For perfect brown rice, slow and low is the way to go.

Here you’ll find a few hacks to bump up the flavor and ensure fluffy results.

I knew how to French a rack of lamb, but I couldnt cook a staple grain.

Brown rice in pot with lid on, and the pot is on a stripped tablecloth

Simply Recipes / Alison Bickle

I mean, its rice and water.

Whats the big deal?

Now I am a brown rice master.

A pot with fork fluffing long grain brown rice

Simply Recipes / Alison Bickle

What changed?I became patient.You cant rush good rice.

Soon, you too, will be on the road to brown rice success!

Brown vs. White Rice

Brown rice is a whole grain.

Brown rice cooked on a stove top in a white bowl with a wooden spoon

Simply Recipes / Alison Bickle

The outer hull is still on there (thats what makes it brown).

Its got the germ and bran, as well.

These things give it more fiber, a slightly nutty flavor, and a chewy texture.

Long grain Brown rice cooked on a stove top in a white bowl with a wooden spoon

Simply Recipes / Alison Bickle

The hull, germ, and bran have been removed from white rice.

That makes it cook pretty fastas little as 15 minutes.

But brown rice can take up to 45 minutes to cook.

Rinsing brown rice in a fine mesh sieve

Simply Recipes / Alison Bickle

Different Sizes and Styles of Brown Rice

Is your rice long-grain?

Some of these cook more or less the same.

Check the package to see what youre dealing with.Our method here is for long grain brown rice.

Cooking Brown Rice on the Stove Top with a hand on a lid

Simply Recipes / Alison Bickle

Too big and the rice may not steam right.

Too small and it will boil over and make a sticky mess.

And you want a lid that fits well and does not let tons of steam escape.

Long grain brown rice boiling in a pot with lid over pot

Simply Recipes / Alison Bickle

Try not to launch the lid a million times as the rice cooks.

Once again, its a prevention-of-steam-escaping thing.

Why?Rice likes it nice and easy.

Overhead of brown rice in a pot with a lid to the side

Simply Recipes / Alison Bickle

Lower heat ensures tender, evenly cooked grains.

And it discourages the liquid from boiling over and making a mess.

Let It Rest After Cooking

Do you like to be rushed?

No, and brown rice does not like to be rushed, either.

Patience makes brown rice fluffy.

The difference between okay rice and perfectly cooked riceis letting it sit 10 minutes and passively steamafterits done simmering.

This is something 95% of package instructions neglect to tell you, but its really important.

Think of these 10 minutes as part of the cooking time.

Now you know the secret!

Troubleshooting Brown Rice

Jazz It Up!

Swish it around to get the excess water off.

In a medium saucepan (about 2 quarts), combine the rice and water.

Add the salt, if using.

Put on the lid.

Turn the heat to medium-high and bring the rice to a boil.

Once the rice comes to a boil, set a timer for 35 minutes.

Check on the doneness of the rice.

If you taste a grain, it may be a little toothy, which is fine.

Turn off the heat.

Let the rice sit with the lid on for 10 minutes so it can steam.

Even though the pot is not on the heat, this is part of your cooking time.

Use a fork or spoon to fluff the rice before serving it.

Brown rice freezes great!

Put the cooled rice in a zip-top freezer bag.

Press out as much air as you could, seal it, and freeze for up to 6 months.

Here’s more onfreezing rice.

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