Styling by Marie Piraino.

Brown Rice for Salad

Name: Brown Rice for Salad
Total time: 55 min
Yield: Serves 4 to 6 (Makes about 5 cups)
Ingredients: 1 1/2 cups long-grain brown rice; 2 teaspoons salt; 2 teaspoons vinegar or citrus juice

By Adam Ried

Time

55 minutes

Yield

Serves 4 to 6 (Makes about 5 cups)

Ingredients

Ingredient check list

1 ½ cups long-grain brown rice

2 teaspoons salt

2 teaspoons vinegar or citrus juice

Test Kitchen Techniques

Why This Recipe Works

Brown rice salad often features grains that are gummy or tough, with a dull heavy dressing. We cook the rice using the pasta method, which ensures evenly cooked grains in half the usual amount of time. To season the rice, we dress it with vinegar or citrus juice while it is still warm. We then add bold mix-ins that contribute contrasting flavors and textures.

Before You Begin

We like the flavor of brown basmati rice, but any long-grain brown rice is acceptable. Use the same vinegar or citrus juice called for in the salad you plan to make.

Instructions

Bring 3 quarts water to boil in large pot. Add rice and salt; cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, transfer to parchment paper–lined rimmed baking sheet, and spread into even layer. Drizzle rice with vinegar or citrus juice and let cool completely, about 15 minutes.