The Basics: Cooking Rice

Rice is one of those lovely grains which, once you master preparing it, will become a new staple in your pantry, go with everything, and save you money.  It will provide you with endless variety in both flavor and texture. Only ever had white rice?  Think again!  There are a whole host of other types: brown basmati (my favorite), wild, jasmine, white basmati...the list goes on.  Lundberg offers a wide variety of different kinds of rice, all of them delicious. The cooking times and water content needed vary with the variety of rice: the guidelines below are for brown basmati. To see how you can easily add iodine to your diet by adding kelp to this recipe, please read my related blog post on kelp.  

Serves: 4


1 cup brown basmati rice
2 Tbsp. butter
2 cups water
dash salt


In a 3-quart saucepan with lid (my personal favorite is this one from Cook's Standard), combine rice, butter, salt, and water; bring the mixture to a boil.  Once the rice boils, turn the temperature to low and put the lid on.  Let the rice cook, covered, for 45-50 minutes. I recommend checking on it periodically, as needed, to make sure your rice is simmering away nicely (as opposed to just sitting there). After cooking rice on the stovetop a few times, you'll get the hang of where to set the burner temperature so it holds a simmer.   

At the end of the cooking time, check to make sure all the water has been absorbed and the rice isn't still crunchy.  Fluff with a fork and serve.