Ingredients:

  • 1 cup Brown Rice (Long Grain Recommended)
  • 2 cups Water or Low Sodium Broth
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Butter or Olive Oil (Optional)

Instructions:

  1. Rinse the rice thoroughly using a fine-mesh sieve under cold running water until the water runs mostly clear. This removes excess surface starch.
  2. Combine the rinsed rice, measured water or broth, salt, and optional fat (butter/oil) in a medium-sized saucepan equipped with a tight-fitting lid.
  3. Place the saucepan over high heat and bring the liquid to a rolling boil, uncovered.
  4. As soon as it boils, immediately reduce the heat to the absolute lowest setting possible. Cover the pan tightly with the lid and resist lifting it during cooking.
  5. Simmer undisturbed for 40 to 50 minutes. Check for doneness; all liquid should be absorbed, and the rice should be tender.
  6. If the rice is still visibly wet after the initial cooking time, replace the lid and cook for an additional 5 minutes on low heat.
  7. Turn off the heat completely. Keep the lid firmly on and allow the rice to steam and rest off the heat for a crucial 10 minutes to redistribute moisture.
  8. Remove the lid and gently fluff the rice using a fork before serving immediately.