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brown rice cooking method

Recipe by
Ruth Ann Vokac
Mansfield, IL

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.

prep time 5 Min
cook time 50 Min
method Stove Top

Ingredients For brown rice cooking method

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

How To Make brown rice cooking method

  • 1
    Pick out a heavy, large pan with a tight fitting lid.
  • 2
    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.
  • 3
    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.
  • 4
    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.

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