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
- 1 cup uncooked brown rice, well rinsed
- 2 cups water
- 1 teaspoon extra-virgin olive oil
- 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.
I learned to cook at sea level. I’ve found, through hard experience, some amount of additional water is required at high altitude. If you use the pasta method, when the grain is done, you can just pour off any extra liquid.
How do recommend reheating the rice without losing its texture?
Hi Jennifer, it dries out a bit in the fridge, I usually reheat it (in the microwave) and stir in a little water.
Water to Rice Ratio of 2:1 is way to much water. The rice turns out mushy if made this way. A ratio of 1:1 (1 C Rice to 1 C water) produces a much better result.
Hi Jim, what type/brand of brown rice are you using? Is it instant brown rice?
Perfect rice every time. Thanks!
Perfect, simple and good. Thank you.
Very easy recipe and the rice always turn out great.
Can I add salt to my brother n rice who or cooking
Hi Hele, I don’t add salt while it cooks, it’s best to add it after or the rice gets mushy.
I add salt and it has never gotten mushy and I mean never.
Mine came out mushy
Thanks for posting this!
Note; the 2:1 ratio doesn’t necessarily work if you double the amount… For an explanation-
Hi! Thank you for the recipe.
What organic brown rice brand do you recommend?
Any brand – I’ve used Lundberg rice, the whole foods 365 brand… but any brown rice will work in this recipe.
How much oil
One doesnt need measuring cups to cook perfect rice.
Simply touch index finger to the top of leveled rice… add water to just below the crease of finger. Perfect every time
My brown rice always comes out being a bit crunchy. Not sure what the problem is. I followed the recipe on the bag. At 50 minutes there was still water with a 1 cup of water to 1/2 cup of rice.
i think you need more heat