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Learn how to cook brown rice on the stove. This foolproof method makes the best fluffy brown rice!

Brown rice in a bowl with a spoon.

If you’re like me and cook brown rice nearly every week, this easy method for cooking perfect brown rice is going to change your life. I originally shared this brown rice recipe in 2013 and I’ve been cooking my brown rice this way ever since.

So how do you cook brown rice? The best way is to cook it like pasta, in an excess of water. I did a side-by-side comparison of this method versus using a specific rice to water ratio, and here’s why cooking rice like pasta is better:

  • It has a better texture. The rice was fluffier and not soggy or mushy at all (versus the rice cooked in just enough water).
  • It’s foolproof. You don’t have to babysit a pot on the stove or use the perfect rice to water ratio. The rice soaks up exactly as much water as it needs.
  • It’s hands-off. If you use a specific water to rice ratio, you have to keep the heat at a very low temperature and keep an eye on the pot so you’ll know exactly when the water is all absorbed. With the method outlined below, all you have to do is set a timer and then come back to perfectly cooked brown rice. Easy peasy!

Fluffiest brown rice I’ve ever made! Only making brown rice this way from now on.

Mary
Cooked brown rice in a pot with a spoon.

How to Cook Brown Rice

Note that this method works for any type of brown rice – long grain, medium grain or short grain, as long as it’s not the quick-cooking or instant type of rice.

Bring the water to a boil. You’ll need about 8 cups of water for 1 cup of rice, but you don’t actually have to measure. The key is to use an excess of water. If you want to cook double the amount of rice, you don’t need double the water, just use a big enough pot and enough water to keep the rice covered with water as it cooks.

Rinse the rice. Place the rice in a fine-mesh strainer and rinse it well under cold running water. Rinsing will remove excess starch and any dust or grit that may have been left from processing.

Rinsed uncooked brown rice in a colander.

Boil the rice, uncovered, for 30 minutes. Set a timer as soon as you stir the rice into the boiling water so that it doesn’t overcook. Overcooking will lead to bloated, mushy rice – not what we want.

Drain it well. Pour the rice into a strainer or colander and drain off all excess water.

Draining cooked brown rice in a colander.

10 minute rest. Immediately return the rice to the hot empty pot and cover with a tight-fitting lid. Let the rice sit for 10 minutes before serving. During this time it will steam and become light and fluffy.

Fluff the rice with a fork or spoon and serve!

Brown Rice Recipes

Brown rice is a versatile, nutritious side dish that goes with so many meals. Serve it with a Beef Stir Fry or Kung Pao Chicken, or add it to a burrito or Burrito Bowl. It’s a perfect accompaniment for saucy meals like Teriyaki Salmon and Tuscan Slow Cooker Chicken Thighs, since the rice is an excellent vehicle for soaking up extra sauce.

This brown rice recipe is also my go-to whenever I need cooked brown rice as a recipe ingredient. Try it in these recipes:

Brown rice in a bowl.

To Store, Freeze and Reheat

  • To Store: Promptly store leftover cooked brown rice in the refrigerator for up to 2 days.
  • To Freeze: Let the rice cool (you can speed up the process by spreading the rice out in an even layer on a baking sheet). Promptly freeze in an airtight container for up to 3 months. I like to freeze rice in portion sizes that are enough for one meal.
  • To Reheat: When reheating rice, adding a little bit of water can help the rice to stay moist. I find that the easiest way to reheat rice is in the microwave. You can also reheat rice in a pot on the stove, covered, stirring often. Or, reheat rice in the oven at 325 degrees F. Place the rice in a baking dish, stir in a little bit of water, and cover the dish tightly with foil. Bake the rice until hot, 15-20 minutes. Rice should be reheated until steaming hot.

More Cooking Basics

Brown rice in a bowl with a fork.
5 from 5 ratings

How to Cook Brown Rice

Servings: 5 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 45 minutes
The best way to cook brown rice is to cook it like pasta! This foolproof method makes the best fluffy brown rice. Serve it with stir fries, as a side dish, or use it in your favorite brown rice recipes.
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Ingredients

  • 8 cups water
  • ¼ teaspoon salt, optional
  • 1 cup brown rice

Instructions
 

  • Bring water (and salt, if using) to a boil in a 3 quart or larger saucepan or pot. (Make sure to use a pot that has a tight-fitting lid, since you will need to cover the rice while it rests after cooking.)
  • Meanwhile, place the rice in a fine-mesh strainer and rinse it well under cold running water.
  • Once the water is boiling, stir in the rice and reduce the heat to maintain a gentle boil. Boil the rice, uncovered, for 30 minutes. (Set a timer so that you don't overcook it.)
  • Turn off the heat. Pour the rice into a strainer and drain it very well. Immediately return the rice to the hot empty pot and cover with the lid. Let the rice sit for 10 minutes before serving. During this time it will steam and become light and fluffy.
  • Fluff the rice and serve.

Notes

  • This method works for any type of brown rice – long grain, medium grain or short grain, as long as it’s not the quick-cooking or instant type of rice.
  • 1 cup of dry rice will yield about 3 cups of cooked rice.
  • To Store: Promptly store leftover cooked brown rice in the refrigerator for up to 2 days.
  • To Freeze: Quickly cool the rice (you can speed up the process by spreading the rice out in an even layer on a baking sheet), then promptly freeze in an airtight container for up to 3 months. I like to freeze rice in portion sizes that are enough for one meal.
  • To Reheat: When reheating rice, adding a little bit of water can help the rice to stay moist. Reheat in the microwave or in a pot on the stove, covered, stirring often. Or, reheat rice in the oven at 325 degrees F. Place the rice in a baking dish, stir in a little bit of water, and cover the dish tightly with foil. Bake the rice until hot, 15-20 minutes. Rice should be reheated until steaming hot.
Calories: 136kcal, Carbohydrates: 28g, Protein: 2g, Fat: 1g, Sodium: 255mg, Potassium: 82mg, Fiber: 1g, Calcium: 21mg, Iron: 0.5mg
Nutrition information is an estimate.
Cuisine: Asian
Course: How To, Side Dish
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