Brown rice

Ingredients

• 65 g (0.33 cup)dry brown rice
• 160 ml (0.67 cup)water

Instructions

1. 1

   Bring water to the boil

   Pour the water into a small saucepan and bring it to the boil.

2. 2

   Add the rice

   Add the brown rice to the boiling water.

3. 3

   Cover and simmer

   Stir the rice, cover the pan and reduce the heat. Simmer for about 20 minutes.

4. 4

   Check for doneness

   Cook until all the water has been absorbed and the rice is tender.

What is brown rice?

Brown rice is a wholegrain form of rice with its bran layer and germ retained, giving it a chewier bite than white rice. Rice has long been a staple in food traditions around the world, and this straightforward version makes a versatile accompaniment.

Simple method: the rice simmers in a measured amount of water until it is tender and the liquid is absorbed. That makes it handy alongside a main dish or as a base for a stir-fry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 100 calories, 2g protein, 22g carbs, 1g fat.

Most of the carbohydrates in a serving come from the brown rice, which also provides a small amount of protein; the recipe contains no added fat. Pair it with vegetables and a protein-rich main such as fish or chicken to make a more balanced plate.

Choosing the rice and water

Brown rice: use dry brown rice for the longer-cooking, pleasantly chewy texture this method is designed for. Different varieties can cook at different rates, so check the texture as it nears the end of the simmer.

Water: measure the 160 ml carefully against the 65 g of rice. The recipe relies on the liquid being absorbed, so avoid adding extra water unless the rice is still firm and the pan is dry.

Keep the simmer gentle

Heat: once you have stirred in the rice and covered the pan, turn the heat down so the water simmers rather than boils vigorously. A steady, low simmer helps the rice cook without rapidly driving off the liquid.

Lid: keep the saucepan covered as it cooks. Lifting the lid repeatedly lets steam escape and can make the cooking less even.

How to judge doneness

Liquid: the rice is ready when the water has been absorbed. If the pan still contains liquid, continue cooking gently until it is gone.

Texture: taste a few grains to check that they are tender. The method gives an approximate simmer time of 20 minutes, but the rice itself is the best guide.

Timing and scaling

Timing: allow about 25 minutes in total, including bringing the water to the boil and simmering the rice for around 20 minutes. Have the rest of the meal nearly ready so the rice can be served as soon as it is tender.

Scaling: the recipe makes two servings and can be doubled or tripled. Use a sufficiently large saucepan and keep the rice-to-water proportions consistent.

What to serve it with

Stir-fries: spoon the rice into bowls and top with a stir-fry, letting it take up the sauce. Its firmer texture works well as a base.

Fish or chicken: serve it alongside either for a simple meal. Add vegetables to the plate for colour and variety.

Recipe notes & tips

• Measure the rice and water before starting so the proportions stay consistent.
• Use a small saucepan that can hold the rice and water comfortably with the lid on.
• Keep the heat low after covering the pan to maintain a gentle simmer.
• Check the rice near the end of the cooking time for both absorbed liquid and tenderness.
• Scale the water in the same proportion if you double or triple the rice.

Variations

• Add salt: season the cooking water to taste.
• Use stock: replace the water with stock for a savoury note.
• Add herbs: stir chopped fresh herbs through the cooked rice before serving.
• Add citrus: finish with a little lemon zest for a bright flavour.
• Serve as a bowl: top the rice with stir-fried vegetables and your chosen protein.

Common mistakes to avoid

• Boiling too hard: lower the heat after covering so the water simmers gently.
• Lifting the lid often: leave the pan covered so steam stays inside.
• Guessing the water: measure it carefully to help the rice cook and absorb the liquid as intended.
• Stopping too soon: taste a few grains and continue simmering if they are still firm.
• Cooking uncovered: cover the saucepan after stirring in the rice to retain steam.

How to store

Cool leftover rice promptly, transfer it to a covered container and refrigerate for up to 2 days. Reheat until steaming hot, adding a small splash of water if it seems dry.

Frequently asked questions