Whole Grain Brown Rice
Ingredients
- 4 cups uncooked brown rice
- 7 cups water
- 14 oz coconut milk optional, (Add another cup of water, if not using.)
- 1 ½ tsp salt opt.
Instructions
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RINSE rice thoroughly in cold water.
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OPTIONAL STEP: TOAST over medium heat in dry skillet until it's golden brown and sounds like popcorn, stirring constantly. This brings out the flavor and makes the rice fluffier.
RICE COOKER:
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FOLLOW your rice cooker directions for brown rice. Put rice, salt, and coconut milk in first and fill the rest with water.
COOK on the brown rice setting.
STOVETOP:
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BRING water, salt, coconut milk, and rice to a boil.
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TURN down to low and simmer for 1-2 hours (DO NOT LIFT LID!)
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SHUT it off and let sit for one more hour before lifting lid.
OVEN:
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INCREASE water to 2 1/2 cups water per 1 cup dry rice.
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PLACE all ingredients into covered casserole dish.
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BAKE at 200F for 8 hours (overnight).
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FLUFF with wooden spoon or a fork.
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SERVE immediately or chill.
INSTANT POT
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NOTE: Best ratio for Instant Pot rice is 1 cup of rice, to 1.5 cups water. So for this recipe, decrease water to 5 cups (OR 6 cups of water, if not using coconut milk).
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POUR washed rice, water, coconut milk and salt into instant pot and secure lid, making sure vent is turned off.
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MANUAL Pressure on high for 34 minutes.
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LET it naturally release pressure on it's own–usually takes about 15-20 minutes.
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FLUFF and serve!