How to Make Perfectly Fluffy Brown Rice: Lemon Parsley Shrimp | The Recipe ReDux

This super simple trick will yield fluffy brown rice every time.

Shrimp Lemon Rice

{Disclosure: As co-owners of The Recipe ReDux, Deanna & I were compensated to manage the U.S. Rice Recipe Challenge and are not eligible to win prizes associated with the contest. Thoughts and opinions are my own.}

Confession: I like fluffy brown rice; but I love the sticky, crusty rice that sticks to the bottom of the pot. So, whenever we make a pot in our house, things usually go quite smoothly:

My husband and the kids enjoy the fluffy rice at the top of the pot.
And I happily munch through a big bowl the chewy toothsome stuff at the bottom.

The problem, however is clean up: Sticky rice equals a caked-on, mucky mess to scrape out of the pan.

So, when I saw this video on a ‘new’ way to cook rice – I was intrigued. Chef Matt DeMille explained that his rice cooking method yielded an entire pot of beautifully fluffy rice – no sticky stuff on the bottom. (And while I knew I might miss my super sticky stuff, I could certainly deal with easier clean-up.)

Perfect Fluffy Brown Rice

Turns out this method works magically – for white rice. Not so much for brown rice – which was left under-cooked.

But after some tinkering – I’ve come up with a similar method to make fluffy long grain brown rice.

And based on the number of views Chef DeMille’s video has received, there’s a lot of you fluffy rice lovers out there.

Of course, the folks at the USA Rice Federation already knew this.  They also know there are lots of lovers of U.S.-grown rice of all varieties: arborio, wild, jasmine, basmati, black japonica, red rice and more. And thanks to their sponsorship of this Recipe ReDux contest for National Nutrition Month, I learned that all these varieties – and more – are grown right here in America.

All U.S.-grown rice varieties are nutritious, sustainable, safe, locally-grown, and a GMO-free food. Look for the “Grown in the USA Rice” on packages whether you’re seeking really sticky short-gran rice to be served with Asian food or long grain rice that cooks up fluffy to make a perfect pilaf or spring side dish.

And thanks to the ‘magic trick’ demonstrated in the video above – and outlined in my recipe – your pot of rice will be fluffy throughout and your clean-up will be a snap.

How to make fluffy brown rice

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Fluffy Brown Rice with Lemon Parsley Shrimp

This super simple trick will yield fluffy brown rice every time.

  • Yield: 4-5 servings 1x

Ingredients

Scale
  • 1 cup U.S.-grown brown long grain rice
  • 1 ¾ cup water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 small clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup parsley, chopped
  • 1 (14 oz) package cooked shrimp, thawed

Instructions

  1. In a mesh sieve under running cold water, rinse rice to remove extra starch.
  2. In a medium saucepan, combine rice and water. Bring just to a boil, uncovered. Immediately turn heat down to low and cover; simmer 40 minutes without lifting lid. Remove lid and check for doneness. (If not done, add 2 tablespoons water and cover; cook for 5-10 minutes more.) Once done, replace lid and remove from heat. Let pot set undisturbed at least 10 minutes more to allow steam and water to redistribute – yielding fluffy rice throughout – and soaking into the crusty bottom-of-the-pan rice. Fluff rice with a fork.
  3. While rice is cooking, make dressing by combining lemon juice, oil, garlic, salt, pepper and parsley; mix dressing well. Ten minutes before rice is done; lightly toss dressing with shrimp.
  4. To serve, pour dressing and shrimp over warm rice and toss gently.

Did you make this recipe?

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Are you a fan of fluffy rice or sticky rice? Brown or white rice – or another more ‘exotic’ rice? 


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We’re Serena & Deanna, two dietitians who love food as much as you do!  

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