How to Cook Brown Rice Perfectly

There are two types of people in this world: those who can cook rice and those who can’t. I, unfortunately, fall into the second category. And, as anyone who is rice-challeged can tell you, the ones who can just can’t seem to understand this particular shortcoming. What’s the big deal? they say. Follow the directions on the packaging. They’ll never understand our struggles. Plus, brown rice takes twice as long, so in my estimation that means it’s twice as hard.

These directions are foolproof, so that even the two Geeks that are rice-challenged can compete with the best of them.

Step 1

Adjust your oven rack to the middle position, and preheat it to 375 F.

Step 2

Pour 1 1/2 cups of brown rice (any variety) in a shallow baking dish, like one you’d use for brownies, for example.

Step 3

Pour 2 1/3 cups of water or chicken broth and 2 tsp. of unsalted butter or canola oil in a sauce pan. Turn the burner onto high heat, cover and allow it to come to a boil. If you’re using water, not broth, add a pinch of salt. Broth tends to be salty enough. Immediately pour the water over the rice, and cover the baking dish tightly with foil.

Step 4

Bake the rice for about an hour, until tender.

Step 5

Remove from the over, uncover carefully, fluff with a fork, then cover with a clean dish towel. Let it sit for five minutes. Uncover and allow it to sit another few minutes. Serve and enjoy, and know you’re now one of the rice-cooking elite.