Ingredients
Rice
- 190 g regular long-grain brown rice about 1 US cup; not instant or quick-cooking
- 1.5 L water about 6 1/4 US cups, plus more boiling water if needed
- 1/4 tsp fine salt optional; adjust after cooking
Equipment
- 3-quart or larger saucepan with lid
- Fine-mesh strainer
- Fork
- Measuring jug
Instructions
Boil, drain and rest
- Bring the water to a full boil in a saucepan large enough to prevent foaming over. Rinse the rice briefly in a fine-mesh strainer under cold running water.
- Add the rice to the boiling water. Maintain a steady uncovered boil, adjusting the heat to prevent overflow. Keep the rice submerged, adding more boiling water if needed.
- Start tasting after 25 minutes. Continue cooking, usually about 30–35 minutes total, until the grains are tender with a little chew and no hard, chalky center. Brand and grain age can change the timing.
- Drain thoroughly through the fine-mesh strainer. Tip every remaining drop of water out of the pot, return the rice to it and cover. Rest off the heat for 10 minutes, then fluff gently with a fork and season with the optional salt.
- Serve hot. For leftovers, divide into shallow portions and chill quickly, ideally within 1 hour. Keep refrigerated and use within 24 hours, or freeze promptly after quick cooling. Reheat only once until steaming hot throughout and eat immediately.
Nutrition
Calories: 117kcalCarbohydrates: 24gProtein: 2.5gFat: 1gFiber: 1.3g
Video
Notes
Estimated nutrition per one-sixth of 190 g dry long-grain brown rice, approximately a half-cup cooked serving. This uses representative dry rice values; cooking yield and nutrient losses into drained water are not measured. Optional salt and all serving additions are excluded.
Illustrative ingredient-portion budget: 190 g dry rice $0.75 plus optional salt and water allowance $0.05. About six half-cup servings; local rice prices vary and energy is excluded.
Video credit: RecipeTin Eats (Nagi Maehashi). Its demonstration explains boil-and-drain cooking for different brown rice types, with a separate approach for short-grain rice. This card is restricted to regular long-grain brown rice, uses its own measured batch and gives an early tasting check; do not transfer another grain's timing to this rice.