How To Cook Brown Rice - AUTOPILOTR.COM

Also known as wholegrain rice, brown rice is the same as white rice except that the bran and germ of the grain are still attached. With this outer layer left on the grain, brown rice is more nutritious and is higher in fibre.

Our guide will show you how to achieve perfectly cooked rice with a firm texture, such as in our zingy salmon & brown rice salad, miso brown rice & chicken salad and chunky vegetable & brown rice soup. For more inspiration, try our brown rice recipes, healthy rice recipes and other storecupboard recipes.

Brown rice vs white rice

White rice has a softer, more delicate flavour, while brown rice has a stronger, nuttier taste that stands up well to punchier flavours like smoked fish, ginger and soy sauce.

How to cook perfect brown rice every time

The key to success every time is to use the right amount of water to rice – for brown rice you’ll need double the amount of water to rice. You should also give it enough time to absorb the water. Most packs of brown rice will say to boil for longer than white rice, so for around 30-35 mins. The trick is to simmer it for most of that, then for the last 5-10 mins leave it, well covered, to absorb the water off the heat – resulting in light perfectly tender grains every time.

How to store cooked brown rice

All rice should be eaten on the day it’s cooked. If you cook too much rice and want to eat it cold or save some for later, you need to cool it down quickly (within an hour) and put it in the fridge – don’t leave it out at room temperature. Once stored, use it up within 24 hours, and if you’re reheating it you must do so thoroughly and only do so once. See our guide for more information on food safety.

How much brown rice to serve per person?

Portion size will depend on individual energy needs as well as whether you are having the rice as a main dish or side. Generally we suggest aiming for between 50 to 75g per person (dry weight).

Basic brown rice recipe

Serves 4

250g brown rice
500ml water
You will need a medium sized saucepan with a well-fitting lid.

Put the rice in a saucepan and pour over the water. Bring to a rolling boil and then reduce the heat to a gentle simmer.
Cook for 30 mins then turn off the heat.
Quickly cover with a lid and leave tightly covered for another 5-10 mins to absorb any remaining water.
Serve immediately with a stew or curry, fish, chicken or tofu.