Brown Rice Cooking Method

Ruth Ann Vokac


A few years ago, I decided I would eat only whole wheat bread/pasta and brown rice at home. The bread was easy! I am still struggling with the pasta--usually compromise with high fiber pasta. I have learned to really like brown rice, but I never really thought it was easy to cook well.

Then one day I read about this method — it always makes perfect brown rice.

pinch tips: Non-Stick Rice Every Time




5 Min


50 Min


Stove Top


1-2 c
brown rice (jasmine is my favorite)
8 c
1-2 tsp
1/2 - 1 tsp
olive or canola oil

Directions Step-By-Step

Pick out a heavy, large pan with a tight fitting lid.
Add all the ingredients; bring to a boil; put lid on pan, setting it partially off to the side. Turn heat to medium low. Water should continue at a slow simmer.

Set timer for 30 minutes.
After 30 minutes, pour rice and water into a colander. Quickly add rice back to pan. Cover tightly! Set timer for 20 minutes. No additional heat is needed. Rice will continue to steam to make perfect brown rice. Fluff with a fork when the time is up.
Note: After letting the rice cool, I put it in 1 cup freezer containers. It freezes well. When you need rice, just turn it out of the freezer container into a microwave-safe dish, cover, and microwave on high for 1+ minutes until it's hot.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American
Hashtag: #brown rice