Perfect brown rice, or arroz integral graneado, is whole grain rice rinsed, lightly toasted in olive oil, and simmered covered in twice its volume of water until every grain is tender and separate. It takes 5 minutes of preparation and about 40 minutes of cooking, and serves 4.
It is a nutritious, naturally gluten free alternative to white rice, with a nutty flavor that works as a side or as the base of main dishes.
How to Cook Brown Rice?
All you need is water and a little salt. The key is to rinse the rice well, toast it briefly in oil, use 2 cups of water for each cup of rice, and keep the pot covered on very low heat for 35 to 40 minutes, then let it rest before fluffing.
Nutritional Information
Each serving of brown rice contains approximately 215 kcal, 5 g of protein, 2 g of total fat (0.5 g of saturated fat), 0 mg of cholesterol, 45 g of carbohydrates, 0 g of sugars, and 0 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Fluffy Brown Rice Recipe
Preparation: 5 minutes
Cooking: 40 minutes
Servings: 4
Ingredients
- 1 cup (185 g) of brown rice
- 2 cups (480 ml) of water
- 1 pinch of salt (optional)
- 1 teaspoon of olive oil
Instructions
- Rinse the brown rice under cold water until the water runs clear, which removes excess starch and improves the texture. In a pot, heat a teaspoon of olive oil and add the rinsed rice.
- Toast it lightly for 2 minutes to bring out its flavor. Add the 2 cups of water and a pinch of salt and bring to a boil over high heat. Once it boils, cover the pot and turn the heat to the lowest setting, ideally setting the pot over a stovetop toaster to spread the heat.
- Cook for 35 to 40 minutes, or until all the water has been absorbed. Turn off the heat, let the rice rest covered for about 5 minutes, and fluff it with a fork before serving.
Additional Tips
Soak it first
Soaking brown rice in cold water for at least 1 hour, or ideally overnight, shortens its cooking time, makes it easier to digest, and gives an even fluffier result.
Do not stir
Stirring while it cooks releases starch and makes the rice sticky. Leave it alone so the grains stay separate and fluffy.
Let it rest
The final rest of 5 to 10 minutes with the lid on lets the residual steam finish cooking the grains evenly.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Water | Vegetable or chicken broth | 1:1 | More savory |
| Olive oil | Butter | 1 teaspoon | Richer, not dairy free |
| Stovetop | Rice cooker | Same 2:1 ratio | Use the brown rice setting |
| Long grain brown rice | Short grain brown rice | 1:1 plus 2 tablespoons water | Stickier, chewier |
Frequently Asked Questions (FAQs)
1. Why is my brown rice hard or undercooked?
The most common causes are the wrong amount of water or too little cooking time. Use 2 cups of water for each cup of rice, keep the pot tightly covered, and do not skip the final 5 to 10 minute rest.
2. Can I cook brown rice in a rice cooker?
Yes. Use the same 2 to 1 ratio of water to rice and choose the brown rice setting. If your rice cooker does not have one, use the white rice setting and add 10 to 15 minutes.
3. How do I store cooked brown rice?
Keep it in an airtight container in the fridge for 3 to 4 days, or freeze it for up to 6 months. To reheat, add a spoonful of water and warm it in the microwave or in a pot.
4. What is the difference between brown and white rice?
Brown rice keeps its bran and germ, which makes it richer in fiber, vitamins, and minerals. White rice loses them during refining, and it also has a higher glycemic index.
Benefits of Brown Rice
Brown rice has a lower glycemic index than white rice, so it causes smaller spikes in blood sugar, and its fiber adds satiety. It is also naturally gluten free, which makes it suitable for people with celiac disease.
What Is Arroz Integral Graneado?
In Chile, arroz graneado means rice cooked so that each grain stays loose and separate, the opposite of sticky rice. Applied to brown rice, the same technique gives a fluffy, nutty side for meat, fish, and vegetables.
Did You Know?
The bran that gives brown rice its color and much of its nutrients contains natural oils that can turn rancid over time. That is why brown rice has a shorter shelf life and is best stored in an airtight container in a cool place.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Arroz Primavera Recipe
- Chilean Arabic Rice Recipe
- Chilean Arroz Chaufán Fried Rice Recipe
- Chilean Black Beans with Rice Recipe
