Go Back
Print

Simple Make-Ahead Brown Rice

Take care not to fill your pot more than halfway to allow for the expansion of the rice in the cooking process.
Course Side Dish
Cuisine eclectic

Ingredients

  • **2 ¼ cups stock of your choice I l like Swanson’s low-sodium chicken for COOKTOP, INSTANT POT, RICE COOKER or OVEN method;
  • **3 ½ cups stock for SLOW COOKER METHOD
  • 1 tablespoon unsalted butter
  • 2 cups long-grain brown rice like Brown Basmati
  • 1 teaspoon kosher salt or as needed
  • freshly ground black pepper

Instructions

COOK TOP METHOD:

  1. In a large pot with a tight-fitting lid, heat stock to boiling. Add the rice, butter and salt, stir well. Remove from the heat and cover tightly; let stand 27 minutes.
  2. Fluff with a fork or rice paddle and season as necessary.

OVEN METHOD:

  1. Preheat oven to 350°F. In a large casserole with a tight-fitting lid, add stock, rice butter and salt. Place lid on casserole, and bake on hour, until rice is done and liquid has been absorbed.
  2. Fluff with a fork or rice paddle and season as necessary.

INSTANT POT, RICE COOKER, PRESSURE COOKER METHOD:

  1. Set pot to BROWN RICE. Add all ingredients and stir well. Cook 25-30 minutes (your cooker will set the time). Release pressure naturally. Remove lid and fluff rice with a fork.
  2. Season to taste with additional salt (if desired) and freshly ground pepper.

SLOW COOK METHOD:

  1. Add all ingredients and stir well. Cook ON HIGH, 2 hours, or LOW 2 ¾ hours. Remove lid and fluff rice with a fork.
  2. Season to taste with additional salt (if desired) and freshly ground pepper.

Recipe Notes

This also freezes well. Just cool it quickly in a shallow but wide pan, then divide it into 2-cup portions and freeze in ziplock bags. It also refrigerates well for the work week. Serves 4-6.