Cooking Steamed Brown Rice: A Simple, Healthy Guide

Steamed brown rice is a healthy and versatile dish that can be served as a side or used as a base for curries, stir-fries, and fried rice. There are several methods to cook steamed brown rice, but the most popular ones are the stovetop method and the overnight soak method. The stovetop method involves boiling the rice in abundant water for 30 minutes, draining the excess water, and then letting the rice steam for 10 minutes. The overnight soak method involves soaking the rice in water and a pinch of salt for 10-12 hours before cooking it on the stove for 20 minutes. Both methods yield fluffy and tender brown rice, but the stovetop method is quicker and easier, while the overnight soak method results in better texture and higher nutritional value.

Rinsing the rice

To rinse the rice, place it in a fine mesh strainer and run it under the tap until the water running through the strainer is clear. You can also rinse the rice in a bowl of water, draining the cloudy water when you're done. If you're cooking a large batch of rice, you may need to change the water a few times to ensure that it is thoroughly rinsed.

Although rinsing the rice is an important step, it is not mandatory. If you're short on time, you can skip the rinsing step, but be aware that the rice may be a little more starchy.

After rinsing the rice, you can proceed with the cooking method of your choice.

Water to rice ratio

The water to rice ratio is a crucial aspect of cooking steamed brown rice, and the recommended ratio is generally two parts water to one part rice. However, the specific ratio can vary depending on the cooking method and personal preferences. Here is an in-depth look at the water to rice ratio for different cooking techniques:

The "Pasta" Method:

This method involves cooking brown rice similarly to how you would cook pasta. You fill a large pot with water, bring it to a boil, add the rice, cook it, and then drain the excess water. The benefit of this method is that you don't need to be precise with your measurements. Just make sure the rice is fully submerged in water, and you can always add more water if needed. This method usually calls for a higher water to rice ratio, such as 12 cups of water for every cup of rice. After draining the rice, it is returned to the pot and allowed to steam for about 10 minutes. This method results in extra fluffy rice.

The "Quick and Simple" Method:

This technique requires less water and is a faster way to cook brown rice. For this method, the recommended ratio is 1 cup of rice to 2 cups of water if using unsoaked rice, and 1 cup of rice to 1.5 cups of water if the rice has been soaked beforehand. The rice and water are added to the pan, brought to a boil, and then reduced to a simmer with the lid on until all the water is absorbed. The rice is then removed from the heat and allowed to sit for about 10 minutes before serving.

The "Soak and Simmer" Method:

This method involves soaking the rice before cooking, which results in the best texture and highest nutritional value. To soak the rice, combine 1 cup of rice with 2 cups of cold water and a pinch of salt in a large saucepan. Cover and refrigerate for about 10-12 hours before cooking. After soaking, bring the rice to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes without lifting the lid or stirring. Remove the rice from the heat, cover it with a clean kitchen towel, and then replace the lid. Let the rice sit for about 10 minutes to absorb the excess steam. Finally, use a fork to fluff the rice and separate the grains.

Steamer Method:

When using a steamer to cook brown rice, the water to rice ratio is also important. For this method, you'll need 2 cups of long-grain brown rice and 2.5 cups of water to steam it with. Place the rice in a dish, cover it with water, and let it soak for at least 2 hours. Drain the rice, fill the steamer with water, and place the rice in a rice bowl with the measured amount of clean water. Cover the steamer and steam for 65 to 70 minutes, then let it sit for an additional 10 minutes before serving.

Boiling the rice

The first step to achieving perfectly steamed brown rice is to select the right type of rice. For this technique, you should opt for long, medium, or short-grain brown rice, avoiding quick-cooking varieties.

Next, you'll want to rinse the rice. This step is crucial as it helps remove excess starch from the rice grains. Use a fine mesh colander or strainer and rinse the rice under running water until the water runs clear. This will ensure your rice doesn't become gummy or clumpy during cooking.

Now, it's time to prepare the water for boiling. Fill a large pot with water, using a ratio of at least 2 cups of water for every cup of rice. Some sources recommend using an even higher ratio, such as 6 cups of water per cup of rice, or simply ensuring that you use a large enough pot and enough water to cover the rice by a few inches.

Once you have measured out the water, place the pot on the stove and turn on the heat to bring the water to a boil. You can also add a teaspoon of extra-virgin olive oil to the water at this point if you like, though it's not necessary.

When the water reaches a rolling boil, it's time to add the rice. Carefully pour the rinsed rice into the pot, being mindful of any splashing or steam. Give the rice a brief stir to ensure it's evenly distributed in the water.

At this point, you'll want to reduce the heat to maintain a steady boil without causing the pot to overflow. Leave the pot uncovered and continue boiling the rice for approximately 30 minutes for unsoaked rice, or 20 minutes if you've pre-soaked your rice. You can also add a pinch of salt to the water at this point, if desired.

Keep an eye on the pot during the boiling process, as you may need to add more water if too much evaporates before the rice is fully cooked. You'll know the rice is ready when it has a tender texture but is not mushy.

Once the rice has reached the desired tenderness, it's time to drain the water. Carefully pour the contents of the pot into a fine mesh strainer or colander to separate the rice from the water. Return the rice to the pot once it is drained.

Cover the pot and let the rice rest off the heat for about 10 minutes. This step allows the rice to steam and ensures that it will have the perfect fluffy texture when served.

Finally, use a fork to fluff the rice, season with salt or other desired seasonings to taste, and serve!

Draining the rice

After you have rinsed the rice to remove excess starch, it's time to cook it. Bring a large pot of water to a boil, making sure you have at least a 6:1 water-to-rice ratio. Once the water is boiling, add the rice and reduce the heat slightly to prevent overflow while maintaining a steady boil. It is important to leave the pot uncovered during this step. Boil the rice for approximately 30 minutes, or until it is tender but not mushy.

Now it's time to drain the rice. Using a fine mesh strainer or colander, carefully pour the rice and water into it, allowing the water to drain off. Try to drain as much of the water as possible. It is important not to skip this step, as draining the rice helps to remove excess starch, preventing your rice from becoming sticky or gummy.

Once the rice is drained, return it to the pot. At this point, you have already cooked your rice through boiling, and now it will finish cooking through steaming. Cover the pot and let the rice rest off the heat for about 10 minutes. This final step ensures that your rice turns out perfectly fluffy and cooked evenly.

After the rice has rested, you can fluff it with a fork and season it as desired. And that's it! You now have perfectly cooked steamed brown rice that is ready to be served as a side dish or used in your favourite recipes. Enjoy!

Fluffing the rice

For the "pasta" method, the rice should be fluffed after it has been returned to the pot, covered, and left to steam for 10 minutes. This is the same for the "quick and simple" method, where the rice is left to sit, uncovered, for 10 minutes after cooking.

For the "soak and simmer" method, the rice is fluffed after it has been covered with a kitchen towel and left to sit for 10 minutes.

The rice can also be fluffed with a fork after microwaving or reheating on the stove top.

Frequently asked questions