Simple short-grain brown rice

  • Preparation Time5 mins
  • Cooking Time50 mins
  • Serves4
  • DifficultyEasy
225g short grain brown rice
500ml water or vegetable stock, tinned or homemade
30g unsalted butter
1 (5-cm) strip lemon or orange zest
1) Combine all ingredients in a medium sauce pan with a tight-fitting lid, and bring to the boil over high heat.

2) Reduce heat to maintain a gentle simmer, cover, and cook for 50 minutes. Don't lift the lid to give a peek or stir or the rice will not cook evenly.

3) Remove pan from the heat and let the rice sit, covered, for 10 minutes, again, without lifting the lid. Fluff with a fork and serve.

Cook's Note: Zip up this basic brown rice with one of these easy variations: Add a handful of sultanas or apricots to the rice with the water. While rice is rests, mix a 10-ounce package of frozen vegetables with 2 tablespoons of water and a strip of orange zest in a saucepan. Over medium-high heat, let the water steam the vegetables until warmed through, 3 to 5 minutes. Stir into hot rice just after fluffing it with a fork.

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