How to Cook Perfect Brown Rice
This post explains how to cook perfect brown rice that turns out fluffy and tender and delicious.
Brown rice. I love to hate you.
I freely acknowledge that brown rice is more nutritious and hearty and good-for-me than its white counterpart but most of the time, it tastes like terrible, crunchy grains of inedible quality or is so mushy it’s disgustingified.
The only way I’ve been able to really enjoy brown rice’s qualities is to bake it.
It turns out fluffy and tender and delicious. But sometimes, I just don’t have an hour plus to nurture brown rice to tasty proportions (or else my oven needs to be used for something else).
Imagine my delight when I found a better way to cook brown rice on the stovetop (the traditional method of cooking it like white rice, just with more water and longer, has never worked for me).
I was skeptical, so skeptical, but after trying it out, I am smitten again with the goodness of brown rice.
The true test was my kids – they growl when I serve stovetop-cooked brown rice because they just plain don’t like it (I can’t blame them). This version? Um, yeah, major hit. In fact, my 5-year old had thirds of rice with a bit of butter and salt and declared ownership of all the leftovers.
This really is a better way. I’m so happy that brown rice is in my life to stay.
One Year Ago: Smoked Salmon Chowder
Two Years Ago: Chicken Pot Pie Crumble
Three Years Ago: Baked Brown Rice
How to Cook Perfect Brown Rice
- 1 cup brown rice
- 6 cups water
- ½ teaspoon salt, optional
- Bring water to a boil in a large pot with a tight-fitting lid. While the water is coming to a boil, rinse the rice under cold water for 30 seconds. When the water comes to a boil, stir in the rice and salt (optional), stirring once.
- Boil, uncovered, for 30 minutes.
- Pour the rice into a strainer/colander set in the sink. Let the rice drain for 10-15 seconds then return it to the pot off the heat (it will still be a bit moist).
- Immediately cover the pot with a tight-fitting lid. If your lid isn’t really tight, place a kitchen towel over the pot before nesting the lid tightly into the pot. Let the rice steam for 10 minutes before uncovering the pot and fluffing the rice with a fork. Season with more salt, if desired.
Recipe Source: found via Pinterest on Pinch My Salt, originally from Saveur (I decreased the water amount in my version)
139 Comments on “How to Cook Perfect Brown Rice”
This method always works for me! I am not the best at cooking rice, but this way is easy and never turns out badly. I don’t really measure anymore, just add tons of water, let it boil for 30 minutes, then let it steam for 10. Thanks!
They sure didn’t teach us this in culinary school…wirks brilliantly!!! Can’t believe it, but it works!!!
For the first time in my life I’m writing a comment to a website. That’s how impressed I’m with your recipe for brown rice on a stove top.
I was very sceptical about draining the water and returning to the pot off the fire. But, OMG! When I removed the lid and cotton towel it was perfection! I wished my family was over to witness it. My husband told me I’ve finally conquered rice. He had bought me a rice cooker to no avail.
Thank you so, very much. I no longer have to throw away glops of rice. We can now enjoy fluffy rice for the first time in eons.
For the first time in my life I’m writing a comment to a website. That’s how impressed I’m with your recipe for brown rice on a stove top. I was very sceptical about draining the water and returning to the pot off the fire. But, OMG! When I removed the lid and cotton towel it was perfection! I wished my family was over to witness it. My husband told me I’ve finally conquered rice. He bought me a rice cooker to no avail.
Thank you so, very much. I no longer have to throw away glops of rice. We can now enjoy fluffy rice for the first time in eons.
Turned out perfect! My husband was so thrilled I found a recipe that came out flawless. Thank you!!!
The rice turned out perfect. Thank you!
Stay all safe!
Thank you!!! This ends a few decades of intermittent attempts to make brown rice good enough to put on the table for family and friends.
After years of trying to get brown rice right….finally! Thank you… delicious…not gummy or clumpy! Perfect!
I doubled the recipe and followed the instructions, resulting in the most wonderful brown rice.
This is excellent recipe. I love it
I followed the instructions exactly and it turned out great, thank you!
I see that some people have frozen this after preparing. Do you have any thoughts or suggestions for refrigerating the prepared rice and then (hopefully quickly) heating it up the next day? I need to make enough for about 20 people, to be ready pretty much as soon as we get home from church, so I’m looking for a make-ahead-and-reheat-quickly option.
Hi Sonja, if it’s been cooked and refrigerated, I find the best way to heat it up is covered in a microwave-safe dish in the microwave – it keeps it more moist than reheating in the oven.
I have the same problem when I cook brown rice, it never turns out perfectly cooked but instead either hard or mushy. I cannot wait to try this method instead!!!
I’ve made this twice now…perfecto
Vegan daughter says this is the best, most fluffy brown rice she has ever had
Thank you… now brown rice lives happily in my home.
For high elevation make sure you boil the water until it reaches 212 degrees on a thermometer, since water begins to boil at a lower temp. I added 10 minutes to cooking time and 2 extra cups of water o compensate for longer cooking time at sltitude. Followed the rest of the instructions as given and the rice was PERFECTION! Thank you,
Hmmm – and how do you boil water higher than 198/199? Adding salt doesn’t do it, but pressure cooking would, certainly. That would rather change this whole recipe, though, I imagine.
I was so skeptical about this recipe since I’ve always been told rice needs to be cooked with the lid on. I was wrong for thinking twice! For the first time I have tender rice that isn’t mushy or clumped together! It is gorgeous fluffy rice – and I didn’t need a rice cooker! I even doubled the recipe (2 cups rice 12 cups water) and it still worked. Love!!
Since you first posted this, I’ve used this method countless times for both brown rice and white rice. You’ve made rice cooking so much easier for me! I’ve since branched out and tried this method with white basmati rice (necessary for at home indian food!). The first few times, it turned out gummy and overcooked. I’ve found that boiling for 15 minutes, straining, and then covering for 10 minutes produces perfect basmati rice to go with butter chicken. I can’t recommend it enough!
It’s on its last 10 minutes sitting but it looks like it’s gonna be great! However, I have always cooked my rice in vegetable broth to give it more flavor, but since we strain it with this recipe I dont want to waste vegetable broth. Do you have any suggestions how I could still use some broth without staining it? Lol
I think you could still use it (for maybe half the liquid) – even though you strain it, it will impart the flavor while cooking.
Can you drain the liquid into another container to use later or in something else?
I followed this recipe to the letter and the rice came out perfectly! Thank you!
I made this last week, exactly as stated and it turned out great!! I’m making it again today. Thank you so much for sharing!
Works great. Goes against all package directions, and turns out 100% better. Thanks!!!!!
I’m so glad you liked it, Lynda!
Boil 30 minutes, uncovered?? It’s only 6 cups of water. 15 minutes in, all of the water had evaporated and the bottom was completely burned. Inedible
Did you lower the heat to a simmer? No need for a hard boil.
@K, to be fair, the directions do say “boil” for 30 minutes. I’m assuming the author meant boil otherwise the directions would have said “simmer”. What should it be?
Your recipe literally saved my dinner last night!
First time making Brown rice at home and after an hour of having it on the stove, I couldn’t figure out why it wasn’t cooking until I googled it and found your site!
Thank you a thousand times over!
I usually make Alton Brown’s oven-baked brown rice, which I love, but did a quick search to find a faster alternative and was happy to find this recipe (on a site I already love)! I thought it seemed a bit of a pain and did everything I could to ruin it, but it still came out fluffy and delicious! I used 1.5 c. of brown rice (which I forgot to rinse?!!) to 9 c. of water and, apart from a bit of a pond scum on the top as it boiled, there was no starchy ill-effect to not rinsing. I let it steam (though did fluff it after 10 minutes) with the lid on for a solid 20 minutes. I tried to ruin it but couldn’t. Though it still takes time to boil THAT much water, cook, then steam, it does save 15 min. or so on baked rice and the result is equally delicious. I’ll happily make this again.
Done.. My husband and i liked it.
Would these measurements also work in my ricer for chewy, soft brown rice?
I’m not sure – do yo mean a rice cooker?
The whole family loved it! The rice was fluffy and light! Thank you Mel!
This was so good!! Instead of getting a spoonful of mushy rice; every grain was separate. I now love brown rice!!! Thank you so much for posting this.
I suck at making rice. Simple as that. This recipe was easy to follow and worked for me! Finally! I always either burn the bottom or it’s too moist and this came out great! Thank you so much for posting!!
Perfect!! Thank you
I made this and for the first time I was able to eat brown rice that was tender and not gritty. I cannot eat white rice. The processing of it causes blood sugar and heart beat issues. Anyone with insulin resistance should not eat white rice. This recipe is out of this world delicious. Thank you soooo much!!
This works with white rice too, however the boil time is about 10 to 12 minutes. I never time though. I just taste it for consistency like you would with pasta. Drain into an oven proof skillet at 400 degrees, put a little on top and bake for 10 minutes. Perfect for red beans and rice
Put a little butter on top. Whoops
6 cups of water to 1 c brown rice! That’s like eating mush. At the most 2 1/4 c water to 1 cup rice. I only use 2 c water to 1 cup rice. That’s perfect.
Hi Karen – did you read through the recipe? You drain off the extra water so the rice doesn’t get too soft. It really does make perfect brown rice! I encourage you to try it! 🙂
Thanks, Mel!! You are a magician! This is the first time I’ve ever made edible brown rice. Normally I’m scraping it off the bottom of the pot straight into the garbage. I made your Skillet Honey Garlic Chicken to go with it. Perfection!!
The rice turned out fluffy.
Traditional method of cooking brown rice have never worked for me either so I had the idea and thought “if I am thinking about it, there is probably a tutorial out there” so I headed to google to search for loose brown rice and this one was featured so had to give this a try! Amazing result! I will be going back to brown rice again!
this was SOOOOOOOOO good. I doubled it too!!
Hi, Mel. I just wanted to say thanks! My dad just had a stroke and is having to change his eating habits and lifestyle. Before, he never would have let me serve home turkey burgers or brown rice or quinoa, but I’ve made all three for him this week. Thanks to your delicious recipes, he has enjoyed them, and he is having an easier time making these big changes. Thanks for all you do! I’ve been a loyal Mel follower for a few years now, and I really appreciate the confidence of knowing any recipe I make of yours will turn out.
Ah, thanks, Megan! Best of luck to your dad and his health! You are a sweet daughter. 🙂
For the first time ever, my girl ate her brown rice! Many thanks for posting your cooking method 🙂
Thanks. I use the process for even white rice. In South India, you get a rice cooking container with a strainer lid.
Hi Mel, I’ve never commened on any of he things I look for online. But this is worth it.. I made brown rice late last night looks disgusting and mushy and half cooked.. I will give your method a try today!!!
my method is really simple…………1 cup of brown rice, soaked in very warm water,
for about 1 hour. Drain, and let sit in colander. When i get home i make a
simple pilaf on the stove. Using the brown rice and the flat macaroni and vermicili.
Always tender, always fluffy. Never tuff or crunchy. The baking part suggested
here is just not necessary. Good luck all.
I think you mean to simmer for 30 minutes, not boil. I just tried it and my rice came out burnt. I thought it was weird but I wanted to try your directions step-by-step.
Hi there, do you stir the rice while it cooks? Mine starting sticking to the bottom of the pot but once I began stirring it, the consistency became mushy, almost like a risotto. Is the heat on high the entire 30 minutes? Do you use a non stick pot? Any insight is appreciated, I want to try again with hopefully better success.
I generally don’t stir but if it’s sticking you might try moderating the heat and turning it down a bit. I use a fairly heavy-bottomed saucepan. If your pan is thinner, it might be prone to sticking (lowering the heat will help a bit – it should be simmering but it doesn’t have to be burning hot).
WOW! I was about to give up on cooking brown rice on the stovetop and going back to the Uncle Ben’s microwaveable cups. Thanks to you I now know how to cook brown rice properly. THANKS! xx
Oh my gosh Mel!! THANK YOU thank you THANK YOU!!! Finally, we are eating FLUFFY brown rice! This works like a charm!
I would love to know if you can use this same method with white Jasmine rice? I could never get that to be light/fluffy; just gummy/sticky. I made the brown rice tonight, and worked out perfectly!
Not sure, but it’s worth a try. One thing I’ve noticed with Jasmine rice is that I don’t add quite as much water as with regular long-grain rice (so for every cup of jasmine rice, I only add 1 1/2 cups water). It helps the rice cook up fluffy instead of soggy.
i’m wondering if you don’t lose much of the nutritional value of the brown rice by pouring out the water it cooks in? (i once read in the name of a nutritionist that eating soup in which brown rice was cooked will give you much of the rice’s nutritional benefits even if you don’t eat the rice.)
I’m not sure – I haven’t investigated that particular idea!
Your recipe is definitely a little different though and you sound like you know what you’re talking about! I’ll have to give it a try! Thanks Mel!!!
Thank you, thank you , thank you! This is the first time I have successfully made brown rice, it turned out perfect!
It came out PERFECT! Thanks!
So happy when I googled “cooking brown rice on the stove” and your site came up first, because I know by now I can trust you! Thanks for saving me from having to turn on my oven today!
My question is: How many servings does the recipe make? (ie how many cups of cooked rice) Thank you so much!
Michelle – It makes about 2 cups of cooked rice.
This looks so easy! Mine always burns on the bottom, too. Do you use this recipe or your baked brown rice recipe more? Or do you just use each for different meals? I am interested to try this with Hawaiian haystacks and sweet& sour chicken. What would you suggest?
Hi Kate – good question…you know, I really just use whichever one I’ve planned for. I tend to do the baked brown rice more in the winter than the warmer months (since I try not to run my oven as much when its hot in my house) but really, the result is nearly the same and really delicious. I’d do whichever one is easier for you prep- and cooking-wise when you make those two dishes. If I had to pick, though, I’d say the stovetop “perfect” version. Good luck!
Hi Mel! I have been a huge fan of your site for about a year now, and I had to comment on this post. My family loves brown rice when we’re out at a restaurant, but I could never get it to taste as good at home. I tried your recipe tonight and it was SO fluffy and moist and perfectly cooked. Brown rice is back on the menu at our house! Thank you for all that you do and for sharing this great technique with us.
Hey Mel – at 64 I finally learned how to convert that hard, lumpy, stuck together mess of waterlogged grains into something absolutely light, fluffy and fantastic. I am a happy boy once again. – Thanks
Best way to make Brown rice!!!! I love brown rice, but this way is so much better and faster. I’ve used a ricer to make it and it’s never turned out as fluffy or moist as this!!!
I made this rice tonight to have with your so incredibly tasty black beans and rice. I too had given up on brown rice. I would spend all that time making it for it to come out awful tasting and gummy. I dug the half used bag of brown rice out from the back of the cupboard and skeptically, but determinedly, proceeded with this recipe. Wow, what an amazing surprise! It was fluffy, delicious, and perfectly cooked! I was convinced I didn’t like brown rice and my family wholeheartedly agreed. You changed our minds. There was a cereal size bowl leftover from supper and before I cleaned the kitchen, I ate every single grain. You are amazing, Mel!
Tried the stovetop method today. Came out perfectly! No more mushy rice! Thanks!
Alton Brown has a great recipe for “baked” brown rice! 5 STARS! I’m going to try yours too! 🙂
I love using my pressure cooker too. I place 1 c. brown rice, 1 1/2 c. water and 1/2 tsp salt in the cooker and put on the lid. Once it is up to pressure I let it cook for 8 minutes and then take it off the heat. I’ll have to keep this version in mind next time I need the pressure cooker for the main dish.
The only way I cook brown rice is in my electric pressure cooker! It is delicious and finished in about 30 minutes….perfectly cooked and the texture is better! BUT…I am going to try this method as well to see which one I like better!
I live at high elevation, so brown rice is always a challenge. I think this might be successful!!
OMG! It turned out fabulous. I’ve tried several times in the past, including using a rice cooker, but just couldn’t get it right. I had given up on it ….broke down and bought instant brown rice ….But now, I can cook my rice and eat it too. Thanks for the recipe.
It works!! No more sticky, gummy, mushy brown rice!! I doubled the serving and my rice was perfect!
Do you need to add more water if you double the recipe? I just made this, doubling it, and it turned out a little better than normal, but still kind of dry-ish. Maybe next time I’ll boil it longer.
Hi Molly – yes, if you are doubling the rice, you definitely want to add more water.
I will never make brown rice the traditional way again! This recipe is so easy and delicious!!
I just tried it the way you posted and OMG!! You’ve nailed it. I’d all but left off eating brown rice except maybe at a restaurant since I could never seem to cook it right, but I’m in there now. Perfection to say the least! “Hat’s off to You for sharing.”
I stand by my earlier comment. This is amazing rice. I defrosted a bag last night, topped it with roasted vegetables and was in heaven. I have fixed it several times since my last post and it has been perfection every time. A thousand cheers for this recipe!
Your brown rice recipe is just superb!! Thank u so very much.
Well, even though I love your oven method, I decided to try it. It worked out much better than my first attempt (I think the first site I saw instructed me to turn down the heat to medium for cooking). Do I love it more than the oven method? Debatable. But I like to think maybe it didn’t heat up my house as much as having the oven on for an hour and a half or so.
I have made 2 batches of this rice and it was perfection both times. I put about 3 cups each in boil-in bags in the freezer so always have rice at my fingertips. This makes me very happy! Someone mentioned Costco’s cooked brown rice. I bought some a while back. That stuff is vile! The taste isn’t exactly bad but it has the consistency of glue. Even if you buy the most expensive organic rice you can find, this recipe is cheaper, tastes wonderful and is easier to deal with. Once frozen, it defrosts very quickly so I don’t think there is any advantage to buying it pre-cooked. This is fool-proof and delicious. Plus, you control the quality. Have I mentioned that this recipe is perfection?
This really does make amazing brown rice! I used to eat brown rice because it was good for me, but it was always mushy or too sticky. Now my husband makes it this way and we both agree that we LOVE brown rice now! Almost better than the basmati white rice we have with indian food. Maybe next time we’ll try the Chicken Tikka Masala with brown rice instead…
thanks!!! also – your new site design is pretty cool!
As a beginner home cook, it’s always a hit and miss when I cook brown rice, but I love this recipe! It is so simple and my rice came out perfect! I followed the directions to the “T” and it was just the right amount of moisture and firmness, without being over or undercooked. Thank you for posting this recipe!
Melanie, this rice was so perfect. I have been getting sick of soggy baked brown rice and trying to adjust the liquid amounts. This was perfect with stir fry tonight.
Oh My HECK!!! I just made this and it is amazing! Wonderful texture and flavor! Thank you!!!
Loved this recipe!!! I hate that brown rice takes so long to make and I was a bit skeptical of this recipe….. But it worked! I did add an extra half cup water and cooked five minutes longer as I live at 7000 feet…. and rice always takes longer at that altitude. Perfect and so much faster! Thank you!
Hi Annie – I wouldn’t make any changes, per se, I would just increase all the amounts according to how much rice you want to make.
What changes would you make if you wanted to make a larger amount of rice? Love you blog- my SIL and I follow it religiously.
I am so excited to try this! Your baked version is a staple in our home, so this will make life easier on those days that baking isn’t an option.
I made a double batch of this last night for dinner, but I wasn’t sure if I really needed to double the water. I did, but do you think it’s totally necessary? Anyway, it came out great, but it was a little bland compared to the baked-in-chicken-broth variety that I usually make. I think some butter and salt would jazz it up nicely. I’m glad to have a stove-top alternative because, while I do prefer the baked rice, sometimes the oven is just not available. Thanks!
I use 1.5 cups of water to 1 cup of brown rice and cook it in the pressure cooker. 22 minutes and then I let it come down naturally. Perfect!
In the past week I have made- classic buttermilk waffles (so fluffy I’m gonna die!!), breaded garlic chicken in lemon butter sauce (restaurant recipe here), spaghetti pie (kids loved), sweet and sour meatballs (plus one in the freezer for later), and chicken tikka masala (ah-mazing). All your recipes and all DELICIOUS!! Thank you so much for this amazing blog! You are so generous to share your talent with us!
This method of cooking brown rice worked perfectly! Thank you.
Hmmm … I’m going to have to try it this way. I typically can’t stand to cook brown rice on the stove top and have been baking it in the oven ever since you posted about it. When I do bake it I use my huge stoneware casserole dish and double or triple what I would typically use. That way I can freeze it to use later. 🙂
This was so good! Thank you! made this tonight, and it turned out so yummy.
This worked beautifully! It was faster than my usual stovetop method, and the texture of the rice was better. I’m doing it this way from now on. Thanks for sharing!
My easy brown rice method is 2:1 in a glass bowl with a plate on top. In the microwave on high 40 minutes. It is so easy and never burns or clumps. Still, I’ll give this a try! 🙂
I have the Costco brown rice, too 🙂 Oh dear, change is hard! I am DEVOTED to your baked method, but if you say try this, I’ll sure try it! Thanks!
Yay! I’m so excited to hear that this works really well. I use brown rice for everything, but have far from perfected it. The great thing is though, some people would say that this is the safest way to cook brown rice too…draining the cooking water disposes of most traces of arsenic that can be in rice. Now I’m motivated to do it more!
I have finally found a way to cook brown rice, and not only make it edible, but also delicious! I use my pressure cooker! 3 to 1 water to rice ratio, pressure for 20 minutes, done, delicious! If there is a little extra water at the end, I just boil it off quickly. Works great!
I make something with brown rice that turns out something like risotto. My kids adore it and call it Mommy’s Special Rice. I saute short grain brown rice, onion and a little butter and then add chicken broth at a 2:1 ratio plus a little extra broth. Cook for about an hour. Yum!
I have had good luck with browning the rice in a couple tablespoons of oil and then adding the water (2:1), bringing it to a boil, and cooking for 35-45 minutes. It does add some fat, but it doesn’t affect the taste at all. I may have to try this method, though, it sounds intriguing.
I bow to you, my friend. How the heck didn’t I know to bake this shizzle? My mind is blown.
I, too, have brown rice fears and bad experience enough for my family’s lifetime. This actually worked!!!! Love it! Thank you thank you!!
Am I the only person on the planet who loves brown rice? Or, am I the only person on the planet who has resigned herself to al dente rice? Either way, I can’t wait to try this! You always make my day!
This is fabulous as you pour off extra water. We have stopped eating brown rice because of the arsenic reports, but cooking more like pasta and draining was one of the recommendations. I am excited to try this!
We had this with our dinner tonight, and it worked out great!! We also made your sugar cookies for family night. Thanks so much for all the work you put into this site.
Can’t wait to try this!! Also love your new print recipe section!! Very nice! 🙂
Nicole – here is a link to the recipes I freeze:
Erin – I have doubled and tripled this with great results (I add maybe a minute to the cooking time but that’s it).
I use this recipe weekly! Love the texture of the brown rice- it is perfect!! When increasing the recipe- Do you double or triple the amount of rice? Liquid? Both?
Georgia – If doubling I double each component, same with tripling – triple the broth and rice. I hope that helps!
Have you ever tried a 1 cup rice : 2.5 cups water ratio, and begin by soaking the rice in the water in the pot for a few hours before boiling it (covered)? That’s my preferred method, but of course now I have to try yours! We eat nothing but brown rice around here, but my son the celiac doesn’t generally like rice (*curses*). He will eat brown arborio rice, though. It’s my personal fave, too, but it does take longer to cook.
Love-hate with brown rice is about right, though. 😉
Does this recipe still work well if doubled, or does it need more boiling time? Thanks for posting, I’m excited to give this a try!
Ooh, I’ll have to try this. I love brown rice, but generally not when I cook it myself. 😉
I can’t get myself to eat brown rice– I hope this recipe changes things!
Of the recipes that I have tried and saved from your site, the baked brown rice is the one that I use the most. I look forward to trying this version, for those nights that I don’t have an hour to make rice.
I will half to try this, I too have trouble with brown rice. I was wondering if you would be interested in compiling a collage of your recipes that you can freeze? I don’t recall seeing one before. Thanks!
thank you for this post…my brown rice always ends up too hard 🙁
This is perfect, Mel! I bought a gigantic bag of brown rice from Costco a few months ago and couldn’t figure out why it wasn’t cooking up nice and soft like our white rice. Thanks so much!
This is how I cook my brown rice too and once I discovered it, it totally changed my life because for whatever reason I’m just incapable of making rice the way it instructs you to do on the side of the bag. So easy and foolproof!
We LOVE the baking method you posted. We make up a double batch nearly every week and eat on it for several days. My picky littles adore it! But, sometimes, I forget to/am not home in time to start the rice and think, “Dang it! I don’t have an hour to cook rice in time for dinner! Now what?”, so it will be nice to try this alternate version. Also, we live in southern AZ, and sometimes I don’t feel like having my oven on for over an hour in the middle of the summer! If this method turns out as fool-proof and delicious as your other, I will thank you forever!
I discovered this method a couple of months ago and have used it many times with great success.
So far, I’ve had the best luck with steaming brown rice. I put a bowl of rice in the top part of a steamer and add boiling water (1:2 rice to water ratio) to the bowl from the tea kettle. It usually takes 30-45 minutes and can’t burn or get mushy.
I think I tried this once before I discovered your oven method, and I think I really prefer the oven. Maybe it’s the elevation? Or maybe I just didn’t do it right.
If I can make this work I will worship you forever (from afar). My attitude about brown rice is exactly the same as yours.
I normally cook my brown rice in the microwave; however, will definitely try this version. Cooking in the microwave is always hit or miss. Just bought a huge 20 lb. bag of brown rice so this recipe came just in time. Thanks!
I might have to try this even though I LOVE it cooked just by the directions. Never have had any problems with it.