Repeat after me: No more mushy rice! No more mushy rice! I’ve been using this brown rice cooking technique for years, and it never fails.
A few reasons to love this recipe:
- You don’t need a rice cooker or any special equipment (just a pot with a lid, and a kitchen stove).
- You can use this technique on any type of brown rice (long, medium or short grain, as long as it’s not a quick-cooking variety).
- It’s so easy to remember, you’ll never need to look up how to cook brown rice again.
For this technique, you’ll boil your rice in an abundance of water for 30 minutes. Drain off the excess water, return the rice to the pot, cover, and let the rice steam for 10 minutes. Ta da! Perfect brown rice, every time.
I originally found this technique on Saveur, and I’m so thankful I did. Their recipe calls for 12 cups of water (that’s a lot) per cup of rice, and I’ve learned that it really only needs 6 cups.
However, you don’t actually have to measure the water as long as you’re using a large enough pot. If too much water evaporates during the cooking process, just add more and return the water to a boil. Your rice will still turn out perfectly!
Watch How to Cook Brown Rice
How to Cook Perfect Brown Rice
- Prep Time: 2 minutes
- Cook Time: 30 minutes
- Total Time: 32 minutes (plus 10 minutes for steaming)
- Yield: 3 cups 1x
- Category: Side dish
- Method: Stovetop
- Cuisine: Whole grain
Once you try this easy technique, you’ll never want to cook brown rice any other way. You can scale this recipe up or down as needed. The basic ratio is 1 part brown rice to 6 parts water, which yields 3 parts cooked rice. As written below, the recipe yields 3 cups cooked rice.
- 1 cup brown rice (short, medium or long grain brown rice will work, as long as it’s not a quick-cooking variety)
- 6 cups water
- Salt, soy sauce or other desired seasonings, to taste
- Bring a large pot of water to boil, using at least 6 cups water per 1 cup rice. Rinse* the rice in a fine mesh colander under running water to remove excess starch.
- Add the rice to the boiling water. Reduce the temperature as necessary to prevent overflow, but maintain a steady boil. Boil, uncovered, for 30 minutes.
- Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes. Fluff, season as desired, and serve.
Recipe adapted from Saveur.
*Note on rinsing: I’ve forgotten to rinse my rice before, and the rice turned out almost as good. The cooked grains are a little more starchy—you can see a thin layer of gluey starch at the bottom of the pot after steaming. If you’re in a hurry, skip the rinse.
Make it gluten free: Rice is gluten free, so just be mindful of your additions. Soy sauce, for example, is not gluten free (substitute certified gluten-free tamari instead).
Wild rice option: For wild rice, use 8 cups water and boil for 40 to 55 minutes, until tender but pleasantly chewy.
▸ Nutrition Information
5 Recipes Featuring Brown Rice
The following recipes feature this brown rice cooking technique. I have many more brown rice recipes here. You’ll find brown rice risottos, paella, mujaddara and more.
1) Thai Red Curry with Vegetables
Gluten free and vegan
“Made this yesterday following the recipe quite faithfully. Hubby said it tastes exactly like the red curry at our favorite Thai restaurant! This is a winner and will be bookmarked and made often! The details provided in the recipe such as time to cook at each step ensure that you can’t go wrong with the recipe. And so I would feel confident making this recipe for company too.” – Poornima
2) Kale, Black Bean & Avocado Burrito Bowl
Gluten free and vegan
“I’ve made this twice now and love it! The lime juice-marinated kale totally converted me to eating raw kale! This is a perfect recipe to make for weekday lunches in the office because it’s easy to pack and reheat and leftovers taste just as great. Thanks!” – Lauren
3) Extra Vegetable Fried Rice
Gluten free and easily vegan
“I made this last weekend and love love loved it so I’m making it again this weekend! My husband really liked it too, and it’s a tall order to get him to eat a lot of vegetables so this will be entered into our regular rotation for sure. So glad I found this blog, I’ve email subscribed and have just purchased your cookbook! Thanks Kate!!” – Julia
4) Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze
Gluten free and vegan
“Another amazing recipe, perfect combination of sweet and spicy. I pitched this to my meat loving boyfriend as vegetarian general tso’s, and it worked! Every recipe I cook from this blog is so delicious – all I want to know is when is the Cookie and Kate cookbook release date! Thank you, Kate, your recipes have renewed my love of cooking and make breaking bread with loved ones even more special.” – Ailla
5) Anything-Goes Kale Salad with Green Tahini Dressing
Gluten free and vegan
“Thank you so much for this lovely salad, beautiful and delicious! The dressing is such a nice combination. Just the thing after a weekend of not-so-healthful eating.” – Wendy
More resources you might appreciate: 23 make-ahead breakfast recipes, 45 recipes that pack well for lunch and 20 simple weeknight dinners. You can shop my essential kitchen equipment here. Don’t forget to follow us on Pinterest for a steady stream of recipe inspiration!
Made this exactly as written, perfect! I was too lazy to haul out the rice cooker and this was perfect.
Honestly would have been easier with a rice cooker
My favorite way to cook brown rice. Thanks!
You’re welcome, Deb! Thank you for your review.
TY for such a simple solution to perfect brown rice!
This site only wants to post good reviews. I’m sorry, but sometimes recipes won’t come out well, and people should know that! Rice burned way before 30 minutes was up. So it ruined dinner
Hi Steph, I’m sorry you were disappointed. I do take feedback seriously and don’t pick and choose comments as you are referring to. I like to understand why it may didn’t work. Was it boiling over? Did you rinse your rice? Was the pot really big for the portion of rice you made?
You are my hero! I’ve been cooking brown rice for over 25 years and almost all of it was a disappointment. I tried on the stove, in the crockpot, in a rice cooker, all of the different types and brands. It was too mushy, too sticky, too clumpy or all of the above. I tried your way and it was perfect! Thanks so much. I wish I would have found this recipe years ago.
Informative Article! Very helpful for users.
Perfect brown rice! I avoided making it because it never turned out – I did about 25 minutes for my rice. Thanks a bunch! It will make meal planning much easier especially when I can freeze it.
Omg – amazing. I’ve switched all my rice recipes to brown rice because this comes out perfect every time. One question – have you figured out a method for white rice like this?
Simply the simplest way to make brown rice brilliant, its game changing!
I’ll never cook brown rice any other way again! After years of never quite getting it right…this is it!
worked perfectly for brown rice, but can i do this for regular / long grained white rice as well?
Hi Amos, this won’t likely work with white rice as timing is usually different. It cooks faster usually.
This is my go to recipe for brown rice. It has a really nicely textured result.
Your granola recipe is also awesome. We never buy the ready made stuff now. So easy!
The maple syrup available here in New England add a nice touch to granola.
Sorry to get off track but you are two for two now on recipe hits.
I had always avoided making brown rice because it never turned out right. Thanks to your foolproof method, I just made a pot of perfectly cooked brown rice today, and it was so easy. Thanks, Kate!
You’re welcome, Judy!
Absolutely perfect! I had given up on making brown rice, but I’ll be making it like this from now on. Thank you for sharing your technique.
I want to thank you for the recipe on brown rice it has sure made eating rice easier. Marvin
Hi thanks for sharing this
Does this method works for wild rice blend with brown rice??
Hi, I have How to Cook Perfect Wild Rice as it does vary. Enjoy!
This recipe was so easy you can’t screw it up! But I did – I forgot to pre-rinse the rice and the rice still came out perfect.
I tried this recipe for the first time today. The only change I made was that I used basmati rice, which is similar to jasmine rice. It turned out great and I’m sure I will make it again.
I also saw the recipe on Saveur a few years ago. I have shared it with many. This is the only way I cook brown rice.
I could never get brown rice cooked properly so had given up on it. I have made it, twice now, according to your instructions and it has come out perfect. I will be adding brown rice dishes back in to my meal menu. Thanks so much for sharing with us!
I just used this recipe and to my surprise it was fantastic—- the brown rice is delicious—— thank you.
You’re welcome, Charles! Thank you for your review.
Thank you so much! I just tried it although, I skipped the resting for ten minutes since it was perfectly cooked after steady boiling for a half hour. If I wasn’t using it for fried rice later, I’d be eating it now. The ones I tasted to be sure they were done were so good, no seasoning at ALL!
The only way I make rice now!
That’s great, Dani!
I love pretty much *every* recipe I try on your site but this rice recipe just didn’t work for me. The rice absorbed almost all 6 cups of water and turned to mush, even with the pre-rinse. Not sure what happened.
Hi Elizabeth! I’m so sorry to hear that. Was your rice new or old? I haven’t had that with this technique before.
Elizabeth E Baylor
Good point. It was older, which is disappointing since I have a ton of early bulk-buying rice remaining. Any ideas on techniques/recipes that would be a little more forgiving with older grains?
What did I do wrong!? I got to 40 minutes and my rice was still hard and crunchy. So bummed after reading all the comments because I thought it would for sure turn out.
Oh no! How old was it?
I bought organic basmati brown rice from Trader Joe that cooks for only 15 minutes. I used your method, but for 15 minutes only, followed by the 10 minutes steaming. Excellent result! Thank you.
You’re welcome, Sybil!
After 50 (yes I said 50) years of sporadic unsuccessful attempts to cook brown rice, your instructions have finally given me the ability to get perfect results every time! Revolutionary! Thanks for posting this.
I’m glad they were helpful, Elizabeth! I appreciate your review.
I was pretty skeptical about this recipe at first (I mean who doesn’t boil all the water down) but I needed a switch up because all the other brown rice I’ve made recently sucked. I four times this recipe so I could meal prep and it turned out wonderfully! Very pleased with the results!
I’m glad you tried it and enjoyed it for your meal prep, John! Thank you for your review.
You know when they say that something is too good to be true it probably is? Well this is the exception! I did NOT expect this to work. Usually I don’t make brown rice because it’s such a pain but with this recipe I’ll never look back! Thank you so much. This is literally life changing!
Hooray! I’m glad it worked for you.
I will never make brown rice any other way! This is PERFECT. Thank you!
You’re welcome, Jennifer!
I will never make brown rice any other way! This is PERFECT. Thank you!
You’re welcome, Jen!
If there’s one thing I appreciate, it is a recipe that works. That is this recipe, perfect texture and taste. Thank you for helping others in the kitchen!
You’re welcome, John! I’m glad you liked this method.
Will never cook brown rice any other way I loved it it was perfect thank you so much I’m 86 years old and the only rice I eat is brown rice love love loved it
This is a game changer!!! I just made this and it came out perfect! Thanks for sharing
You’re welcome, Jan! I appreciate your review.
Do you stir the rice while cooking?
Hi! You can if you find it settling. But, I didn’t find I needed to.
Perfect medium grain brown rice! Will make this again
Great to hear!
Darleen V Gillyard
I tried your method and it worked perfectly! My son was recently told that his Blood Sugar was a bit high and has to take meds. So instead of my usual rice – I made him Brown Rice – followed the directions on the pkg, and ended up with hard chewy rice . . . your method was PERFECT – the rice was done, not chewy, just nice and fluffy. Thank you!
BEST BROWN RICE EVER!!!
Comes out perfect every time! I’m going to try the same method for wild rice soon.
Never again will I buy packet rice. This worked perfectly, thank you so much!
I love hearing that! Thank you for sharing, Sarah.
I love this method for cooking brown rice! It has seriously changed our lives. No more stuck on rice at the bottom of pots and over night soaking. Rice using this method turns out perfect every time! Thank you
You’re welcome! I’m happy it worked out so well for you, Kay.
I love this method of cooking brown rice. But I fell guilty as I suspect that there is a tendency to throw away nutrients with this method. Well, not the starch, still plenty of that, but other nutrients
I was a bit skeptical since I always have made oven-baked brown rice and it is perfect, but I thought I’d try it since it is supposed to help lower arsenic levels. I used 3/4 Jasmine brown rice and 1/4 black rice. It was perfect and delicious!
Wonderful! I’m glad you tried it, Leslie. I appreciate your review.
This tice incredible! I do check the rice for doneness around 22 minutes and it’s ready! After resting in the pan, I spread it out on a sheet pan to cool, unless I’m using it right away. It also freezes well. Enjoy great rice anytime!
Best recipe for brown rice, I’ve tried many ways and this is the best stove top instructions.
50 minutes in and my rice still isn’t done. We might eat sometime tonight
Hi Trisha, I’m sorry to hear that. Did you bring it to a boil? What rice did you use? It’s important to make sure you have enough water and large enough pot for it to cook appropriately.
Let me say that I hate to cook. First time I tried to cook long grain brown rice from scratch. Always used frozen but all the stores I tried were out of the frozen kind. Can’t believe how much better this recipe is. It worked perfectly! I’m amazed! My go to recipe from now on.
I was boiling chicken when I read the recipe so I just added the rice to the broth after removing the chicken. It came out perfect. I had stopped making brown rice and only used it in soups because I could never get it right. Now I can enjoy rice again without having to buy the expensive pink rice. My health doesn’t let me eat white rice. Thank you so much.
Hooray! I’m happy to hear that, Dwain. I appreciate your review.
Used this method exactly as written. Finally I can cook brown rice! Every other way I’ve tried it comes out mushy or too chewy.
This is perfect, thank you!
I always made mushy over cooked brown rice. Now I am happy to serve a healthier dish to my family without being disappointed it the result.
Happy to hear that, Rida!
The brown rice turned out exactly as I had hoped. Thanks!
I’m glad you liked this method, Kim! Thank you for sharing.
Can you use broth or bean juice instead of water?
Hi Nana, I find water works best here.
Just made this using brown basmati and it’s perfect. I let mine soak thirty minutes or so at the rinsing stage, and simmered part-covered (to save on energy). Fluffy, tender rice!
Thank you for your review, Miranda!
I am the cook at a men’s gospel mission and I cook for about 15 men. Will this recipe work ok if I do 3 or 4 times the quantity?
Hi Paul, just be sure you have a large enough pot or do a few batches.
Thanks, this actually works
You’re welcome, Leander! I appreciate your review.
I’m confused by the ratio of water to medium brown rice as my usual method is double the water to the rice. Could you explain how this works well please?
Hi Anne, This recipe works as it gives enough space for the rice to cook evenly and not get mushy. I hope you try it!
I followed this instruction and it came out great! Thank you so much!!
You’re welcome, Martha!
The recipe sounds good but it doesn’t say whether to add the salt and other seasonings to the water or after the rice is drained. Please let me know. Thank you.
I made some brown rice following these suggestions. It was perfect. Love it. The the instructions on the bag made the rice sticky. I cook rice and chicken for our dogs . They will like it better too i’m sure.
Water boiled away before the 30 mins was up and then stuck to the pan. It sucks to go to a recipe and then follow it to a T and then it ruin dinner.
Hi Steph, I’m sorry to hear that. How much water did you add? How old was your rice?
Followed the recipe exactly and it turned out undercooked. I had to steam the rice for another two hours. Then i thought about soaking rice overnight, followed the recipe again and it still was undercooked loll. I don’t think the recipe is bad, it’s just a feature of rice. If not for you, I would not know how to cook such rice, so thank you!
Hi Anri, I’m sorry to hear that. Did you have enough water?
It is the small things, working together, that slowly heal the soul, or at least that is what I believe. Therefore, I do not consider it being overly dramatic to write that using this recipe has contributed, along with a range of other things, to keeping me alive.
An event that occurred approximately four years ago stripped away almost every ounce of hope and self-confidence that I had. Since that day, I have found myself inexorably drawn towards suicide. The accompanying pervading depression makes doing anything feel akin to climbing a mountain, and having done so in the past, I can assure you that this is no exaggeration. Therefore, you might well imagine how little motivation I have for cooking anything.
Kate, you have prepared for us a recipe that is practically fool proof. I can assure you that this is most definitely true, because there is no greater a fool than myself. I doubt that it will surprise you to read that last night I was able to make brown rice, which was actually fluffy. One of the most difficult things for me to do is to accept that I have accomplished something that is good. What you have freely given out made such a rare event possible.
Due to having a learning challenge – I detest describing it as a disability – which makes me see many things in a literal way, understanding some recipes can be nigh impossible. The inevitable result is frustration and failure. However, not with your recipe, not by a long chalk. Well written, straightforward instructions, so easy to understand and implement. I particularly value Kate, your advice to leave the rice, with the lid on, for ten minutes. Far superior to advice I received in the past, being to drape a tea towel over the top.
It may seem trivial to others, and perhaps I will be an idiot in the eyes of others for writing such things about a simple recipe, if so that is fine, it will not be the first time and definitely not the last time. Nonetheless, for me it is one tiny step back towards life. It is one short moment in which I can think well of myself. It is at least one time that I did not fail.
Thank you Kate for your generosity in freely giving this recipe to all of us.
All my best to you and your loved ones and to all who read this comment – even those who think me an overly dramatic fool…smile.
Hi Kez, I’m sorry to hear about your difficulties. I’m so glad C+K can be a light to you and give you something to enjoy.
Excellent recipe – thanks a lot. Fanny
I’m glad you found it helpful, Fanny! Thank you for your review.
OH MY GOODNESS! This is now the Bible of brown rice cooking. I will take this method with me for the rest of my life! LEGENDS!!
Great to hear, Kirby! Thank you for your review.
Followed instructions ver batim, probably good even without the 10-minute dry sitting, but this rice turned out so great. Thanks for sharing!
You’re welcome, Lincoln! I appreciate your review.
Thanks for the recipe! I use this all the time to cook brown rice now. Would red rice be cooked the same way?
I haven’t tried it, so I can’t say for sure. I appreciate your review.
I absolutely love this recipe! It’s my tried and true and never fails. However, if I wanted to only cook 1/4 cup rice would the measurements be quartered? Therefore, 1/4 cup dry rice and 1.5 cups of water? This may seem like an obvious thing to do but I tried it and it didn’t turn out so good so I’m wondering if ratios change. has anyone tried this?
Hi! Just cut everything to match the same ratios. You can always drain off the extra liquid if you have too much remaining.
Followed the recipe except I doubled it to 2 cups rice but let it boil 30 mins. Maybe should’ve doubled the cooking time ad well? Turned out just as dry. sticky and goopy had I followed the cooking instructions on the bag. I love brown rice so I really hope it was the cooking time.
Hi, I’m sorry to hear that! If you double the recipe, you will want to make sure you have enough water and large enough pot to cook the rice in.
Love this recipe! Rice turned out perfect. Will be making my brown rice this way from now on. Thank you!!
You’re welcome, Donna! Thank you for your review.
Please help. Mine still came out mushy. I did Everything as written. Even rinsed.
Hi! I’m sorry to hear that. Was it older rice?
I understand that, in many countries, people rinse their rice before cooking it. However, I read somewhere that rinsing removes some of the nutrients. (If I’m wrong about that, I’d love to see some references.) Hence, I don’t rinse.
I do toast rice (and most other rice-like foods such as quinoa and farro) before boiling. I put the rice in a pot with nothing else, turn on a low flame, and shake the pot occasionally for five minutes or so. (Most risotto and paella recipes toast the rice, although sometimes with oil.) I find that toasted rice clumps less after it is boiled. Try it and see if it works for you.
This is how I always saw my mother, both grandmothers and a multitude of aunts make white rice in Pakistan, and how I make it now (basmati, always basmati). However, instead of following a specific time duration, since grains can be different, we eyeball it. The grain has to be*just about* done when it’s time to drain the water; the final cooking takes place in the last few minutes on low (which step is called ‘dum’ in Urdu). Weirdly, I never thought to use this technique for brown rice. Thanks for the tip!
You’re welcome, Sadaf!
Perfect! Why do the bags NOT have this recipe on it? Thank You for the best Brown rice recipe ever!
You’re welcome, Alicia!
I haven’t tried your method yet, but this is very similar to the way I used to cook rice (both brown and white) in the ’70s!!
I used the Galloping Gourmet method, where you rinse the rice in a strainer, put it in a pot of boiling water (same as you do) and then after 10 minutes drain the rice into a collander and steam, covered, over hot water for 8 minutes. I think for brown rice you would boil for 15 and steam for 12. It always came out perfectly!
We started eating brown rice again so I’m excited to try your method, which is even easier than the Galloping Gourmet. Thank you for the recipe!
I hope you try this recipe and let me know how you think it compares! I appreciate your review.
Thanks for the brown rice tips and much more. Trying it tonight.
You’re welcome, Karen! I appreciate your review.
THANK YOU! I kept messing up my brown rice by trying to cook it similarly to white rice — boiling in an excess of water is definitely the way to go for me.
I’m happy to hear it worked well! Thank you for your review, Annika.
When you say to drain the water then add the rice back to the pot – are we supposed to dump the rice from the pot then put it back in? Or tilt the pot so the excess water comes out?
Hi! I drain mine in a fine mesh colander and then put it back in the pot. I hope that helps!
Really basic question but I want to try this out and want to make sure it’s perfect. When boiling the rice, should it be left alone for the 30 minutes or should it be stirred occasionally?
Hi Michelle, You can stir it, but you shouldn’t need to stir. Make sure you keep an eye on it, as nothing should ever be unattended.
I want to thank you for the recipe ,I made your way and it was easy and perfect.
This is the only way I do brown rice now! I use an enameled cast iron Dutch oven (Le Creuset knockoff) because it keeps the heat so even and stays warm while I’m pouring the water off. You rock!
I’m glad it worked well for you, Diana! I appreciate your review.
This recipe is outstanding! I’m wondering if you have a similar one for white/basmati/jasmine rice. Mine never comes out as good as the brown rice of this recipe.
Great to hear! Thank you for your review.
This recipe just made my day. I have tried different ones without much success, so my hopes were not high when I lifted the lid after the 10-minute rest time to taste. Mind. Blown. I never thought I would be able to actually like brown rice (I’m transitioning to a WFPB diet) and I was sad about saying goodbye to white rice. 100% recommend!
I’m curious do i strain the water from the rice then return it to the pot covered? Or do i just pour what water i can out?
Hi! Yes, drain the excess water and then cover as it states in step 3.
Do the rice grains cooked with this recipe come out opened or do they stay unopened? Thanks
Hi Lena, they don’t open like farro. They more soak up and become softer texture. Does that make sense?
I could never cook brown rice. whether I under cooked it or over cooked it; it always seemed gritty, with just a poor texture always. It was never pleasing and so I stayed with a variety of white rices because they were more pleasing to eat. (Always regretting I could not cook brown rice)
This technique is amazing… did I say amazing? Yea, amazing. I love it! Thank you so much for posting it. It poofs the rice wonderfully and the texture is amazing, not mushy or anything.
I am so happy I can start using brown rice for everything. It’s said to much more benificial for the body. Thanks again
I forgot to rate it on my last comment. Absolutely 5 stars x 20 = 100 stars. LOL great job! thx.
Thank you, John!
Absolute perfection. I am 80 years old and after making 18,326 pots of rice, I have finally achieved the pinnacle. Thank you thank you. Not only is the rights perfect, but incredibly easy to make. And I found to heat it up later I put it in a strainer and place that over simmering water and it is still as perfect as when it was made. Thank you thank you.
Wow, I can’t believe how well it turned out the first time. This is a meal-prep game changer!
Perfectly done, I will always use this method
I’m glad you loved it, Joanne! I appreciate your review.
Hi, this recipe for brown rice caught my attention. I’m one of the “ tried for years” club. I cook my white rice in chicken broth with garlic onion spices. If I use this method, in which I’d be pouring broth down the drain will the rice retain flavors during the cook time?
I’d love to switch to brown but hubs is not fond of rice unless it’s soft, lots of flavor and sometimes even a hand full of diced veggies in it. I on the other hand can eat any rice, any time cooked any way!
I used your method for cooking my short grain brown rice and it turned out beautiful!! Thanks for sharing.
This technique was life changing, thank you so much! I just made the best wild/brown ride combo of my life.
That said, I just tried it with white…and enjoyed rice pudding for breakfast.
You’re welcome, Therese! I’m excited you are enjoying it.
Thank you for sharing this! I have a microwave rice cooker that cooks white/basmati rice to perfection but can’t quite get brown rice down. I wasted so much brown rice trying to cook it on the stove I just stopped using brown rice altogether. This formula/recipe has brought it back into my diet! Perfection! I might even brave your suggestions and try wild rice (I’ve never gotten wild rice just right, either) :)
I was so hopeful. Trying to figure out what I did wrong. My rice came out super wet and mushy. Any ideas what went wrong?
I’m sorry to hear that! How long did you cook it for? Was it in a large enough pot?
I’ve been fiddling with recipes for brown rice fir years with varying degrees of success. I’ve now used this recipe four times and it worked great every time—thank you for a reliable way to cook brown rice!!
Thanks for sharing this! Mine turned out like risotto/oatmeal consistency. Do you think it’s because I stirred it while it was boiling?
How long did you cook it for? Did you have a large enough pot?
WOW! This was great. My roommate has been making brown rice forever and it always seemed like wet cement to me. This was wonderful and with this recipe I’ll be making and eating it instead of white rice a lot more.
This recipe worked for me. Thank you!
You’re welcome, Kim!
Amazing!!!thank you so much for this post!
It works perfect every time. ✋
Look no further because this is a fantastic recipe!
My rice cooker undercooks brown rice. My InstaPot burns brown rice. So after many failed attempts at trying to cook brown rice, I am so excited to have Kate’s easy recipe with fluffy brown rice!
Thank you for this, Kate!