Boiled-and-Steamed Brown Rice
Inspired by techniques from America's Test Kitchen.
Brown rice is simmered briskly in a large amount of water like pasta, then drained and finished in a steamer basket set over the same pot until every grain is tender. The two-step method keeps the tough outer bran from turning mushy before the inside is fully cooked.
Always check the labels of the products you use.
Method
- 1
Boil the rice. Bring the water to a boil in a large pot. Stir in the rice, olive oil (or butter) and salt. Reduce to a brisk simmer and cook uncovered, stirring occasionally, until the rice is almost tender, about 30 minutes.
- 2
Steam it tender. Drain the rice into a steamer basket that fits inside the pot. Tip out the cooking water, fill the pot with about 2.5 cm of fresh water and return it to the heat. Set the basket of rice over the water, cover and steam until fully tender, 5 to 10 minutes.
- 3
Fluff and serve. Scoop the rice into a bowl and fluff gently with a fork before serving.
Storage
Refrigerate in an airtight container for up to 4 days; reheat with a splash of water until steaming hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 0.8 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 36 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large pot
- steamer basket
- fork
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 194 kcal |
| Protein | 3.6 g |
| Carbohydrate | 36.2 g |
| of which sugars | 0.3 g |
| of which free sugars | 0 g |
| Fat | 3.8 g |
| of which saturates | 0.6 g |
| Fibre | 1.7 g |
| Salt | 1.46 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
