Makesabout 3 cups
- Active time:5 min
- Start to finish:1 hr
October 2008
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.
-
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.