How to Make Consistently Perfect Brown Rice
Brown rice has been a staple food in diets worldwide for over 5,000 years—and for good reason. The whole grain is packed with nutrients and has a nutty flavor that pairs well with virtually any dish. However, brown rice is also notorious for being difficult to cook well. If you’re new to brown rice, this guide will give you everything you need to know. Whether you prefer using a pot on the stove, rice cooker, or pressure cooker, just follow these simple tips and you’ll have perfect brown rice every time.
IN THIS ARTICLE, WE’LL EXPLORE:
Types
Brown vs. White Rice
Health Benefits
How to Cook Brown Rice: 3 Methods
Recipes
WHAT IS BROWN RICE?
Brown rice is a whole grain, which means it contains all parts of the grain—including the fibrous bran, the nutritious germ, and the carb-rich endosperm. The bran coating gives brown rice its name and color plus its nutty taste and chewy texture.
TYPES OF BROWN RICE
Every variety of rice can be available as brown rice, but the three most common types are short-, medium-, and long-grain.
Long-Grain
Long-grain brown rice is elongated and thin, light and fluffy when cooked. The most common varieties are basmati and jasmine brown rice.
Short-Grain
Short-grain rice is round, small and has a higher starch content, so it’s denser and stickier when cooked. Arborio rice and sushi rice are two good examples. It is popular in Asia and is often eaten as a side dish or used in sushi.
Medium-Grain
Medium-grain brown rice is somewhat larger than short-grain and plumper than long-grain, and it becomes soft and tender when cooked.
HEALTH BENEFITS
Natural whole-grain elements found in brown rice offer a wealth of health advantages. In addition to having three times as much fibre as white rice, brown rice is higher in protein, potassium, B vitamins, magnesium, zinc, iron, selenium, and manganese.
Numerous studies show that frequent consumption of whole grains, like brown rice, can minimise the risk of cardiovascular disease and Type 2 diabetes. It may facilitate weight loss and has been linked to better intestinal health.
Brown rice is naturally devoid of gluten, making it a fantastic choice for anyone who are sensitive to wheat, have celiac disease, or are gluten intolerant.
BROWN VS. WHITE RICE
In the simplest terms, brown rice is white rice, just less processed.
They both begin as the same whole grains, made up of four parts: the inedible outer husk; the bran layer; the germ layer; and the tender endosperm at the core.
Brown rice has only had the inedible outer husk removed, so it is considered a whole grain. To convert it into white rice, the bran, and germ are removed, leaving the white oblong kernel or endosperm. This process increases white rice’s shelf life, but because the bran and germ are the most nutritious parts of the grain, it removes much of its nutrition, including fiber, vitamins, and minerals.
HOW TO COOK PERFECT BROWN RICE EVERY TIME
Cooking brown rice can be tricky, but with these chef-recommended tips for foolproof brown rice preparation, you’ll never make a mess of it again.
Should You Rinse Brown Rice?
While it is generally recommended to rinse white rice several times to remove any residual starch from processing, opinions on brown rice are divided. Some individuals think brown rice should be rinsed to get rid of any dust or contaminants that might be on the grain.
Some people choose not to rinse their grains in order to preserve the grain's inherent nutrition.
When deciding whether to rinse his grains, Chef Dan Marek, director of plant-based cookery and development for Rouxbe cooking courses, typically considers the variety. He claims that rinsing is essential for achieving light and fluffy outcomes when using brown basmati or jasmine rice. However, if you're cooking shorter-grain brown rice for dishes like sushi or sticky rice, you can skip this step.
There is no right or wrong solution in this situation; it is just a matter of taste. Nevertheless, if you decide to rinse your brown rice, make sure to let it drain thoroughly before cooking.
COOKING TIME AND WATER RATIO FOR BROWN RICE
The correct cook time and water ratio for brown rice depends on the cooking method that you’re using. Properly cooked rice should have a slightly chewy consistency. Overcooked rice will be mushy; undercooked, it will be hard and crunchy.
HOW TO CUT DOWN ON COOKING TIME
Presoaking the rice will reduce the cooking time in half. Rice and water should be combined in a big bowl, with 2 cups of water for every cup of rice. Spend 90 minutes soaking.
Even soaking the rice for just 15 minutes, according to Marek, "helps [the cooking process] go quicker and it also begins to eliminate the excess starches from the grain," he says. "I rinse the rice till the water is clear after [soaking]." According to him, this aids in washing away any extra starches that can cause the rice to congeal when cooking.
If you do choose to presoak your rice, you’ll want to use slightly less cooking water. “I find that using 1 cup of rice to 1¾ cups water or stock really helps keep the grains individualized and separate,” Marek says.
METHODS FOR COOKING BROWN RICE
There are many different ways to cook brown rice, and each method will yield slightly different but equally delicious rice results. Here are a few different methods you can use at home.
STOVETOP: 40–55 MINUTES
The stovetop is a popular option for cooking brown rice. Use a heavy-bottomed saucepan with a tight-fitting lid.
Bring 2½ cups water to boiling in a medium saucepan set over medium-high heat.
Optional: Rinse 1 cup of brown rice in a mesh strainer under cold water. Let drain.
Once the water reaches boiling, add rice to the pot; return to boiling. Cover the pot with a tight-fitting lid. Reduce heat and simmer, covered, for 30 to 45 minutes or until all liquid is absorbed.
Remove from heat. Fluff rice with a fork. Re-cover the pot for 10 minutes. If any liquid remains when the rice is done, drain it off using a strainer.
RICE COOKER: 1 HOUR
Rice cookers offer an easy, convenient way to cook brown rice.
Optional: Rinse 1 cup brown rice in a mesh strainer under cold water. Let drain.
Transfer rice to rice cooker. Add 2 cups water for every 1 cup brown rice.
Cook 50 minutes or until rice is fluffy and tender.
Let stand for another 10 minutes before serving.
INSTANT POT: 30 MINUTES
One of the easiest ways to cook foolproof brown rice is in the Instant Pot.
Optional: Rinse 1 cup brown rice in a mesh strainer under cold water. Let drain.
Transfer to an Instant Pot. Add 1 cup water.
Cook at high pressure for 20 minutes, followed by a 10-minute natural release of pressure.
Fluff rice with a fork.
MORE TIPS
No matter how skilled you are in the kitchen, one false step can make a good pot of brown rice go wrong. Here are some problems you may encounter while cooking brown rice, and how to solve them.
WHAT IF MY RICE STICKS TO THE BOTTOM OF THE POT?
Rice can stick to the bottom of the pan if the heat was too high, there wasn’t enough liquid, or both. If the remaining rice is edible, remove it without disturbing the stuck rice. Then fill the pot with water and let it soak for a while so you can scrub out the stuck rice.
WHAT IF MY RICE TURNS OUT TOO WET OR TOO DRY?
Simply drain the extra water if your rice is overly wet, then continue to cook the rice until all of the water has been absorbed. After cooking, allow the rice to cool for a few minutes before fluffing it with a fork and serving. This enables any extra moisture to evaporate and the grains to settle.
Add a little water if it's too dry, and cook the rice until it's tender.
WHAT CAN I ADD TO MY RICE FOR FLAVOR?
Before bringing the water in the saucepan to a boil, try adding some veggie broth, spices, or herbs like bay leaves, rosemary, or thyme sprigs, or stir in any vegetables or spices after cooking. Try different things and be inventive until you find the ideal flavour combo.
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