How To Cook Brown Rice

Whether you’re trying to eat healthier or are looking to change up your regular rice rotation, knowing how to cook a perfect pot of brown rice is an essential skill to have. Master this simple recipe, and you’ll be whipping up a pot to go with dinner every weeknight.

Unlike white rice, which has been stripped of the bran and germ, brown rice is the whole unprocessed grain. This means it takes longer to become tender, and it also requires more liquid to cook. If you’re curious about the different health benefits of white vs. brown rice, check out my article; otherwise read on to learn how to make the perfect pot of brown rice.

How To Make Brown Rice

Brown rice isn’t difficult to cook, but there are a few key steps to keep in mind. I designed the following recipe to yield lightly seasoned, fluffy brown rice: perfect to accompany almost any dish you like.

When I was developing this recipe, I quickly learned that everyone has strong opinions about how they like their rice. Feel free to adjust the amount of salt in the recipe so the rice is seasoned to your preference—I recommend increasing or decreasing by 1/4 tsp. to start. Also, if you prefer your rice on the stickier side, you can add it to the water with the salt and bring everything up to a boil together, rather than waiting for the water to boil, then adding the rice. This “cold water method” will result in rice that is slightly stickier rather than fluffing into distinct grains.

INGREDIENTS

• Rice: This recipe is specifically developed for long-grain brown rice. Because it’s a whole grain, brown rice takes longer to cook and requires more liquid than white rice, which is more processed. If you’re hoping to cook white rice, you can find the recipe for a perfect pot of it here.
• Kosher Salt: I prefer to use Diamond Crystal kosher salt, since the size of the granules make it easier to season evenly without overseasoning. If you have Morton, I recommend using about half the amount called for in the recipe.

STEP-BY-STEP INSTRUCTIONS

Start by rinsing the rice to remove any dust on the outside of the grains. The easiest way to rinse is to pour the rice into a fine-mesh sieve, hold it under a tap, and run cold water over it while stirring it with your hand. Continue to rinse until the water falling through is clear.

Meanwhile, in a small pot, combine 1 3/4 c. water and 1/2 tsp. salt and bring it to a boil over high heat. Pour the rinsed brown rice into the pot, wait for the water to return to a simmer, then lower the heat to low and cover the pot. Let the rice cook, undisturbed, for 35 minutes, or until the rice is tender but not mushy.

Remove the pot of rice from the heat, lift off the lid, and cover the pot with a clean kitchen towel or paper towel. Replace the lid over the paper towel to seal it, and let the rice sit, off the heat, for 10 minutes. The towel will absorb any excess moisture that’s still hanging around in the pot, and this will result in fluffier rice. After the 10 minutes is up, you can remove the lid and the towel, fluff the rice with a fork, and serve.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• The rice will cook best if it’s left undisturbed while it simmers, but if you’re nervous about it overcooking and want some reassurance, feel free to remove the lid from the pot during the last few minutes of cooking and taste a few grains from the top.
• Different burners have different strengths. You’ll want to use your lowest-powered burner to cook this rice. If, for some reason, your burner is too powerful and causes the water to evaporate faster than the rice is cooked through, you can always add a few tablespoons of water to the pot and set it back over low heat. If the bottom becomes scorched, don’t worry: Just leave the scorched layer alone and take the rice from the top. If it doesn’t taste scorched, it will be perfectly fine to eat!

Variations

• How to cook rice: If you’re not feeling the whole grain, try white rice instead.
• Instant pot rice: Cut the cooking time by making rice in your instant pot.
• Coconut rice: If you’re looking for rice that’s a little richer, try this white sticky rice that’s infused with coconut milk.

Storage

Rice is always best fresh, but if you like you can store this in an airtight container in the refrigerator for up to 5 days. It will dry out while it’s in the refrigerator, so to help rehydrate it, I recommend splashing it with a little water before covering it with a paper towel and reheating in the microwave.