Perfectly cooked brown rice

May 7, 2026

Brown rice is the whole and more nutritious version of the grain, retaining the bran and germ where most of the fiber, vitamins, and minerals are found. Due to its firmer structure, this technical recipe uses Cream of Tartar as a natural softener for the cellulose fibers, achieving a tender grain with bite. By using Bonsalt , we balance the brown rice’s natural earthy flavor with a mineral profile rich in potassium, ideal for cardiovascular health.

Estimated time: 45 - 50 minutes.
Difficulty: ⭐⭐ (Easy).
Servings: 4 servings.
Number of people and extra details: Perfect side dish for 4 people. It stands out for its high magnesium and fiber content, essential for regulating bowel movement and blood sugar.

Ingredients

250 g of high-quality brown rice.
750 ml of water (3:1 ratio to ensure the bran hydrates properly).
1 garlic clove and 1 sprig of fresh thyme.
A pinch of Bonsalt low in Castelló Sodium.
0.8 g of Castelló Cream of Tartar (slightly higher ratio to soften the bran).
A splash of Extra Virgin Olive Oil (EVOO).

Nutritional Analysis and Technical Sheet

Brown rice offers superior nutritional density. Here are the values per serving (approx. 150g cooked).

Category	Nutrient / Component	Amount (per serving)	Benefit and Source
Macronutrients	Protein	3.8 g	Plant protein with complete amino acids when combined with legumes.
	Healthy Fats	1.9 g	Natural oils present in the rice germ.
	Carbohydrates	35.5 g	Very slow-release energy (low glycemic index).
Key Minerals	Potassium (Bonsalt)	45 g (per 100g)	Vital for post-workout recovery.
	Potassium (Cream)	20.7 g (per 100g)	Essential mineral stabilizer.
	Sodium (Bonsalt 0%)	0 g	100% free of added sodium.
Vitamins and Others	Magnesium and Selenium	Very high	Bone health and antioxidant function.
	Dietary Fiber	2.8 g	4 times more fiber than white rice.

Detailed Description (Method)

Pre-Soaking (Recommended): To reduce cooking time and improve digestibility, soak the brown rice in warm water for 30 minutes before starting. Drain well.
Flavoring: In a pot, heat the EVOO and sauté the whole garlic clove until fragrant.
Intense Searing: Add the brown rice. Because it still has the husk, it needs an extra minute of sautéing so the oil can penetrate the bran fibers.
Technical Cooking: Pour in the boiling water. Add the pinch of Bonsalt and the Cream of Tartar. Castelló Cream of Tartar is key here: its slight acidity helps break down the hemicellulose in the rice husk, making the grain tender in less time and preventing a "chewy" texture.
Heat Control: Cover tightly. Cook over medium-low heat for 35-40 minutes. Do not lift the lid; the steam is what actually cooks the tough fiber.
Resting and Fluffing: Turn off the heat and let it rest, covered, for 10 minutes. At the end, use a fork to "fluff" the rice, gently separating the grains.

Chef's Secrets

Even Texture: The Cream of Tartar allows the inside of the grain to cook at the same time as the outer husk, preventing the rice from splitting open before it is tender.
Deep Flavor: The Bonsalt enhances the rice’s natural "nutty" notes, making it much tastier even when eaten on its own.