How to Cook Perfect Brown Rice
This post explains how to cook perfect brown rice that turns out fluffy and tender and delicious.
Brown rice. I love to hate you.
I freely acknowledge that brown rice is more nutritious and hearty and good-for-me than its white counterpart but most of the time, it tastes like terrible, crunchy grains of inedible quality or is so mushy it’s disgustingified.
The only way I’ve been able to really enjoy brown rice’s qualities is to bake it.
It turns out fluffy and tender and delicious. But sometimes, I just don’t have an hour plus to nurture brown rice to tasty proportions (or else my oven needs to be used for something else).
Imagine my delight when I found a better way to cook brown rice on the stovetop (the traditional method of cooking it like white rice, just with more water and longer, has never worked for me).
I was skeptical, so skeptical, but after trying it out, I am smitten again with the goodness of brown rice.
The true test was my kids – they growl when I serve stovetop-cooked brown rice because they just plain don’t like it (I can’t blame them). This version? Um, yeah, major hit. In fact, my 5-year old had thirds of rice with a bit of butter and salt and declared ownership of all the leftovers.
This really is a better way. I’m so happy that brown rice is in my life to stay.
One Year Ago: Smoked Salmon Chowder
Two Years Ago: Chicken Pot Pie Crumble
Three Years Ago: Baked Brown Rice
How to Cook Perfect Brown Rice
Ingredients
- 1 cup brown rice
- 6 cups water
- ½ teaspoon salt, optional
Instructions
- Bring water to a boil in a large pot with a tight-fitting lid. While the water is coming to a boil, rinse the rice under cold water for 30 seconds. When the water comes to a boil, stir in the rice and salt (optional), stirring once.
- Boil, uncovered, for 30 minutes.
- Pour the rice into a strainer/colander set in the sink. Let the rice drain for 10-15 seconds then return it to the pot off the heat (it will still be a bit moist).
- Immediately cover the pot with a tight-fitting lid. If your lid isn’t really tight, place a kitchen towel over the pot before nesting the lid tightly into the pot. Let the rice steam for 10 minutes before uncovering the pot and fluffing the rice with a fork. Season with more salt, if desired.
Notes
Recommended Products
Recipe Source: found via Pinterest on Pinch My Salt, originally from Saveur (I decreased the water amount in my version)
WOW!!!! I never could get my brown rice to turn out right, that being said “THIS RECIPE ROCKS”!!!!! This is the first time I’ve tried it, and it came out PERFECT….Thank you so much.
This method always works for me! I am not the best at cooking rice, but this way is easy and never turns out badly. I don’t really measure anymore, just add tons of water, let it boil for 30 minutes, then let it steam for 10. Thanks!
They sure didn’t teach us this in culinary school…wirks brilliantly!!! Can’t believe it, but it works!!!
Dear Mel,
For the first time in my life I’m writing a comment to a website. That’s how impressed I’m with your recipe for brown rice on a stove top.
I was very sceptical about draining the water and returning to the pot off the fire. But, OMG! When I removed the lid and cotton towel it was perfection! I wished my family was over to witness it. My husband told me I’ve finally conquered rice. He had bought me a rice cooker to no avail.
Thank you so, very much. I no longer have to throw away glops of rice. We can now enjoy fluffy rice for the first time in eons.
Dear Mel,
For the first time in my life I’m writing a comment to a website. That’s how impressed I’m with your recipe for brown rice on a stove top. I was very sceptical about draining the water and returning to the pot off the fire. But, OMG! When I removed the lid and cotton towel it was perfection! I wished my family was over to witness it. My husband told me I’ve finally conquered rice. He bought me a rice cooker to no avail.
Thank you so, very much. I no longer have to throw away glops of rice. We can now enjoy fluffy rice for the first time in eons.
Turned out perfect! My husband was so thrilled I found a recipe that came out flawless. Thank you!!!
The rice turned out perfect. Thank you!
Stay all safe!
Thank you!!! This ends a few decades of intermittent attempts to make brown rice good enough to put on the table for family and friends.
After years of trying to get brown rice right….finally! Thank you… delicious…not gummy or clumpy! Perfect!
I doubled the recipe and followed the instructions, resulting in the most wonderful brown rice.
This is excellent recipe. I love it
Fantastic…….thank you!
I followed the instructions exactly and it turned out great, thank you!
I see that some people have frozen this after preparing. Do you have any thoughts or suggestions for refrigerating the prepared rice and then (hopefully quickly) heating it up the next day? I need to make enough for about 20 people, to be ready pretty much as soon as we get home from church, so I’m looking for a make-ahead-and-reheat-quickly option.
Hi Sonja, if it’s been cooked and refrigerated, I find the best way to heat it up is covered in a microwave-safe dish in the microwave – it keeps it more moist than reheating in the oven.
I have the same problem when I cook brown rice, it never turns out perfectly cooked but instead either hard or mushy. I cannot wait to try this method instead!!!
I’ve made this twice now…perfecto
Vegan daughter says this is the best, most fluffy brown rice she has ever had
Thank you… now brown rice lives happily in my home.
For high elevation make sure you boil the water until it reaches 212 degrees on a thermometer, since water begins to boil at a lower temp. I added 10 minutes to cooking time and 2 extra cups of water o compensate for longer cooking time at sltitude. Followed the rest of the instructions as given and the rice was PERFECTION! Thank you,
Hmmm – and how do you boil water higher than 198/199? Adding salt doesn’t do it, but pressure cooking would, certainly. That would rather change this whole recipe, though, I imagine.
I was so skeptical about this recipe since I’ve always been told rice needs to be cooked with the lid on. I was wrong for thinking twice! For the first time I have tender rice that isn’t mushy or clumped together! It is gorgeous fluffy rice – and I didn’t need a rice cooker! I even doubled the recipe (2 cups rice 12 cups water) and it still worked. Love!!