How To Cook Brown Rice In The Microwave Recipe 375 Food
HOW TO COOK BROWN RICE
Brown rice is less processed and more nutritious than its white counterpart. The trick to steaming it is to use less water than called for on the package. The end result: deliciously fluffy, nutty-flavored grains that hold up well in the refrigerator or freezer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 2h15m
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- Combine rice, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender and liquid is absorbed, 40 to 45 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.
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- Read the note both above or below this recipe about using the right scoop. I used the small rice scooper that came with my rice maker. If you don't have this, follow this recipe using measurements by weight for best results.
- Measure out your long grain brown rice and rinse under running water. Place the rice in a large microwave-safe bowl (the rice will expand so you need enough room, I use a microwave-safe eight-cup mixing bowl).
- Add water into the rice bowl and place it in the microwave for 10 minutes on the highest power (my microwave’s highest power is level 10).
- After 10 minutes, use a dish towel to cover the bowl and continue to cook for 15 minutes, but lower the power to half the strength (mine is level 5). After this is finished, let it rest in the microwave for five minutes (do not open the door).
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