How to Cook Brown Rice

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Learn how to cook brown rice perfectly every time! Follow these stovetop rice cooking methods for the perfect fluffy brown rice.

Prep: 5

Cook: 50

Servings: cups cooked

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Ingredients

2 cups of water (for simmer method) or 6 cups (for boil method)
1 teaspoon extra-virgin olive oil
1 cup long grain brown rice
fresh chopped cilantro, parsley, or chives optional

Instructions

Method 1 - Simmer:

Rinse the rice: Place rice in a mesh strainer and rinse under cold water until water runs clear.
In a medium pot with a tight-fitting lid, combine 2 cups water, rinsed rice, and olive oil and bring to boil.
Reduce the heat to low and cover. Allow the rice to simmer for about 40-45 minutes, or until all the water has been absorbed and the rice is tender. If at any point the pot looks dry, add a little more water to ensure the rice doesn't burn to the pot.
Once the rice is fully cooked, remove the saucepan from the heat and let it sit for 10 minutes with the lid still on. This will allow the rice to absorb any remaining moisture and become fluffy. After 10 minutes, remove the lid and fluff the rice with a fork. Top with herbs as desired.

Method 2 - Boil and Drain (Pasta) - Directions:

In a large pot, bring 6 cups water and the olive oil to boil over high heat.
Rinse the rice: Place rice in a mesh strainer and rinse under cold water until water runs clear.
Once the water is boiling, add rice and stir to combine.
Boil the rice uncovered for 30 minutes, or until tender. Adjust the heat as needed so the rice stays at a steady boil (and make sure it doesn't overflow!).
Once the rice is fully cooked, drain away the excess water, then return the rice to the now-empty pot. Cover and let sit off of the heat for 10 minutes. After 10 minutes, remove the lid and fluff the rice with a fork. Top with herbs as desired.

Notes

TO STORE: Let the brown rice cool before storing it in an airtight container. Refrigerate cooked brown rice for up to 5 days.
TO REHEAT: Add the brown rice and a small amount of water or broth (or an ice cube!) to a microwave-safe bowl and microwave for 1-2 minutes until reheated.
TO FREEZE: Spread the brown rice on a baking sheet, freezing until solid. Transfer the frozen rice to an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1 cup of cooked riceCalories: 241kcalCarbohydrates: 48gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gPotassium: 170mgFiber: 2gCalcium: 21mgIron: 1mg