Perfectly Cooked Brown Rice

Perfectly Cooked Brown RiceIMG_3213.JPG


(From Gwyneth Paltrow’s cookbook “It’s All Good”)

Gwyneth Paltrow gets a lot of criticism for her public image, but I appreciate her for what she is.  She is pretentious and lives a charmed life that most of us will never know.  That being said, her cookbooks are gorgeous:  wonderfully photographed and full of very simple recipes that easily become standard.  This rice is one that I adopted right away.  I originally added this recipe to my blog to go with my Red Curry with Chicken and Chickpeas, but it can go with just about anything.


Total Time:  50 Minutes

Makes 3 cups

Difficulty:  Easy


1 cup short-grain brown rice

1 3/4 cup water

Coarse sea salt


  1. Rinse the rice thoroughly in a fine-mesh strainer until the water runs clear.
  2. Place it in a pot set over high heat with the water and a big pinch of salt. Bring the mixture to a boil, lower the heat, cover the pot, and cook until all the liquid is absorbed and the rice is cooked through, exactly 45 minutes.
  3. Turn the heat off, place a dry paper towel between the pot and the lid, and let the rice sit for at least 5 minutes before giving it a fluff with a fork.