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
PrintHow to Cook Perfect Brown Rice
- Author:
- 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.
Ingredients
- 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
Instructions
- 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.
Notes
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!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Hayley Morrin
I love this Kate, thanks! I always mess up cooking brown rice so I haven’t tried in a long time, even though I know it’s a bit healthier for you. I will give your method a shot :)
Kate
Let me know how it goes for you, Hayley!
Hayley Morrin
Finally ready to try brown rice and I’m curious as to whether you use a specific brand or if you buy it in bulk and whether you prefer short or long grain?
carrie
Its not her method though as she states -_-
Lucy Sunshine
When you say “steam” does this mean , after draining excess water off, we just lid and let the rice sit?
Thanks in advance
Kate
Yes, exactly!
Charity
Holy cow, so easy! Thanks for sharing this awesome hack!
★★★★★
Kate
You’re welcome!
Mary Ellen
Wow – can’t wait to try this, Kate. I cook brown rice every week. Will the 30min/10min rule work for rice whose instructions say to cook it for 45 or 50 minutes? Thank you!
Kate
It has for me, as long as the water is boiling to start. Let me know what you think!
Mary Ellen
I am officially IN LOVE. I have tested this technique repeatedly, with different types of brown rice and rice blends and it has worked perfectly each time. SO MUCH SIMPLIER and quicker. Genius. The rice is slightly more al dente, but we prefer it that way. Thank you, Kate. One of the best cooking tips I have learned in a long time.
★★★★★
Bill
I love your site and hang on your words and recipes but-
Aren’t you pouring off a lot of nutrients when your drain off the rice?
Kate
Hi Bill! You want to make sure you don’t have any extra liquid for your rice usage. The nutritional content is in the grain itself. Some starches may be lost, but the grain is still the main nutrient source.
JoAnn Loo
I have the same question but more related to the water used. What if I want to use broth to cook the rice so that the nutrients are absorbed? Wouldn’t it be wasting the broth? Thanks for your advice!
Joanne
Brown rice has 80 percent more arsenic than white rice, so this recipe reduces the arsenic when you pour out the water.
Bill
So10 months later I try it for the 1st time. I still think you are losing nutrients but this method produces sublime rice.
★★★★★
Anissa
It’s good for getting rid of arsenic! Google ‘rice’ and ‘arsenic’ for more information.
Jane
I’ve been using this technique since I first found it in your cookbook years ago. A total game changer!! This way, I have individual grains that aren’t all sticky and gummy!
★★★★★
Kate
I’m glad you agree, Jane!
Tina L.
I just tried it and this method works perfectly! Thank you! I had been using Alton Brown’s baked method for brown rice and it also works really well. But now I’ll have an option for this summer so I don’t have to turn on the oven. Great timing!
★★★★★
Kate
Hooray! Thanks for sharing, Tina.
Tina L.
Update: Now that I have made the brown rice a few times this way, I don’t think I’ll be going back to the baked method, even in the winter! This way is the absolute best! Thanks!
★★★★★
Patricia C Riippi
Thank you Kate…I never like how my rice turns out… sounds so simple! I love rice so I’ll make it more often now. YAY!
Kate
I hope this post helps! Thanks, Patricia.
Elena
Great to see this method here Kate, I always cook brown rice this way and it always turns out perfectly fluffy!
★★★★★
Kate
Thank you for sharing, Elena!
Patricia Sesser
I’ve been using this recipe for several years. Turns out perfect every time and so easy.
★★★★★
Kate
I’m glad you love this technique as much as I do!
Kate
I’ve cooked rice this way for a while now. You’re right; it comes out perfect! I like to stir in some Better Than Bullion, butter/coconut oil/olive oil and black pepper after it’s finished steaming…
I also want to let you know how much I appreciate your generosity in the way you share your recipes. I ended up buying your book b/c I wanted to give a little something back! Thank you!
★★★★★
Kate
I’m glad you agree with my technique, Kate! Thanks for taking the time to comment.
Terri
The rice turned out perfectly! I eat brown rice several times a week, and I NEVER managed to make it correctly. Usually it ended up like a sticky clump. This was soo simple. The rice was cooked perfectly! Thank you so much for this recipe and all your awesome recipes!
★★★★★
Kate
You’re welcome, Terri!
Linda
Genius! Must try this method – makes so much sense. Being half-Asian, I love your accompanying recipes for the Brown Rice. Cook on, Kate! and be well <3
Kate
Thanks, Linda!
Lisette
Kate I am LOVING your cookbook and the weekly email recipes!
For the brown rice recipe-our organic long grain brown rice from Costco calls for it to be rinsed before cooking-do you think I can skip this step since you boil in so much water and drain?
★★★★★
Kate
Love to hear that, Lisette! Thanks for your review. I still prefer to rinse my rice prior to cooking to make sure to rinse any residue off so it doesn’t cook into the rice.
Lisette
Thank you so much!!!
Cassie Autumn Tran
Brown rice is my freaking JAM, especially in sushi and with curry! I can demolish a bowl of rice with the best stew, roasted vegetables, tofu, and any soup. Now I will know how to cook the best brown rice because I usually tend to make the rice far too soggy!
Kate
I’m happy you found this post helpful, Cassie!
Cordelia Hosler
I am so grateful for your directions. I have avoided brown rice because I didn’t know how to make it – delicious! And, I’m grandma age…..thank you!!
Kate
You’re welcome, Cordelia!
KimS
I have been making my rice like this for a while after reading the Saveur article. A tip I have is to freeze (about 2 cups cooked) in quart ziplock bags. So easy to pull out what you need!
★★★★★
Kate
Thank you for sharing, Kim!
Justine Abruzzo
Best brown rice . I made 1/2 cup portion and it cooked lovely . Thank you . We’re big fans
★★★★★
Kate
You’re welcome, Justine!
Crista Lyn
At what point do you stir in the salt or optional seasonings? Thank you!
Kate
See the second step. Cover the pot and let the rice rest, off the heat, for 10 minutes. Fluff, season as desired, and serve. I hope this helps!
DeDe Horton
Hi! Big fan!! When you say ‘drain rice’ does that mean to spill off excess water or put rice in colander? Thank you!!
Kate
Correct!
Susan
I’m so glad you shared this. Last year I was gifted one of those home cooking boxes and the recipe called for making the rice this way. I though it sounded odd, but I treated the box as a cooking class and I followed all the instructions to the letter. It was a total game changer. I bought a colander with smaller holes so I can get the rice out easier.
Kate
Thanks for sharing, Susan!
Jim
Made the brown rice last night with the Thai red curry. Worked like a charm and was really good.
Kate
Great to hear that, Jim!
Pepper de Callier
Crikey! I have tried and tried to cook rice before, and always had to laugh when at the end of the recipe it said, “Fluf with fork…” Mine was always like sticking a fork into cold oatmeal. But not anymore! This is a great tip on cooking rice and I love it! Many thanks!
Question: I realize that the cooking times may vary, but can one use this method with other rices, too–jasmine, basmati, etc.?
★★★★★
Kate
This method should work well with brown rice recipes, so yes! Thanks for your review.
Betheny Rodden
Perfect. I added garlic and TRADER Joe’s Mushroom & Company Unami the last 10 minutes of boiling. I’m ready to pass my rice cooker on to someone else. I live on a boat, so one less one-item gadget is a double win. Thanks for the recipe!
★★★★★
Kate
hanks for sharing, Betheny.
Bethan Strange
Thanks so much, Kate – I’ll be sure to follow this in the future. Your recipes always seem to be fail-proof. I’ve been reading a lot recently about the importance of soaking our grains, nuts, seeds, beans, etc. in order to reduce inhibitors. If I were to soak the rice with an acid medium, do you have any ideas for cooking time? Do you think soaking for 12+ hours would halve the time?
Thank you again, and as I type this I just saw your wedding photos on IG. I’ve been following you for around 5+ years and am so happy to see you so happy! You deserve the world!
★★★★★
Kate
I’m glad you are successful with them, Bethan! As for soaking the rice, I’m not quite sure on your question as I would have to do some more research into it. I bet there are great resources you could look into! Thanks for your kind words on our wedding, too!
Sarah Mahoney
This came out perfectly! It was so nice and fluffy. Do you know if you can use a similar method for white rice?
★★★★★
Kate
Hi Sarah! I don’t typically cook with white rice, so I don’t have a fool proof method, sorry. If you try it, the timing should be a lot shorter as it doesn’t typically take as long to make.
Sarah
I live at an elevation of more than 7,000 feet. Elevation messes with all sorts of cooking techniques from beans taking hours to soften to cakes falling to rice and pasta taking longer than at sea level. I found the first part of this recipe to be far too short – 40 or 45 minutes plus the steaming was necessary to get soft rice grains for me. I didn’t leave a review since I don’t see this as the fault of the method but rather a reflection of the fact that anything that requires boiling will likely be different for those of us living at higher elevations. I’ll continue trying as this approach seems promising although the times need tweaking for me.
Kate
Thank you for sharing, Sarah! Working with elevation is tricky!
Di
Can you please tell me what brand you like for plain brown rice? It’s always a hit AND miss for me ;/
Kate
Hi Di, I don’t actually have a go-to brand. I do try to buy organic when possible.
Gloria
Kate, Your recipes are the best. I am drooling over the Carrot Cake Recipe. Still haven’t made it but I think I will do muffins and freeze what I can’t eat in a few days. Every photo looks so delicious. Although I am a meat eater I can still make many of the recipes and just add a few strips of meat or fish. Your wonderful mane of hair encourages me to believe that even though you are a vegetarian YOU ARE HEALTHY. Gloria
★★★★★
Kate
Thank you, Gloria!
Joanne
I never make brown rice good, either by the package in a pot or in a rice cooker. After reading how easy you say it is to make I tried it last night with the leftover in the bag, no measuring. OMG – the best!!!! My brown rice came out so fluffy and light. It even tasted different – meaning not sticky soggy mushy but like real rice.
I love your recipes! You got me hooked with Cookie. I have a Queensland Heeler, best dog ever! Cooke might be Luna’s cousin!
Kate
Great to hear, Joanne!
Ann H
After measuring rice and water for over 30 years, this method works and is so easy. Thank you for sharing this recipe.
★★★★★
Kate
You’re welcome, Ann!
Heather
Just tried this method and I’m so excited about how it turned out. Thank you! Any chance this would work on other types of rice(white, wild)?
★★★★★
Kate
Unfortunately, those require different cooking times. White rice less and wild rice typically more.
Sarah
Oh my I can finally cook some brown rice so Mexican rice watch out!
Kate
Let me know what you think, Sarah!
Claire W.
Wow this hack is super great! I make rice as the base for about 3/4 of my meals and this is by far the best cooking method for texture.
★★★★★
Kate
Thank you for sharing, Claire!
Carol
Hi Kate, that’s a great tip! Thanks for sharing. I made a small portion of brown rice this weekend and it turned out undercooked even when using a rice cooker! (maybe it’s time to retire it)
It’s often fine but never as good as I want it to be… I’m considering trying a different technique and this one sounds good! Even if it takes longer.
Do you salt the boiling water, add the salt in the last 10 minutes, or no salt at all? Have you tried making flavored rice with this technique? Spices would be lost when draining the water, right?
Kate
You’re welcome! I don’t salt the water for this one! Check out my cilantro lime rice and other dishes for ideas on adding spices!https://cookieandkate.com/cilantro-lime-brown-rice-recipe/
PATRICIA GROVER
Perfect! Doubled the recipe and it came out perfect. Never going back to the old method. Thank-you!
★★★★★
Kate
You’re welcome!
Lisa Peters
WHAT?????!!!!!!!! How did I not know this? Tried this method last night and the rice turned out perfect and fluffy. Thank you!
★★★★★
Kate
I’m glad it turned out so well for you! Thank you for sharing, Lisa.
Lydia
I don’t usually comment but LOVE all your recipes and this one has CHANGED MY LIFE! I pretty much gave up on brown rice and was exclusively using quinoa but after using this recipe and having amaaaazing brown rice we’ve started using it again! Thanks for all your great recipes and ideas.
★★★★★
Kate
Life changing rice?! Ha, that’s great! Thanks for sharing, Lydia.
C.J. Edmondson
The recipe for perfect brown rice works! Thank you.
★★★★★
Indukuri A Raju
We always strained brown rice after cooking around 40 – 45mins, just like my Grandma did. But they get slightly mushy. I could never get BR gets consistency of a basmati rice. Let me try your technique.
Sam in AZ
Perfect, Thank you
★★★★★
Lori G
I want to thank you so much for helping me to FINALLY know how to make fluffy rice. I had been frustrated for so long for getting sticky or mushy rice despite following the directions exactly. I tried different types of rice thinking that was the cause but now I know how to make any rice fluffy. Your method worked perfectly! My family thanks you :).
★★★★★
Kate
You’re welcome, Lori! I’m happy it worked so well for you.
Marie Gier
just finished cooking brown rice using your method, perfecto!
made a batch yesterday– former method yuk, gluey etc..how I stumbled across yours today was timely, I shall pass this on to my grands , thanks a $1,000,000
★★★★★
Phil H
I have to admit I was very skeptical about this one. But I tried it…and it worked! In fact, it worked very well. The new method for me. ‘At least 6 cups of water’ is true. I did about 8 cups and it cooked off in 27 minutes and I had to take it off he heat. Covered it and 10 mins later it was perfect. I like that this is flexible. previous attempts with brown rice have not been so forgiving.
★★★★★
Kate
I’m glad you were surprised!
Susan Blackwell
I did exactly what it said on the rice and still it’s now where near fluffy!
Kate
I’m sorry this didn’t work for you!
Cathy
Finally! Fully cooked brown rice that isn’t mushy! Thank you! Thank you!
★★★★★
Omar
So I tried this and the rice came out sticky and gummy. What did I do wrong?
Kate
Oh no! I’m sorry to hear that. Did you rinse the rice prior? Did you allow it to steam at the end?
Suzanne Browne
Thank you for your wonderful brown rice cooking method, I tried it tonight and it worked perfectly! I’m so happy to be able to use the
healthier option.
★★★★★
Kate
I’m glad it worked for you, Suzanne!
Mae
Thanks for the rice cooking technique! I’ve tried different methods and they work but I always ended up feeling like I still can’t really cook rice. I was Considering a rice cooker or an Insta pot, but no more!!thank you! I love the 30 minute boil. I just made a whole bag of rice in a large kettle in 30 minutes and it turned out perfect!
Kate
Hooray! That’s great, Mae. I’m glad it worked so well for you.
Karen W
Thank you! This is recipe is magic!! It makes gorgeous rice, individual grains, and easy peasy. Just what I was searching for, and easier than I could have imagined.
★★★★★
john
thank you madam its informative
Judi
Was just reading your site. Thank you- I only use brown rice- my rice cooker broke – didn’t knew I could just cook it on the stove
★★★★★
mike biden
worst soggy rice ever
★
Kate
I’m sorry this didn’t work out for you, Mike.
Greg
Thank you!!!!!!!! Literally the best brown rice I’ve ever made! I’m so excited!
★★★★★
Kate
I’m happy you loved it, Greg.
Priti
It is a running joke with our friends that I make terrible rice. White rice, brown rice, wild rice, in a slow cooker, in a pan, whatever way. I do not make it well…
I made this and it came out PERFECT. I actually took a bowl upstairs to my husband to show him how perfect it was made! Also, super easy to make!
Thank you for this recipe!
★★★★★
Kate
Thank you, Priti!
Roxanne
I made this rice this morning and it turned out great!
★★★★★
Kate
Great to hear!
Barbara Shields
Was so anxious to try this but discovered I had quick cooking brown rice so, I went for it anyway. Rinsed. Boiled for 15 minutes. Drained. Steamed for 7 minutes. It was perfect! Maybe folks with the mushy outcome used quick cooking? 30 minutes for quick cooking would have definitely turned mine into goop.
★★★★★
Kate
Thank you, Barbara! I’m glad you tried it.
Cindy
I just tried this method and it works great! THANKS SO MUCH for sharing! (I do cook my rice 35 min. and then drain and steam. I like my rice more tender.)
★★★★★
Kate
You’re welcome, Cindy!
Debbie
Have to admit that I had my doubts but decided to give your recipe a try. The rice turned out perfect! It is fully cooked with firmness on the outside which equals perfect. This is easier than the baked Cook’s Illustrated recipe which I’ve used for many, many years. This is a keeper.
★★★★★
Emma
I usually have rice that’s still too hard, so I tried this and it was total much. It wasn’t at a full boil when I added the rice so that may have contributed but it turned out awful ♀️
★
Kate
Hey Emma, sorry to hear that! Were you using brown rice? This method only works with brown rice, not white rice.
Hannah
Thanks so much for this I’ve never been able to cook rice lol but I tried your method this evening and it turned out perfectly :) many thanks
★★★★★
Kate
You’re welcome, Hannah! Thanks for your review.
Anne
I was a little suspicious of the recipe! Seeing the six cups of water I thought there’s no way it would turn out light and fluffy. Proved me wrong! :) This is definitely my new go-to method for brown rice. Thanks!
★★★★★
Kate
Happy to prove it works! Thanks for sharing, Anne.
A batch cooker
Does this work for 7 grain rice too?
Kate
It might vary based on the rice blend.
Maria
Brown rice DID NOT come out as promised. It is was mushy and gummy and stuck together. Horrible. Had to throw it out. I followed your recipe to a T. Did not work. So annoyed and disappointed.
★
Kate
Hi Maria, I’m sorry to hear that. So interesting! What type of rice did you use?
Stephanie Levine
32 minutes total cooktime plus 10 minutes streaming means the total cooktime is 42 minutes.
★★★
Kate
Hi Stephanie! I have that note under total cook time. :)
Gina
I made this recipe tonight for the first time to go in a ground turkey sausage, mushroom, fire-roasted, spinach dish. It is supposed to be served as a side, but we like it stirred into the skillet dish.
Definitely a keeper! Thanks for the wonderful suggestion. Now, what about other rices? Long-grain white? Basmati? Jasmine? Can they be prepared in the same manner?
★★★★★
Kate
Most brown rices can follow this approach. There might be some variance, but a good base to follow!
Katy
I have made brown rice before that was not very good and this technique improved it vastly!
★★★★
Kate
Great, Katy! Thanks for sharing.
Penny L. Tracy
Thank you! I had a full bag of brown rice that I wanted to cook then freeze in individual containers. This was such an easy way to do it. No fuss! I didn’t even on the water, just used a big pot and drained the excess.
It turned out perfectly and I’ve used up all the individual containers so I’m making it this way again for another bag. I just pop the container out of the freezer and either defrost in the fridge or microwave as needed. Saves time having cooked rice on hand.
★★★★★
Kate
Wonderful! Thanks for sharing, Penny!
Erica
I recently made the switch from white rice to brown rice but kept messing up the brown rice. I tried this technique out last night and it turned out so well! Thanks for the tips!
★★★★★
Kathy
Amazing! This rice turned out perfect the first time I tried your recipe! 70 years old and I can finally make fluffy brown rice! Thank you!
★★★★★
Kate
You’re welcome, Kathy!
Carol Sheehy
I loved this way to make brown rice. I like my rice on the dry side so I only did the 30 minutes of boiling it with 4 cups of coconut juice and 2 cups of water …..I think the steaming effort would be too much for me.
Merci!
★★★★★
Alisa
I’ve been the kind of person who’s consistently messed up rice of any kind unless it was in a rice cooker. This was the first recipe that yielded perfect results- and best of all, I have this gift for life. Namaste my dude, namaste
★★★★★
Kate
Hooray! That’s great, Alisa.
Hannah
Found you via Google after years if getting fed up of hit and miss brown rice. This method worked absolutely perfectly – thank you!
★★★★★
Kate
You’re welcome, Hannah!
Nature Duran-Smith
I will never make brown rice any differently. This is PERFECT!
★★★★★
Kate
I’m glad you think so!
Paul Austin
Thank you, so much!!!!
I have always been intimidated by cooking rice – what if it sticks!!!???? What if it isn’t done!!!??? What if it’s gooey???!!! – so I’ve always used instant. It never tasted very good, but at least I knew how to “cook” it.
This recipe works so well. So effortlessly.
So. Thank you again. You have changed my life in the kitchen.
Next I’ll try one of the recipes above.
All best wishes,
Paul
★★★★★
Debbie
I cook my brown rice in the oven. Turns out perfectly every time:)
King Louis
Oh my days, you’re a LEGEND!! I watched LOADS of videos and read websites and wasted alot of good organic rice :(. Last night I thought I’ll give it another go, but couldn’t watch a video cos I was on the phone…. this popped up, I was skeptical but IT WORKED. I’m elated, honestly thankyou so much, time to stock up on the rice lol !
★★★★★
Debi Wilkins
I made this last night. It came out perfectly and I’ll be using this method from now on! When I drained the water I added sautéed shallots, mushrooms and garlic. It was yummy!
★★★★★
Kate
I’m glad you enjoyed it, Debi!
Jane
Why am I just learning how to make the tastiest, easiest rice at 68 years old??? Thank you!
★★★★★
Kate
You’re welcome, Jane!
Elizabeth Ward
This cooking method is good for reducing the high levels of arsenic found in most of today’s rices. Using 6 cups of water removes roughly half of the arsenic, but using 12 cups removes even more. For details, see the informative video at NutritionFacts.org.
https://nutritionfacts.org/video/how-to-cook-rice-to-lower-arsenic-levels/
I haven’t yet tried cooking brown rice using this method, but will be doing so in the near future.
Per
Thanks for the recipe. I’ve been struggling to get fluffy rice for a while.
As for the 6 vs 12 cups of water: The amount of water used originally may very well be useful when it comes to getting rid of as much arsenic as possible.
Doug Harwood
Dear Kate,
Recently lost the love of my life after 50 years of marriage due to an extended illness. Your simple technique for cooking brown rice is great. Became a rice lover while serving with the 173rd Airborne Vietnam 68-69. Had two R&R’s in Bangkok and ate different rice dishes daily. Will this technique work with Basmati or Jasmine strains? Have two of your cookbooks on the way from Amazon, one for me and one for one of my sons.
Best wishes and God Bless,
Doug
★★★★★
Kate
I’m sorry to hear about your loss, Doug! Yes, it should work with those types of brown rice as well. Just keep an eye on it. I hope this helps!
D Statler
I made this tonight– 30 min of cooking (even with the sitting time) was not long enough, rice wasn’t cooked all the way. 50 minutes actual boiling time would work better.
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Kate
Hello! What type of rice did you use and how large of pot?
kim
I doubled the water and the rice for a big batch and it came out great. This will be the way I make brown rice from now on.
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CJ
Went by recipe to the letter turned out tough and granular like granola! Awful!
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Kate
Hi Cj, I’m sorry to hear that! Did you use enough water and let it cook long enough?
Courtney Connor
Hi Kate,
This is my new go to technique for cooking perfect brown rice. My friends were skeptical so I can’t wait to show off the skills you taught me. Many thanks!!
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Kate
You’re welcome, Courtney!
Liz
I used this recipe last night for some brown basmati rice. I think I had more of a simmer-boil so I left the rice in a little longer than 10 after draining.
Best brown rice I’ve ever made. Even out of a container, it’s good!
What I really like – I can leave this on the stove after draining and not worry about the rice burning. I look for a lot of healthy recipes online and this is the first time I’ve written a comment. Big Eureka (hey girl!) moment forme in the kitchen.
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Carol S.
I love how the rice turned out using this method. In the past I always worried about how much water to use. The rice came out nice and fluffy.
Kate
Great to hear, Carol!
Abigail
I do this every time I cook rice now, and it has NEVER disappointed! I actually have people asking me for tips, and I always point them your way, haha. Thanks for this!
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Kate
Wonderful to hear, Abigail! Thank you for your review.
Betsy Monroe
This works! And so much more foolproof!
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Kate
Great to hear, Betsy!
Kathi
I have the long grain brown rice resting at this moment and am eager to try it when the 10 minute wait is over. It looked great after draining.
After draining, I found the rice to be nicely fluffy
Taste test: My husband felt something is missing. He likes a ‘crunch’ in his rice, as do I. I’m guessing next time I won’t pre-rinse the rice and will also try using wild rice.
I like this method of cooking rice and will try it again with the wild rice.
The only problem, for me, is I am easily distracted. I needed to set the timer to remind me to check to see when the water began to boil, again after the 30 minute boiling time, and again for the 10 minute resting phase.
All things considered, I like this method. You’re right, there’s not much to remember so I could do this without looking up ‘the perfect rice recipe’ again and again.
gwendolyn Patterson
My brown rice turned out perfectly. I am so glad I found your site. I making my second batch and i’m going to take a picture and put that on Instagram. thanks so much
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Elisa Lewis
Can you do a version of this recipe with the instant pot?
Thanks!
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Kate
Hey Elisa, I can try! With the time it takes to pressurize and depressurize the Instant Pot, I doubt it will save much time.
Lori
Kate, many thanks for sharing this cooking method for brown rice!
I enjoy rice as part of my meals, sometimes as the main part however I tend to cook mainly white varieties of rice because it is frustrating when the outcome is a tragic undercooked, wet mess of brown rice. I have had some luck with my rice cooker… if the planets are in correct alignment and there are no signs of shooting stars… just kidding..kind of lol.
I am looking forward to giving this recipe center stage in many of my weekly meals and report back with my success!
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Arlan
Yes! This a Perfect Brown Rice Recipe. Please suggest when to add Salsa to the rice to make Mexican Rice, and keep it fluffy? Same goes for Indian and Asian seasoning.
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Scott
Hi Kate,
On Saturday the 29th of February my wife sent packing after 27 years and I was single for the first time in my life. I am in need to learn fast, how to cook. Your post along with Emma Christensen helped me to cook my first brown rice. Emma taught me to toast the rice first and you how to cook perfectly. The overall dinner worked (Turkey, roast carrot, potato, onion and brown rice with cranberry jam of course) and I have 3 bags of rice at 163~ grams in the freezer. Thank you, Scott.
Christensen post
https://www.thekitchn.com/how-to-cook-brown-rice-113856
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Merry
Thank you so much. My brown rice was perfect after years of not getting it right.
KP
Miraculous! Best brown rice ever. Not gluggy at all. I actually used 2 cups of homemade chicken stock and 4 cups of water.
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Dawn
Mine didn’t turn out. It needs more time steaming or more time boiling. Not sure. Will try again.
Michelle F
Wow! I tried this method and it worked out incredibly well! I was skeptical at first but as soon as I opened the cover after steaming I knew it was going to be epic. I also ran out of water during the boiling stage so I added 2 cups more and the rice still turned out amazing!
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Kathy Fasenmyer
FINALLY, a brown rice recipe that provides great rice consistently! Thank you so much, this is the easiest and best brown rice which my husband loved. You are superstars for posting this one!
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