How to Cook Brown Rice
Updated May 02, 2026
Simple method for how to cook brown rice on the stove with just two ingredients. The right ratio and a few key steps for fluffy, separated grains every time.
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Brown Rice is easy to make!
Brown rice gets a reputation for being fussy, but the only real difference in how to cook brown rice versus white comes down to two things: more water and more time. That’s it. The bran layer, which stays on brown rice but gets removed from white, is what makes the cooking process longer, and it’s also where most of the nutrition lives. More fiber, more potassium, more protein. It also gives brown rice that slightly nutty, earthy flavor you don’t get from white. Once you have the ratio right, two cups of water per one cup of rice, and learn to leave it completely alone while it cooks, it comes out fluffy and separate every time.
How long to cook brown rice is usually the part that trips people up. It needs a full 45 minutes on low heat, plus a 5-minute rest off the heat before you open the lid. Longer than white rice, yes, but it holds well in the fridge for days, which makes it genuinely useful for the week. I use it as a base for grain bowls, serve it alongside something saucy, or fold it into burritos. The method is the same, no matter which variety you’re working with: long grain brown rice, jasmine brown rice, or brown basmati rice.
Happy Cooking!
– Yumna
How to Make brown rice
How to Cook Brown Rice Recipe
Ingredients
- 1 cup medium or long grain brown rice
- ½ teaspoon salt
Instructions
- Measure the rice into a cup and level the top.
- Rinse the rice in a fine mesh sieve thoroughly in cold water until the water runs clear.
- Pour the rice into a deep pot over a low heat.
- Add double the amount of cold water, then bring the mixture to a boil.
- Using a wooden spoon, stir the rice in the pot to evenly distribute it, but don’t over stir.
- Cover the brown rice with a lid and cook undisturbed on a low heat for 45 minutes.
- Remove the pan from the heat. Allow the rice to rest in the pot for about 5 minutes, without opening the lid, to absorb all the liquid and steam. Uncover and check to see if all the water is absorbed; some water (about a tablespoon) on the bottom is fine, and you can drain off any excess water. If there is a lot of water remaining, cook it for 10-15 more minutes until the water is absorbed.
- Fluff the rice with a fork to separate the grains, and serve.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Tutorial Tips
- Don’t lift the lid while it cooks. Every time you open the pot, steam escapes and the rice cannot finish cooking evenly. Set a timer and leave it alone.
- The rest step is not optional. After you pull the pot off the heat, keep the lid on for at least 5 minutes before opening it. That carry-over steam is what finishes the grains and helps them separate when you fluff.
- Use a pot with a tight-fitting lid. If the lid is loose, steam escapes throughout cooking, and the water cooks off too fast. A heavy-bottomed pot with a snug lid makes a real difference here.
Recipes to Make with Brown Rice
- Grain Bowls with Brown Rice
- Chicken Teriyaki Bowls
- Beef & Brown Rice Burritos
- Chicken and Rice Stuffed Peppers
- Shrimp with Brown Rice Pilaf
- Mexican Chicken and Rice (White or Brown)
- Jollof Rice
FAQs
I prefer to keep it simple with salt and pepper. For more flavor, consider toasting the brown rice with olive oil before cooking or cooking it with chicken or vegetable broth.
Usually too much water, or the heat was too high. Stick to the 2:1 ratio and keep the heat at a true low once the lid goes on. Lifting the lid during cooking can also cause uneven steaming and make spots of the rice soft.
The water likely cooked off too fast, which usually means the heat was too high or the lid was not tight. If the rice is still firm and there is water left, put the lid back on and give it another 10 to 15 minutes on low. If the water is gone but the rice is still too firm, add a small splash of water, cover it, and let it steam for a few more minutes.
Comments
I have an electric stove and after boiling, stirring, putting a lid on and turning heat to low, mine boils over the lid onto my burners/stove. Should I wait until boiling slows down before putting a lid on to prevent this or put lid halfway on?
Is there any way to put the heat on even lower? If not, that would be a good idea. Or, watch it to see when it looks like it’s going to boil over and open the lid before it does.