If using brown basmati rice, use 2 cups of rice and 3 cups of water. After turning off the heat in step 2, remove the lid and steam with a kitchen towel or layered paper towels for 10 to 15 minutes. Fluff and serve.
Make brown rice in large quantity so that you can store it in the freezer in sizes of one or two portions for the days when you don’t have 50 minutes to cook it. Allow ⅓ cup rice (dry measure) per person.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.