Prep 0 mins
Cook 25 mins
Brown rice stays firm and cooks much faster if cooked like pasta in an ample amount of boiling water. A technique from Cook's Illustrated, published online July 1, 2013. Brown basmati is recommended, but any long-grain brown rice can be used.
- 1 1⁄2 cups long grain brown rice
- 2 teaspoons salt
- 2 teaspoons vinegar (the same acid you'll use in the dressing for the rice salad) or 2 teaspoons citrus juice (the same acid you'll use in the dressing for the rice salad)
- Bring 3 quarts water to boil in large pot. Add rice and salt; cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, transfer to parchment paper–lined rimmed baking sheet, and spread into even layer. Drizzle rice with vinegar or citrus juice and let cool completely, about 15 minutes.