Rice Sides, Southern Sides
Southern
Yield: 3
Author: Tammy Nichols
Brown Rice - Master Cookbook Recipe # 667

Brown Rice - Master Cookbook Recipe # 667

Brown rice is a wonderful, healthy alternative to white rice, offering a nutty flavor and a satisfying, chewy texture. Because it’s a whole grain, it takes a bit longer to cook, but the results are well worth the wait. Using stock instead of water is an excellent way to infuse the grains with extra savory depth.

This is recipe #667 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 50 minTotal time: 55 min Resting Time: 15 min
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Ingredients

  • 1 cup Brown rice
  • 2 cups Water or stock (chicken or beef)
  • 1 tsp Salt

Instructions

  1. Prep: Rinse the brown rice well under cool water.
  2. Initial Boil: Place the rinsed rice, water (or stock), and salt in a large pot. Bring the mixture to a boil and let it boil for 5 minutes.
  3. Simmer: Reduce the heat to the lowest possible setting and cover the pot with a tight-fitting lid. (If using a gas stove, avoid using the warming element).
  4. Cook: Let the rice simmer for 40 minutes. CRITICAL: Do not open the lid at any point during the cooking or resting process!
  5. Rest: Once the 40 minutes are up, turn off the heat. Let the rice rest, still covered, for 10 to 15 minutes.
  6. Finish: Open the lid, fluff the rice with a fork, and serve.

Notes

Tammy’s Tips

"I encourage you to eat brown rice because it is much healthier for you than white rice,it also has more texture, and I like it better! If you boil a chicken or cook a beef roast and have stock left, use it to boil your rice! It gives it a delicious flavor." Since this takes about an hour total, I always recommend making it ahead of time so it's ready when your main dish is!

Nutrition Facts

Calories

464

Fat

14 g

Sat. Fat

5 g

Carbs

85 g

Fiber

4 g

Net carbs

81 g

Sugar

62 g

Protein

6 g

Sodium

315 mg

Cholesterol

13 mg