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!
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.
There are generally four different methods for cooking rice: steaming, boiling, pilaf and risotto, all of which produce very different results. Different methods often require specific types of rice to achieve the desired texture and flavor.
Bring the water to a boil, reduce the heat, cover, and simmer for about 45 minutes, until the rice is tender and has absorbed the water. Finally, turn off the heat. Let the pot sit, covered, for 10 minutes before removing the lid and fluffing with a fork.
To cook brown rice on the stovetop, a good rule of thumb is to follow a 2 to 1 ratio of water to rice; so, for 1 cup of rice, you would use 2 cups of liquid. When in doubt, check the package directions for the optimal ratio for short-, medium-, and long-grain.
Ginger and garlic both make for exceptional brown rice. If you're going the spice route we love turmeric, cumin, oregano, and smoked paprika with brown rice. Try adding some of these spices to the pot as you cook your aromatic vegetables. Cook in a flavorful liquid.
These methods can be broken down into two categories: moist-heat cooking and dry-heat cooking. Moist-heat cooking methods use water, liquid or steam to transfer heat to food. Common moist-heat cooking methods include: poaching, simmering, boiling, braising, stewing, pot roasting, steaming and en papillote.
Use brown rice instead of white rice when making stir-fries. Instead of white pasta, incorporate brown rice into your favorite soup recipes. Toss brown rice with fresh veggies and olive oil for a tasty side dish. Make black bean and brown rice burgers for a plant-based dinner or lunch.
As a general rule, you should rinse all types of rice before cooking, including long grain, medium grain, short grain, brown, white, and so on. Rinsing rice ensures you will remove any debris, dust, or other harmful substances that may have snuck into the bag.
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).
Brown rice is a more nutrient-dense product than white rice. Because of this, brown rice may help reduce blood sugar levels and aid in managing weight. But white rice is good for people with certain digestive issues and those who can't digest fiber-rich foods well.
Brown rice is another pantry mainstay that appears shelf-stable but should be used within a relatively short period. While white rice can last years if stored in an airtight container, brown rice lasts only about three or four months before it starts to turn. This is mostly due to brown rice's higher oil content.
Brown rice is a healthy alternative to white rice, but it takes a little bit longer to cook, and you'll need slightly more liquid. Brown rice is a less-processed form of rice, which means the grains still have the outer layer of bran on them.
The correct cook time and water ratio for brown rice depends on the cooking method that you're using. Properly cooked rice should have a slightly chewy consistency. Overcooked rice will be mushy; undercooked, it will be hard and crunchy.
Toasting the dry rice grains in a little butter or olive oil before adding the water brings out their flavor and adds a fantastic nutty note in the finished dish. I especially love doing this with brown rice and other whole grains like farro and barley.
And finally, after cooking, let your rice rest off the heat with the lid on for about 10 minutes. This pause before serving helps the rice absorb the last of the moisture in the pot. If you skip it, the rice can be a little sticky and gummy when scooping it from the pot instead of light and fluffy.
There are two prominent varieties of rice plants: indica, most often long-grained and aromatic, and japonica, short and medium grain rice. Within those two plant types, there are over 40,000 different variety of rice. Other un-hulled rice types include red rice, black rice, and purple rice.
Fill the pot with water (no need to measure) and salt it — just like you do with pasta water. Bring it to a boil and then carefully add your desired amount of rice. Maintain a boil. Boil uncovered without stirring until the rice is softened through but still a tad al dente (read: not mushy).
there are two major sub species of rice that account for the overwhelming majority of cultivated varieties – Indica and Japonica. Indica rice varieties are generally classified as long grain, while Japonica rice varieties can be either medium or short grain.
Pick through to remove any tiny stones or debris, Then, using cold water, rinse the rice thoroughly in a fine-mesh sieve until the water runs clear. This removes excess starch from the rice which can make it gummy – the first key tip for how to cook perfect rice.
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