Brown Rice

Brown rice is made from kernels of rice from which only the hull has been removed. The light brown color is caused by the presence of bran layers, which are rich in minerals and vitamins. Cooked brown rice has a slightly chewy texture and a nut-like flavor.

River® Brown rice is available in a 2 lb. poly bag.

River® rice is grown in the U.S.A. and is kosher approved. River® Rice is naturally sodium and cholesterol free. Since brown rice has a higher oil content than white rice, its shelf life is not as long. Refrigerated storage is recommended for brown rice.

Cooking Directions - On the Stove To prepare up to 2 cups of brown rice bring 10 cups of water to a boil.  Stir in rice.  Return to a boil.  Cook, uncovered for 30 minutes.  If desired, 1 tablespoon tub margarine and 1 teaspoon of salt per cup of rice can be added to the water while cooking.  Drain water.  Serve. Traditional Method:  In a saucepan, bring 2 1/2 cups of water to a boil. Add 1 tablespoon tub margarine and 1 teaspoon salt per cup of uncooked rice, if desired. Stir in 1 cup rice. Cover, reduce heat and simmer for 45 minutes or until all water is absorbed.  Yields 3-½ cups cooked rice

Cooking Directions - In the Microwave Combine 1 cup brown rice, 3 cups water in a 2 ½ quart microwave-safe dish.  Microwave UNCOVERED on HIGH for 10 minutes.  REDUCE power to 50%, microwave uncovered 20 minutes.  Allow rice to sit for 5 minutes.  Fluff with a fork and serve.  Do not add salt or butter/margarine to the rice until AFTER the rice is cooked. NOTE:  These directions are based on cooking in an 1100 Watt microwave oven only.  Cooking in a higher power microwave oven is not recommended.  Cooking in a lower power microwave oven requires a longer time to cook.  If your microwave does not have variable power settings follow manufacturer's directions.

Cooking Directions and Other Serving Suggestions If you have a pressure cooker, here are some quick tips for cooking rice.