Learn how to cook brown rice perfectly every time! With this easy stovetop method, it's always fluffy and light - just right for stir fries, bowls, and more.
I love days when I have a big container of cooked brown rice in the fridge. It’s a fantastic starting point for curries, stir fries, fried rice, and more, and its earthy, nutty flavor is even delicious on its own. Sometimes, I’ll toss it with a pinch of salt, top it with an egg, and call it breakfast.
Plus, it’s not only tasty; it’s good for you too! Brown rice is filled with fiber and other nutrients. When I have it on hand, tossing together a grain bowl for lunch or dinner takes minutes, so I’m less likely to reach for sweets or snacks throughout the day.
Rumor has it that cooking brown rice on the stove is tricky, but I’m here to tell you that it’s actually simple! This easy, foolproof cooking method yields perfect brown rice every time. You only need water, rice, olive oil, and a pot to try it, so say goodbye to mushy rice, and let’s get cooking!
How to Cook Brown Rice
This easy method will work for any type of brown rice, as long as it’s not an instant or quick-cooking variety. These products are more processed than typical brown rice, so their cooking times will vary. Once you’re ready to cook, follow these simple steps:
- First, rinse the rice. This step is essential for removing excess starches on the outside of the rice. If they’re not washed away, they will cause the rice to clump and become gummy as it cooks. Our goal is to make perfectly fluffy brown rice, so don’t skip this step! I like to rinse mine in a fine mesh strainer over a large bowl until the water in the bowl runs clear.
- Then, measure the appropriate water to rice ratio. I use 2 cups of water for every cup of rice. Add the water and rice to a medium saucepan, and stir in a teaspoon of extra-virgin olive oil.
- Next, it’s time to cook! Bring the water to a boil, reduce the heat, cover, and simmer for about 45 minutes, until the rice is tender and has absorbed the water.
- Finally, turn off the heat. Let the pot sit, covered, for 10 minutes before removing the lid and fluffing with a fork.
Favorite Brown Rice Recipes
Once you have the cooked rice on hand, you’ll find all sorts of ways to use it! Add it to stir fries, serve it as a side dish with curry or chana masala, or swap it for the white rice in my cilantro lime rice recipe. I also use short grain brown rice to add texture to veggie burgers and vegan meatballs. It has a stickier texture than long grain brown rice, which is key for making extra-hearty patties that hold their shape in the oven, on the stove, and on the grill.
But most often, I use it as a base for healthy grain bowls. I call for it specifically in this buddha bowl, this adzuki bean bowl, and this mango ginger rice bowl, but you can also use it as a starting point for a simple, no-recipe grain bowl. Just add one (or more) item from each of these categories to turn plain rice into a delicious dinner:
- A protein! My favorites are baked tofu, tempeh, lentils, and roasted chickpeas.
- A vegetable! It’d be great with roasted butternut squash, cauliflower, broccoli, Brussels sprouts, or tomatoes.
- A sauce! Try my peanut sauce, tahini sauce, cilantro lime dressing, pesto, tzatziki, or chipotle sauce.
Let me know what variations you try!
More Basic Grain Recipes
If you loved this recipe, try making farro, quinoa, or couscous next!
How to Cook Brown Rice
Ingredients
- 1 cup uncooked brown rice, well rinsed
- 2 cups water
- 1 teaspoon extra-virgin olive oil
Instructions
- Combine the rinsed rice, water, and olive oil in a pot and bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes.
- Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.
Notes
I have been f***ing up brown rice for years so i finally decided to find a recipe and stumbled across this one. My rice turned out perfect! Total game changer, thank you so much!
This guide on how to cook brown rice is so helpful, The step-by-step instructions make it easy to achieve perfectly cooked rice every time. I love that it offers both stovetop and instant pot methods, catering to different preferences. A must-save for anyone looking to make healthy, flavorful rice.
Perfect easy recipe, thank you!
Curious, what’s the point of the oil and why is it omitted for rice cooker?
Hi, we find that the olive oil helps prevent the rice from becoming too sticky or gummy on the stove but haven’t found it necessary in a rice cooker. Hope this helps!
Thankyou for recipe and the tip of adding some oil! Perfect with my lentil curry.💐
I’m so glad your rice came out perfectly!
Having cooked brown rice on hand is a great way to simplify meals while keeping them nutritious and versatile. Its earthy flavor works well in a variety of dishes, from stir-fries to grain bowls, making it an easy and healthy base for quick meals. The added benefit of fiber and nutrients makes it a smart option for anyone looking to maintain balanced eating habits.
Wow, first time making this and it was so easy! I combined the rice with sautéed, sliced baby portabella mushrooms. What a great combination! Thank you!
If I double the recipe to two cups…I assume the cook time is the same?
Is it possible to add salt prior to cooking? Will it have any adverse effect on the outcome? thanks
Hi Thanks so much for this… I recently learned that brown rice has high levels of arsenic (yuck!) but this method helps reduce it by 50%… https://scitechdaily.com/scientists-find-new-way-of-cooking-rice-that-removes-arsenic-and-retains-nutrients/
So after boiling for 5 and changing out the water I just reduced the time by 5 mins and it came out perfectly!
sorry typo… reduced the time by 15 mins
So glad the rice came out well, Ellen!
Are you supposed to leave it uncovered until it boils? I didn’t but after mine was boiling, I noticed the next step says to cover it. My rice turned out well, but perhaps it would be even better if I had done that. Maybe specify that for the non-cooks like me. 🙂
Hi Angela, glad the rice came out well! I do leave it uncovered until it boils and then reduce the heat and add the lid. Sorry for the confusion!
I needed to double this recipe for 8 servings and it turned out perfectly! This is now my go to recipe – thank you!
Hi Dorothy, I’m glad your rice was perfect!
I have tried many times with the 2 cups water to 1 cup rice, doesn’t work, I used low heat, barely simmering and the water is gone long before rice is cooked, I now use 3 1/2 cups water to 1 cup rice and it works way better