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.
Jump to Recipe
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 a fried 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
Do you add any salt?
I did this but my rice was still crunchy, properly measured my portions and cooked the full 45 minutes once boiling and rested the full 10 minutes without opening the lid – what did I do wrong?
Hi Sangeeta, I’m so sorry you had disappointing results! What type of rice did you use?
I finally tried this method and it worked perfectly! The brown rice came out fluffy, tender, and not at all mushy, which has always been my biggest challenge. Letting it rest before fluffing really made a difference. Thanks for breaking the process down so clearly—it’s going to be my go-to method from now on.
Rice welas not anywhere close to done after 45 minutes.
Hi Paul, I would keep simmering it until it has absorbed the water. You could always turn up the heat a bit if the water in the pot isn’t bubbling.
Same thing happened to me but the water was all gone, so couldn’t cook it more without adding more liquid and I am afraid that it would become gummy… 😞
works great
Should the lid be completely tight or let the steam out ? Mine doesn’t have a hole to let steam out
a tight lid.
Turned out perfect
I’m happy to hear!
No salt?
Hi Stuart, feel free to season to taste with salt after cooking!
I have go through the recipe and find this one very amazing, yummy i have also tried this recipe at my home and shared with my gf she surely shoked with this amazing dish and she also wanted me to get shared this recipe with he.
Thank you
for such an prerry amazing recipe.
Perfecto!!! Followed instructions exactly 💓💓💓
This recipe made brown rice easy, tasty, and fluffy. Clear steps, perfect texture, and great for healthy meals. Loved it. definitely
bookmarking and sharing. Thank you for such helpful tips.
Some sites say to soak brown rice for at least two hours or overnight. Is this something you’d advise also? Thanks!
I’ve never done that and my brown rice has always worked out fine!
Far too much fuss is made over cooking brown rice—its far simpler than white rice, I find. Yes, it takes a bit longer but it’s far less sticky, starchy, and thus easier.
With the left over rice, I know you can either leave it in the fridge or freezer – how do you then reheat it? I heard reheating rice is a big no-no.
Thanks
Hi Cath, I reheat it in the microwave. From the freezer, it’s just fine. From the fridge, it’s just more dry on the second day. Sometimes I add a little bit of water as I reheat. Hope that helps!
Can this recipe be doubled?
yep!
This is a fantastic guide to cooking perfect brown rice! I love how simple and foolproof the method is, making it easy for anyone to achieve fluffy, delicious results. The tip about rinsing the rice to remove excess starch is a game changer! Brown rice is such a versatile and healthy staple, and this method ensures it turns out great every time. Thanks for sharing!
This was my first time making brown rice and it came out perfectly! My husband loved it too, said it’s the most he’s ever liked brown rice. Thanks for the foolproof recipe!
OMG! I am so happy I came across this recipe. I am not a big fan of brown rice, nor have I ever attempted to cook it. But I am trying to incorporate healthy options for my family. When I tell you that this is the best brown rice recipe I have ever attempted. It came out perfect and I followed the recipe exactly as it was written. But I had to add my own spin to it so I sauteed some shallots, garlic and shiitake mushrooms and added a little better that bouillon roasted vegetable. Game Changer! The brown rice was already perfect but adding that little spin to it, let’s just say my hubby was eating it out the pot, continuing to ask if this was really brown rice. With that being said, that you so much for sharing and I will continue to do this method.
Hi Sondra, it sounds delicious, I’m glad your rice came out perfectly!
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.