Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: How to make perfect brown rice, every time.
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Compared to its white counterpart, brown rice is a challenge to get right: Where white is stripped down, giving up flavor for ease of cooking, brown has more burliness to fight against, more factors to figure. But when you succeed, you are rewarded with a depth of flavor and texture that white rice will never live up to.
Here's what's tricky about cooking brown rice: You need to soften the outer bran layer, but if you try to force it into submission with too-long cooking times, you're left with gummy innards.
The best route to success, luckily, is a straightforward technique we picked up from our friends at Saveur: You treat the rice like pasta, boiling it in ample water, then strain it and let the rice steam in the pot's residual liquid, which makes things soft but never gummy.
This technique yields a bowl of fluffy brown rice with just the right amount of chew, ready to give curries and stir-fries and braises a place to rest their heads. Don't feel too bad for the white rice you'll soon begin to ignore; it will be helpful in cleaning your coffee grinder and washing your vases.
Here's how to make perfect brown rice, every time:
First, put on 12 cups of water to boil in a large pot. Then rinse a cup of rice in a fine mesh strainer under cold water until the water runs clear -- this should take you about 30 seconds.
Once your water boils, add your rice and 2 teaspoons of salt; stir once, and then let it cook, uncovered, for 30 minutes.
  
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Strain your rice (and discard the cooking liquid), then add it back to the pot, cover it, and let it steam in its own moisture for 10 more minutes -- this lets each grain's outer bran soften without overcooking the innards.
We end with the timeless rice refrain: Fluff with a fork! And you're done. Go ahead and serve it immediately, or save it for tomorrow's lunch or a week of cheap dinners.
Tell us: How do you like to cook brown rice?
Photos by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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Written by: Marian Bull
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130 Comments
SCL
January 12, 2019
I finally got around to trying this method. (I actually forgot I had printed it out and saved it in my "recipes to try" pile!) I had been following the package directions for brown rice and always found it came out gummy, but ceded to my husband's wishes to eat brown rather than white rice. Wow! The grains came out separate, whole (not chipped) and a bit chewy with the center fully cooked. Fluffy in fact. Not gummy or gloppy at all. Who knew brown rice could be so enjoyable? I can't wait to make it again (easy to remember) and will never go back to the "traditional" method.
Chuan S.
September 22, 2018
Thanks for your nutritious brown rice recipe.Also Brown Rice beverage is wholesome diet with calcium,thiamine,potassium,potassium, manganese, magnesium, iron,vitamins B1, B2, B3, and B6.It is very convenient to use.All you need is luke warm water, a glass and a spoon.
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btglenn
April 29, 2018
Fuchsia Dunlop, the renowned author of several books on regional Chinese cookery solved the brown rice problem fo me...one that is used regularly in China.... and it is a lot simpler than the method described here. You just wash the rice and then soak it in clean water for a couple of hours before cooking. The cooking method is the standard one for Chinese rice cooking -- place rice in a heavy bottomed pan, season with salt, and cover with water to about an inch over the rice. Bring to a boil, than lower to a simmer and cook for about 20 minutes. Turn of heat and let stand on the stove for ten minutes, tightly covered. Remove cover, fluff up the rice, and serve. Of course you need to remember to soak the rice early on, and it doesn't matter if you let it soak longer if that is more convenient.
nancyg
February 3, 2018
I've used Alton Brown's method for YEARS...it never fails!
He specifies using "short grain" brown rice. I've never deviated from this, so...
1 1/2 cups rice, 2 1/2 cups boiling water , put in 8"x 8" pan. COVER with foil.
Bake in 375* oven for 50 minutes. Remove from oven & uncover. Fluff & serve....... try it...NancyG
He specifies using "short grain" brown rice. I've never deviated from this, so...
1 1/2 cups rice, 2 1/2 cups boiling water , put in 8"x 8" pan. COVER with foil.
Bake in 375* oven for 50 minutes. Remove from oven & uncover. Fluff & serve....... try it...NancyG
Anjana D.
May 22, 2017
Will not draining water lose nutrrients from rice?. I always cook rice draining excess water and i always have this doubt
Equator180
October 8, 2016
I have a different method that works everytime for me. Wash rice, say 2 cups, let drain. In a frying pan, melt 1+ tbls butter (OO if you prefer) over medium heat, add rice, stir to coat with the butter and stir until you smell the nutty aroma of the rice kernels starting to cook. At this point add water, enough to cover the rice and perhaps 1/2 inch above,l add salt, stir, bring to a boil, cut the flame and leave it for at least half an hour, longer if you want, to completely cool. Then when I am ready to cook the rice, I put the contents in my trusty rice cooker, add enough water to cover the rice by one joint on my index finger, switch on the rice cooker and forget it.. (I usually add a bit of tarragon for a touch of sweetness), when the rice cooker turns off I fluff with a fork and for me this works every time and the flavour is special. I usually make double the amount I need so I have enough int he refig. for my in a pinch fried rice recipe..good luck
Dori
September 12, 2016
I made this recipe yesterday, and it was perfect! I had my doubts, but now I'm a believer. Also, since I have gas burners I was concerned that there wouldn't be enough residual heat to steam properly, so after I put the lid on for the 10 min steam, I turned the flame back on of 10-15 seconds. I had no problems with the steaming cycle.
Belinda
August 11, 2016
Holy cow! I made brown rice the "wrong" way last night, we all hated it. Found your instructions after dinner, tried making it again tonight. We all LOVED it. Thank you!
bookjunky
September 13, 2015
The biggest reason for rice failure is that most of the cooking instructions on the rice package call for about 30-50% too much water, resulting in soggy rice. I use about 1 1/4 - 1 1/3 cups water to 1 cup brown rice. Bring to a boil, cover and reduce heat to very low. Cook 45 minutes and remove from heat. (This is all pretty standard cooking instruction for brown rice.) Let sit another 10 minutes before opening pot.
Lovey
August 4, 2015
BEST recipe for cooking brown rice!! It works perfectly, comes out light and fluffy as it should be. I always disliked it before finding this method. Thank you so much!! xoxo
Jade X.
August 3, 2015
Mmm, sorry about that last comment. Not sure what happened. All I have to say about the article is "BOOM" that's amazing. http://www.nmhmf.org/
SLopez
April 30, 2015
I learnt the no drain method when I came to US. It is a common practice in Asia to cook with lots of water and drain off the excess when rice is done.
The 2-1 no-drain method works because there are two may be three varieties of white rice. All of these are variants of same base Jasmine or Calrose. In most parts of Asia, there are tens of varieties and you use each one based on the purpose.
So only way to get it right is to cook with lots of water, keep checking and drain when almost done.
The 2-1 no-drain method works because there are two may be three varieties of white rice. All of these are variants of same base Jasmine or Calrose. In most parts of Asia, there are tens of varieties and you use each one based on the purpose.
So only way to get it right is to cook with lots of water, keep checking and drain when almost done.
William S.
March 29, 2015
But Lynne, China is not among the three top exporters of rice in the world. I do not have statistics, but I very much doubt that much Chinese rice enters our markets. We produce quite a bit ourselves, and also export our rice. California is not the only significant U.S. rice producer; Arkansas is first, producing almost twice what CA does, and LA produces almost as much as CA. Mercury contamination is not a problem here.
lynne
March 29, 2015
I disagree re mercury in rice. The vast majority of china's water for agricultural is horribly polluted by industrial waste. I have even read that rice crops are used to clean soils that are polluted with heavy metals. I think if you're going to eat rice, best to buy organic grown in california, and at least soak and rinse it well before cooking.
William S.
March 28, 2015
Marisamarisa, there is no need to worry about mercury in rice; I did a little research and discovered that this was an isolated incidence that occurred some years ago in a particular part of China where mercury contamination was a problem. The vast majority of people (worldwide) were not affected.
victoria
March 28, 2015
Read about this method around a year ago and have been making my rice like this all the time. This is the easiest, no fuss, no worry method of making perfect rice!
marsiamarsia
February 14, 2015
As it turns out, I just made a pot of brown rice that turned out great. Using my heaviest stainless steel pot with tight-fitting lid, I add olive oil first, just coating the bottom, then the cup of rice, and let the rice cook in the olive oil until all grains appear to be well coated, no more than a minute or two. Then you pour in the 2 cups of water (or broth, or both) and stir. [There will be a bit of noise and steam when the liquid hits the hot rice and oil!] Bring to a rolling boil, reduce heat to a simmer and cover. Using a timer, set it for 40 minutes. Turn off heat after 40 minutes; set timer for 10 more minutes. After 10–12 more minutes, remove lid, "fluff rice with a fork," and VOILA! You have perfectly cooked brown rice. But I guess this will work for you only if you're not worried about mercury and other metals. I use this method with almost any rice I make.
sbf-ct
March 30, 2015
My method is nearly identical with a little addition...I salute a little garlic & onion (and sometimes diced carrot) to the oil prior to adding the rice. Once in a while I had peas at the end to simply cook in the hot rice.
Chantelle S.
April 3, 2015
Thanks for your comment. Yours seems a bit more simple to follow. Also, less water wasted!
Thanks! :D
Thanks! :D
Arden
January 31, 2015
Hi, William -- I'd never thought about that before this discussion, but I *do* recall making a simple "one-skillet" sort of mexican-esque dish that had tomatoes in it, and used brown rice and it seemed to take a LONG time to cook, so there might be something to that (although I poked around online and couldn't find any real evidence to prove that). I'd be curious to hear if you made your pork chop dish again and made sure there was PLENTY of liquid *and* it cooked PLENTY long (as brown rice easily takes twice the time of white, sometimes longer) and see what happens. Do report back if you experiment further!
William S.
January 31, 2015
Thanks, Arden. I was wondering whether tomatoes, being acidic, reacted much the same way acids do with beans, toughening them. As I recall, my mother did not brown anything ahead of time, but just put the pork chops, rice, onions, water, and tomatoes in the same pan, covered it, and baked it (there was probably some butter involved). She always used converted rice.
Arden
January 28, 2015
I've used brown rice in my daddy's famous pork chops and rice dish (browned chops, browned onion and bell pepper rings, add broth, cook til done) and it works fine, although it clearly needs about twice as long to cook. Are you extending your cook time sufficiently? You also mentioned tomatoes -- any chance they're the culprit?
William S.
January 28, 2015
Thank you, James; that is a helpful idea. The basic concept of the recipe, though, is convenience of preparation (in one casserole). Maybe I'll just have to resign myself to using converted rice for this dish.
James S.
January 28, 2015
You could try splitting the cooking times, starting with the brown rice first and then adding ingredients according to their cooking time. I would just find a way to cook the rice on its own.
Deedledum
January 28, 2015
Perhaps no one has the answer you'd like William. Brown rice does require more liquid than white rice, so perhaps that's your problem here. My suggestion would be to find similar recipes using brown rice, and adapt from there.
William S.
January 28, 2015
So far no one has responded to my request: The information I have seen since I posted seems to be for cooking brown rice separately, which is fine, but I would like information on how to cook it (if possible) with other things. My pork chops with onions, tomatoes, and rice does not work with brown rice as the rice does not get tender. Can someone explain this or offer a remedy, please?
Annie
January 13, 2015
Thanks to all who gave advice on whether to leave the burner on or off for the last 10 minutes. Leaving it off wins.
Mike K.
January 13, 2015
Greetings. For those who are questioning whether to leave the burner on or off in the last 10-minute cooking cycle - turn the burner off as the heat from the pan and the hot rice will create the environment and steam to complete the cooking process. Leaving rice in a pan with an active burner will only leave you with burnt rice, a messy clean-up and very disappointed . Lastly, do not rinse the rice as this will only drop the temperature of the rice and defeat the purpose in the last 10 minute step. Hope this helps.
William S.
January 12, 2015
The information I have seen since I posted seems to be for cooking brown rice separately, which is fine, but I would like information on how to cook it (if possible) with other things. My pork chops with onions, tomatoes, and rice does not work with brown rice as the rice does not get tender. Can someone explain this or offer a remedy, please?
lynne
January 12, 2015
Soaking rice will reduce cooking time, but I believe soaking and even rinsing can also reduce the amount of mercury in the rice. It seems rice is a real scavenger of metals in soil. See this article: http://well.blogs.nytimes.com/2014/04/18/the-trouble-with-rice/?_r=0
Moll
December 12, 2014
Just incredible! I think everyone like this recipe - it's so old and simple. Perfect for everyday eating, if you are interesting: I cook it in my Redmond 4502 multicooker and meal is ssssooo tasty! Try it!
Holden C.
November 17, 2014
There is one flaw in this recipe: after the water has boiled, rice has been rinsed, salt is added, DO I NEED TO TURN THE STOVE TEMPERATURE DOWN?!
alan M.
November 2, 2014
micky moos
i've been cooking perfect brown rice since my hippie days in the sixties. it's very simple. start with a good pot with a tight fitting lid.add 1 cup of brown rice to 1 and a 1/2 cups of boiling water. turn the heat down to the lowest possible flame. cover and leave undisturbed for forty five minutes. do not under any circumstances lift the lid to 'check'. after forty five minutes, turn off the heat and let the rice rest until the rest of the diner is ready. it will be perfect. then you can add butter or fluff, but that won't be necessary, as the rice will be perfect.
i've been cooking perfect brown rice since my hippie days in the sixties. it's very simple. start with a good pot with a tight fitting lid.add 1 cup of brown rice to 1 and a 1/2 cups of boiling water. turn the heat down to the lowest possible flame. cover and leave undisturbed for forty five minutes. do not under any circumstances lift the lid to 'check'. after forty five minutes, turn off the heat and let the rice rest until the rest of the diner is ready. it will be perfect. then you can add butter or fluff, but that won't be necessary, as the rice will be perfect.
William S.
September 27, 2014
I have found that brown rice will not soften when cooked with pork chops, tomatoes, and onions. Can someone explain this? I know that acid (as found in tomatoes) will prevent beans from becoming tender when cooked together. Is there some similar reaction at work here?
Leann
September 17, 2014
I live in Colorado at 7600 feet ... Altitude is always a challenge with brown rice. Any suggestions to modify your technique for high altitude preparation, please?
Carmen L.
September 12, 2014
Thank you so much for this article! I made brown rice the other day as per your instructions and it turned out perfect and fluffy! What a life changer! I make a look of white rice, but now-not anymore! What a life changer! And so easy! I added fresh herbs to the boiling water for added flavor. Yum!
lynne
August 25, 2014
The Kuhn Rikon pressure cooker makes quick and predictable work of cooking rice, quinoa and other grains in about 8 minutes. If you infuse with herbs (e.g., kaffir lime leaf and ginger, or saffron + cardamom), the rice will be especially flavorful. That said, I can appreciate the boil-first-and-dump-the-water method as this is probably breaking down the phytic acid in the grain, allowing one to access the nutrients therein. Cooking rice in leftover whey from cheese making is also a great way to break down phytic acid and give grains a nice boost of umami flavor.
SFJeff
August 20, 2014
...or just cook it in a rice cooker that is made to handle brown rice....like the Zojirushi NP-HBC10 5-1/2-Cup model, which even has an option to cook brown rice so as to activate gamma-aminobutyric acid (GABA), "an amino acid in brown rice believed to have health enhancement properties such as lowering blood pressure, improving kidney function, and relieving stress." Seriously...once you've cooked perfect rice with no effort _and_ with an easy, simple clean-up afterward, cooking any kind of rice in a pot seems like a lot of unnecessary work.
Sarah B.
August 17, 2014
i came across this article about a month ago and haven't gone back to the old way - hovering over the pot, anxiously adding extra droplets of water, and in the end scraping burnt rice from the bottom of the pan despite your efforts - once! this method absolutely makes perfect brown rice every time and is worry-free. such a game changer. thank you!
Brenda
July 31, 2014
Ok- so I tried Alton Brown's recipe and I will never cook brown rice any other way again! So easy and perfect outcome - fluffed it w/a fork and it was perfect! I did use chickenbroth instead of water and it was great. Thank you!
Wilma D.
July 31, 2014
Marian, thank you so much for this recipe. You have no idea how I go shopping for brown rice and I get a box of instant because its never a good experience cooking it. You have saved me!! Thank you, thank you, thank you!!! PS It came perfect and followed your recipe to a T. &;0)
Wilma D.
July 31, 2014
I just finished another batch after the first one it's all gone. It was dinner and lunch for tomorrow and the dogs loved it, too...my hubby, too! <3
Jeanne
July 19, 2014
I like to use a rice cooker. Never had any problems with cooking brown rice in it. I simply do it the same way I cook white rice. Comes out perfect every time. Not sticky nor soggy. Wow, people sure get passionate about cooking methods here!
Riffi O.
July 28, 2014
Same with me. Have you ever used veg or chicken broth instead of water when using your rice cooker?
Barbara P.
August 24, 2014
You must have a fancier rice cooker than mine. I end up with either not fully cooked brown rice or burned to the bottom soggy brown rice, so I'm really looking forward to trying this method! Don't be so negative about people who are interested in learning about new (better for them) ways to do things!
Brenda
July 11, 2014
I can't wait to try this method! I was raised on white rice due to Hawaiian family members so have been suffering rice withdrawals since going healthy and leaving white rice in the dust with the other "evil whites." The one thing that I do when I cook brown rice is instead of water, I use either beef, chicken or turkey stock - adds lots of flavor. I guess I'd have to split the 12 cups of water this method calls for between water & stock considering the cost of stock vs water.
Emily
June 27, 2014
I've been struggling with brown rice so I'm really excited to try this tonight! Inspired!! And I must say I've never seen such rude comments before, especially on a subject so subjective as cooking methods. If you think you know better than the author maybe you should start your own blog and leave your negativity there.
Alana M.
June 28, 2014
I am really sorry to hurt your feelings. I am surprised with these comments. I am a very respectful person and it was not my intention to disrespect the author or anybody else. I thought that my comments in the way I do it will add some additional help to others. I will cancel my subscription immediately in order to avoid any other misunderstanding. Again my respect to the author.
Barb
June 10, 2014
Thanks for this idea, I'm going to try it. And can I just say, judging from the judgments below, that I wonder why anyone would try and help others out just to be criticized over and over. I think it's clear enough, 'like pasta' that the 12 cups is not a typo, and posters might want to see what other's have written before they keep making the same comment repeatedly.
Marian B.
June 11, 2014
Thanks, Barb! Glad you found the directions clear -- I really think this is one of the easiest ways to make brown rice well, consistently!
Alana M.
May 25, 2014
I have been cooking brown rice for about a year. The instructions in the package are four cups of water for two cups of rice. I followed them and finished with an horrible plate. Then I tried with three cups of water for two cups of rice and I finished with a perfect rice. I let the rice to boil for about two or three minutes in high and then change it to medium and cover it until the water is absorbed and then I change it to low and cover it again. All the process takes about 20 minutes.
Monique
July 7, 2014
Alana,
Do not allow someone to discourage or criticize your opinion. I want to thank you for your feedback. I love many options. Please do not feel their opinion is better than yours. Thanks
Do not allow someone to discourage or criticize your opinion. I want to thank you for your feedback. I love many options. Please do not feel their opinion is better than yours. Thanks
Garfield
May 11, 2014
I have always disliked brown rice, but finally decided I was probably missing something if so many loved it. So, I tried this recipe, boiling it, found I LOVE it, too!! Oh my, what a difference between this and the 2 to 1 method for 40 minutes!!
Thank you, thank you!!
Thank you, thank you!!
Cat
May 8, 2014
Really badly written instructions. Even experienced cooks appreciate CLEAR instructions. The "put water back", seems to have stumped a few. Great recipes can get kicked to the curb if directions fall short...... Just sayin'
russ P.
April 28, 2014
PS... is there any concern over lost nutrients when boiling over steaming brown rice?
russ P.
April 28, 2014
Tried it and works pretty good. For my stove top I might cut 5 minutes out next time.
russ P.
April 16, 2014
Her point is to boil it in 12 cups of water as you would cook pasta... I'm trying it tonight.
[email protected]
April 15, 2014
THANK YOU, THANK YOU, THANK YOU. I tried so many ways to cook brown rice only to be disappointed and end up with something mushy and unpleasant. I followed your instructions and ended up with great fluffy rice. I am so grateful.
Ellen D.
April 15, 2014
Are you saying to put it back into the liquid to steam it, or suspend it in a strainer to steam it, or steam it without additional moisture?
Marian B.
April 15, 2014
You discard the cooking liquid, and then you steam the rice in its own heat + liquid!
Miaaf
April 15, 2014
Straining it is the way to do it. A number of different cultures do this to their rice.
Sorry Marian, but I prefer the method that Persian cooks & many of my mother's (she's Chinese). My 77 year old mother saw your recipe and thought you were on the right track but still not quite 100% on it. My mother has been cooking rice since she was a little girl and she's never made a bad pot of it. All of her non Asian friends have been taught this manner by her and they are die hard converts as well.
Sorry Marian, but I prefer the method that Persian cooks & many of my mother's (she's Chinese). My 77 year old mother saw your recipe and thought you were on the right track but still not quite 100% on it. My mother has been cooking rice since she was a little girl and she's never made a bad pot of it. All of her non Asian friends have been taught this manner by her and they are die hard converts as well.
S
April 15, 2014
One GLARING ERROR, 1 Cup of Rice needs 2 Cups of water NOT 12! Other that a good recipe, and you should also tell people to NEVER eat White Rice because it has no nutritional value whatsoever. I've been making superb Brown Rice for decades, and enjoy adding all kinds of flavouring, but are staying away from Soy Sauce nowadays because of the excessive killer-Salt (enough for 3 days). I never add salt to the cooking of Rice either.
Marian B.
April 15, 2014
Hi Steve, the 12 cups of water are not a typo. You essentially boil this rice in a high volume of water, the way you do with pasta -- this also keeps the water temperature up when you add the rice. It's just a different method! And I've found it's the most consistent way to cook brown rice. Hope you'll give it a try -- 12 cups and all.
Miaaf
April 15, 2014
Regarding all rice that you will cook, there are two things you should do that are not mentioned 1) clean the rice thoroughly before soaking, this is a MUST. 2) is to soak the brown rice overnight or any other rice that you want to prepare. The soaking process will reduce your cooking time for brown rice to 20 minutes and white rice to 15 minutes. Strain, cover and cook on lowest heat possible for 5 minutes. Turn off & let rest for an additional 5 minutes and then fluff. It is not necessary to add 12 cups of water nor any salt. What is important is that you have enough room in the pot to add enough water to the pot, 3-4 inches measured from the top of the rice.
Marian B.
April 15, 2014
I actually call for rinsing the rice for 30 seconds in this article -- thanks for sharing your experience with soaking!
Miaaf
April 15, 2014
Marian, my Chinese mother always made sure the rice was rinsed till it was clear. From experience it takes about 3 minutes to do it, fill the bowl/pot of rice with water, agitate it to loosen the starch for about 10-15 seconds, rinse and repeat until the water is clear.
russ P.
April 15, 2014
Thank you Susie and Lynda for asking the question that should have been part of the instructions to begin with. I'll try this because my pressure cooker is consistently inconsistent... why bother tom?
tom
April 14, 2014
best way to make ANY rice-----leave it in the box , and let someone else eat that junk.
Al
April 14, 2014
I'm DIABETIC and white rice sends my blood sugar through the roof. Does anyone know if brown rice is better for me? I love rice.
S
April 15, 2014
Al, I know that White Rice has no nutritional value whatsoever. I would ask a Certified Nutritionist about raising blood sugar, but can't see plain Rice doing that. Have you looked at what you add to the Rice?
Sarah B.
August 17, 2014
brown rice still has the fiber and nutrients that have been taken out of white rice. it can actually help stabilize your blood sugar as it's a whole grain. everything in moderation, obviously, but brown rice will be much better for you and your blood sugar than white.
David
April 14, 2014
I picked up a simpler recipe that is pretty much foolproof from a cookbook many years ago. I believe it was Madhur Jaffrey:
3 parts H2O for 2 parts brown rice (salt if desired)
Place rice and cold water in a pot with a well fitting lid (not a pressure cooker).
Bring the water to a boil then let simmer for 25 minutes. After 25 minutes turn the heat to high for 5-10 sec. (gas stove works best). Then turn off heat and let sit for 30 minutes.
Perfect rice every time.
3 parts H2O for 2 parts brown rice (salt if desired)
Place rice and cold water in a pot with a well fitting lid (not a pressure cooker).
Bring the water to a boil then let simmer for 25 minutes. After 25 minutes turn the heat to high for 5-10 sec. (gas stove works best). Then turn off heat and let sit for 30 minutes.
Perfect rice every time.
Susie H.
April 8, 2014
so is it really 12 cups water for 1 cup rice? also, i imagine during the 30 mins "cooking time", the stove is set to simmer? what about during the last 10 mins, once you've strained the water out - still keep the stove on low? or just let it sit w stove turned off? thanks!
Marian B.
April 13, 2014
Yes, you use 12 cups of water; think of it as cooking rice the way you cook pasta. And the rice boils for the whole 30 minutes! Once you drain, the stove should be off. Hope that clears things up!
Mr_Vittles
March 26, 2014
I'm living in South Korea and brown rice is just kind of starting to come into popular diet. Beore it was used primarily as a mix-in and not really eaten alone, for example 3/4 white:1/4 brown. The brown rice I find in markets is milled a little more than most brown rice I found back in the States, but still definitely tastes like brown rice. I soak mine in salted water for 4 to 8 hours, then dump the water, rinse, then add enough fresh water to cover by about 1.75 inches, add about teaspoon of salt and cook in a standard single switch rice cooker. The trick is letting it rest unmolested for about 45 minutes after it is done. Since the type of rice cooker is not of the "smart" variety it cooks my brown rice just as it would white rice, READ: too fast. Letting it rest gives it time to absorb the liquid and fully cook.
LoriW
March 21, 2014
I mix 3 varieties of brown rice together (short, long, whatever I find at the Asian market), along with "wild rice", and about 5% dry soybeans. I cook one-to-one measure of water (or broth)-to-rice for 40 mins then let sit off the heat for about 10 mins. It's chewy and nutty and great for stir fry as a left over.
Susie H.
April 8, 2014
loriW - you cook it for 40 mins 1-1? isn't that not enough liquid? you use 1 cup water, for 1 cup rice, for ex?
LoriW
April 8, 2014
Place the rice in boiling, salted (or herbed) liquid, stir well then cover, immediately reduce heat to low/simmer for the cooking time. When time's up, turn it off and let sit unmolested for about 10 mins. Uncover and stir gently. It's ready.
James S.
March 20, 2014
One last observation: for cooking one cup of rice, a smaller pan seems to work better than a larger one. I'll leave it to the food scientists out there to explain why.
Mr_Vittles
March 26, 2014
Surface area. READ: less direct contact with the heating element. READ: bottom of the pan.
susan G.
March 20, 2014
About the rinsing issue: we have been told not to rinse rice by the producers and packagers of enriched white rice. I would rinse any agricultural product -- there is rice dust from processing and abrasion; there could be all kinds of foreign objects ranging from the rice husks themselves to the ambient or human 'dust.' Remember, even organics grow in dirt and have human handlers, even exposure to fuel particulates, etc.
About the white rice, consider what you have and what your priorities are. (I'm not even mentioning rodent and insect contamination.)
About the white rice, consider what you have and what your priorities are. (I'm not even mentioning rodent and insect contamination.)
Joana C.
March 20, 2014
I normally soak the rice in water for about 8h and then cook it as would cook the white rice :)
Lisa
March 19, 2014
This is great! I have a family of six, how can I cook more than 1 cup of rice? Any ideas?
Deedledum
March 19, 2014
http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe.html Here's Alton Brown's recipe; and yup, it works on Basmati too.
jesseclark
March 19, 2014
The article says '12 cups of water'. Surely that is a typo and they meant '2'...
I make brown rice in the pressure cooker too. Done in 25 minutes!
I make brown rice in the pressure cooker too. Done in 25 minutes!
Caitlyn R.
March 19, 2014
I have to agree that Alton Brown's method is definitely the superior method resulting in perfect rice every time. Finding his recipe was a Godsend.
lucia.gregory
March 19, 2014
In the pressure cooker! See instructions for brown rice in "Pressure Perfect" by Lorna Sass.
katie H.
March 19, 2014
Oops just noticed that I said add ? c. cold water…should be 1 ? c. cold water...
katie H.
March 19, 2014
Here's another way to make perfect long grain brown rice. Rice:water ratio is 1 cup rice to 1 ? cup water (with a pyrex measuring cup as the measure). Measure out one cup of rice and put it in a fine mesh strainer. Run the rice under cold water for less than a minute, moving it around with your fingers or a spoon to release the starch. Shake the strainer like you would pasta in a colander to get more of the rinse water out. Put the rice in a saucepan and add ? cup cold water and a pinch of salt. Bring to a boil. Cover and simmer gently for 50 minutes. Take off the lid and fluff. This rice doesn't gum up even when cold or reheated. To reheat, simply put a little water in the bottom of a saucepan and heat on medium, add a serving of rice and keep the rice moving until it warms.
Arden
March 19, 2014
Gotta agree with spinal77 -- although this method might work okay, *nothing* beats Alton Brown's oven method. Totally transformed my relationship with brown rice!
spinal77
March 19, 2014
sorry, the best way to cook brown rice is alton brown's oven method. Comes out perfect, and is really easy without all the babysitting involved here.
Tara
March 19, 2014
I've been making brown rice for years in the pot method (1 cup rice, 1 1/4 cup cold water, 1/2 tsp salt, let boil, lid off, for 5 min, cover turn down heat, simmer for 40 min. remove and let sit. cover on, for 5 min. Works well. But once I found Alton Brown's method, I will never go back to stove top rice.
AntoniaJames
March 19, 2014
Wow, spinal77 and Tara Mills, the Alton Brown method sounds perfect (and useful, too, as I'm always looking for ways to use my oven while roasting/baking other things) . . . Does this work with brown basmati rice, too? Is it necessary to rinse? Thanks so much! ;o)
Tara
March 19, 2014
I use brown basmati quite often using this method and it works beautifully. I do rinse the rice first.
James S.
March 20, 2014
Never mind. I found the link in a previous response.
I've been disappointed with the results I have had cooking brown rice in my rice cooker, so this is helpful information. White basmati rice seems to be very, very easy to cook on a stove top. For me, the trick is once the rice comes to a boil, give it a good stir, cover, and then turn the heat down as low as it will go. Comes out better than in a rice cooker, every time.
I've been disappointed with the results I have had cooking brown rice in my rice cooker, so this is helpful information. White basmati rice seems to be very, very easy to cook on a stove top. For me, the trick is once the rice comes to a boil, give it a good stir, cover, and then turn the heat down as low as it will go. Comes out better than in a rice cooker, every time.
AntoniaJames
March 20, 2014
Alton Brown's recipe on foodnetwork.com is poorly drafted, in that it suggests that you should put butter in your tea kettle (?!). Also, he suggests that the rice be made in a baking dish covered with foil. Being a real curmudgeon about the irresponsible and unnecessary use of any disposable product, the use of which has a negative environmental impact, I prefer this recipe, which (a) is better drafted, and (b) has you make the rice in a Dutch oven.
http://simplifried.com/2011/01/02/oven-baked-brown-rice/
;o)
http://simplifried.com/2011/01/02/oven-baked-brown-rice/
;o)
AntoniaJames
April 14, 2014
Fair enough. It says to put them in a kettle. I hear or read "kettle" and I think "tea kettle;" I don't know anyone who uses the term "kettle" in the broader dictionary sense (which I just looked up) of any pot with a cover used for boiling water or stews. You learn something new every day. I stand corrected. ;o)
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