How to Cook Brown Rice (2 Ways!)

Learn how to cook brown rice using two simple stovetop methods; absorption and boiling. The tough outer bran of these grains requires an extended cook time, however, the nutty flavor and slightly chewy texture make it worthwhile.

Techniques for perfect rice every time!

Brown rice is available in many varieties like basmati, jasmine, short, medium, and long grain. In fact, it’s commonly offered at restaurants as a healthier carb option. With its tough bran shell, brown rice may seem intimidating at first to prepare, but it’s really quite simple! Once you get the technique down, you’ll have a nutrient-packed side dish to accompany any protein or vegetable.

The preparation is very similar to cooking white rice, but the time is slightly extended. In this article, I demonstrate two easy stovetop recipes. First, the absorption method gently simmers the grains but uses more water to account for the longer cook time. Second, the boiling method is similar to cooking pasta which works well for this robust type of rice. Give them both a try and see which method you like best!

Nutritional benefits of brown rice

Since your local market offers a plethora of different types of rice, it can be an overwhelming task to decide. But, if you’re looking for a healthy option then brown rice should be your go-to selection.

These grains have an outer shell of fiber-rich bran which contains proteins and minerals, fatty germ, and aleurone layers that are rich in oil and enzymes. These benefits are stripped away from conventional white rice, where only the starchy endosperm remains.

Every ¼ cup of dried brown rice (about ½ to ¾ cup cooked), there is approximately 150 calories, 3 grams of protein, 1.5 grams fat, 32 grams carbohydrates, and 2 grams fiber, 4.2 mg calcium, and 105 mg potassium [source].

What’s the ratio of water-to-brown rice?

• Medium and long grain – about 2 ½ cups of water for 1 cup of rice.
• Short grain – about 2 cups of water for 1 cup of rice.

Check the manufacturer’s directions for any modifications to the ratio. When cooking on the stovetop, more water evaporates as it turns into steam and exits the pot. That’s also why compared to white rice you need to add a bit more water upfront to account for the longer cook time and moisture loss.

#1) The Absorption Method

Add rice and water, boil, then stir

Start by bringing the rice, water, and salt together to a boil in a medium saucepan. This kickstarts the softening process of the tough outer bran. Stir a few times to evenly distribute and to prevent any rice from sticking to the bottom of the pot. This method takes about 35 to 45 minutes to cook depending on the variety and how you like the finished texture.

Cover and simmer

Once boiling, place the lid on the pot and turn the heat down to a low gentle simmer. The long cook time needs a delicate heat source, so dial the knob down further if needed. It’s best not to lift the lid as you’ll lose precious steam. You want to keep the environment consistent to properly cook the grains. If you must check, just crack the lid to peak and make it quick!

Let it sit, then fluff

Once the rice is tender and absorbs nearly all of the water, turn the heat off and let it sit covered for 10 minutes. This last step allows the grains to fully absorb any residual water. Pour out any liquid if there’s still too much. After sitting, use a fork to gently fluff and separate the grains. This also releases any trapped steam and abruptly stops the cooking process.

#2) Boiling Method

Boil water, then add the rice

Just like cooking pasta, the process involves adding the rice to a boiling pot of water. The rice should be able to move freely inside due to the larger volume of water required. The high liquid temperature will soften the outer layer of the bran, then soften the starchy center. This method is a little bit quicker, about 30 minutes.

Drain, add back to the pot, then sit

Drain the rice to remove excess water that didn’t get absorbed. Then add the rice back to the pot and cover. Let it sit to finish the steaming process, about 5 to 10 minutes.

Absorption method vs. boiling method

The boiling method is quicker and the grains tend to be softer and more expanded. This is most likely due to the turbulent movement of the water and higher temperature in the pot. Another advantage is that there’s no chance of burnt bits at the bottom. The boiling method works best for long grain brown rice as short grains could become too mushy.

Storing, freezing, and reheating

Refrigerate in an airtight container for up to 5 days. If freezing, use a resealable plastic bag and compress to a 1-inch thickness. That way you can easily reheat individual portions as needed. Reheat rice in the microwave, covered, until steaming, 1 to 3 minutes.

Tasty ways to use brown rice

It’s generally easy to substitute brown rice for white rice. Substitute it in stir-fries like fried rice or pineapple fried rice. Looking for an entree? Try long grain rice for a healthier Mexican chicken or jambalaya. You can even use short grain brown rice to make sushi rolls or add it to a poke bowl.

How to Cook Brown Rice (2 Ways!)

Learn how to cook brown rice using two simple stovetop methods; absorption and boiling. The tough outer bran of these grains requires extra cook time.

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4.86 from 7 votes

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Servings 4 servings

Course Side

Cuisine Asian

Ingredients 

USMetric

 

1x2x3x

Absorption Method

• ▢ 1 cup brown rice, short, medium or long grain
• ▢ 2 ½ cups water
• ▢ ¼ teaspoon salt, optional

Boiling Method

• ▢ 1 cup brown rice, short, medium or long grain
• ▢ 5 cups water
• ▢ ¼ teaspoon salt, optional

Cook ModePrevent your screen from going dark

Instructions 

Absorption Method

• Add rice to a fine-meshed strainer. Rinse and wash under cool runing water until the water runs clear, about 1 minute. Shake and lightly press with hands to drain excess liquid.
• In a medium pot add the rice, water, and salt. Bring to a boil over medium-high heat.
• Once the water comes to a boil then stir a few times.
• Cover and reduce to a simmer over low heat. The water should be slightly bubbling and you may see steam exiting the sides of the lid. Cook until the rice absorbs the water, about 35 to 45 minutes.
• Turn off the heat and keep the rice covered for 10 minutes.
• Fluff the rice with a fork and serve hot.

Boiling Method

• Add rice to a fine-meshed strainer. Rinse and wash under cool running water until the water runs clear, about 1 minute. Shake and lightly press with hands to drain excess liquid.
• Bring the water and salt to a boil in a large pot.
• Add the rice, cook uncovered, stirring occasionally over medium heat until the rice is tender, about 30 minutes. Adjust the heat as needed to maintain a steady boil but does not cause the water to overflow.
• Drain the cooked rice in a strainer or colander.
• Return the rice to the pot, cover and allow it to sit for 5 to 10 minutes.
• Fluff the rice with a fork and serve hot.

Equipment

• 2-3 qt. Saucepan
• Strainer

Notes

• Recipe Yield: 3 to 3 ½ cups
• Serving Size: ½ cup
• Check the manufacturer's package for instructions on the amount of water to add and cook time. Specific types of rice may differ from the recipe above.

Nutrition Facts

Serves: 4 servings

Calories 172kcal (9%)Carbohydrates 36g (12%)Protein 4g (8%)Fat 1g (2%)Saturated Fat 1g (5%)Sodium 155mg (6%)Potassium 127mg (4%)Fiber 2g (8%)Calcium 20mg (2%)Iron 1mg (6%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.