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A bowl of nutty, tender whole-grain brown rice cooked to perfection

How to Cook Brown Rice (Tender, Chewy & Never Mushy)

Cooking brown rice often results in crunchy grains or a waterlogged pot. That ends today! Because brown rice retains its fibrous outer bran layer and nutrient-dense germ, it requires a 1:2 water ratio and a longer 45-minute simmer. Master this simple technique for tender, nutty whole grains.
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Prep Time 2 minutes
Cook Time 45 minutes
Total Time 57 minutes
Servings: 4 servings (yields ~3 cups cooked)
Course: Gluten-Free, Healthy Dinner, Side Dish, Whole Grain
Cuisine: American, Clean Eating, Healthy
Calories: 165
Ingredients Method

Ingredients
  

Ingredients
  • 1 cup long-grain or short-grain brown rice rinsed thoroughly
  • 2 cups water or vegetable broth exact 1:2 ratio
  • 1 teaspoon olive oil or unsalted butter adds rich nutty sheen
  • ½ teaspoon fine sea salt enhances natural whole grain flavor

Method
 

Stovetop Simmer & Steam Method
  1. Rinse in cold water: Rinse 1 cup brown rice in a fine-mesh strainer under cold water for 60 seconds to wash away dust and loose starches.
  2. Bring to boil: Combine rinsed brown rice, 2 cups water, olive oil, and salt in a heavy-bottomed medium saucepan. Bring to a rolling boil over high heat.
  3. Simmer low for 45 minutes: Cover tightly with a secure lid and immediately turn the burner down to LOW. Let simmer undisturbed for 45 minutes. Do not remove the lid during cooking.
  4. Check and steam rest: At 45 minutes, peek quickly to ensure all liquid has been absorbed. Turn off the heat completely, cover tightly, and let rest on the warm burner for 10 full minutes.
  5. Fluff with a fork: Remove lid and gently fluff the grains with a fork. Serve warm with your favorite proteins or chill for weekly meal prep.