Steamed Brown Rice

My favorite pot in which to cook rice is a Le Creuset, enamel.  It is a heavy pot with a tight fitting cover.  You can store the cooked rice in the refrigerator for 3 days.  Leftover rice is great for making fried rice (see tomorrow’s recipe for Turkey Fried Rice) because the rice needs to be cold.  My favorite rice is Lundberg, organic.  I like to use a combination of 2 different kinds of brown rice such as Basmati and Short Grain Sweet Rice.  Long grain rice produces a firmer every-grain-separate texture whereas short grain has a sticky texture.

Steamed Brown Rice

Yield: approximately 3 ½ cups of cooked rice


  • 1 ½ cups brown rice
  • 2 ¾ cups turkey stock, vegetable stock, chicken stock or water


  1. Wash rice by placing in a bowl, cover with cold water, swish it around with your hand, pour off the water, then put rice into a strainer to drain.
  2. While rice is draining bring water or stock to a boil, uncovered.
  3. Add the rice; bring back to a boil, stir in a figure-8 motion to reach the center of the sauce pan. Cover then turn the flame to low.
  4. Simmer 30 minutes or until the water has evaporated and the rice is cooked through. It can be slightly underdone if you are using it for fried rice. When the rice is done you will see steam holes. The Chinese call these “fish eyes”, and the rice will have absorbed all the liquid.
  5. Turn off the heat and let the rice “relax” for 30 or more minutes covered.
  6. Place the rice in a serving dish.
  7. Optional: after the resting period you can stir in ½ teaspoon of salt, a chopped scallion and a tablespoon of chopped parsley if desired. If you used a salted stock, then do not add salt. If you are using rice for Fried Rice, allow to cool then refrigerate.

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