make ahead rice

Rice is king in so many cuisines, whether it’s long grain, short, or medium, brown or white, it’s a lovely accompaniment and flavor carrier. I truly enjoy brown rice, but it takes twice as long to cook as the white stuff, although the health benefits are worth the extra time involved. When I cook brown rice, I always make a huge batch, then bag  and freeze it for later use. When I need rice later, I will put the dozen rice into a bowl and microwave it on high for about 1 minute, and VIOLA! It’s like freshly cooked rice, with NO fuss!

To cook the rice, you have four choices in cooking techniques: on the cooktop, in the oven, in an instant pot, rice cooker or pressure cooker, or in a slow cooker. WOW! Who knew there were so may ways to do this!

Do NOT use instant rice here.

If your rice is done before you are ready to serve, just tent it with foil and keep warm for up to two hours.

And, if you need more information, watch our video!

Simple Make-Ahead Brown Rice

Take care not to fill your pot more than halfway to allow for the expansion of the rice in the cooking process.
Course Side Dish
Cuisine eclectic

Ingredients

  • **2 ¼ cups stock of your choice I l like Swanson’s low-sodium chicken for COOKTOP, INSTANT POT, RICE COOKER or OVEN method;
  • **3 ½ cups stock for SLOW COOKER METHOD
  • 1 tablespoon unsalted butter
  • 2 cups long-grain brown rice like Brown Basmati
  • 1 teaspoon kosher salt or as needed
  • freshly ground black pepper

Instructions

COOK TOP METHOD:

  1. In a large pot with a tight-fitting lid, heat stock to boiling. Add the rice, butter and salt, stir well. Remove from the heat and cover tightly; let stand 27 minutes.
  2. Fluff with a fork or rice paddle and season as necessary.

OVEN METHOD:

  1. Preheat oven to 350°F. In a large casserole with a tight-fitting lid, add stock, rice butter and salt. Place lid on casserole, and bake on hour, until rice is done and liquid has been absorbed.
  2. Fluff with a fork or rice paddle and season as necessary.

INSTANT POT, RICE COOKER, PRESSURE COOKER METHOD:

  1. Set pot to BROWN RICE. Add all ingredients and stir well. Cook 25-30 minutes (your cooker will set the time). Release pressure naturally. Remove lid and fluff rice with a fork.
  2. Season to taste with additional salt (if desired) and freshly ground pepper.

SLOW COOK METHOD:

  1. Add all ingredients and stir well. Cook ON HIGH, 2 hours, or LOW 2 ¾ hours. Remove lid and fluff rice with a fork.
  2. Season to taste with additional salt (if desired) and freshly ground pepper.

Recipe Notes

This also freezes well. Just cool it quickly in a shallow but wide pan, then divide it into 2-cup portions and freeze in ziplock bags. It also refrigerates well for the work week. Serves 4-6.

 


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