How to Cook Perfect Brown Rice Every Time

Jump to Recipe
Save ItSaved!

Want to know how to cook perfect brown rice every time? This foolproof method will give you perfect rice that is never sticky.

Want to know how to cook perfect brown rice every time? This foolproof method will give you perfect rice that is never sticky.How to Cook Perfect Brown Rice

Brown rice is extremely nutritious with higher fiber, antioxidants, vitamins and minerals compared to white rice. There are endless dishes you can make with brown rice, some of my favorites are Edamame Fried Rice, Mexican Style Brown Rice with fresh veggies, Pineapple and Shrimp Fried Rice, or along side any choice of protein.

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 always hit or miss, until I found this easy brown rice cooking method on Saveur. Now I can make perfect brown rice every time and because I make large batches, it’s great to keep on hand to use throughout week to create easy sides or new dishes.

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.

How To Make Perfect Brown Rice

  1. Bring a large pot of salted water to a boil.
  2. Rinse brown rice and add to the pot of boiling water.
  3. Boil the rice, partially covered 30 minutes.
  4. Drain the rice, shut the stove off and return the rice to the pot.
  5. Cover the pot tight to let the steam continue cooking it for 20 minutes then fluff with a fork.

How To Freeze Brown Rice

You can use frozen rice straight from the freezer to the microwave or stove top— no need to thaw in the refrigerator first.

  • Step 1: Cook Rice. Cook the rice following the method below.
  • Step 2: Let it cool. Once the rice is cooked, spread in an even layer over a sheet pan and cool for about 10 minutes, until it’s room temperature.
  • Step 3: Portion. Measure the rice and separate by portions, then transfer to freezer safe containers or ziplock bags squeezing out as much air as possible.
  • Step 4: Label and freeze. Label the name, date and amount of rice in each bag.
  • Step 5: Freeze. You can freeze the rice for up to 3 months.
  • Step 6: Reheat. To reheat you can microwave from frozen covered for 3 minutes, or add to the stove if you’re making stir fries, soups, etc.

A healthier twist on a Cajun classic, the addition of shrimp turns this "dirty brown rice" into a fabulous main dish.Brown rice stuffing made with Italian chicken sausage, celery, mushrooms, and onions. Serve this as a Thanksgiving side dish or you can even enjoy this as a meal. It's so good and naturally gluten free!

Recipes Using Cooked Brown Rice

Want to know how to cook perfect brown rice every time? This foolproof method will give you perfect rice that is never sticky.
Print
5 from 27 votes
Did you make this recipe?

How To Cook Perfect Brown Rice

4
4
0
SP
128 Cals 3 Protein 9 Carbs Fats
Prep Time: 2 mins
Cook Time: 50 mins
Total Time: 52 mins
Yield: 5 servings
COURSE: Side Dish
CUISINE: American
How to cook perfect brown rice every time? This foolproof method makes perfect brown rice that is never sticky.

Ingredients

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

Instructions

  • 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.
  • Shut the heat off. 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.

Notes

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

Nutrition

Serving: 3/4 cup, Calories: 128kcal, Carbohydrates: 9g, Protein: 3g, Saturated Fat: 0.1g, Sodium: 700mg, Fiber: 1g
Blue Smart Points: 4
Green Smart Points: 4
Purple Smart Points: 0
Points +: 4
Keywords: brown rice recipes, how to cook brown rice, how to cook perfect brown rice, How to Make Perfect Brown Rice, perfect brown rice

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:




259 comments

  1. I finally can make edible brown rice. Thank you!

  2. Wow! I am in awe of the brown rice sitting on my stovetop right now. It’s perfect! Every single time I have ever made brown rice it has come out sticky and gummy and dull. This is magical and was worth the effort of every single step! Thank you for sharing this!

  3. I will say I have been making and eating brown rice for a long time and I was skeptical but the ratings peaked my curiosity. I tried it out and this rice came out amazing. This will be my new go to for making brown rice. Thank you 😊 

  4. Yes!!  A perfect brown rice recipe!  Finally no more mushy or undercooked brown rice!!  Thank you!!

  5. I am not a fan of brown rice. I have tried many ways of making it and it always takes long and feels like I’m biting into sunflower seeds. My mom gave me a 2 lb bag of brown rice (I make about 2 lbs every time I make rice because I cook for 9 people) so I came across this recipe. I wasn’t sure it was going to work but it was amazing! And easy! So glad I found this recipe. I have one more 2 lb bag of brown rice so this will be my go to. I really want to know if it would work with white rice.

  6. can you use quick rice? That is all I had so I went by the bags instructions. This method sounds awesome though.

  7. Dancing around my kitchen! After many disasters I tried this method and it worked out perfectly.  Thank you SO much! I used 1/2 amount for 2 people and it was super! So pleased to have found this recipe.

  8. Perfect results, thank you!

  9. I try this method and i loved it! It makes a perfect brown rice. I just this today again but I must say I tried with two cups of rice and I think I didn’t put the right amount of water but it still did well.
    I can’t help but wonder, would this method work for white rice?! Thank you!!!

  10. Perfect! The best brown rice I have ever made! Thank you!

  11. 8 cups of water to 1 cup of rice?????

  12. Easy and perfect texture!

  13. I am so glad I found your post! I’m from Louisiana. We eat a lot of rice. Can I tell you, this is the only way I will make rice from now on. So good, so easy, and it doesn’t leave me with a sticky rice mess in the bottom of the pot!

  14. Finally – perfect brown rice on the stove top!!! Thank you!!!

  15. I finally found how to make great brown rice with this recipe! Yay! and it’s so simple and straight forward!

  16. OMG! I have tried SO MANY brown rice recipes and have always ended up with one of two extremes – either super mushy, watery rice or super tough, dry rice. And FINALLY! I got PERFECT rice with this recipe. I will ONLY EVER use this recipe again! THANK YOU!!!

  17. The only way I’ll ever make brown rice again, it’s fool proof and comes out great every single time!! Can’t rave about this recipe enough. 

  18. Thank you!   This method worked perfectly for me. 
    Simple and straight forward.   I followed your directions and got perfect fluffy rice to use as a base for my Buddha bowl.  It’s really not rocket science is it? 

  19. I made this for the first time today as my previous attempt with brown rice turned out horrible! This fool-proof method is an absolute game changer and will now make meal prepping on the weekends even easier! Thanks Gina!

  20. Perfect on my first try! I added to sautéed onion, garlic, fresh turmeric and bell pepper – few spears frozen asparagus and corn – added  cumin and pepper – don’t use salt or oil, but sprayed with liquid amino, squeezed some lime topped with a wee bit of fresh cilantro – and I’m in heaven – sort of an Indian take on spanish rice! (of course I prefer to have a lot of hot sauce to keep my ticker goin’). 🙂
    Thank you so much – I’ve never cooked rice before 

  21. Well …I think the top part that I didn’t burn might be good 😂 I didn’t see the amounts way at the bottom so I didn’t use quite enough water. Sounds like a good recipe though!

  22. I know that this reply is almost a year after the original post, but hopefully you will still get it. With this recipe, you have to be sure that your water is boiling before you add the rice. Then after adding the rice, the lid has to partially cover the pot to be sure that the water doesn’t evaporate away before your rice cooks up. After cooking for 30 minutes, the rice still isn’t done. The magic happens when it is allowed to steam, (after being drained) covered in the pot. Hopefully you will give it another try, as this method makes really good rice.

  23. This is absolutely the best way to cook brown rice! The grains come out seperate, springy, and extremely flavorful. 10/10

  24. Perfect! Truly perfect! My family will now eat brown rice.

  25. Off heat, covered.

  26. I am not the type to leave reviews, but I HAD to! I have made brown rice for years and it has always come out fine and tasty. I decided to try this way (I have made many of your recipes and know they’re outrageously wonderful-so why not give this one a whirl), and WOW! It’s just so much better. It’s the perfect amount of fluff! Thank you so much for sharing all of your wonderful recipes.

  27. Thank you! I followed the exact instructions and the rice is perfect.

  28. I love brown rice. I am on the Candida Diet and brown rice is one of the things that I can actually eat. This is a great post on how to create the perfect brown rice. Thank you so much. 

  29. Wouldn’t the salt draw out moisture as that’s what it does … thus drying the rice instead of fluffy and moist? That much salt won’t significantly raise boiling temperature for any effect so I’d think skipping it would be better but maybe I’m wrong? Just going off of science. 

    • The salt is for seasoning. Adding it to the water ensures that the rice absorbs the salt while cooking. Leaving it out would result in bland rice.

    • I always salt my rice before it cooks, salting it after won’t taste as good, similar to salting pasta water.

  30. After straining the rice after boiling do you turn the heat off the oven, put the pot on the warm burner or leave it off the burner altogether?

  31. Can this be used for Jasmine and Basmati brown rice?

  32. Would this work for sprouted brown rice ?

  33. I sauteed the raw rice in a dry skillet for Spanish brown rice. After draining, I added a teaspoon of tomato/chicken bouillon powder. I did NOT put salt in the water.
    One question…
    after draining the rice and returning it to the pot, do you keep the heat on or just let it sit for 20 minutes with the burner off?
    I kept it on low heat for ~5 minutes, then turned it off and let it sit the rest of the 20 minutes. It was good, but some who ate it said it was too wet. Should i have left the heat on?

  34. Most internet recipes/instructions for brown rice are not good. This is the best I have found and results in perfectly cooked rice… not hard or undercooked at all. I would leave just a little water in the pan for the steaming part. I didn’t like the way it was sticking to the bottom of the pan. I’ll have to experiment to figure it out.

    Thanks a bunch!

  35. I have always had a hard time cooking rice, but I followed Gina’s instructions exactly and the rice came out perfectly.

  36. I want to cook curry brown rice. Can I add the curry and broth after I strain it and it still come out ok?

  37. You obviously did something wrong. Dont knock someones recipe because you cant cook.

  38. Do I continue to cook on med high heat after draining water. Won’t it burn?  I also live above 7000 feet do I need to make adjustments?  Thanks

  39. I absolutely love this recipe. My 4 kids who always claim to hate brown rice say this is way better than the white rice. It is amazing and has the best fluffy texture!!! Thank you!

  40. OMGoodness! I eat brown rice frequently throughout the week. Using this recipe has given a whole new meaning to brown rice!
    Gina, ‘thank you’ seems so trite. You’re changing lives by sharing these recipes!
    Gratefully,
    Paris

  41. Just made this tonight and the rice came out perfectly! So much better than the package directions. Thank you for posting this!

  42. Will this work for other types of rice? Like jasmine? Or only for brown rice?

  43. I used less water, like 1 cup to 4 cups of water. Still came out fine. Makes about 3 1/2 cups of cooked rice.

  44. Thank you!!  I too have never been happy with any brown rice I have cooked before this recipe. I have to feed College rowers (57 women) this week  and plan to use this method making multiple batches 3 cups at a time–I may try 4 cups at a time if I get brave). They will be hungry!

  45. Are the quantities correct for this recipe? Is it really 1 cup of rice to 8 cups of water and yields 3 1/2 cups? I’m going to try it tonight for my Korean beef bowls. 

    Thanks! 

  46. I too am looking for a fool-proof way to cook brown rice. The batch I just made…mush. I’m curious and confused…how does 1 cup of rice need 8 cups of water…it can’t absorb that much. How does it work?

    • Wait…I answered my own question. Read the instructions sista! Yeah…that’s how most of my recipes go a-foul. HA!. Gonna try it.

  47. This awesome! I kept trying many different types of brown rice resulting in epic fails… 
    I always used high quality brown rice and started to think that the only way my brown rice would be satisfactory Is if I baught those instant brown rice versions which made me think “what’s the point”.
    Really the issue was not the rice but rather how I cooked it! 
    Thank you !

  48. Absolutely PERFECT!!! I’ve lost 30 lbs in the last 4 months (hubby has lost 40) and I make brown rice at the beginning of every week for months and I try a different recipe every week looking for the perfect one. THIS. IS. IT. Every recipe I have tried of yours for years has been amazing and I thank you for yet another one.

  49. Gina,
    This is amazing! Thank you so much! Now my brown rice is perfect EVERY time. This is the method I will use forever…you have changed my life for the better!

  50. WOW! I was never one for brown rice, because every time I made it it came out terribly hard. But all I had left was brown rice and it came out so soft and fluffy with this recipe! I don’t think I’m going to buy white rice again!

  51. I’d recommend Karmin professional rice cooker =)

  52. I followed this method completely and it did not work. Rice still had lots of hard pieces in it.

    • I had this problem as well with a couple of batches. I think the rice was old, so therefore drier than usual. The next batch I made I boiled it about 5 minutes longer and it turned out perfectly. This method does work!

  53. I personally love my Karmin professional rice cooker 🙂

  54. This has been my go-to recipe for years now 🙂

    I’d love to make bigger batches because it keeps well in the freezer. Have you tried scaling up (e.g. doubling or tripling the recipe), and if so, how has that worked out? Have you need to adjust any of the amounts?

    • With more water it will work fine!

      • I have doubled the rice with the same 12 cups of water and it worked fine Every time. 🙂

        I tripled it for a couple of times with 14 cups of water. No Problem! When I am lazy to cook more than one dish, I add peas, carrots, broccoli etc. or meat (cooked and diced chicken or beef, shrimp) at the last five or ten minutes of cooking. It comes out great and you have a nice one-pot meal.. Liike I said, I’m Lazy!

  55. Why did I not read this before cooking my rice ???? 

  56. came out perfect

  57. When you return the rice to the pot after straining do you turn the heat off?

  58. I have always had problems with my brown rice turning out fluffy.  I’ve tried this technique three times and it has come out perfectly every time. Also, I did read an article that  this is the  preferred method of cooking to remove any contaminates that may be in the rice. Thank you.

  59. Hi Gina! How would your directions differ if I use a rice cooker?

  60. Thank you! After throwing away yet another batch of mushy brown rice, I thought I would never be able to make this simple dish. Then I found your recipe. It came out perfectly. YOU CHANGED MY LIFE!

  61. Pingback: Summer menu – July 16 thru July 22, 2016 – campagnaskitchen

  62. I make perfect brown rice in my rice cooker with the normal amount 2cups of water and one cup of rice. I love it but it takes about 45 minutes…

  63. My only concern with cooking brown rice this way is that you are pouring a lot of vitamins and minerals out with the water.  

    I use bottled water to cook, too, so using 4 bottles to cook a cup of rice seems wasteful.  I know my bottled water costs less than my tap water and doesn’t have all the dangerous chemicals like fluoride and perchlorate that is in everyone’s municipal water, so I guess it’s still worth it.  And I guess I could always put the water into a mason jar and stick it in the fridge to reuse, maybe preserving some of the nutritional value in the subsequent batches as the water becomes saturated with vitamins and minerals.  And I could eventually dump the water into my worm bin so those nutrients end up back in my garden.  But still makes me wonder how much nutritional value is being lost by dumping off all that water.

    • Instead of using a bunch of bottled water, you can perhaps take your tap water in a large quantity, boil it and refrigerate it for future use. 

      • Boiling your tap water actually concentrates the flouride. 

      • Gissele, this seems completely unsubstantiated with scientific evidence. Be careful what you read on the internet if it isn’t from a scientific journal, or at least sourcing a scientific study.

      • Boiling water does concentrate ANYTHING that will be in the water because when you boil water the PURE H2O is what is boiling out of it and you are left with the impurities

      • ASAKO I think YOU need to step back and not spread your own misinformation…

      • (late response) – I stand corrected, I was thinking of killing bacteria by boiling the water. Maybe my brain wasn’t functioning due to all the flouride I’ve consumed in my tap water 😉

      • https://www.snopes.com/fact-check/never-boil-water-twice/

    • I’ve wondered the same thing about soaking rice and if any goodness gets lost. Guess I can google that. I now do it with my white rice because all the vitamins in the world don’t do me any good if I don’t want to eat the final product. As for water…they make some very good filters these days. Our fridge has a cartridge and I change it regularly and use this for my cooking and drinking. You would have to read labels to be sure you buy one that filters out what you are concerned about. You can also get the specs on what is in the water in your area. Ours is pretty darn good…but the chlorine tastes gross…with the filter…it’s gone.

    • What was the final outcome on nutritional values being lost? This method makes the best brown rice, I don’t want to go back to the old way or have to buy a rice cooker.

  64. Thank you, this works perfectly every time!

  65. I tried this method this morning and it was the best brown rice I've ever cooked! Grains were fluffy with just a slight bit of 'bite' (al dente) that makes brown rice so wonderful. This will be my go-to method in the future (even my computerized rice cooker doesn't do brown rice this well).

  66. I don't know how I stumbled upon this page, but I'm glad I did. It came out perfect. I too, thought that brown rice was steamed the same way as white rice, it just took more water. Wrong. I always wound up with pasty mush. This recipe is fool proof. I'll be making brown rice more often now. Thank you so much!

  67. I bought brown rice. I was making 2 cups of rice and I added 4 cups of water. I let it come to a boil, (almost no water in it) cover it (turn the heat down to low) and 40 minute later the rice was still hard. My hubby and kids didn't eat it! 🙁 Like how long do I cook it for? Do I add the rice right away or do I let the water to start boiling? Do I soak it in water a couple minutes before cooking it? Please help me, Thank you.

  68. This works perfect…does the ratio work for white rice?

  69. doesn't work, I'm moving on to bake method above

  70. I'd love to cook two cups at a time but would I really double the amount of water to 16 cups?? Thanks for your help.

    • I was wondering that also. I made this, following the directions exactly, and it worked wonderfully. It just wasn't quite enough rice. I wasn't sure on the amount of water.

  71. Thank you so much for this! I had been trying to make the switch from white rice to brown for years, but every time I cooked it, it was a disaster! This worked perfectly!

  72. What brand of rice cooker is best. I don't have the patience to stay around when rice is cooking, I like to eat it, so I think a rice cooker would be best for me. Any suggestions?

  73. It's soooo good. I did 8cups water to 2cups brown rice, but it soaked it all up in the 30min cook time so no reason to drain at the end. Very easy, thanks for the technique and recipe!

  74. This is the 2nd time I've made brown rice with great results using 4 cups of boiling water instead of 8 cups. I have always used white rice till now! This was a nice change of pace for the better. Love the texture of it, too. Thank you!

  75. 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!!!

  76. 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!

  77. 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.

  78. First time my brown rice came out perfect! Thankssssssssss!!!

  79. 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.

  80. 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.

    • 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!!!!

  81. 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!

  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.

  83. 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?

  84. 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.

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

    Thank you!

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

  87. 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… 🙂

  88. 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

  89. 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.

  90. 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.

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

  92. 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)

  93. 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! 😉

  94. 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.

  95. 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!

  96. 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?

  97. 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

  98. 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?

  99. 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.

  100. Going to try this today… question, have you ever used bulgar wheat?

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

  102. 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!

  103. 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!

  104. 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

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

  106. 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)

  107. 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

  108. 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. 🙂

  109. 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.

  110. 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!!

  111. 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 🙂

  112. 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.

  113. 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

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

  115. 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.

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

  117. 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!

  118. 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.

  119. 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!

  120. 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

  121. 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 🙂

  122. It totally worked. Thanks!

  123. 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.

  124. 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!

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

  126. 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 🙂

  127. Your photos are gorgeous

  128. 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!

  129. 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!

  130. 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?

  131. 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

  132. 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!

    • 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!

    • Thank you!

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

  134. 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.

  135. 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!

    • 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!

  136. 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!

  137. 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.

  138. 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!

  139. 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.

    • 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.

  140. What brand of brown rice do you use?

  141. 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!

  142. 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!

    • 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!!!

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

  144. 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.

    • 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.

    • 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!

  145. My rice cooker makes perfect brown rice…….:P

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

  147. 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.

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

    • 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.

    • 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."

  149. 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.

    • 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.

  150. 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.

  151. 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.

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

    • Can't way to try this!

    • 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).

    • 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.

    • Does it freeze well?
      How long will it last in the fridge?

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

    • Wow, that seems like such a large amount. How much does that cook up to be from 3CUPS? And is 9×13 large enough for that much rice? WHOA!!

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

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

    • 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.

    • 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.

    • 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.

  154. 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!

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

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

  157. 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…

  158. I use my rice cooker….it always comes out perfect.

  159. 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!!

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

    • 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!

    • 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.

    • 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.

    • Good grief, this is a forum for cooking and asking questions. Why do so many people need to get nasty about it? I had the same question… when returning the rice to the pot, do you turn the flame off or not? That's a valid question. RELAX..NOT THAT SERIOUS.

    • Plus some folks have electric stoves, so YES, it's a valid question; even after you turn off the "burner" it's still hot on an e-stove.

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

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

    • 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 

    • WHILE MY perfect brown rice cooks, I must ask. Is your pure clay pot clay? or is it metal? I'm confused.

  162. 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?