Brown rice has been a staple food in many cultures for centuries. With its earthy yet neutral taste, it serves as both a side dish and the foundation for grain bowls, stuffed peppers, and hearty salads. It’s also highly nutritious, retaining more intact nutrients than its heavily processed counterpart, white rice. The one downside is…
The Case for Soaking Brown Rice
Here’s how to do it: At least six hours before you plan to cook your brown rice (you can also do this the night before), soak the rice in a two-to-one water-to-rice ratio in a covered pot inside the refrigerator. When it’s time to cook it, bring the water to a boil, cover it, then turn the heat down to low or medium-low, and simmer for about 20 minutes — the cook time usually reserved for white rice. Continue until the water is absorbed and the rice is fluffy and tender. This trick works because it softens the rice’s tough outer bran layer.
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Bonus Hack: Store Dry Brown Rice in the Refrigerator or Freezer
It may seem natural to put any dry good in the pantry, but brown rice contains natural oils that white rice lacks. These oils, found in the bran and germ, can cause the rice to spoil more quickly than you might expect. To extend its shelf life, place it in an airtight container — such as a jar, food storage container, or gallon freezer bag — and store it in the refrigerator or freezer. The consistently cold environment keeps the grains fresh significantly longer than a room-temperature pantry. When stored properly in the freezer, brown rice can last up to 16 months.
