Equipment
Ingredients
Rice Base
- 180 g brown rice, dry
- 350 ml water
- salt, to taste
Finishing
- 3 g parsley, chopped
- black pepper, freshly ground, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 75 kcal
- Protein
- 2 g
- Carbohydrates
- 16 g
- Fat
- 1 g
- Fiber
- 1 g
- Sugar
- 0 g
- Sodium
- 266 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 62 mg
- Calcium
- 8 mg
- Iron
- 0.4 mg
- Magnesium
- 26 mg
- Phosphorus
- 63 mg
- Zinc
- 0.5 mg
- Vitamin A
- 4 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 17 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.04 mg
- Niacin
- 1.6 mg
- Folate
- 7 mcg
- Water
- 160 g
Sources: USDA FoodData Central
Method
Place the brown rice in a bowl and cover with water. Soak for at least 2 hours, or overnight for better texture.
Pour the soaked rice into a sieve to drain all the soaking water.
Add the drained rice, 350ml of fresh water, and salt to a pot.
Heat the pot on high until the water reaches a boil.
Reduce heat to low, cover with a tight lid, and simmer for 20 minutes until the water is fully absorbed.
Stir the chopped parsley and freshly ground black pepper into the rice before serving.
Chef's Notes
- Soaking brown rice is crucial for reducing cooking time and improving texture. For a quicker soak, use hot water, but be aware it might slightly alter the final texture compared to a cold soak.
- When simmering, ensure your pot lid fits tightly. You can even place a clean kitchen towel between the pot and the lid to create a better seal, preventing steam loss.
- Resist the urge to stir the rice while it's simmering. This can break the grains and release starches, leading to a gummy texture.
- For the freshest flavor, stir in the parsley and pepper just before serving. This preserves the vibrant green color and aromatic qualities of the herbs and spices.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 1 month — Freeze in portions; thaw before reheating.
Reheating: Microwave with a tablespoon of water or reheat in a covered pan over low heat.
Troubleshooting
Rice is still crunchy or hard after 20 minutes
Cause: Steam escaped due to an ill-fitting lid or the heat was too low to maintain a simmer.
Fix: Add 30-50ml of boiling water, cover tightly, and cook on low for an additional 5-8 minutes.
Prevention: Use a heavy, tight-fitting lid and ensure the water reaches a full boil before lowering the heat.
Cultural Context
Brown rice, while a staple in many cultures, gained significant traction in American cuisine as a healthier alternative to white rice, particularly during the health food movements of the 20th century. Its nutty flavor and chewy texture make it a versatile base for various dishes, and the addition of fresh parsley and pepper is a common, simple enhancement in American home cooking.
