Stove Top Cooking

1 cup (285 g) Golden Pacific Jasmin brown rice
2 cups (500 ml) water 

Equipment: 2-quart (2-litre) saucepan

Optional: Rinse rice thoroughly twice with cold water and your hands. Drain off. Add 1 tsp (4 g) of salt and 1 tsp (4 g) of butter in the saucepan for extra flavour.

Combine water and rice in saucepan.
Bring to full boil.
Turn heat to lowest and cover – do not remove lid.
Simmer for 20 to 30 minutes, or until all the liquid is absorbed.
When ready, turn off heat and stir lightly.
Let rice rest for 10 to 15 minutes.
Fluff with fork or rice paddle before serving.

Rice Cooker

1 cup (285 g) Golden Pacific Jasmin brown rice
2 cups (500 ml) water

Equipment: electronic rice cooker

Optional: Rinse rice thoroughly twice with cold water and your hands. Drain off. Add 1 tsp (4 g) of salt and 1 tsp (4 g) of butter for extra flavour. 

Combine water and rice in cooking pan.
Push rice cooker button and wait until the light turns off. It should take approximately 25 minutes.
When ready, let rice rest for 10 to 15 minutes.
Fluff with fork before serving.

Microwave

1 cup (285 g) Golden Pacific Jasmin brown rice
2 ¼ cups (550 ml) water

Equipment: 2-quart microwave-proof baking dish

Optional: Rinse rice thoroughly twice with cold water and your hands. Drain off. Add 1 tsp (4 g) of salt and 1 tsp (4 g) of butter for extra flavour.

Combine water and rice in baking dish.
Cover and cook on HIGH for 5 minutes.
Cook on MEDIUM for 25 minutes. If the liquid is not fully absorbed, repeat in 2-minute increments.
When ready, let rice rest for 10 to 15 minutes.
Fluff with fork before serving.