Parboiled Brown Rice
- Total Time
- 20 minutes
- Rating
- Notes
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Ingredients
Yield:1½ to 2 cups
- 1tablespoon salt
- 1cup long- or short-grain brown rice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
172 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 4 grams protein; 110 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a large pot, bring to a boil 2 to 3 cups of water and the salt. Add rice and boil for about 15 minutes, stirring occasionally. Drain. Refrigerate if it will be more than a couple of hours before you use it.
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Cooking Notes
Connie Anderson
Why is so much salt necessary?
Rhonda Dickey
In my experience, the amount of salt is always negotiable. I am a salt minimalist and have never found the amount of salt to affect the cooking process. If someone wants more than I feel is necessary or palatable, I put a salt shaker on the table. The method may not meet some epicurean standards, but it meets mine. (I am the one who expends the time and effort to cook... so be it). ;)
jet
My guess is because parboiling the rice gives it less opportunity to absorb the salt. When you fully cook brown rice, all of the salt stays in it. When you parboil, most of the salt remains in the excess water which you then drain off.
Russ Schnapp
I'm guessing it's because relatively little of that salt will be retained by the rice. Most will be discarded when you drain it.
Donna Hansen
When rice is cooked this way, a far greater amount of water is used than when simmered as most of us (Americans, at least) are used to. Only a portion of the water is actually absorbed by the rice, therefore, only a corresponding portion of the salt.
Peter
See https://www.thoughtco.com/adding-salt-to-boiling-water-607427 for details. The short answer is, the salt is NOT necessary - but it does add “flavor”. It does NOT significantly raise water’s boiling temperature. It DOES decrease time needed to come to a boil - but not by much. It is entirely up to the chef’s preference to use salt or not - except in baking where it absolutely DOES have an impact on bread rising. The ratio of salt to water in this recipe IS rather high - IMHO.
Connie Anderson
Why is so much salt necessary?
Robert
I've cooked brown rice (organic) every week for over 40 years, and I have never put in more than 1/2 teaspoon of salt. Sometimes I use olive oil instead, about a tablespoon.
Outi,
That's what I would like to know, too.
Russ Schnapp
I'm guessing it's because relatively little of that salt will be retained by the rice. Most will be discarded when you drain it.
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