If you’ve ever cooked brown rice that turned out gummy, undercooked, or stuck to the bottom of the pan, join the club. I’ve been there.
BUT, since my earlier failed attempts, I’ve discovered 2 foolproof ways to cook brown rice that produce perfectly fluffy, tender rice every time. Let me show you how it’s done.
Do you have to soak brown rice before cooking?
Soaking is optional, but we recommend it! Soaking grains helps to remove some of the naturally-occurring phytic acid in the grain, which helps improve digestibility and speed cook time.
To soak: Add rice to a large mixing bowl or pot and cover with twice the amount of lukewarm water (1 cup rice + 2-3 cups water). Soak uncovered at room temperature for at least 2 hours or overnight. Then drain and rinse once more.
How to Cook Brown Rice
There are many ways to cook brown rice, but we have narrowed it down to our two favorites.
Method 1 makes extra fluffy, tender rice, while Method 2 is faster (since the smaller amount of water boils more quickly) and still yields a fluffy result!
Option 1- The “Pasta” Method
This method is very similar to cooking pasta in that you fill a large pot with water, bring to a boil, add rice, cook, and drain. After draining, the rice is added back to the pot (off the heat) where it steams for 10 more minutes.
How much water to cook brown rice with method 1?
- ~12 cups water (yes, twelve!)
How long to cook brown rice with method 1?
- For soaked rice: 20 minutes + 10 minutes off heat
- For unsoaked rice: 30 minutes + 10 minutes off heat
Option 2- The “Quick & Simple” Method
The second method requires less time and is still delicious! The water and rice are added to the pan, then brought to a boil, reduced to a simmer, and cooked with the lid on. Once the water is absorbed, remove from the heat, uncover, and allow to sit for 10 more minutes.
How much water to cook brown rice with method 2?
- For soaked rice: 1 cup rice to 1 ½ cups water
- For unsoaked rice: 1 cup rice to 2 cups water
How long to cook brown rice with method 2?
- For soaked rice: 15 minutes + 10 minutes off heat
- For unsoaked rice: 25 minutes + 10 minutes off heat
Recipes Using Brown Rice
- Easy Vegan Fried Rice
- Sweet Potato Black Bean Burger
- Brown Rice Sushi
- Crispy Miso Chickpea Bowls
- Gado Gado with Spicy Peanut Sauce (30 Minutes!)
- Spicy Red Lentil Curry
- Vegan Stuffed Poblano Peppers
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
How to Make Brown Rice (2 Ways)
A step-by-step tutorial (and video!) for how to make perfect brown rice every time. Plus, delicious ideas for how to use it!
Author Minimalist Baker
Print SAVE
4.91 from 10 votes
Prep Time 2 hours hours
Cook Time 25 minutes minutes
Total Time 2 hours hours 25 minutes minutes
Servings 8 (1/2-cup servings)
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5-6 Days
Ingredients
US Customary – Metric
- 1 cup brown rice (we prefer organic short grain)
- 2 cups water
Instructions
Optional: Soaking grains helps to remove some of the naturally-occurring phytic acid in the grain, which helps improve digestibility and speed cook time. To soak: Add rice to a large mixing bowl or pot and cover with twice the amount of lukewarm water (1 cup rice + 2-3 cups water). Soak uncovered at room temperature for at least 2 hours or overnight. Then drain and rinse once more.
Method 1
For extra fluffy rice, start by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 20 minutes (if soaked) and 30 minutes (if not soaked) or until tender (sample a grain of rice to test doneness).
Then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes. Then serve!This rice is delicious in things like stir fries, sushi, fried rice, with stews, and more!
Store cooled leftovers covered in the refrigerator up to 5-6 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop with a little oil or water until warm.
Method 2
Add water and rice to a medium saucepan. If you soaked your grains, you’ll add 1.5 times as much water as rice, which in this case would be 1.5 cups. If not soaked, you’ll add 2 cups water. Bring to a boil and once boiling, lower heat to a simmer and cover.
Cook until water is completely absorbed and rice is tender – about 15-25 minutes (will depend on whether or not the rice was soaked). Drain off any excess water if there is any. I like to turn off the heat and remove the lid for 10 minutes so the rice gets fluffier. Feel free to fluff with a fork at this time as well. Then return the lid to keep warm until serving.This rice is delicious in things like stir fries, sushi, fried rice, with stews, and more!
Store cooled leftovers covered in the refrigerator up to 5-6 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop with a little oil or water until warm.
Video
Notes
*Prep time reflects 2 hours soaking. If not soaking, prep time is 0 minutes.
*Method 1 is from Saveur!
*Nutrition information is a rough estimate without salt added to water.
Nutrition (1 of 8 servings)
Serving: 1 half-cup servings Calories: 85 Carbohydrates: 17.6 g Protein: 1.7 g Fat: 0.7 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.23 g Monounsaturated Fat: 0.24 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1 mg Potassium: 58 mg Fiber: 0.8 g Sugar: 0.2 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 2.08 mg Iron: 0.3 mg
