How to Brown Rice


Browning rice before you cook it, helps to eliminate starch from the rice. Rice can either be browned on the stove or in the oven. I've found that browning on the stove tends to cause the rice to puff up and sometimes pop and also brown unevenly.. Browning in the oven on the other hand, browns evenly and the rice holds its shape. Browning the rice produces a delicious nutty flavor.

Items needed:
Long grain par-boiled rice
9x12 backing dish


Preheat oven to 350 degrees
Spread 2-3 cups of rice evenly into the baking dish.
Bake until brown, stirring occasionally making sure the rice is evenly browned.
Keep an eye on it, it will brown faster on the sides. Continue to monitor, folding the sides to the middle.



The longer you bake the rice, the darker in color and nuttier in flavor it becomes. Just be careful not to burn it. As you experiment, try different baking the rice at different lengths of time to get the desired taste you'd like. 

When rice is finished baking, cool and store.  

The keys to a successful brown rice dish is the rice to water ratio. Use 1 1/2 cups of water for every 1 cup of rice.  Rinse the rise a few times and drain.

Keep a separate kettle of boiling water to the side

Add 1 1/2 cups of water to the pot and rice. Leave the top off and bring to a boil. Once the rice comes to a boil put the lid on top, turn down the heat and bring to a very low simmer for 20 minutes or until tender. If rice is not tender enough add just a little more boiling water and cook a few more minutes. 


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