Lately, brown rice has been sneaking its way onto my plate more and more. From Buddha bowls to basic lunches, this whole grain has almost entirely replaced its whiter, less nutrient-rich cousin. Why? I crave its richer, nutty taste, plus it packs some major health benefits. (And I mean major!) Cooked brown rice has about four times the fiber of white rice, and lots of manganese, phosphorus, selenium, thiamin, niacin and vitamin B6.
Brown rice lags a bit in popularity due in part to its reputation for chewiness. If made properly, though, brown rice can be fluffy. Want to know how to make this superstar starch? Follow our guide, which is packed with expert tips from the Taste of Home Test Kitchen.
How to Cook Brown Rice
Here’s what you’ll need:
- Small saucepan with lid
- Measuring cups
- Liquid, usually water
- Brown rice
*Note: These steps are designed for cooking long grain brown rice. If you’ve picked up a package of instant, jump below for some alternative tips.
Cook time: 35-45 minutes
Step 1: Measure your ingredients
First thing’s first. You’ll need to figure out how much rice to use-and the math is super easy. We like to remember it as 1-2-3:
1 cup uncooked rice + 2 cups liquid = 3 cups cooked rice
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Notice that we said liquid? Water is perfectly fine, but if you’re looking to jazz up a dish, you can replace some or all of the water with broth or light coconut milk. Just make sure to keep the rice-to-liquid ratio the same.
What about rinsing?
For the most part, it’s not necessary. If rinsing or soaking is required, this information will be included on the package or in the recipe.
Step 2: Start cookin’
After placing the rice and liquid into a small saucepan, crank up the heat. Bring the contents of the pot to a nice bubbling boil. They say a watched pot never boils, but in this case, it’s best to keep an eye on it.
Test Kitchen Tip: You may want to add a small amount of butter or cooking oil at this point for extra flavor.
Step 3: Let it sit and simmer
Once the water begins to boil, reduce the heat. Cover the saucepan and let it simmer for 35-45 minutes. It’s OK if you want to take the lid off and peek in every once in a while. The rice is finished when its texture is tender and the liquid has been absorbed.
Test Kitchen Tip: If the cooking liquid is nearly gone and the rice isn’t tender yet, you can add a little liquid to help it finish cooking.
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Bonus: Tips for Cooking Instant Rice
Don’t feel guilty for grabbing a package of the instant stuff. Quick and instant brown rice are just as healthy as regular. These rices cook in as few as 10 minutes—a welcome shortcut in any kitchen. Just follow the instructions on the box. These rices have been partially cooked and dehydrated, so they require different ratios than standard rice.