Toast the rice before you add any liquid. One cup of brown rice in a greased pot over medium-high heat, stirring constantly for five minutes, until the grains turn golden and smell nutty. Then four cups of warm vegetable broth. Cover and leave it alone for forty-five minutes — do not lift the lid. Fluff with a fork. We make this on a weeknight rotation and it comes out right every time.
Toasting the rice first is what gives this a nuttier flavour than the standard water method. The vegetable broth does the rest. Two ingredients and one pot.
Tips for Making Brown Rice with Vegetable Broth
Toast until golden, not brown
Stir the rice constantly over medium-high heat for about five minutes. The grains should turn golden and smell nutty. Burnt rice is bitter and ruins the whole pot.
Grease the pot first to prevent sticking during the toasting step.
Do not lift the lid for forty-five minutes
The steam trapped inside cooks the rice evenly. Every time you lift the lid, steam escapes and the cooking time gets thrown off.
After forty-five minutes, check that all the broth is absorbed. If the rice is still hard, add a few tablespoons of water, cover, and cook for five more minutes.
Brown Rice with Vegetable Broth
- Total Time: 48 minutes
- Yield: Serves 2
Description
Fluffy, flavorful brown rice, perfect as a healthy side dish. Easily customizable with your favorite broth.
Ingredients
- 1 cups (237 ml) raw brown rice
- 4 cups (946 ml) vegetable broth
Instructions
- Add the raw brown rice to a large greased pot.
- Toast the rice over medium-high heat, stirring often, until golden, about five minutes.
- Add the warm veggie broth and bring to a boil.
- Boil for about one minute and reduce heat to medium-low.
- Cover and cook for 45 minutes, taking care not to lift the lid.
- Fluff with a fork.
Notes
- For a nuttier flavor, toast the rice in a bit of olive oil instead of dry.
- Substitute chicken or beef broth for a richer flavor profile.
- Store leftover rice in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop.
- Prep Time: 2 minutes
- Cook Time: 46 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1
- Sodium: 100
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 40
- Fiber: 4
- Protein: 4
Frequently Asked Questions
Why vegetable broth instead of water?
Broth adds flavour that water does not. The rice absorbs the broth as it cooks and tastes seasoned throughout instead of bland. Use any broth you like. Chicken broth also works.
How many servings does this make?
About four side-dish servings. One cup of dry brown rice roughly triples in volume when cooked. Scale up the recipe with the same one-to-four ratio of rice to broth.
How should I store leftover rice?
In an airtight container in the fridge for up to four days. Reheat in the microwave with a tablespoon of water or on the stovetop over low heat. Rice dries out as it sits, so adding a little liquid when reheating helps.
