How I Cook Brown Rice
It was only a few years ago that I had never cooked rice at all. I was a potatoes person and maybe occasionally used Minute Rice, but that was about it. Finally though, I familiarized myself with how to cook long-grain white rice, came up with my three favorite ways to jazz up plain rice, and all was good.
Until I wanted to cook brown rice. I wanted the health benefits of brown rice, but was not having much success with cooking it to a texture that I enjoyed. Yes, I was about ready to give up on brown rice. I finally came upon a helpful article with a different method to try and it’s become my new favorite way to cook brown rice.
How To Cook Brown Rice
What finally helped me cook brown rice was coming upon this article from Saveur with instructions for Perfect Brown Rice. What was different about their method? They said, Don’t just simmer it . . . boil it like pasta. And that really did make a difference!
Yes, now when I cook brown rice I use the same method I would use to prepare something like spaghetti. I use much more water, keep it at a low bubbling boil as it cooks, and when it’s done cooking I drain off the remaining water. This has given me brown rice that feels fully cooked with a shorter cooking time.
So while I am following the method in the Saveur article for boiling instead of simmering, I do a few things slightly different. I use a little less water, a little less cooking time, a little shorter steaming time at the end too. I also prefer the medium grain brown rice which seemed to cook up a little better for me than the long grains.
Most of the time you’ll find you really don’t need to measure the water because you will drain off the excess when the rice is done cooking. But if you need an amount to help you get started, I use about six times as much water as rice (or another way to think of it is to triple what you would use for white rice). For instance:
White Rice: 1 cup rice + 2 cups water – – Simmer until liquid is absorbed
Brown Rice: 1 cup rice + 6 cups water – – Boil and drain
– Or for a smaller batch –
White Rice: ½ cup rice + 1 cup water – – Simmer until liquid is absorbed
Brown Rice: ½ cup rice + 3 cups water – – Boil and drain
Now if you have something helpful like an Instant Pot or a Rice Cooker, perhaps brown rice didn’t present this kind of a problem for you. But if like me, all you have is a lowly pan to fill with water, then you might want to give this boiling method a try. It’s been working great for us!
More recipes to try:
How To Cook Brown Rice
Ingredients:
- 1 cup brown rice (I prefer Medium Grain)
- 6 cups water
Instructions:
- Bring the water to a boil in a saucepan on the stovetop.
- Once the water is boiling, add the rice and stir.
- Continue to cook the rice, uncovered and at a low boil for 20 to 30 minutes. I always cook mine for 22 minutes.
- Drain the rice in a colander, letting it set for a few seconds to make sure all the water has drained away.
- If you wish, the rice can then be returned to the cooking pot for additional steaming. Put the lid on the pot and let it set for another 5 to 10 minutes off the heat, then fluff with a fork and serve.
Bev,
Thank you for sharing this. My husband and I have had problems with getting our brown rice right also. It is either undercooked and crunchy or overcooked and “exploded”. We are definitely going to try this method and am going to look for Alton Brown’s baked rice as well.
Often times, I will “glorify” my rice with finely chopped onions, green peas, and carrots, finely chopped. If I use red, yellow, or white onions, I saute them a little for a little more mellow flavor. If I use green onions, I add them in raw with the other veggies about half way through with the old method of cooking the rice. Will have to figure out the timing with this method.
I like to have rice along side soup so we can put it in the bowl, or not. After cooking the rice ‘pasta style’ I add the drained rice-water to the soup pot for a little thickening.
My husband was diagnosed with diabetes last year so we are now a brown rice eating clan. Even with a rice cooker, you have to use the right water-to-rice ratio. I use 2 to 2.5 cups of water per 1 cup of rice and fluff it with a fork when it’s done. Like pasta, it’s better to salt the water before you cook the rice. I’ve not tried a lot to flavor brown rice like I did with white or Jasmine rice, but I usually add butter or olive oil once it’s done cooking. I’ve also mixed in herbs like dried parsley or Italian seasoning (again after its cooked – you need to be careful what else you add to a rice cooker besides rice, water, and salt). Sometimes I add some Parmesan cheese to a serving. I’ve heard of Alton Brown’s baked brown rice but have never tried it.
Yes, it sure seems like it takes some trial and error to find what works best for you when cooking brown rice. But it sounds like you’re getting things figured out for your family Joanne. Good job!
I didn’t enjoy brown rice either until I tried Alton Browns recipe for oven baked brown rice. It’s perfect every time and everyone always asks for the recipe. Brown rice is supposed to have a little more texture than white, it shouldn’t be crunchy.
I liked your way of cooking it yesterday evening but my family asked me not to change my usual method anymore.
I might have to go in search of Alton Brown’s baked rice recipe. Sounds like it might be worth giving a try!