How To Cook Brown Rice

Whether you’re looking to ramp up the nutritional content of your meals or you’re simply yearning for a little variety in your rice routine, learning how to cook brown rice may feel a bit like learning how to cook rice all over again.

That’s because brown rice is a whole grain that contains the bran and germ, which provide more fiber and a few extra vitamins and minerals. These natural elements also lend a chewier texture to the grain, which requires a longer cook time to soften.

By contrast, white rice is a refined grain without the bran and germ. Therefore, it is softer, and it cooks faster.

Don’t let the little bit of extra work it takes to get perfect brown rice deter you from new creations. Mastering how to cook brown rice is really quite simple.

Prepping Rice: Give It a Good Rinse

No matter what type of rice you’re using, always give it a good rinse before cooking to help wash away any debris, hydrate the grain, and de-starch the powdery coating.

There are two popular methods for rinsing your rice.

• Running water: The first involves placing the grains in a fine-mesh sieve or strainer and running the rice under cold water for 30 seconds or so, until the water runs clear.
• A quick soak: The second is to submerge the rice in a pot or bowl of water, swirling it around with your fingers to agitate the grains. Then, dump and refill the water several times until it runs clear.(This usually takes about three rounds.)

Rinsing rice only adds a couple of minutes to your cooking process, but it will make a world of difference in the final result.

The Perfect Water-to-Brown Rice Ratio

When it comes to learning how to cook brown rice, the measurements of your two key ingredients require a little precision. If you don’t add enough water, your rice will be underdone and crunchy. But if you add too much water, it could get mushy and overcooked.

A good rule of thumb to follow for cooking brown rice on the stovetop is the tried-and-true 2:1 ratio of liquid to rice.

So, for 1 cup of rice, use 2 cups of liquid (water or broth). Of course, it’s never a bad idea to double-check the rice package you’ve chosen. Heed those directions when in doubt. 

How To Cook Brown Rice on the Stovetop

Full instructions with step-by-step photos are below, but here's a brief recap of how to cook brown rice:

• Step 1. Rinse the rice and drain. 
• Step 2. Add the appropriate ratio of rice and liquid, plus a healthy pinch of salt to a medium-sized saucepan (use a larger saucepan if you’re making a big batch). 
• Step 3. Bring the rice to a boil; then reduce heat and simmer until the liquid is absorbed (roughly 30 minutes). 
• Step 4. Remove the pot from the heat and let sit, covered, for 10 minutes.
• Step 5. Fluff with a fork and serve.

How To Cook Brown Rice in an Instant Pot

Another popular method for cooking brown rice is using a pressure cooker, like an Instant Pot. However, instead of the 2:1 ratio of liquid to rice, you’ll be using a 1:1 ratio (e.g., 1 cup of water and 1 cup of rice).

• Step 1. Place the ingredients in your Instant Pot.
• Step 2. Cook on High Pressure for about 20 minutes.
• Step 3. Allow the Instant Pot to release pressure naturally (which emulates the time you let rice on the stovetop steam off the burner). Open the lid and fluff with a fork or rice paddle.

How To Tell When Brown Rice Is Done 

When your cooking timer goes off, don’t lift that lid and check for doneness yet. Remove the pot from the burner, and let it stand for about 10 minutes, with the lid still in place. This resting time is crucial for absorbing the remaining moisture in the pot—and if you skip it, your rice may end up gummy instead of fluffy.

Once it’s done resting, remove the lid, and check to see if all the water in the pot has been absorbed. If there’s just a tiny bit left, you can drain the excess; if there’s more water, then put the lid back on as quickly as possible (to trap the steam) and check again in a few minutes. 

How To Store Cooked Brown Rice

Cooked rice that is left standing at room temperature will begin growing bacteria—and these can multiply quickly, producing toxins that lead to food poisoning (nausea, diarrhea, and vomiting). No amount of reheating will make it safe to eat again.

Therefore, any leftover rice should be cooled to room temperature and stored right away. If you plan to eat it within the next couple days, place it in an airtight container in the refrigerator. If you don’t expect to eat it within that window, then freeze it for up to six months.