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The Perfect Brown Rice

5 from 1 vote
This method of cooking brown rice removes most of the naturally occuring arsenic (which can be very toxic to health), while retaining most of the micronutrients and adding extra flavor and aroma.
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Cook Time 40 minutes
Soaking time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 Persons
Ingredients Method Notes

Ingredients
  

Variation 1
  • 4 cups water
  • 1 cup brown rice (Basmati or long grain)
  • 2½ cups water
  • 1 Tbsp ghee/oil
  • 1 tsp cumin seeds
  • 1 tsp salt
Variation 2
  • 4 cups water
  • 1 cup brown rice (Basmati or long grain)
  • 2½ cups chicken/vegetable stock
  • 1/2 tsp salt (adjust depending on the saltiness of your stock)

Method
 

Instructions for pot/ saucepan:
  1. Wash and drain water from rice at least 3 times or until the water comes out clear. Soak the rice for 30 minutes in room temperature water. Drain water after 30 minutes.
  2. Bring 4 cups of water (for every 1 cup of rice) to boil.
  3. Add the rice to boiling water and cook for 5 minutes.
  4. After 5 minutes, drain all the water. Steps 1 to 4 remain same for both variations.
Variation 1:
  1. Add ghee/oil, cumin seeds, salt along with 2½ cups of water to the rice. Cover and cook on low heat for 30 minutes. After cooking, rest for 10 minutes before serving.
Variation 2:
  1. Add chicken/ vegetable stock and salt to rice. Cover and cook on low heat for 30 minutes. After cooking, rest for 10 minutes before serving.
Instructions for Instant pot/pressure cooker:
  1. Wash and drain water from rice at least 3 times or until the water comes out clear. Soak the rice for 30 minutes in room temperature water. Drain water after 30 minutes.
  2. Bring 4 cups of water to boil (with the saute option on instant pot).
  3. Add the rice and boil for 5 minutes (keeping on saute:Instant pot). After 5 minutes drain the water.
  4. Variation 1: Add 2 cups of water, 1 Tbsp ghee/oil, 1 tsp cumin seeds and 1 tsp salt. Put the lid on, seal and pressure cook (on high for instant pot) (on medium low heat for pressure cooker) for 15 minutes. Let rest for 10 minutes then release the pressure.
  5. Variation 2: Add 2 cups of chicken/vegetable stock and salt. Put the lid on, seal and (on high for instant pot) (on medium low heat for pressure cooker) for 15 minutes. Let rest for 10 minutes then release the pressure.

Notes

1. You can increase the quantity of rice and water in the same ratio for the parboiling method. That means 4 cups of water for every 1 cup of rice.
2. For the second part, adjust the amount of liquid (for cooking in a pot) as following: 
  • 2 cups of rice = 3½ cups of water/stock
  • 3 cups of rice =5 cups of water/stock
3. Store your uncooked rice refrigerated if you are not using them within 3 months. Storing brown rice at room temperature for a longer period could lead them to turn rancid.