Ingredients

CupsMetric

Boil and Drain:

• 1 cup brown rice – medium grain, long grain or basmati
• 8 cups water (Note 1)

Baked Rice:

• 1 1/2 cups short grain brown rice (medium grain ok too)
• 2 1/2 cups BOILING water (Note 2)

Will NOT work for / not yet tested:

• Quick cooking rice (ie par boiled) – will not work
• Brown jasmine – not yet tested

Instructions

• Rinsing rice: only required if you purchased from bulk bins. If you rinse, reduce water by 1/4 cup for baked version.

Boil and Drain:

• Boil water: Bring water to a boil in a small pot or large saucepan over high heat.
• Boil rice: Add rice, then boil rice until just cooked, a tiny bit firmer than you want (it gets softer during Rest step). Use these times as a guide (Note 3):– Medium and long grain rice: 30 minutes– Basmati rice: 12 minutes (1st check) to 14 minutes
• Drain VERY well (key tip! Note 4): Drain rice in a colander, shaking the pot well to remove as much water as you can, and shaking the colander to remove excess water from the rice. Pot should steam dry from residual heat.
• Rest: Return rice to now-dry pot. Put lid on and put it back on the turned off stove. Leave for 10 minutes.
• Fluff and serce: Fluff rice with fork and serve.

Baked Rice:

• Preheat oven to 180°C/350°F (all oven types).
• Combine rice and water: Pour rice and boiling water into a 20cm/8″ square pan or round casserole pot. Cover with lid or foil.
• Bake 1 hour 15 minutes.
• Rest, fluff & serve: Remove from oven, stand 10 minutes then fluff with fork and serve.