I started buying my whole grain brown rice in bulk last year. It saves me money and it’s easy to prepare once you learn how. I confess I was used to making Minute Rice. The cost was so high compared to bulk rice. So I decided I would have to find a way to make the whole grain rice as good or better then the Minute Rice. I found many different methods of cooking the whole grain rice and found this recipe works best for me.
The brown rice is so much more flavorful then plain white rice and we all know it’s much better for us. Brown rice is considered a whole grain, but white rice is considered a refined starch. There is more information here about eating whole short grain brown rice. Give it a try. It’s easier to prepare then you think 
Whole Grain Brown Rice
Print recipe
| Serves | 8 |
| Cook time | 30 minutes |
Ingredients
- 2 cups brown rice (long or short grain)
- 3 cups water/stock/broth
Note
You can make a large batch and freeze any left overs. Rice freezes well.
Directions
 In a medium sauce pan add rice and water (broth/stock). | |
 Bring to a boil. | |
 Reduce heat to low and cover with a tight fitting lid. Simmer for 20 minutes. | |
| Turn off heat, let sit covered for at least 10 more minutes. | |
 Take off lid. Water should be absorbed. | |
 Fluff with a fork. | |
Shared on : Make Ahead Meals For Busy Moms , The 21st Century Housewife , Coastal Charm , Not Just a Housewife , Time Warp Wife , Learning the Frugal Life , Homemaker on Dime , Cozy Home Scene , Kelly the Kitchen Kop , We are That Family , Frugally Sustainable , Everyday Tastes , The Nourishing Gourmet
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2 comments
Shannon@Cozy Home Scenes
March 13, 2012 at 12:36 pm (UTC -4) Link to this comment
Thanks for sharing the info about brown rice with Your Cozy Home Party. Hope you will come again!——- Shannon
April @ The 21st Century Housewife
March 14, 2012 at 2:03 pm (UTC -4) Link to this comment
Brown rice is so tasty and so good for you too. Your cooking method sounds great. Thank you for sharing this interesting and informative post!