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How To Cook Brown Rice

October 25, 2010 by Laura 176 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

How to Cook Brown Rice

Yum

Transitioning your family from white to brown food (rice, grain, sugar) can be a little bit difficult on the taste buds. When we’re used to the white stuff, the brown stuff may seem a little heavy at first. I know I’ve heard the opposite from some of you, but transitioning my family from white rice to brown was actually one of our easier transitions when we were on our healthy eating journey.

But first I had to learn how to cook the stuff.  Brown rice cooks a little differently than white rice. And it takes 45 minutes? Really?

One of the things I’ve learned throughout our healthy eating journey is that whole foods may take a little longer to prepare, but that doesn’t mean that they are more difficult to prepare. I just have to plan ahead just a little bit better. Yes, brown rice takes 45 minutes to cook. But do I actually have to watch the pot and babysit my rice? Absolutely not. Start the rice a cookin’, set a timer, walk away and come back 45 minutes later.

Long story short:  Cooking Brown Rice is SO Easy.

Here are the basics of Brown Rice Cooking:

  • Use exactly twice as much liquid as rice. (For instance, use 2 cups of water with 1 cup of rice.)
  • The rice will absorb all the liquid, so if you cook one cup of rice in two cups of water, once the rice is cooked, you will have two cups of cooked rice.
  • Don’t bother your rice while it’s cooking. It will get grumpy. (Actually it will get sticky, and you may get grumpy.)
  • Sea Salt is your friend. Rice is a little bland without it.
  • We LOVE our rice cooked in Chicken Broth. The broth gives the rice excellent flavor and has really helped us transition to the taste of brown rice!

Here’s how to cook brown rice:

  1. Begin by boiling your water or broth. Remember, use two cups of liquid for every one cup of rice.
  2. Once the liquid has come to a full boil, pour in the dry brown rice.
  3. Give the rice a stir. Turn down the burner to a simmering heat level.
  4. Cover the pot with a lid.
  5. Set a timer for 45 minutes.
  6. Do not stir the rice or even bother with looking at the rice until the timer goes off.
  7. Remove the rice from the heat.
  8. Salt liberally, or mix your cooked rice into your desired recipe.

I took several pictures to create a tutorial for you, but in just about every picture, the steam from the pot fogged up my camera lense. It would have been a lovely tutorial.

See? Look at the wonderful boiling broth. With steam. This was the least foggy of all the pictures.
Don’t you just feel like you learned an awful lot by looking at it?

Sorry for the lack of tutorial photos. Really though, even without pictures to look at, I do believe you can easily cook brown rice. Then use it to make Rice and Veggie Stir Fry or Spanish Rice…or even add butter and salt and eat it plain!


Does your family like brown rice? How do you like to eat your rice?

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Filed Under: Recipes, Side Dishes and Snacks Tagged With: brown rice, healthy, organic

Comments

  1. Ashley Godoy says

    October 25, 2010 at 11:54 am

    Brown rice is a staple here, we LOVE it, always have since the switch over! It is so easy, as you say. I appreciate the steps and facts like HOW MUCH it yields. All very helpful! Hoping to get an excellent e-book!

    Reply
  2. Laurie Plath says

    October 25, 2010 at 11:55 am

    I used to love white rice with salt and butter and it took me awhile to get used the the taste of brown rice. But now, I love it. I do have to remember to start cooking it sooner though, since it takes longer.

    Reply
  3. Kimberly says

    October 25, 2010 at 12:02 pm

    My brown rice always seems to be crunchy! :) But we are loving trying to figure it out and only eating brown rice, anyway!

    Reply
  4. Danielle says

    October 25, 2010 at 12:02 pm

    Cooking it like this, does it come out soft like white rice? I’ve had brown rice before… and it was kind of chewy?

    Reply
    • Danielle says

      October 25, 2010 at 12:02 pm

      Ugh.. I meant to add, was it chewy because it was under done or is that how brown rice is?

      Reply
    • Laura says

      October 25, 2010 at 1:31 pm

      Mine is always soft, although it’s been so long since I’ve had white rice I don’t know how to compare it. Maybe yours is just under done. That would be my guess.

      Reply
  5. Heather says

    October 25, 2010 at 12:02 pm

    It wasn’t much of a transition for us either, although I do still make white rice sometimes. My husband does prefer it if it is a simple side, but when it is in a casserole, or mixed into something it doesn’t seem much different at all!

    I have heard that baking it is really easy and tastes great as well, but so far I’ve stuck with the stove top. And when it is done I let it sit in the pot with the lid on and it steams itself for a couple of minutes. Just seems to keep it less sticky for longer that way.

    Heather

    Reply
    • Lenetta says

      October 25, 2010 at 1:09 pm

      H – I tried it once and wasn’t terribly successful, but it could have been operator error. :>) Hope all is well with that sweet baby girl!

      Reply
  6. Alicia says

    October 25, 2010 at 12:02 pm

    Thanks for the tip on using broth to cook the brown rice, I love the idea of added flavor, and have never tried it!

    Reply
  7. Amber Rogers says

    October 25, 2010 at 12:06 pm

    We love brown rice. We cook it the same way. We also use it for breakfast, but skip the salt and stir in a little butter and your favorite sweetener.Yum!

    Reply
  8. Leah Evanson says

    October 25, 2010 at 12:07 pm

    I haven’t cooked white rice in years! Brown rice is yummy!

    Reply
  9. Ivette says

    October 25, 2010 at 12:07 pm

    I bake my brown rice and it takes great. I make a big batch and freeze it. This way I have some on hand when I don’t plan ahead! It does help to use chicken broth instead of water.

    Reply
  10. Amanda says

    October 25, 2010 at 12:07 pm

    I looove brown rice! I made the switch about a year ago, and am so glad I did. The first time I made it, I under-cooked it because I couldn’t believe it would take 40 minutes to cook! But if you cook it long enough, it’s a-mazing. Unlike white rice, it actually has flavor! I’ll eat leftovers with salt and butter for a snack, or with some cinnamon for breakfast. :)

    Reply
  11. Amy in SC says

    October 25, 2010 at 12:09 pm

    The few times I’ve had brown rice, it always tasted like it was not done. Is this normal? I would like to switch, but not sure how the family would react! :)

    Reply
    • Brittany says

      October 25, 2010 at 12:15 pm

      Brown rice takes almost twice as long to cook as white rice. So it’s possible that it wasn’t thoroughly cooked.

      Reply
  12. melanie says

    October 25, 2010 at 12:11 pm

    We do like brown rice ~ Well, at least I cook it and they eat it =) Years ago I started buying Lundberg’s blend ~ ‘Country Wild’ maybe? I tried some brown Basmati rice this year —> oh YUMMY! It smells like hot butter popcorn and tastes delicious too.

    Reply
  13. Esther L says

    October 25, 2010 at 12:21 pm

    I’ve been trying to incorporate more brown rice, but my hubby is adamant that it just isn’t the same with stir fry or beans and rice dishes as our traditionally used jasmine rice. So while I use it when I can, I’ve learned compromise is just as important. However, your tip about cooking rice in stock (be it white or brown rice) really does make a world of difference!

    Reply
  14. Jessie Chilson says

    October 25, 2010 at 12:22 pm

    We love brown rice…though I do cook it a little differently. I use the recipe in the Nourishing traditions cookbook. I have also discovered that it cooks better in a cast iron skillet! We eat it with EVEY mexican dish that we make and I use it for breakfast too! We add cinnamon and honey to it for breakfast! Yummy Yummy!

    Reply
  15. Lin says

    October 25, 2010 at 12:22 pm

    Has anyone ever cooked brown rice in a slow cooker? It would be great to come home from work and it was ready and waiting!

    Reply
  16. Christy says

    October 25, 2010 at 12:27 pm

    Ooh, I bet cooking it in chicken broth is delish! I’l have to try that.

    Reply
  17. Angie P says

    October 25, 2010 at 12:29 pm

    I love brown rice but my husband prefers white. I will have to try to cook it with broth and see if that makes a difference!

    Reply
  18. Lisa says

    October 25, 2010 at 12:33 pm

    we mill our own wheat, use only whole wheat pasta and still can not change to brown rice! Every time I make it, it is mushy,crunchy, or flavor less. Maybe I will try boiling it in broth and using sea salt like you suggest.

    Reply
  19. Sarah Falk says

    October 25, 2010 at 12:35 pm

    We are new brown rice fans and it was an easy transition for us. =) I love the new look to your site, btw!

    Reply
  20. Danielle says

    October 25, 2010 at 12:43 pm

    I will have to try cooking it in chicken broth. Have some in the freezer since cooking chicken per your recent post! My family doesn’t really care for rice much, but I love it. Hopefully this will convince them!

    Reply
  21. Holly says

    October 25, 2010 at 12:47 pm

    I usually bake ours the way Alton Brown does and it comes out great! http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe/index.html I even make half white and half brown to stretch it out a bit.

    Reply
    • Dawn says

      October 26, 2010 at 6:06 am

      This is how I cook it as well. I double it and freeze the extras!

      Reply
  22. Kadee says

    October 25, 2010 at 12:47 pm

    I switched to brown rice before my kids came along, so they never had to adjust! I prefer it…tastes more real I guess. I’ve never cooked it in chicken broth so I may try that, and I like Amber and Amanda’s ideas above of using sweetener or cinnamon and having rice for breakfast!

    Reply
  23. Natasha says

    October 25, 2010 at 12:53 pm

    We love white basmati rice, the times I have tried brown it is just too chewy. This post and comments have inspired me to try again. I may be under cooking it, we live at 5500 ft and may need even longer that 45min.

    Reply
  24. Erin says

    October 25, 2010 at 12:56 pm

    Thanks for the tip. We have a rice cooker because I can never seem to leave the pot alone. up goes the lid and out goes all the water.

    Reply
  25. Hope says

    October 25, 2010 at 12:59 pm

    I usually cook my rice in stock. Also,this summer I discovered that I can process up some cilantro, garlic, onion and lime juice and freeze into cubes and pop one of those into rice and my kids love it. I wonder if they would like it in brown rice?

    Reply
  26. Lisa says

    October 25, 2010 at 1:04 pm

    Our family loves rice in a recipe simply called Chicken and Rice. It’s (believe it or not) chicken and rice, along with onion soup mix and cream soup. It’s really yummy! A great comfort food!

    Reply
    • Angie says

      October 25, 2010 at 3:56 pm

      Do you make your chicken n’ rice with white or brown rice? I can’t seem to switch the rice we use in that recipe to brown.

      Reply
      • Lisa says

        October 25, 2010 at 4:19 pm

        I usually make that recipe with white rice. I have tried many times to do it with brown, and it always takes a long time for the rice to become tender enough to eat!! We’d love to make it healthier with the brown rice, but can’t seem to either. Sorry I couldn’t be of any help!

        Reply
  27. Sarah @ Davis Family CEO says

    October 25, 2010 at 1:15 pm

    I’m actually not a big fan of white rice, so on the rare occasion that we do have rice it is usually brown. I cook it in chicken broth too.

    Reply
  28. Jennifer says

    October 25, 2010 at 1:16 pm

    We love love Brown rice. Very easy transition. I however use 2 1/2 c. water per 1 cup rice

    Reply
  29. Julie says

    October 25, 2010 at 1:31 pm

    I tried brown rice but my rice maker had issues. To much water, to crunchy, to mushy. I gave up.maybe when we are done with the 100lbs of white rice ( in a year or so) I will try brown again.

    Reply
  30. Holly T. says

    October 25, 2010 at 1:34 pm

    Great tutorial – thanks. I’ve never brought the water to a boil first, always just thrown it all in together, so I will try this next time.

    Reply
  31. jerilyn says

    October 25, 2010 at 1:34 pm

    We’ve always used brown rice. I use a rice cooker and it turns out excellent, can only cook 6 servings though, so I don’t know what I’ll do if our family expands that!

    Reply
  32. Alex Hall says

    October 25, 2010 at 1:39 pm

    I don’t mind brown rice, and neither do my kids, but my husband can’t stand it! I do have to say, though, that if we’re going to have brown rice he prefers the basmati rice instead of the long or short grain brown rices. We’re going to try jasmine next, maybe that will change his mind.

    Reply
  33. Carrie says

    October 25, 2010 at 1:41 pm

    My kids LOVE brown rice and I can’t wait to try cooking it with chicken broth the next time we have it.

    Reply
  34. Angela says

    October 25, 2010 at 1:48 pm

    i eat brown rice plain and love it!

    Reply
  35. Rachel B says

    October 25, 2010 at 1:56 pm

    We use brown rice almost exclusively. My husband and I both grew up on it so there was no transition. Basmati is my favorite! I often cook it in broth (or add a squirt of Bragg’s) and I’ve discovered a new way to cook it, this year, too. Replace half the water with coconut milk and it is heavenly! That seemed to be the appropriate adjective for a comment on this blog. ;) I’ve done this to go alongside a Ginger-Glazed Mahi Mahi or with curried dishes. It’s also really yummy with some sweetening and spicing as a breakfast/dessert.

    Reply
  36. Jaime M says

    October 25, 2010 at 1:56 pm

    We have been eating brown rice for a while, but i’ve been having trouble cooking it. I’ve been trying to get it to work in our rice cooker and it just isnt’ turning out right. i will try this way and hopefully it will solve our problems! Thanks!

    Reply
  37. Zinnie S. says

    October 25, 2010 at 2:07 pm

    How do you use it in casseroles? Would you have to cook the whole casserole longer than you would with white rice?

    Reply
  38. Allison says

    October 25, 2010 at 2:13 pm

    One idea for rice is to bake a chicken in a pan with whatever veggies you like. Add a little water. We love carrots. Then when the chicken and veggies are ready take them out and mix rice in the chicken drippings. Boil the water like you said and pour over the hot rice and bake covered. It tastes wonderful and gives an easy extra meal from a chicken. We also mixed any leftover chicken and veggies into the rice. It was nice to have dinner or lunch of the next day baking while we were eating.

    We always eat it with plain homemade yogurt. This is a common light meal in Albania.

    I have to say I have not tried this with brown rice because we cannot buy it here.

    Reply
  39. Susanna says

    October 25, 2010 at 2:14 pm

    I always make mine in a rice cooker which is the ultimate in ease. First I soak it for several hours in an acid medium to make it easier to digest.

    Reply
  40. Joanna says

    October 25, 2010 at 2:27 pm

    We haven’t made the transition quite yet, but are working on it. I’ll have to follow your tutorial next time and see if it upgrades my result and my family’s approval. :)

    Reply
  41. Carissa White says

    October 25, 2010 at 2:34 pm

    I love brown rice – it is wonderful. However, if you want something quicker my family adores quinoa and it is quicker.

    Reply
  42. Pam Frohn says

    October 25, 2010 at 2:41 pm

    I always make a double batch and freeze the extra. This makes it a little easier for last minute cooking.

    Pam

    Reply
  43. Fiddlesticks says

    October 25, 2010 at 2:50 pm

    I love brown rice, but it does take a long time. Is there anyone out there with experience freezing it? Does it work? What is the best way to reheat it? TIA!

    Reply
  44. Nicole S. says

    October 25, 2010 at 2:51 pm

    We’re trying to make the transition to more brown in our diets. I’d love to incorporate more rice into our diets, but often find I don’t have enough time to make it. Does rice freeze well? Any special tips on reheating it?

    Reply
  45. Karen says

    October 25, 2010 at 2:52 pm

    Can you make brown rice in the slow cooker? Thanks, Karen

    Reply
  46. Debra says

    October 25, 2010 at 3:04 pm

    We love brown rice. I just need to get better at planning ahead so that I have the 45 minutes to cook it!

    Reply
  47. Carla says

    October 25, 2010 at 3:06 pm

    Yummy! We love brown rice. I make the whole bag at once and then freeze what we don’t use for that meal, so that I don’t have to wait 45 minutes the next time we eat it lol!

    Reply
  48. Amy Schaffer says

    October 25, 2010 at 3:10 pm

    We too eat brown rice and love it. I cook mine in the rice cooker with the 2/1 liquid/rice ratio and it comes out great. It also freezes well if you want to cook some ahead and haven it ready to go. Love the blog! Thanks for all of your hard work!

    Reply
  49. kathy says

    October 25, 2010 at 3:10 pm

    thanks for the tips – my brown rice usually only turns out 50% of the time. i will try the ckn broth for flavor. interested in gardening/preserving or fill ’em up.

    Reply
  50. Sami says

    October 25, 2010 at 3:12 pm

    I love brown rice!! I’ve always used the oven/baking method, which is good because I’m easily distracted. I would be interested in your experiences with freezing it? Thanks, Laura!

    Reply
  51. 4monkeymama says

    October 25, 2010 at 3:24 pm

    Soaking the rice also helps a ton. I cover the rice in the morning and then rinse in cold water and drain very well before putting in the rice cooker. 1rice:2water. works great. also freezes great too!

    Reply
  52. Courtney says

    October 25, 2010 at 3:37 pm

    This is a timely post, as I just got a bulk order of organic brown basmati rice. Thanks!

    Reply
    • Ann M says

      October 25, 2010 at 4:39 pm

      Where did you get your order from?

      Reply
      • Courtney says

        October 25, 2010 at 5:45 pm

        I got it from Purcell Mountain Farms (www.purcellmountainfarms.com).

        Reply
  53. Angie says

    October 25, 2010 at 3:38 pm

    I am emailing this link to my newlywed friend who says cooking rice is hard. Can you freeze rice?

    Reply
    • Christy says

      October 25, 2010 at 6:17 pm

      Yep, you can freeze it-we freeze all of our leftover rice. It is perfect for fried rice and just about anything you would use rice in.

      Reply
  54. Cathy says

    October 25, 2010 at 3:47 pm

    I’ve had success cooking brown rice in a rice cooker, too–just the same way I’d cook white rice has worked fine. My family likes brown rice freshly cooked, but it isn’t as tasty leftover. My favorite recipe using brown rice is for a casserole that has lentils and ground turkey, too–yum!

    Reply
  55. Kimberly says

    October 25, 2010 at 4:07 pm

    I think I want a rice cooker…

    We tried brown rice for a while, but my hubby complains everytime I try to switch. Actually, his stomach complains. Shouldn’t that improve with time? Anyway, that rice looks really yummy. You’re making me hungry.

    Reply
  56. Diane says

    October 25, 2010 at 4:14 pm

    I like to make a double batch of brown rice and freeze the extra. This is so handy for a quickie” meal. So much better than the Uncle Bens microwave in a minute rice.

    Reply
  57. Amie says

    October 25, 2010 at 4:22 pm

    mmmmm….We love our brown rice. We also cook with chicken broth (homemade of course!!) It freezes great for those ” really~t’s 5 o’clock already” nights!!

    Reply
  58. Jennifer says

    October 25, 2010 at 4:25 pm

    We enjoy brown rice, and I usually double or triple it and then freeze the extra.

    Reply
  59. Ann M says

    October 25, 2010 at 4:40 pm

    I put the extra rice in the fridge overnight, and then make beef fried rice for dinner the next night.

    Reply
  60. Elaine says

    October 25, 2010 at 4:44 pm

    I love brown rice, it tastes better, better for you and it does freeze well, I use freezer containers. Our fav is chicken and rice

    Reply
  61. Rhonda says

    October 25, 2010 at 4:48 pm

    We like brown rice, especially cooked in broth. I cook it like you Laura, and you are right-leave it alone to cook. I keep wanting to check it. I put stir fry on top or we make stack-e-uppies (with chicken and gravy and our favorite toppings, YUM).

    Revisiting your e-books has been fun:). I think the Funky Kitchen or maybe the Holiday Hospitality would be interesting!

    Reply
  62. Katie M. says

    October 25, 2010 at 4:56 pm

    I usually cook my rice in broth- my kids love it!

    Reply
  63. Merrilee says

    October 25, 2010 at 4:59 pm

    I cook my white rice in the microwave. 5 min on high; 15 min on 1/2 power.
    Anyone know if you can do this with brown rice too? Thanks!

    Reply
  64. Marianne says

    October 25, 2010 at 5:09 pm

    MMMM brown rice, my family hardly noticed the difference!! I always make a double batch and freeze 1/2 for later.

    Love all your recipes Laura! Hope to win an ebook :-)

    Reply
  65. Katie says

    October 25, 2010 at 5:19 pm

    Thanks for posting this! My first try at brown rice was a sticky flop but you have given me the encouragement I needed to try again!!

    Reply
  66. Taryn says

    October 25, 2010 at 5:19 pm

    Yumm- we have started soaking our brown rice and it tastes even better now.

    Reply
  67. Lindsy says

    October 25, 2010 at 5:34 pm

    I love brown rice… and actually I don’t mind when it’s a bit sticky :)

    Reply
  68. Julie says

    October 25, 2010 at 5:39 pm

    I actually prefer the taste of brown rice to white. I’ve learned the hard way to not lift the lid to peek!

    Reply
  69. Lisa says

    October 25, 2010 at 5:43 pm

    That’s a great idea to cook it in broth! Sounds so good!

    Reply
  70. Stephanie says

    October 25, 2010 at 5:54 pm

    We to are transitioning to brown rice….no problem for me as it is yummy, however the kids are sulking. but we will get there!

    Reply
  71. Jessie says

    October 25, 2010 at 6:04 pm

    For the person who asked — rice freezes well, especially if it has some oil in it. So just mix some olive oil or butter up in it before you freeze it. It’ll be tastier that way anyway!

    Reply
  72. Kari says

    October 25, 2010 at 6:09 pm

    I love brown rice, but then I found out I should be soaking it and I never remember in time.

    “What to do with the Cow in your Kitchen” would be great!

    Reply
  73. Julie G says

    October 25, 2010 at 6:16 pm

    That’s sounds good and easy. What’s the nutritional difference between the instant brown rice that cooks in 5 min. and the regular that takes 45 min.? I make the instant sometimes, and everyone likes it…even the kids (so I’m wondering if it’s not healthy…since everyone likes it). Haha.

    Reply
  74. Melodya says

    October 25, 2010 at 6:19 pm

    We have learned to love Brown rice, though we haven’t graduated to organic yet.

    We eat rice w/ mixed veggies for lunch quite often. A little butter and a tad seasoning goes a long way.

    We love it for breakfast: cinnamon rice, (sugar, cinnamon, rice, milk) sometimes w/ fruit is a nice alternate to oatmeal on those cold mornings. ?

    Also, we are horchata fans! It’s made the same as almond milk and is another fun alternative. Who says healthy is boring, the options are endless!

    Question: can you make brown rice flour w/ your grain mill? Have you tried it? Brown rice bread is something I would love to try and make.

    Reply
  75. Amy W says

    October 25, 2010 at 6:24 pm

    i love brown rice but just had IgG blood work and it is one of my delayed allergies. boo. praying i will be able to handle it in 6 months.

    Reply
  76. Maggie says

    October 25, 2010 at 6:27 pm

    We like brown rice. I love how stores are catching on and offering different options. Trader Joes and Costco both offer pre cooked brown rice, that are nice to have on hand in a pinch.

    Reply
  77. Lisa says

    October 25, 2010 at 6:30 pm

    We love brown rice. I finally am not burning it everytime I make it.

    Reply
  78. Frances says

    October 25, 2010 at 6:32 pm

    When we cook brown rice we rinse it, add enough water to cover the rice so if you put your index finger on top of the rice- the water level is just above your first joint, boil, and simmer for 45. We like it better than white rice because it has a nutty, more distinct flavor. It’s also better for my blood sugar and IC, and part of the South Beach diet.

    Reply
  79. susan says

    October 25, 2010 at 6:36 pm

    i love brown rice..it wasn’t too hard of a switch for us. but i’ve never tired cooking it the way you do. i just throw my rice and liquid in a pot and turn it on till it boils then down to a simmer covered till it’s done. never time it either. i can pretty much tell by the look how it is.

    Reply
  80. susan says

    October 25, 2010 at 6:36 pm

    i love brown rice..it wasn’t too hard of a switch for us. but i’ve never tired cooking it the way you do. i just throw my rice and liquid in a pot and turn it on till it boils then down to a simmer covered till it’s done. never time it either. i can pretty much tell by the look how it is.

    Reply
  81. Allyson says

    October 25, 2010 at 6:46 pm

    I’ve never thought about boiling the water before I add the rice. I normally just put the rice and water together, then boil. Does your method help it not stick?

    Reply
  82. Dawn says

    October 25, 2010 at 6:48 pm

    Being from Louisiana, we eat alot of rice. Changing to brown rice from white has been the one area my kids are hesitate about. I will try cooking in broth instead of water. Thanks for the suggestion!

    Reply
  83. Lisa says

    October 25, 2010 at 7:10 pm

    I have to echo what some have already said. Soaking the rice overnight really improves the texture. I mix 1 cup rice, 2 cups water, and 1 Tbsp kefir or yogurt in a pot and leave it until I’m ready to make dinner. It comes out so fluffy like the white rice at a Chinese restaurant!

    Reply
  84. Rebecca Kauffman says

    October 25, 2010 at 7:28 pm

    Okay, I’m going to be the odd woman out here because we rarely eat rice- white or brown. But I’ve had a box of brown rice in my cupboard for a while now and I think that picture has given me motivation to make it! Thanks for the directions!

    Reply
  85. Mandy says

    October 25, 2010 at 7:43 pm

    I have a bunch of brown rice in the pantry, my kiddos and hubby were not too excited when I first brought it out. I will try it with the chicken broth and see if that helps them eat it with a better attitude.

    Reply
  86. Erin says

    October 25, 2010 at 7:50 pm

    I make a large quanity of brown rice in chicken broth and then freeze the extras!

    Reply
  87. Sheila says

    October 25, 2010 at 8:11 pm

    Thanks for the soaking technique in the comments. This will make yet another healthy digestive change in my cooking. We use brown rice for everything: meatless meatballs, chicken and rice, side dish, veggies with rice……

    Reply
  88. Theresa says

    October 25, 2010 at 8:32 pm

    Is this regular brown rice found in the store or should I be looking for something special? I am not sure I’m getting the right kind because I don’t soak it first – guess I need to look in the store for something else.

    Reply
  89. Teri says

    October 25, 2010 at 8:46 pm

    I cook half white and half brown, adding sauted onions, celery and onions in broth. It turns out yummy. I also freeze cooked rice with great results, then use it to make chicken/rice soup with homemade broth. And rice is a great breakfast dish with milk, sugar and cinnamon! Thanks for all the great comments. I have learned a lot.

    Reply
  90. Sacha says

    October 25, 2010 at 8:47 pm

    I finally mastered white rice last year. I had been doing instant. I think now will be the time to try the brown. I have tin my panty, but wasn’t sure about cooking it. Thanks for the help!

    Reply
  91. Amanda Sikes says

    October 25, 2010 at 9:13 pm

    Hmmmm, I am going to try the soaking method mentioned by another commentor. We love brown rice here and I use it all the time.

    Reply
  92. Beth says

    October 25, 2010 at 9:36 pm

    Mmmm. We live in Asia, so we get plenty of rice, but always white. :( I’m trying to eat better grains, so we might have to make a switch to the brown while we are at home.

    Reply
  93. Christine says

    October 26, 2010 at 5:13 am

    We like to “brown” our brown rice first, then cook in broth! This comes from a recipe (Cooking Light, I think) called Parmesan Brown Butter Orzo. It works with either orzo or rice (even wild rice… tried it last night!).

    Melt 1 TBSP butter (per cup of uncooked rice)
    (or use EVOO… that doesn’t provide as much flavor but is a little healthier!) in saute pan (not sauce pan… rice will be mushy), then add rice (or orzo) and “toast”. Will have a nutty smell after a while and will turn brown. (Hard to see with wild rice, but brown rice will turn a deep brown, like you found it in the bottom of your toaster). When your nose is pleased with the nuttiness, add 2 C chicken broth. Stir gently to distribute broth, then put a lid on it and leave it alone until all broth is absorbed. You can peek, but try not to touch!

    Muy delicioso!

    Reply
  94. Kristin says

    October 26, 2010 at 5:39 am

    Brown rice is one of my favorite things to freeze. It is so versatile!

    Reply
  95. Sandra Gomes says

    October 26, 2010 at 5:42 am

    My family loves a crock pot filled with brown rice made into Spanish Rice :)

    Reply
  96. Laura says

    October 26, 2010 at 5:54 am

    Thank you for this post. I have never cooked brown rice. I have always felt guilty for cooking minute rice. This helps me know that I can do it and my family will reap the benefits from the healthier food. Thank you!!!

    Reply
  97. Jami says

    October 26, 2010 at 6:55 am

    We only have brown rice in the house. I don’t cook it very often because I haven’t gotten it to come out the way I would like. So THANK YOU for this post!!! I can’t wait to WIN an ebook!!! :)

    Reply
  98. Peggy says

    October 26, 2010 at 7:10 am

    Love brown rice. Last night we had it but I cooked it in vegetable broth. YUM!

    Reply
  99. Mary says

    October 26, 2010 at 7:43 am

    I cook brown rice in a rice cooker and then I freeze it which makes it even more super easy. I transitioned my family over to brown rice when my oldest of 4 was very little (over 20 years ago).

    Reply
  100. april says

    October 26, 2010 at 7:45 am

    Fantastic ideas. I love knowing you can freeze rice too!

    Reply
  101. Angela says

    October 26, 2010 at 8:00 am

    WE love our brown rice here and as you said, it is easy to fix!

    Reply
  102. Kristi says

    October 26, 2010 at 8:10 am

    We love brown rice – we cook it in Organic vegetable broth – YUM!!!! Thank you for sharing how you do yours – so fun to see how others are making their rice :).

    Reply
  103. Tracy Caldwell says

    October 26, 2010 at 8:17 am

    We also love brown rice. But I usually bake it in the oven with chicken broth. YUM!

    Reply
    • Hillary says

      April 26, 2011 at 4:50 pm

      How do you bake your rice? I would love to try this!

      Reply
  104. Kim Blair says

    October 26, 2010 at 8:21 am

    I just love your site. I read it along with my devotionals everyday! I just wanted to say on the rice cooking – funny how the hardest part is to leave the lid on and leave it alone.

    Reply
  105. Betsy says

    October 26, 2010 at 8:22 am

    We’ve given brown rice a try a few times. Guess we need to try it again.

    Reply
    • Briley says

      September 3, 2013 at 12:25 pm

      Hi all. I know this is an older post, but if you soak your brown rice in water for 1 to 3 hours before cooking, you’ll be shocked at how soft and fluffy it gets. These cooking directions are perfect, just soak it first. :) Also, rice cookers are an excellent investment. You don’t heven have to set a timer. If you get busy cleaning or (like I so often do) tackling laundry, no worries. It stops when it is done and stays warm. :)

      Reply
  106. Tracy says

    October 26, 2010 at 8:28 am

    I have started trying to move to brown rice so I started with the instant brown rice. Is that any better than white rice?

    Thanks for the cooking tips.

    Reply
  107. Alana says

    October 26, 2010 at 8:35 am

    I cook large batches of brown rice in our crockpot and then freeze it in sandwich size ziplock bags so that I have ‘instant’ brown rice whenever I want it. I do the same with wild rice, lentils, barley, beans, etc. I love my crockpot, and my freezer!

    Reply
    • Dee says

      February 21, 2011 at 12:56 am

      I would like to ask you how long each rice or beans
      or graisn are cooked in the crockpot.
      I am new at Vegetarian and purpse to start off right!

      I think you for you time,
      Sincerely,
      Dee

      Reply
      • Alana Nystrom says

        February 21, 2011 at 9:28 am

        Unfortunately I don’t really keep track of the time. I usually just throw something in after breakfast and keep checking the texture by taking a taste every hour or so. Also depends upon how much you’re cooking, and if you’re cooking it on high or low.

        Reply
  108. Kesha says

    October 26, 2010 at 8:49 am

    I have a question: Is Minute Rice less healthy since it only takes 10 minutes to cook? Do I really need to buy the 45-minute kind instead?

    Reply
  109. Sarah DJ says

    October 26, 2010 at 8:55 am

    Mmmm, that looks very moist – I’ll have to try your chicken broth tip! We like the taste of brown rice, thankfully, but I bet that makes it even better!

    Reply
  110. Sabrina says

    October 26, 2010 at 9:00 am

    So many chances to win!

    Reply
  111. Bethany says

    October 26, 2010 at 9:04 am

    All I use is brown rice-the white stuff is actually kinda yucky to me now. I love it just like you made it-with chicken broth and some salt. Then I may add some garlic powder or other spice later on, depending on how I’m using it in a meal. But my family LOVES it.

    Thanks for the tips!

    Reply
    • Theresa C says

      October 27, 2010 at 8:40 am

      I completely agree with you! The white stuff is just blah. Healthy eating tastes good :)

      Reply
  112. lori in chapel hill says

    October 26, 2010 at 9:24 am

    I discovered brown rice at PF Changs when my daughter took me out to lunch. I loved it immediately and also it’s better for you than white I hear! I do lack recipes that come up good or right when done, it seems you can’t just substitue brown for white all the time.

    Reply
  113. Stefanie says

    October 26, 2010 at 9:26 am

    We are just staring our transition over to brown rice. So far so good! I did try soaking the rice like Katie suggests over at Kitchen Stewardship.

    Reply
  114. Blair says

    October 26, 2010 at 10:11 am

    Yeah, I used brown minute rice yesterday. It probably isn’t as good for you as regular brown rice. But tell us laura, is it really THAT bad?

    Reply
  115. Vanessa says

    October 26, 2010 at 11:05 am

    I am ashamed to say, I use the brown Minute Rice too… I think I have stirred it too much when I made the 45 min stuff, as it turned into a gloppy mess, but if I don’t stir it, it all burns to the bottom of the pot!

    Reply
    • Joyce says

      October 28, 2010 at 11:07 pm

      Try rinsing the brown rice a few times until the water is clear before cooking. That may keep it from getting “gloppy”.

      Reply
      • Vanessa says

        October 29, 2010 at 1:30 pm

        Thanks! I will try that.

        Reply
  116. Pat says

    October 26, 2010 at 11:24 am

    I make up a BIG BATCH of Brown Rice and then store the extra in containers in the freezer. Then when we want rice, a place in the refrigerator until dinner time, pop in the steamer and use it for whatever I want. Saves me time.

    Reply
  117. DorthyM says

    October 26, 2010 at 11:58 am

    Thank you for this. The only way I’ve made brown rice is in taco style lentils and rice.

    Reply
  118. Andrea D says

    October 26, 2010 at 12:06 pm

    I’ve never had the guts to actually cook brown rice….now I have no excuses…..it couldn’t be easier!

    Reply
  119. Angela says

    October 26, 2010 at 12:35 pm

    My kids will tell you that brown rice is “real” rice and the white stuff is fluff!

    Reply
    • Theresa C says

      October 27, 2010 at 8:41 am

      Cute!

      Reply
  120. Carmen says

    October 26, 2010 at 12:56 pm

    I’ve only ever used instant brown rice and didn’t really like it as a plain “side dish” (then again, I’m not really fond of white rice this way either). I found it worked well in fried rice – when there were so many other flavors involved that you wouldn’t notice the difference in taste.

    Reply
  121. Tracey says

    October 26, 2010 at 2:00 pm

    While transitioning to some “brown” foods has been difficult, rice actually hasn’t – other than the fact that sometimes it’s way too sticky to be any good! I’ll try following your steps above!

    Reply
  122. Jen says

    October 26, 2010 at 3:10 pm

    My family gives me grief sometimes about using just brown rice so I mix half white and half brown. My main problem is not being organized enough to start the brown rice to let it cook for 45 minutes. It is definitely better cooked in broth then water.

    Reply
  123. Christina says

    October 26, 2010 at 4:32 pm

    We have not really given brown rice a chance because when I cooked it (only once) it was terrible and it wasn’t done and we thought we just didn’t like it but now that I’ve read your post here Perhaps I will try again. I’m afraid I got a bit discouraged the first time.

    Reply
  124. Cheryl says

    October 26, 2010 at 5:12 pm

    I have to keep trying with brown rice. I’ll check the instructions I’ve been using. Maybe I’m not using enough water! Thanks for all the wonderful things I’ve been finding on your site!

    Reply
  125. Kristina says

    October 26, 2010 at 5:21 pm

    Brown rice has been my easiest transition to brown. Whole wheat flour from the store does not bake the same, but I might be getting a mill for Christmas and grinding my own soon!! And I’m not even trying with pasta. Confession: I LOVE white pasta!! Maybe someday, but not today!

    Reply
  126. Annie says

    October 26, 2010 at 7:44 pm

    We only use brown rice. We have the Pampered Chef rice cooker, that does it in the microwave in about 30 minutes, but you’re exactly right…2 cups of liquid to 1 cup of rice. Our FAVORITE rice recipe is Pork Fried Rice. We usually make a boatload of it and freeze it, although, it barely lasts for 2 meals around here.

    Cook and cool about 6 cups (cooked) rice. Scramble 6 eggs, set aside in a LARGE bowl.
    We use cooked, trimmed leftover pork steaks…however many you have/want. Heat with some green onions (scallions???) and add to the bowl.
    Cook a bag of frozen peas & carrots, and add to the bowl.
    Add some olive oil to the skillet and “fry” the rice, and add some soy sauce. Add it to the bowl. We actually have to fry the rice in 3 batches, since it’s a lot of rice and our skillet won’t old all of it.
    Toss the contents of the bowl, and voila! Our family’s favorite one-dish wonder!

    Freezes and reheats great.

    Reply
    • Yvonne says

      February 2, 2012 at 6:08 am

      I LOVE making brown rice in my Pampered chef Rice cooker. I use chicken broth with it and usually some ddry seasoning that helps flavor the rice even more. We made the white to brown switch over 4 years ago and never looked back. I am so glad that my kids have been so open to switching to things that are good for them :)

      Reply
  127. Barbra says

    October 26, 2010 at 8:31 pm

    We are trying to get into the swing of brown rice… Could you recommend a brand? I’ve tried it according to the Nourishing Traditions recipe, soaking it 7 hours to overnight, before cooking, have you? Then you cook it with sea salt and butter. It is very tasty, but it all comes down to being organized…
    Thank you for your site, always something interesting to read!!

    Reply
  128. Bethany B. says

    October 26, 2010 at 8:49 pm

    Thank you for this!!!

    Reply
  129. Lorinda says

    October 26, 2010 at 9:31 pm

    Yes, we eat brown rice. I think it has more flavor cooked in broth. However, I still enjoy Jasmine Rice for Oriental style dishes.

    Reply
  130. Melissa says

    October 26, 2010 at 10:33 pm

    I have been wanting to know how to make simple brown rice better…and you gave me just the right tip I needed! I will cook it in chicken broth from now on! (Too bad my mom didn’t make me learn in the kitchen as a teenager…I’m having to find my own way as a mom of three kiddos ages 3 and under!) :)

    Reply
  131. JOellyn says

    October 27, 2010 at 6:19 am

    we have recently transitioned to brown rice in our household and I have decided that I really do like it better. I love the nuttiness and chewiness. BUT… i didn’t transition until I got my rice cooker. I can’t cook brown rice any other way… I overcook it! So happiness abounds :)

    Reply
    • JOellyn says

      October 27, 2010 at 6:20 am

      I usually cook it in chicken broth with a bit of butter and I cook brown
      jasmine rice. it has the best flavor.

      Reply
  132. Veee Schenk says

    October 27, 2010 at 7:32 am

    I love brown rice but don’t like it at all when it turns to mush, which mine did most of the time onthe stove top. So I cook mine in an metal bowl inside my pressure cooker. That way I get perfect brown rice in about 20 minutes.

    Reply
  133. Janeen says

    October 27, 2010 at 8:48 am

    We don’t eat a lot of rice in general, but now we will have to more! Sounds great!

    Reply
  134. Dana says

    October 27, 2010 at 8:54 am

    I have a rice cooker (a carryover from when I lived in Japan) and it works great. I measure in the rice with the little measuring cup that came with it and fill up the water to the mark on the inside of the bowl. Then I just turn it on and it takes care of the rest! Even turns it off when it senses that it’s done. I’d suggest it for people who eat a lot of rice and have some spare money hanging around.

    I would love to win one of your ebooks! There are so many that look good!

    Reply
  135. Shonda says

    October 27, 2010 at 10:04 am

    I never thought about using chicken broth in my brown rice. Mine is always so bland.

    Reply
  136. Katrina says

    October 27, 2010 at 12:43 pm

    I definitely prefer the taste of brown rice. Sometimes we sautee some veggies (onions, garlic, pepers) in butter then add the liquid and the rice. Adds a nice dimension of flavor.

    Reply
  137. Michelle says

    October 27, 2010 at 12:49 pm

    I love brown rice; I don’t know why anyone would use white anymore!

    Reply
    • Barbra says

      October 27, 2010 at 8:10 pm

      What brand do you use and where do you buy it?
      Thank you.

      Reply
  138. Nicci says

    October 27, 2010 at 3:30 pm

    I have a microwave rice cooker and have only done white rice in it. I’m gonna have to try brown now, my husband is so picky hope he likes it!

    Reply
  139. Jaclyn says

    October 27, 2010 at 10:27 pm

    I’ve switched my family to brown rice a couple of years ago and had the simmering down packed… We are military and when I moved with my parents while my husband was overseas I never had to cook… One year later and my brown rice takes at least and hour and a half and its still crunchy!!! Don’t know where I’m messing up!!
    I’ve also used the chicken broth idea instead of plain water for some time now. I also like to first sautee onions and garlic then rice… add a few spices like cumin, a can of rotel (or salsa) and a can and a half (or more) of water/chicken broth and let simmer with a lid until done.

    Reply
    • Diana says

      March 5, 2011 at 3:14 pm

      I had that problem when we moved into our new house. Turns out the “low” setting on our new stove is MUCH lower than our previous one. Try simmering it on a little higher heat. Hope that helps!

      Reply
  140. Misty says

    October 28, 2010 at 9:17 am

    I keep trying to transition us over to brown rice but we keep going back and fourth, I’ll have to try doing in broth maybe that will be the clincher.

    Reply
  141. Amanda says

    October 28, 2010 at 6:01 pm

    I tried to make Spanish rice with brown rice tonight. At 45 minutes the rice is only about 1/2 done. I used 1.25 cups broth and 1 cup tomato sauce with 1 cup rice. I brought the liquid to a boil and then put in the rice and lowered it to a simmer. I put on the lid and left it alone for 45 minutes. Does anyone know what I did wrong?

    Reply
  142. Sara says

    October 29, 2010 at 6:57 am

    Ok, I have to admit, I am an ok cook. Mostly stuff turns out ok but I just cannot cook rice. It always turns out mushy. I can’t bear to leave it alone I guess. I will keep trying with this method and hopefully I won’t have “grumpy” rice next time. LOL

    Reply
  143. Rebekah says

    October 29, 2010 at 8:27 am

    I love making quinoa with chicken broth, never thought of doing the same with brown rice. That would help with dh’s transition!

    Reply
  144. Christy says

    February 1, 2011 at 8:22 pm

    We love brown rice, and have been experimenting with the brown basmati for our indian dishes we make. So fragrant and tasty (my VERY picky children even love it!).

    Reply
  145. Christina says

    February 10, 2011 at 12:15 pm

    I would LOVE to recommend this route of preparing brown rice as well. It will take 1 hr in stead of 45 minutes but after it’s in – you don’t have to watch it, stir it, etc. It’s SO easy to start and walk away from. Also, I double this recipe, then let it cool some on the counter, break it into portion sizes and freeze for future use to just grab and mix into a casserole or to throw some chicken into for lunch. Easy! Never had a batch go wrong.

    Baked Brown Rice
    Recipe courtesy Alton Brown, 2005

    Prep Time:5 minInactive Prep Time:–Cook Time:1 hr 5 min
    Level:
    Easy
    Serves:
    4 servings

    Ingredients
    1 1/2 cups brown rice, medium or short grain
    2 1/2 cups water
    1 tablespoon unsalted butter
    1 teaspoon kosher salt
    Directions
    Preheat the oven to 375 degrees F.

    Place the rice into an 8-inch square glass baking dish.

    Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

    After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

    Reply
  146. Lanna says

    March 19, 2011 at 5:51 pm

    My kids love brown rice (the 2.5yo and 13mo don’t even really know any better unless we get Chinese take-out).

    But I too do the even lazier route and bake it a la Alton Brown’s recipe. Boil the water, toss rice and water into the oven, come back in an hour. Perfect, every. single. time. :D

    I do a double batch most of the time since it only takes me an extra 5 minutes at most to reload the saucepan with water/butter/salt to boil. Then I stick leftovers in the fridge for a later meal, in the freezer for whatever nefarious purpose later on, and I even use them in the bottom of frozen casseroles I make OAMC-style (chicken broccoli cheese, enchiladas, chicken cordon bleu, etc.).

    Reply
  147. Christa says

    March 28, 2011 at 1:32 pm

    Seems like I can NEVER get it right! I can’t get past the sticky rice. My husband is Puerto Rican and I’ve gotten very good at making Spanish rice with medium grain white rice. We’ve been trying to eat healthier so we rarely have it. I’ve settled for Uncle Ben’s boil in bag brown rice. I’m going to try it once more using your suggestions.

    Reply
  148. Cheryl says

    April 4, 2011 at 12:56 am

    I’ve been cooking mine like this: Bring a big pot of water to boil, add your rice (say 1c for every 4-5 c water), cover and boil for about 20 minutes,then drain, return rice immediately to pan, cover and let steam the rest of the way, about 10 minutes. You could remove from heat or keep on low — just watch that you don’t burn the rice when the water steams out.

    I love cooking my brown rice this way. Light and fluffy! Easy, too. Takes less than 45 minutes, too!

    Reply
    • Amy says

      March 17, 2012 at 7:38 am

      This is exactly how I cook my brown rice and it’s perfect every time!

      Reply
  149. Lindsay P. says

    April 10, 2013 at 3:17 pm

    I am SO HAPPY I ran across your website!! I am working to get in shape and live healthier, but my husband will NOT eat brown rice. LOL I just know if I follow your suggestions he’ll be eating it up as fast as I can make it! God bless you!! :)

    Reply
  150. Jeff says

    March 14, 2015 at 10:53 am

    I cook the brown rice in a rice cooker with Progresso French Onion soup for the liquid. YUM!

    Reply
  151. Vera says

    December 18, 2016 at 6:02 am

    How do you cook brown rice so it’s not stickey and mushy?
    Everytime i make it its always stickey and mushy!

    Reply
    • Laura says

      December 18, 2016 at 11:47 am

      I do it just as directed in this post and it’s never sticky or mushy. The key is to pour in the rice, stir, cover, and walk away. Stirring the rice during the 45 minute cooking process always makes it sticky. :)

      Reply
  152. Sophia says

    January 16, 2017 at 7:49 pm

    Its 2017, and I just learnt how to cook brown rice ???? Thanks, Laura! XX

    Reply

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