Toasted Brown Rice

By Brien Seay in Recipes
Toasted Brown Rice French Sea Salt

Brown rice is made by removing just the outer hull of the rice, while white rice becomes white by additionally stripping away the nutritious bran and germ layers. I like brown rice but it isn't very flavorful and one can only do so much with soy sauce. This simple recipe will transform your rice into a rich, elegant and delicious new side dish.


  • 1 Cup Brown Rice - 1
  • 1/2 teaspoon Culinary Collection Seasoned Salt
  • 2 Cups Water.


  1. Place water in sauce pan, add Seasoned Salt and bring to a boil. In a medium-sized saute pan, heat rice over medium hot to hot heat. Dry roast the rice in the pan for about 5 minutes, stirring or tossing frequently, so the rice won't burn. The rice will crackle and some kernels will 'pop,' similar to popcorn and then the color of the rice will start to turn a golden brown. It will start to smoke a little bit - don't worry.
  2. Remove from heat immediately and quickly cool on a baking pan or large plate, so as not to burn the rice (it will continue to cook, even after removed from the heat).
  3. Once cool, add to the boiling water, turn the heat to low and cover. Cook approximately 30 minutes, or until all water is absorbed.
  4. Remove from heat, let cool 10 minutes and then fluff with a fork.

The Culinary Seasoned Salt is a great substitute for stock or just plain water. It imparts a mild but rich flavor to the rice and unlike stock which will turn the rice rancid in a few days, it allows the rice to be safely kept for up to 5 days. Try adding some sauteed shiitake, shallots and grilled lightly marinated teriyaki chicken. Ummmm!