If you haven’t tried short-grain brown rice, don’t waste any more time. You’ll be rewarded with a whole grain that’s worth making because it’s not only good for you but utterly delicious in its own right.
Learn how our executive food editor began the road to a whole-grain, occasionally vegetarian life with this staple.
2000s Recipes + Menus
Simple Short-Grain Brown Rice
Makesabout 3 cups
- Active time:5 min
- Start to finish:1 hr
October 2008
- 1 cup short-grain brown rice
- 2 cups water
- 1/2 teaspoon salt
-
Bring rice, water, and salt to a rolling boil in a heavy medium saucepan. Reduce heat to low and simmer, covered and undisturbed, until liquid is absorbed, 40 to 50 minutes. Remove from heat and let stand, covered, 5 minutes.
Cooks’ note: Rice can be made 5 days ahead and chilled.
- Keywords
- kemp m. minifie,
- rice,
- web-exclusive recipes,
- vegetarian,
- vegan
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