Big-Batch Brown Rice
3
- Prep Time5 min
- Total Time45 min
- Makes8 to 10 servings
Produced by Sun Ngo; Food Styling by Eshun Mott; Photography by; Christie Vuong; Prop styling by; Catherine Doherty.
Using the pasta method for making rice results in fluffy, tender grains every time. This method also works well for quinoa, farro and barley.
Ingredients
3 cups brown rice
2 tbsp kosher salt
Instructions
Place rice in a fine-mesh sieve or colander and rinse under cold running water for 1 to 2 min to remove excess starch. (This will make the rice more fluffy.)
Fill a large pot with water and set over high. Bring to a boil, then add rinsed brown rice and salt. Reduce heat to create a steady boil. Cook, uncovered and stirring occasionally, until rice is tender, 35 to 40 min.
Drain rice thoroughly in a sieve or colander. Return rice to pot off the stovetop, then cover with a lid. Let steam for 5 to 10 min to absorb any remaining moisture and fluff up.
Portion rice into containers and refrigerate for up to 4 days. (No need to let it cool first.)
Kitchen tips
- If using another type of grain, it will likely take about 10 min less cooking time than for brown rice. Check often for desired doneness.
- A note on how to store cooked rice There’s been a lot of social media buzz about “fried rice syndrome,” which refers to food poisoning caused by Bacillus cereus, a bacteria that can survive cooking. It thrives when leftover food (not just rice) is improperly stored. But you don’t need to fear batch-cooking rice—just follow food safety guidelines. Chill rice immediately after cooking (in a shallow dish or containers), refrigerate for up to 4 days, or portion into baggies and freeze for up to 1 month. Reheat thoroughly (in a tightly sealed container in the microwave if from frozen), and don’t reheat more than once.
This recipe is part of our easy make-ahead meal prep plan for busy weeknights. Use it to make Chicken, White Bean and Rice Soup, Chicken Broccoli Casserole, Almost-Instant Thai Chicken Curry and Quick Paella.
Jennifer Pallian is a food scientist, recipe developer and blogger at Foodess. She lives in Vancouver.
