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Cook brown rice or another wholegrain
Make extra, then store it with care.
Three steps
- Rinse the grain.
- Simmer it covered in about twice its volume of water until tender: about 30 to 35 minutes for brown rice.
- Let it rest covered for 5 minutes, then fluff it with a fork.
Cooking times
- Brown rice: 30 to 35 minutes
- White rice: 12 to 15 minutes
- Quinoa: 12 to 15 minutes
- Pearl barley: 25 to 30 minutes
- Millet: 15 to 20 minutes
- Bulgur: 10 minutes, or soak in boiling water for 15 minutes
- Wholewheat couscous: soak in boiling water for 5 minutes
Food safety
Cooked rice can carry bacteria whose toxins survive reheating. Cool leftovers within an hour, keep them in the fridge, eat them within 24 hours, and reheat only once, until steaming hot all the way through.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.