Ingredients
Method
Rinse Rice
- Rinse 280g brown rice under cold water for about 1 minute, then drain well. Brown rice doesn’t need aggressive rinsing, but this removes dust and helps the flavor stay clean.
Sauté Aromatics
- Warm 30ml olive oil in a medium saucepan (2.5–3L) over medium heat. Add garlic for 30 seconds until fragrant (no browning), then add rice and toast 2 minutes, stirring frequently so grains coat in oil and don’t stick.
Add Liquid and Herbs
- Add 700ml vegetable stock, 8g salt, 2g black pepper, 1 bay leaf, 8g thyme leaves, and 5g oregano. Stir once, bring to a boil over high heat, then reduce to low and cover tightly.
Simmer Brown Rice
- Simmer 40–45 minutes without lifting the lid. At 40 minutes, you can quickly check one grain (fast peek only)—it should be tender with a slight chew, not a hard center. If needed, cook 5 more minutes and re-check.
Finish and Serve
- Remove from heat and rest covered 5 minutes. Remove bay leaf, fluff with a fork, and stir in 15g parsley. Taste and adjust seasoning if needed; brown rice often needs a final salt check.
Notes
Brown rice needs time—don’t rush it with higher heat. Higher heat drives off liquid before the bran layer softens, leaving hard centers and scorched bottoms. Low, steady simmer gives the most consistent texture.
Keep the lid closed. Every time you open it, you vent steam and extend cook time. If you consistently get undercooked rice, your lid may leak—use the tightest-fitting lid you have.
Toasting the rice is a flavor upgrade. Two minutes in oil with garlic adds a subtle nuttiness and makes the rice taste fuller without additional ingredients. It’s easy to skip and always noticeable when you do.
Storage: refrigerate up to 5 days. Reheat covered with a splash of stock so the rice steams and stays fluffy.