Sesame Brown Rice

Brown rice, in addition to being more healthful, also has a more pronounced flavor and (if not overcooked) a crunchier texture than white rice. I find that if too much water is added to brown rice it becomes pasty and altogether disagreeable, but if it’s correctly prepared, we prefer it to white rice. The addition of toasted sesame seeds accentuates the slightly nutty flavor of the rice and perfectly complements the Asian-inspired swordfish brochettes.

room temperature volume ounces grams
water 4 liquid cups
salt 1 teaspoon 0.25 ounce 6.7 grams
brown rice 2 cups 13.5 ounces 386 grams
unhulled sesame seeds* ¼ cup 1.25 ounces 35 grams
cayenne pepper teaspoon
unsalted butter, cut into 8 pieces 2 tablespoons 1 ounce 28 grams

* Available in health food stores.


In a medium-size saucepan with a tight-fitting lid, bring the water to a boil over high heat. Add the salt. Slowly, so that the water never stops boiling, pour in the rice. Reduce the heat to low, cover tightly and simmer for 35 to 40 minutes or until all of the water has evaporated and the rice kernels are firm but cooked through.

While the rice is cooking, in a small dry frying pan over low heat, heat the sesame seeds, stirring often for about 3 minutes to toast lightly and bring out their flavor. Allow them to cool completely.

In a food processor or blender, process the sesame seeds with the cayenne pepper until the seeds are slightly crushed. Remove them to a small bowl and set aside.

When the rice is cooked, add the crushed sesame seeds and cayenne and the butter, and use two forks to gently incorporate the seeds and butter into the rice.