How To Cook Brown Rice Quick

Quick cooking brown rice is simply brown rice that has been cooked and then dehydrated which greatly shortens the cooking time while keeping all the nutrition and fiber that you find in regular brown rice.

How to cook brown rice quick. Cooking time will vary according to the stove used. Reduce the temperature as necessary to prevent overflow but maintain a steady boil. Let stand covered 10 minutes.

Simmer the rice on the coolest burner on your stove or on a simmer ring. For quick cooking and instant brown rice cook according to the instructions on the package. Rinse brown rice grains with cold water place 1 cup of rice in a saucepan on the stove add 2 cups of water and bring to the boil reduce heat and simmer covered for 25 minutes.

These rices cook in as few as 10 minutes a welcome shortcut in any kitchen. You can also find quick cooking or instant brown rice which is ready in 5 to 10 minutes. Quick and instant brown rice are just as healthy as regular.

Fluff with a fork. These rices have been partially cooked and dehydrated so they require different ratios than standard rice. Add the rice to the boiling water.

The rice should be bubbling very slightly. Brown rice can be stored for up to six months at room temperature. Combine rice 1 1 2 cups water salt and a drizzle of oil in a saucepan.

To extend its shelf life store brown rice in the refrigerator or freezer. Bring to a simmer then cover and cook over low heat until tender and liquid is absorbed 40 to 45 minutes. Rinse the rice in a fine mesh colander under running water to remove excess starch.