Brown rice

How to Cook Perfect Brown Rice

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).

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• 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!

How to Cook Perfect Brown Rice

• Author: Cookie and Kate
• 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

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