Brown rice is cooked by simmering it in water until it's tender and the water is absorbed, then allowing it to steam off the heat. Here's a detailed breakdown:
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Combine Rice and Water: In a heavy-bottomed medium saucepan, combine the brown rice with the appropriate amount of water (usually a 2:1 ratio of water to rice – for example, 2 cups of water for every 1 cup of brown rice).
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Bring to a Simmer: Bring the mixture to a simmer over medium-high heat.
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Reduce Heat and Simmer: Once simmering, reduce the heat to low, cover the saucepan tightly, and maintain a gentle simmer.
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Cook Time: Cook, covered, until the rice is tender and all the water has been absorbed. This typically takes 40–45 minutes.
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Resting Period: Once cooked, remove the saucepan from the heat and let it sit, covered, for 10 minutes. This allows the steam to evenly distribute and finish cooking the rice.
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Fluff and Serve: After resting, gently fluff the rice with a fork to separate the grains before serving.
The key to perfectly cooked brown rice is maintaining a low simmer throughout the cooking process and allowing it to steam off the heat after cooking. This ensures that the rice is evenly cooked and has a light, fluffy texture.
