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How to Cook Perfect Brown Rice Every Time

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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

How To Cook Perfect Brown Rice

5 from 32 votes
How to cook perfect brown rice every time? This foolproof method makes perfect brown rice that is never sticky.
Course: Side Dish
Cuisine: American
Want to know how to cook perfect brown rice every time? This foolproof method will give you perfect rice that is never sticky.
Prep: 2 mins
Cook: 50 mins
Total: 52 mins
Yield: 5 servings
Serving Size: 3 /4 cup


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


  • 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.

Last Step:

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


Serving: 3 /4 cup, Calories: 128 kcal, Carbohydrates: 9 g, Protein: 3 g, Saturated Fat: 0.1 g, Sodium: 700 mg, Fiber: 1 g


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271 comments on “How to Cook Perfect Brown Rice Every Time”

  1. 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.

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

  3. 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.

  4. 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!!!

  5. 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!

  6. Avatar photo
    Damelia Mujica

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

  7. 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!!!

  8. 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. 

  9. 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? 

  10. 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!

  11. 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 

  12. Avatar photo
    Jamie Lawrence

    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!

  13. 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.