I’ll show you my simple method for perfect brown rice that cooks evenly every time and makes a reliable base for bowls, stir fries, and more.

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I always thought brown rice was stubborn until I found a simple method that actually works. With long grain brown rice and water, you can get fluffy, separate grains every time.

I messed up plenty of times, boiled away the water or ended with a gummy mess, but this way makes it steady and reliable. I swear there’s a tiny trick that changes everything, and once you try it you’ll be surprised how often you’ll reach for brown rice.

It works in bowls, stir fries, or reheated leftovers that taste way better than takeout. It’s my go to for Perfect Brown Rice, trust me.

Ingredients

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How To Cook Perfect Brown Rice

Long grain brown rice: chewy, nutty whole grain that gives fiber, minerals, slow carbs
Water: hydrates rice, helps create fluffy texture, no calories or flavor
Fine salt: tiny amount lifts taste, balances flavors, doesnt add sweetness
Neutral oil or unsalted butter: optional fat that adds silkiness, richness and mouthfeel

Ingredient Quantities

1 cup (about 185 g) long grain brown rice

2 1/2 cups (600 ml) water

1/2 teaspoon fine salt

1 tablespoon neutral oil or unsalted butter, optional

How to Make this

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1. Measure 1 cup (about 185 g) long grain brown rice and put it in a fine mesh sieve, rinse under cold water until the water runs mostly clear, drain well — this removes dust and excess starch and helps keep the rice from getting gummy.

2. Optional: soak the rinsed rice in cold water for 20 to 30 minutes then drain, it shortens cook time and gives a softer, more even texture.

3. In a medium heavy-bottomed saucepan combine the drained rice, 2 1/2 cups (600 ml) water, 1/2 teaspoon fine salt and 1 tablespoon neutral oil or unsalted butter if using, stir once to distribute.

4. Put the pan over medium-high heat and bring to a gentle boil, uncovered, you want steady bubbling but not a violent boil.

5. As soon as it boils give it one quick stir, reduce the heat to the lowest setting so it simmers very gently and cover with a tight-fitting lid.

6. Cook undisturbed for 40 to 45 minutes, do not lift the lid to check, the trapped steam finishes the rice evenly; if you soaked rice start checking at 30 minutes.

7. Turn off the heat and keep the lid on, let the rice rest and steam for 10 minutes, this step firms the grains and prevents a mushy top layer.

8. Remove the lid, fluff the rice gently with a fork, taste and add a pinch more salt if needed, if some grains are still chewy add 2 to 4 tablespoons hot water, cover and let sit 5 more minutes.

Equipment Needed

1. 1 cup measuring cup or kitchen scale for the 185 g
2. Fine mesh sieve or small strainer for rinsing the rice
3. Medium heavy bottomed saucepan with a tight fitting lid
4. Wooden spoon or silicone spatula for stirring once it boils
5. Measuring spoons for the 1/2 teaspoon salt and the tablespoon of oil or butter
6. Small bowl or container for optional soaking, dont forget to drain
7. Fork for fluffing the rice at the end
8. Timer or phone timer to track cooking and resting times
9. Kettle or small pot for hot water to finish chewy grains, optional

FAQ

1 cup (about 185 g) long grain brown rice

2 1/2 cups (600 ml) water

1/2 teaspoon fine salt

1 tablespoon neutral oil or unsalted butter, optional

Q: Can I use less water to make it firmer? A: You can try 2 1/4 cups water instead of 2 1/2 but you risk undercooking. The 2 1/2 ratio is the safest for long grain brown rice.

Q: Why is my rice mushy? A: Mushy rice usually means too much water or overcooking. Next time use the exact water ratio and check at 40 minutes.

Q: Why is the center still hard? A: Heat was likely too high or lid was lifted during cooking. Use the lowest simmer and keep the pot covered for full time, then rest 10 minutes.

Q: Can I cook this in a rice cooker or instant pot? A: Yes. In a rice cooker use the same rice to water ratio and follow your cookers brown rice setting. In an Instant Pot, use 1 cup rice to 1 1/4 cups water, cook on high pressure for 22 minutes then natural release 10 minutes.

Q: Can I swap broth for water? A: Absolutely. Use low sodium broth and keep the same volume of liquid for best results.

Q: How do I reheat leftovers so they are not dry? A: Add a splash of water, cover and microwave or reheat on the stove low and fluff once warmed. This brings back moisture without getting soggy.

How To Cook Perfect Brown Rice Recipe Substitutions and Variations

How To Cook Perfect Brown Rice

Ingredients

1 cup (about 185 g) long grain brown rice
2 1/2 cups (600 ml) water
1/2 teaspoon fine salt
1 tablespoon neutral oil or unsalted butter, optional

Directions
1. Rinse the rice under cold running water for 20 to 30 seconds, rubbing gently with your fingers. This removes dust and some surface starch so the grains wont clump.
2. Combine rinsed rice, 2 1/2 cups water, salt, and oil or butter in a medium saucepan. Bring to a gentle boil over medium-high heat.
3. When it boils, give it one quick stir, reduce heat to low, cover with a tight lid and simmer for 40 to 45 minutes. No peeking, ok? Lifting the lid lets steam escape.
4. Turn off the heat and leave the pot covered for 10 minutes to steam. This final rest is where the rice finishes cooking and gets fluffy.
5. Fluff with a fork, taste for salt, and serve. If it’s a bit firm, add a splash of hot water, cover for a few minutes and try again.

Quick tips
– Use a heavy-bottomed pot so the heat is even and the bottom wont scorch.
– If your rice is older and seems dry, add 1 to 2 tablespoons more water.
– For extra flavor cook the rice in low-sodium vegetable or chicken broth instead of water.
– Leftovers reheat great in a microwave with a damp paper towel on top, or steam them briefly on the stove.

Substitutions

Long grain brown rice: use short-grain brown rice or brown basmati for a stickier or nuttier texture; increase cooking time 5 to 10 minutes for older or thicker-grained rice.
Water: swap for low-sodium chicken or vegetable broth 1:1 for more flavor, or coconut milk diluted with water (use 1 cup coconut milk + 1 1/2 cups water) for a richer, slightly sweet result.
Fine salt: substitute 1 teaspoon soy sauce or tamari for savory dishes, but reduce added broth salt; or 1/2 teaspoon garlic powder plus a pinch of pepper if you want flavor without more sodium.
Neutral oil or unsalted butter: use olive oil, ghee, sesame oil (for an Asian twist), or omit entirely and add a pat of butter when serving.

Enjoy. Youll be surprised how simple good brown rice is once you get the timing down.

Pro Tips

1) Cook in broth not plain water if you want more flavor, but cut back on added salt since stock can be salty. It’ll taste way less bland and you wont need much extra seasoning.

2) Toast the dry rice briefly in the pot with a little oil till it smells nutty, then add your liquid. It helps the grains stay separate and gives a nicer aroma, trust me it actually makes a difference.

3) If your rice is older or sat in the pantry a long time, add a splash more water and expect it to take a few extra minutes. Older grains dry out and thats why some batches turn out a bit chewy.

4) After cooking, slip a clean kitchen towel between the lid and the pot while it rests to catch extra steam, or spread the rice on a rimmed sheet pan to cool fast if you plan to fry it later. Both tricks stop sogginess and keep grains from clumping.