Apr 3, 2012

How to Make Perfect Brown Rice Every Time



A foolproof method for making perfect brown rice that is never sticky.

I can make white rice in my sleep, rice was a staple in my home growing up and a task my mom taught me at an early age. So naturally you would think making brown rice would come easy to me. Nope!

I never liked making brown rice because it was hit or miss... until I found this recipe on Saveur. Now I can make perfect brown rice every time and because I make large batches, I use it during the week to create easy sides.

I've played around with the original recipe quite a bit and found the perfect ratio of rice to water. If you are making 2 or 3 cups of rice, double or triple the recipe. 

A few ways to make brown rice fabulous...


Chicken Sausage Brown Rice Stuffing
Dirty Brown Rice
Stuffed Pepper Soup
and I've even used it in place of white rice for my
Fiesta Lime Rice

What's your favorite way to enjoy brown rice?




Perfect Brown Rice Every Time
Skinnytaste.com
Servings:
5 • Serving Size: 3/4 cup • Old Points: 3 pt • Points+: 4 pt
Calories:
150 • Fat: 0 g • Protein: 3 g • Carb: 32 g • Fiber: 1 g • Sugar: 0 g


Ingredients:

  • 1 cup natural brown rice (I used long grain)
  • 8 cups cold water
  • 1 1/2 tsp kosher salt

Directions:

Rinse the rice with cold water for 30 seconds. Bring the water and salt to a boil over high heat in a large heavy pot with a tight fitting lid.

When the water is boiling add the rice, stir and partially cover (don't cover complete or it will spill over) and cook on medium-high heat for 30 minutes.

Drain the rice in strainer, then quickly return to the pot and cover tightly for 20 minutes so the steam finishes cooking the rice. Uncover the rice and fluff with a fork.

Makes about 3 1/2 cups. Different rice varieties may yield different amounts.
Adapted from Saveur

140 comments :

  1. I've never been able to get brown rice to cook right. Thanks for sharing!

    I have a question though, after you drain the rice and return it to the pot for the steam to cook it, what should you have the burner set for? Or is the burner off during the steaming?

    ReplyDelete
    Replies
    1. take the pot off the stove, return the rice to the pot, and cover it to let the steam finish cooking it.

      Delete
    2. So, Cindy, does that mean the burner should be off?

      Delete
    3. Yes, it means the burner should be off - IE - THE STEAM IS COOKING IT, not the heat.

      Delete
    4. Do you put it back on the burner that you were using (I know it's off now) or a new burner altogether? The original burner will still be pretty hot.

      Delete
    5. I put mine on a different burner.

      Delete
    6. Thanks everyone for clarifying this!

      Delete
    7. Actually, your the derp anonymous. She asked a question and you have to name call. So your the derp!

      Delete
    8. I dont know which side im on...Anonymous or Anonymous. Since im Anonymous, i'll choose Anonymous. Ya.

      Delete
    9. We are Anonymous. We are Legion. We do not forgive. We do not forget. We argue about rice. Expect us.

      Delete
    10. Really should have read the comments before I kept the rice on the burner..... I'll just take the burnt ones out... Haha

      Delete
  2. After making some particularly terrible (sticky gloppy) brown rice last week I found this recipe. It's super amazing!!

    ReplyDelete
    Replies
    1. Thanks, this recipe works perfectly with metal cookware. I use my un-glazed pure clay pot to cook any kind of rice and always turn out fluffy and separated for each grain without adding any oil. It cooks the food with far infrared heat emitted from the walls and cooks the food from deep, making the rice fluffy. The unique steam locker lid seal steam & water soluble nutrients inside to give you healthier. Most important is that my pure clay pot is non-toxic, metal and chemical free (does not react with food). I got it from mecware.US 

      Delete
  3. would you do the same for wild rice? I seem to never get that right either!

    ReplyDelete
    Replies
    1. Good question, I'm going to try and see. I love wild rice!

      Delete
  4. I've tried both ways and found as long as you use at least 4 cups of water to every 1 cup of rice - it comes out the same great way!!

    ReplyDelete
    Replies
    1. Thanks! I tried with 4 as well but found it evaporated before the 30 minutes. Perhaps on a lower flame it would work better.

      Delete
    2. LOL it is so funny the questions people ask and ask and dont read... REMOVE THE POT FROM THE HEAT, PUT RICE BACK INTO THE SAAAME POT, COVER TO LET THE STEAM FINISH COOKING THE RICE.... TURN OFF BURNER!!! Does it MATTER at this point if you return it to the same burner or not?????????? LOL WOW!

      Delete
    3. I imagine the reason they asked about using the same burner was because if you have an electric stove it would still be putting out quite a bit of heat. For those of us who cook a lot it may have seemed like a no brainer but for those who don't it probably was a bit confusing....Let's be charitable, sure there would be many areas that you or I would be likely to ask questions that would seem ignorant to others.

      Delete
    4. I am so glad "Anonymous 3/27/14, 1:55 PM' put things in the proper perspective. There are many individuals who are inexperienced chefs. If they are in the learning process, ridicule is the last thing they need as it is discouraging. We should be more supportive and patient; especially when dealing with people we do not know.

      Delete
  5. I use my rice cooker....it always comes out perfect.

    ReplyDelete
  6. the only rice I use is organic brown rice, and use the recipe on my rice cooker, and it turns out great each time. I don't add salt. I use rice in at least a dozen dishes...

    ReplyDelete
  7. I saw the recipe from Saveur and I used 4 cups of water for every 1 cup of rice and it works perfectly fine!

    ReplyDelete
  8. It's seriously only 1 cup of rice to 8 cups of water?! That seems like a ton of water.

    ReplyDelete
  9. Best way I've found is to use the Cooks Illustrated method and bake it. No worries about it being scorched, stirring, or anything else. I make a huge batch and freeze it in individual servings. Much cheaper and healthier than the shelf-stable rice packs!

    ReplyDelete
    Replies
    1. How do you bake it? I"m going to try both ways!

      Delete
    2. Alton Brown's Baked Brown Rice on the Food Network web site. Also good if you use broth in place of the water.

      Delete
    3. I like Alton Brown's method also. I have never had a failure.

      Delete
    4. I agree. I bake my brown rice... I don't measure, so I couldn't tell you the amount of rice to water, but I've never had it turn out soggy. I like to make extra brown rice for fried rice or other things.

      Delete
  10. What about when you are using a rice cooker? I just switched to brown rice and I am having a difficult time!!!

    ReplyDelete
    Replies
    1. I think it'll take some trial and error to figure out the method that works in your particular rice cooker. The main thing is that it takes at least twice as long to cook as white rice. If your rice cooker doesn't have a timer, I've read that you'll get good results if you let the rice sit and soak on "warm" for 30 minutes or so before running the rice cooker, and then "warm" again for 10 minutes after. To some extent, you can mess with the time by increasing the amount of water, as well.

      Delete
    2. I use my rice cooker, and it comes out perfect without using so much water. I use 2.5 more water than rice (e.g., 1 cup rice to 2 1/2 cups water or broth). It turns out perfect every time.

      Delete
    3. Maybe google your specific rice cooker? Mine came with a booklet that tells me exactly how much water I need to add for brown rice --- it's usually more than what I need to add for white rice but I can't remember how much.

      Delete
  11. I agree that baking it is the way to go. Comes out perfect every time.

    ReplyDelete
  12. I've used the oven method for years. Left overs freeze well. Turns out perfect every time:
    Ingredients
    3 cups brown rice, medium or short grain
    5 cups water
    2 tablespoon unsalted butter
    2 teaspoon kosher salt

    Directions
    Preheat the oven to 375 degrees F.
    Place the rice into an 9 x 13 baking dish.
    Bring the water, butter, and salt just to a boil. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
    After 1 hour, remove cover and fluff the rice with a fork.

    ReplyDelete
    Replies
    1. I agree the oven is the best way to cook it, fool proof everytime and you don't have to stir it.

      Delete
    2. I've been making brown rice using this method for awhile now and it's great! I've cut back a great deal on the butter, but I've found that even a small amount of butter makes brown rice tastier (especially for people who think they don't like brown rice).

      Delete
    3. This is exactly the Alton Brown recipe. It works perfectly every time. No sticking to bottom of pot. Grains stay separate. Try adding diced onion and carrot, some browned chicken thighs and use chicken stock and small can of tomato sauce for part of the liquid. (Almost) instant Arroz con Pollo.

      Delete
    4. Does it freeze well?
      How long will it last in the fridge?

      Delete
    5. Yes it freezes well, I measure out 1-cup servings and freeze.

      Delete
  13. I agree with Baking. I've been using Alton Brown's Baked Brown Rice Recipe (and sharing it) for years. The rice comes out perfect every time, and it smells sooooo good when it's baking.

    ReplyDelete
  14. Being an original hippie garden girl, I learned the best way to produce a wonderful nutty brown rice, is to:

    1. heat a good heavy pot that has a lid
    2. rinse 2 cups of short grain brown rice well
    3. add the brown rice to the heated pot and stir until the rice become dry and exudes a slightly nutty aroma
    4. off the heat add 1/2 teas sea salt and stir in (at this point I also add at least 4 cloves of garlic whole, gosh it is sooo good with the Brown rice, but you may choose to leave it out)
    5. then back on the heat add 3 and 3/4 cups of cold water and bring back to the boil
    6. when you have a rolling boil turn heat to low lid on and do not remove for at least 20 to 30 minutes
    7. then fluff the rice and it is ready to serve
    You will find the rice has curled with the germ exposed and is perfectly cooked.

    ReplyDelete
    Replies
    1. Only way I've ever cooked brown rice too :) I don't know why, but toasting it was the only way I could keep my rice from being crunchy.

      Delete
  15. Is brown rice healthier for you than white rice? What rice is the healthiest?

    ReplyDelete
    Replies
    1. I'm told that the reason brown rice is brown is reduced processing. White rice in the world of rice is like bleached white flour in the world of wheat.

      Delete
    2. Think of an agate you find at the beach. You might know it's an agate when you found it, but it has to be put through a "polisher" to make it all pretty and shiny. Brown rice is the way it comes when the rice is harvested, husk and all (that's what makes it brown). White rice has been through the "polisher," the husk has been "polished" right off; and like the lowly potato,,,,all the nutrients found in the skin of the potato are lost when you only eat the "white part."

      Delete
  16. I just use a rice cooker. Ummm all my mom's friends do - and they're little old ladies from Hong Kong. If I'm eating leftovers, my favorite method is a quick stir-fry. Lower-cal would be to nuke it with an egg on top.

    ReplyDelete
  17. I just use my rice cooker and it's perfect every time!

    ReplyDelete
  18. My rice cooker makes perfect brown rice.......:P

    ReplyDelete
  19. It is funny but I can cook brown rice though I love this recipe. I can't cook white rice. It is always stick and gross. Maybe I need a rice cooker. Thanks for sharing.

    ReplyDelete
    Replies
    1. Definitely invest in a rice cooker. I had the worst time with rice (unless following Gina's recipes :-) until I bought a rice cooker. They're not very expensive -- I have a small one that I use to steam veggies too.

      Delete
    2. If you're having trouble with white rice, try to rinse it first. Sometimes it's just too starchy. Rinse it in a pot or strainer about 5-6 times, and then cook it normally. (2:1, water:rice, bring to a boil, reduce to a simmer for 45-60 min.) Otherwise, I'd agree with the others, rice cooker!

      Delete
  20. Stuffed pepper soup is a fave around here and I made it for dinner today. Thank you so much for the recipe!

    ReplyDelete
  21. I'm going to try the baking method and see how it turns out. Sounds great on a chilly day, but maybe not so great for the warmer months. I know lots of you love your rice cooker, I've never been a fan. I have one for years still in the box!

    ReplyDelete
    Replies
    1. You've got to take it out of the box Gina! I use mine for everything, from rice to steamed veggies to chilis, soups, and curries; the list could go on and on. I've even made bread in it! It's kind of like a cross between a dutch oven and a pressure cooker.

      Mine was a gift and I didn't take it out of the box for close to two years, but since I did I haven't gone a week without using it!!!

      Delete
  22. I've made your dirty brown rice and loved it. You are so right about hit or miss. Cant wait to try this new method!

    ReplyDelete
  23. What brand of brown rice do you use?

    ReplyDelete
    Replies
    1. It varies depending on the rice. This was Goya long grain rice.

      Delete
  24. I never measure water and rice anymore when I make brown rice. I found directions a few years ago that I've followed, which are roughly the same. They recommended about a 4:1 water to rice ratio, 25 minutes cooking, drain, and 5-10 minutes steaming in the pot with the lid on. Works for me every time (unless I add too much rice to the water--a hazard of not measuring).

    I got a rice cooker once, when I started using brown rice instead of white, and it broke within two uses. Decided I didn't need another contraption taking up spacce in my tiny apartment kitchen.

    ReplyDelete
    Replies
    1. Yeah, that is one of the issues I have. I can't fit one more appliance in my kitchen so I stick with the ones I use most.

      Delete
  25. I'm new to this site, and am instantly addicted - I must have spent 5 hours this week browsing... but, there's one thing absolutely driving me crazy. If you click the photos in the posts, it just links to a larger version of the image, instead of a link to the recipe itself. I go through all my opened windows, and it's just photos! My unrequested 2 cents. Still adore the blog!

    ReplyDelete
    Replies
    1. great welcome. and sorry, that is out of my control.

      Delete
  26. Hey, how are ya, I really like your blog.In this particlar case, I think draining is not a good idea because it washes away the nutrients in the water.

    ReplyDelete
  27. I always use wholegrain brown rice or brown/ wholegrain basmati rice- we never have white rice anymore. I prefer it. I never seem to have a problem cooking rice- I don't measure the water, only the rice. I think it's strange as my boyfriend always asks me exactly how to do it because every time he cooks any type of rice it doesn't work- even when he does what I tell him it won't work. Mine just always does.

    I made some dirty brown rice the other day, inspired by your recent recipe. It was lovely! So thank you for that!

    ReplyDelete
  28. Awesome! I just starting cooking my own rice, but I do cheat and buy the already prepared rice form Trader Joe's. But honestly it's not as good as the stuff you make yourself!

    ReplyDelete
    Replies
    1. I'm a bit of a rice snob! I don't like pre-cooked rice, minute rice, etc so finding this method made me really happy!

      Delete
  29. I always cook my brown or wild rice in a 50/50 mixture of beef or chicken stock, and some dehydrated onion flakes. I usually bake it in the oven (as posted above), but I'm going to try your method next time. I like the idea of steaming it for the last few minutes.

    ReplyDelete
  30. Thanks for sharing! I could never cook brown rice correctly! Bah!

    ReplyDelete
  31. I have 2 small bags of Goya brown rice at home that I have been meaning to make for my family (but still have not). Thanks for posting these instructions, hopefully I get it right on my first try!

    Does brown rice have a different taste from white rice and if so, would it pair well with pork? My husband is a BIG rice lover and if it is slightly off on salt, he can notice! I'm hoping the flavor isn't too far off from white rice. He is so picky about his rice!

    ReplyDelete
    Replies
    1. Brown rice does taste different. It has a richer, nutty flavor, whereas white rice tastes pretty much like nothing. It's also firmer/chewier than white rice. It's delicious! And I don't see any reason why it wouldn't go with pork!

      Delete
    2. Thank you!

      Delete
  32. Gina,

    if you make ,more than the one cup of rice to the 8 cups of water do you INCREASE THE WATER ALSO.

    Like 2 cups of rice to 16 cups of water
    like 3 cups of rice to 24 cups of water????

    thanks

    ReplyDelete
  33. I can cook just about anything, but always fail at rice...can't wait to try this method. Will it work with white rice too?

    ReplyDelete
  34. I'm lazy and always just add 1/2 cup rice to my rice cooker with 1.5 cups water, 1 tsp olive oil and cook for 37 minutes. I think each rice cooker is different, but these values are SO perfect for my cooker! thanks for a perfect stove top version!

    ReplyDelete
  35. Wow, there are so many great tips here on how to perfect brown rice! I love pairing chicken breast topped with sauted mushrooms with brown rice. Its a great way to get a little extra fiber into the meal and now I can (hopefully) perfect my cooking technique!

    ReplyDelete
  36. I stink at making brown rice, seriously, I make kitchen / cooking resolutions every January and one of mine this years was learn to cook brown rice. Going to have to give this recipe a try. NO MORE CRUNCHY RICE :)

    ReplyDelete
  37. Now this recipe excites me a lot! I'm gonna have to make it this coming weekend for sure.

    ReplyDelete
  38. Just made it and the rice came out perfect. I'm shocked and amazed that such a simple method would produce these results! Thanks for turning me on to this method!

    ReplyDelete
  39. I just discovered making brown rice in the microwave using Mahatma Rice's directions and love it!
    Cooking Directions - In the Microwave
    Combine 1 cup brown rice, 3 cups water in a 2 ½ quart microwave-safe dish. Microwave UNCOVERED on HIGH for 10 minutes. REDUCE power to 50%, microwave uncovered 20 minutes. Allow rice to sit for 5 minutes. Fluff with a fork and serve. Do not add salt or butter/margarine to the rice until AFTER the rice is cooked.

    NOTE: These directions are based on cooking in an 1100 Watt microwave oven only. Cooking in a higher power microwave oven is not recommended. Cooking in a lower power microwave oven requires a longer time to cook. If your microwave does not have variable power settings follow manufacturer's directions.

    ReplyDelete
  40. It totally worked. Thanks!

    ReplyDelete
  41. Thank you, thank you, thank you!!! Mine always seems to come out a mushy mess and could never figure out why. I see more brown rice in my future :)

    ReplyDelete
  42. This is fantastic! Thank you and thank you! I made perfect brown rice for the first time!

    Great blog and thanks for all of your hardwork.... my family and I are doing much better with these healthy choices.

    Stacey

    ReplyDelete
  43. Hey ! I looked at most of your comments and had to add my own. I make brown rice ALL the time and it comes out perfect every time and I freeze the leftovers. I just add 3 cups brown rice to a 9X13 pan, pour on 6 cups water (or broth) add salt and a big spoonful of coconut oil. Cover with foil and bake at 350 degrees for 1 hour. Done!

    ReplyDelete
  44. This is how I cook all my rice. It's the one thing that I almost always, without fail, scorch on the bottom. On occasion I use a little rice cooker, but this method is so much easier.

    ReplyDelete
  45. Fool proof rice evey time,Pre-heat oven to 375,Boil 2-1/3 cups water,in a baking dish add 1-1/2 cups brown rice, 2-1/3 cup of the boiled water and some salt, cover with foil and bake for 1-hour, remove foil and fluff with a fork!

    ReplyDelete
  46. My favorite way to cook it is with the pressure cooker and it only takes 20 minutes!

    ReplyDelete
  47. I love brown rice in a salad I adapted from "Raising the Salad Bar.". I never expected brown rice complement black beans, but they work well together. I put lots of red onion and cilantro into the mix, and make some type of limey vinaigrette to give it some depth.

    ReplyDelete
  48. I have a question regarding freezing the rice. I love this idea. How does one re-heat it for use after freezing?

    ReplyDelete
  49. Hi Gina, thanks for validating this method. I've been using it for a couple months and have my family off white rice now! I use a brown basmati that I buy at Costco.
    In answer to KimP, I make 2 cups of rice every time and freeze the extra in family size portions. To defrost: transfer to microwaveable serving dish, use defrost setting for 60 sec, check rice & break up the pieces, then micro on high to heat it up. When I just used high, it overcooked the outside and the inside was frozen. This is quick, easy & yummy to use in Gina's fantastic cilantro lime rice. Yummmmmm. Kathy

    ReplyDelete
  50. I tried this yesterday, but my rice burnt as soon as I drained and put back in pot. Pot was off of the burner, but it still burnt. What can I do differently? I have a history of either undercooking or overcooking rice. I think I'll try the baked method and if that doesn't work - the rice maker.

    ReplyDelete
  51. I am just a failure at brown rice. (it's okay, I'm confident in other areas of my cooking life). This was a total flop. Do I dare try again? It hardly retained any water during the 30 minutes it cooked, so it was nice and crunchy :). Going to try the oven method next, but any thoughts on what I could have done wrong? Not high enough temp? Not low enough? I love brown rice & I'm going to master it. Someday :)

    ReplyDelete
  52. How I wish I had read this sooner! Last nights brown rice was undercooked & crunchy....last week's was so mushy we didn't even eat it. I'll try again & hope to master. Thanks for the tip about freezing it too - I had no idea. Your blog is great Gina!!

    ReplyDelete
  53. No offense to all of the lovely ladies here, but this website is about Gina's recipes and what works for her. there are plenty of other forums out there to discuss YOUR recipes, rice-cookers, instant rice and the like. It would be great to read comments related to THIS recipe only rather than scroll through endless pages of off-topic, semi-related conversations.

    ReplyDelete
    Replies
    1. The internet police stopped by. Comments sections are for discussions. I, personally, have enjoyed seeing the alternative recipes to make rice.

      Delete
    2. I've gotten great idea, recipes, techniques from peoples comments. If I ever want to bake brown rice, I know I can come back here and check out the comments.

      Delete
  54. I'd never made any kind of rice before in my life. I tried this way and it came out perfect! Thank you so much! Now I'm going to try your fried rice recipe. :)

    ReplyDelete
  55. I baked mine rice in the oven using someones method here. SALLY POSTED:
    Fool proof rice evey time,Pre-heat oven to 375,Boil 2-1/3 cups water,in a baking dish add 1-1/2 cups brown rice, 2-1/3 cup of the boiled water and some salt, cover with foil and bake for 1-hour, remove foil and fluff with a fork!

    Mine came out great and I've never eaten brown rice before...my hubby like it too. Oh the possibilities with add ins.

    Diane

    ReplyDelete
  56. If I wanted to add vegetables to this recipe (like your Jamaican Red Beans and Rice Recipe) how would that work? With the Jamaican Rice you sauteed the garlic, onion, scallion and thyme but for this recipe you boil the water first...
    Help =/

    Oh, and I love your recipes :o)

    ReplyDelete
  57. The only way I know how to make brown rics is in a rice cooker. Perfect everytime. lol

    ReplyDelete
  58. I love Alton Brown recipe for baked brown rice. Came out great.
    http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe/index.html

    ReplyDelete
  59. We've been trying to eat more brown rice in place of white, but I hadn't got the hang of making it yet until I tried this method tonight. It came out perfect! We had it with your Asian Turkey Meatballs, one of our new favorite meals!

    ReplyDelete
  60. Ok so I think this was asked but never really saw an answer...if you make the larger portion and freeze leftovers, how long will they last? Also what is the best way to re-heat? I find rice is usually hard the next day and this is a concern. Thanks so much, I'm new to this site and already love it!

    ReplyDelete
  61. Used this method tonight, and it came out perfectly! Thank you!

    ReplyDelete
  62. Going to try this today... question, have you ever used bulgar wheat?

    ReplyDelete
  63. We only use brown rice also. I always cook it in my rice maker. I read that you should let the rice soak first for a few hours before cooking (and then drain before cooking), and now that I do that, it always turns out great. In fact, after I started soaking the rice first my husband said he never liked it before, just ate it because he knew it was healthier for him, but now he loves it and would prefer it over white.

    ReplyDelete
  64. Victoria.eigh35/26/12, 6:19 PM

    I'm gonna try this. I tried making brown rice the other day and it was crunchy even after over an hour simmering! I browned it first, is this why? Anyone?

    Also, Gina, can you do a Spanish rice recipe with brown rice for us?

    ReplyDelete
  65. I tried this and was amazed! Thank you for figuring out this "golden rice ratio" lmao.
    If I wanted to make a recipe with a bunch of herbs- at what point should I put them in? In the beginning? Middle?
    This is the recipe I want to make, but want to add in the extra water so its the ratio you have http://m.allrecipes.com/recipe/18307/indonesian-spiced-rice

    ReplyDelete
  66. Wondering about adjusting for high altitude? We live at 5280 ft and have a home in the Mountains at 8700 ft. Brown rice takes at least an hour or more...too long in my book. What are your suggestions?

    ReplyDelete
    Replies
    1. Try it and see what happens, if it's undercooked you'll know to boil it longer next time.

      Delete
  67. WOW~ I made it on top of the stove just like the instructions and it came out Perfect!!! I had a used rice cooker that was given to me and it never came out this good, always underdone, but of course I didn't get an instruction book so I was just guessing.
    I've order a 3 tier steamer that says it cooks rice also so I will try that when it arrives. The baking recipe sounds like a breeze, so I'll give that one a try also!
    Thanks for the Great information!

    ReplyDelete
  68. I've not tried as of yet, but I just heard on the Food Network, that if you wash and soak your brown rice one hour before cooking, it comes out perfect every time. Having grown up on white rice, I've always used a rice cooker, but it doesn't always work with brown rice.

    ReplyDelete
  69. I just tried this tonight and was amazed at the results! My brown rice was fluffy and perfectly cooked for the first time ever!! My family always complains when I make brown rice, but tonight they didn't recognize it until I told them. Thanks so much for posting this method. It's a keeper! ;)

    ReplyDelete
  70. I was getting sooo frustrated with rice and the sticky texture I continued to get. This receipe is golden I now know how to make good damn rice. ;) thank u for posting this :)) (2thumbs)

    ReplyDelete
  71. Wow, I've tried every technique out there (not including rice cooker) and this one definitely worked the best. Thanks so much for sharing!

    ReplyDelete
  72. Alton Brown's brown rice is hit or miss, this is always a hit. Found it on Saveur years ago, thanks for refreshing my memory.

    ReplyDelete
  73. Thanks so much for the recipe. I don't want to buy a rice cooker since we don't eat it very often. It's nice to have a way to make it on the stove.

    ReplyDelete
  74. Perfect, absolutely perfect brown rice! I used it on the short grain and it could not have come out more tender. Thanks so much! =D

    ReplyDelete
  75. While it did not turn out gummy this time (YAY!!!!) it did not cool all the way (closer than before, but still not right) but was at least edible this time. *Sigh* I hate using Uncle Ben's steam microwave bags because of the chemicals, but seriously I'm clearly a rice moron. (Believe it or not I can cook!) *LOL* I'm going to give this method one more try (and cook it longer) and then the oven method I keep seeing pop up and see what happens. Clearly when I get this rice utopia figured out, I better make TONS and freeze it! Wish me luck... :)

    ReplyDelete
    Replies
    1. I meant to say "cook" not cool in my first sentence...*LOL*

      Delete
  76. This comment has been removed by the author.

    ReplyDelete
  77. Got my Rice Cooker from Amazon and I really love it. I'm so excited that I would like to share the reviews and discounts that I received: http://amzn.to/17FWw8X - One happy lady here.

    ReplyDelete
  78. Just wanted to comment on how accurate the title of this post is. Perfect every single time.

    ReplyDelete
  79. Made brown rice for the very first time as per your instructions. Perfect!

    Thank you!

    ReplyDelete
  80. This works. Very surprised. I'm naturally cynical about recipes and cooking methods that I find online but this works. I actually added a little Olive oil to the rice as it was simmering but I don't think that made a significant difference. I wa also surprised that it was still hot after 20 minutes of resting and self-steaming.

    ReplyDelete
  81. Why is there so much more water needed than usual? I've made it with a lot less water and been fine?

    Also, out of pure curiosity, why is the rice rinsed under cold water? What does that do?

    ReplyDelete
  82. I used this way of cooking rice tonight and it came out PERFECT. I have been avoiding brown rice because I can never get it to come out right. It is always gloopy and sticky. Not anymore. Thank you for sharing this.

    ReplyDelete
  83. I made the switch to brown rice years ago, but could never master cooking it! For years, I've been living with mushy brown rice. Last night, I tried this recipe and the rice was the best I have ever made - it was perfect! Thanks, Gina!

    ReplyDelete
  84. I am SOOO trying this today. I have tried to cook brown rice in my rice cooker and in the oven. The rice was never tender. I hope this is what I need or else I am going to give up on brown rice for good and stick with Quinoa. Brown rice is much less expensive so I truly hope this works.

    ReplyDelete
    Replies
    1. Thank you, thank you, thank you!!!! The rice just finished and I took a small taste. It is AWESOME!!! Now I can save some money by using brown rice instead of Quinoa all the time. YES!!!!

      Delete
  85. 40 years ago when my grandparents were living in England they had an East Indian lady come in and do some cooking and cleaning for them. She often made rice and this is always the way she made it. It is also how my grandmother taught me to make rice.

    ReplyDelete
  86. First time my brown rice came out perfect! Thankssssssssss!!!

    ReplyDelete
  87. I made it tonight and used goats milk which I drink, honey and maple syrup ( a tablespoon or two). I also used brown rice and I cook my rice is a rice cooker. Its yummy hot or cold.

    ReplyDelete
  88. YOU JUST MADE MY DAY, GINA. I've been trying for weeks to make brown rice that didn't taste disgusting. Today was my last shot before throwing out the rice and giving up. The rice came out delicious-just as good as at chipotle!

    ReplyDelete
  89. I have never been able to eat rice of any kind. I try it every so often to see if I can eat it since it is healthy but to no avail. It is a texture thing. I made this for my family and tried it and for the first time in my life I eat a helping of rice! Thank you for sharing this!!!

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.