Brown Rice

Brown Rice

Preparation time: 10

Cooking time: 30

Number of servings: 1

Carbon Footprint (per serving): kgCO2e


• 150g Brown rice • 300ml water • 1 vegetable low salt stock cube


1. Bring the water to the boil and add the vegetable stock cube, stir to dissolve. 2. Add the brown rice and stir to avoid any rice sticking together. Return the pan to the boil and reduce the heat. 3. Cover the pan with a lid and allow the rice to cook gently. Stir the rice occasionally. 4. After 20 minutes take a little rice from the pan to see if it is cooked. If not cook for a further 5-10 minutes. 5. When the rice is cooked allow to stand for 10 minutes. Check the seasoning.


– Access to hob – Saucepan – Measuring jug (or weighing scales) – Weighing scales

Considering Carbon Footprint

Carbon footprint (per serving): kgCO2e. This is the same as making mugs of tea.*

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*Calculations made using the Carbon Footprint Calculator created by the Consumer Data Research Centre at University of Leeds.

More Useful Information

Also known as wholegrain rice, brown rice is the same as white rice except that the bran and germ of the grain are still attached. With this outer layer left on the grain, brown rice is more nutritious and is higher in fibre. Important: All rice should be eaten on the day it’s cooked. If you cook too much rice and want to eat it cold or save some for later, you need to cool it down quickly (within an hour) and put it in the fridge – don’t leave it out at room temperature. Once stored, use it up within 24 hours, and if you’re reheating it you must do so thoroughly and only do so once.

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