Brown rice is one of our very favorite lunch staples. When we have time, a bowl of brown rice with scallions, ginger, and a poached egg (like this Massa brown rice bowl
) is just about the perfect lunch. When we’re on the go, a little shredded chicken and some cold vegetables dress up brown rice into a quick, nourishing, and satisfying lunch. Here’s a look at how we cook up a pot of basic brown rice for a week of lunches.
Cooking brown rice is easy and basic, but it takes a little more water and time and than regular white rice. Cooking 1 cup of brown rice will give you about 4 cups of cooked rice, which lasts us for about a week of lunches.
What You Need
1 cup brown rice
2 1/4 cups water
Sesame or vegetable oil (OPTIONAL)
1 teaspoon salt (OPTIONAL)
Soy sauce (OPTIONAL)
1-quart (or larger) pot with tight-fitting lid
1. Measure out 1 cup of brown rice. We generally use short-grain or medium-grain brown rice. Long-grain may need a little extra water.
2. Rinse the rice thoroughly in a sieve or strainer until the water runs clear.
3. OPTIONAL: Heat a little oil in the pot over medium heat and fry the rice for a moment before adding the water. This helps build flavor, but is definitely optional.
4. Add 2 1/4 cups water and stir just once.
5. Bring to a simmer.
6. Cover tightly.
7. Turn the heat to low and cook for 45 minutes.
8. Remove the lid and stir once to make sure there is no more liquid water at the bottom of the pan. Serve immediately, or let cool for half an hour and then refrigerate for future lunches.
What’s your favorite way to eat brown rice? Do you have any favorite mix-ins or add-ons to make a robust lunch out of brown rice?