Prep 5 mins
Cook 1 hr
I have been making this for years as a variation on the way my folks taught me how to make white rice.
- 1 cup uncooked brown rice
- 2 tablespoons butter or 2 tablespoons olive oil (or a combination)
- 1⁄4 cup toasted sesame seeds
- 1 small onion, chopped
- 2 cups chicken broth (preferred) or 2 cups very hot tap water
- 1 teaspoon salt (decrease or delete if chicken broth is salted, required with water)
- Saute rice in butter just until translucent and very lightly browned.
- Add onion and sesame seeds, and continue browning until onion is translucent, stirring frequently to prevent onion from burning.
- Drain any excess butter or olive oil.
- Add stock or water carefully to prevent steam burns; it WILL blow steam!
- Adjust heat for a slow simmer, cover, and cook about 45-50 minutes, stirring gently every 15 minutes.
- If all liquid is not absorbed, remove cover and continue cooking for up to another 15 minutes.
- Fluff with a fork before serving.
Wonderful! Sesame seeds add a nice texture and flavor. I used a combination of butter and olive oil, chicken broth and about 1/2 t salt. I did forget to toast the sesame seeds first so sauteed with the rice and onion until they were toasty. Wouldn't change a thing! Thanks, Toby!
Simple and excellent. I used sesame oil instead of olive oil to give it more of an Asian flavor.
This is a good change from regular brown rice! I toasted my own sesame seeds in a pan first, then followed the recipe. I also didn't use fresh onion, but powdered, instead. To make it all vegetarian I substituted vegetable bouillon for the chicken broth. Overall, it was filling and healthy! I served Sweet and Sour Lentils over it and the flavors went together well! Thank you for posting!