe cooks quite a lot of rice, and is a good amount for one person to enjoy one meal per day for a week. If you’d like to, half this amount and cook fresh rice a couple times during the week, or make more to suit you and your family’s needs. You can even skip the rice altogether, as it is only used as an element in the Abundance Bowl, and to create a foundation for other meals in the menu.