Stove Top Cooking

1 cup (190 g) Tsuru Mai® brown rice
2 ¼ cups (550 ml) water or stock

Equipment: large 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 30 to 45 minutes, or until all the liquid is absorbed.
When ready, turn off heat and stir lightly.
Let rice rest for 10 minutes.
Fluff with fork before serving.

Rice Cooker

1 cup (190 g) Tsuru Mai® brown rice
2 cups (550 ml) water or stock

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 30 minutes.
When ready, let rice rest for 10 to 15 minutes.
Fluff with fork or rice paddle.

Microwave
1 cup (190 g) Tsuru Mai® brown rice
2 ¼ cups (550 ml) water or stock

Equipment: 2-quart (2-litre) 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 20 minutes.
When ready, let rice rest for 10 to 15 minutes.
Fluff with fork before serving.