How To Cook Brown Rice

How to Cook Brown Rice

Transitioning your family from white to brown food (rice, grain, sugar) can be a little bit difficult on the taste buds. When we’re used to the white stuff, the brown stuff may seem a little heavy at first. I know I’ve heard the opposite from some of you, but transitioning my family from white rice to brown was actually one of our easier transitions when we were on our healthy eating journey.

But first I had to learn how to cook the stuff.  Brown rice cooks a little differently than white rice. And it takes 45 minutes? Really?

One of the things I’ve learned throughout our healthy eating journey is that whole foods may take a little longer to prepare, but that doesn’t mean that they are more difficult to prepare. I just have to plan ahead just a little bit better. Yes, brown rice takes 45 minutes to cook. But do I actually have to watch the pot and babysit my rice? Absolutely not. Start the rice a cookin’, set a timer, walk away and come back 45 minutes later.

Long story short:  Cooking Brown Rice is SO Easy.

Here are the basics of Brown Rice Cooking:

  • Use exactly twice as much liquid as rice. (For instance, use 2 cups of water with 1 cup of rice.)
  • The rice will absorb all the liquid, so if you cook one cup of rice in two cups of water, once the rice is cooked, you will have two cups of cooked rice.
  • Don’t bother your rice while it’s cooking. It will get grumpy. (Actually it will get sticky, and you may get grumpy.)
  • Sea Salt is your friend. Rice is a little bland without it.
  • We LOVE our rice cooked in Chicken Broth. The broth gives the rice excellent flavor and has really helped us transition to the taste of brown rice!

Here’s how to cook brown rice:

  1. Begin by boiling your water or broth. Remember, use two cups of liquid for every one cup of rice.
  2. Once the liquid has come to a full boil, pour in the dry brown rice.
  3. Give the rice a stir. Turn down the burner to a simmering heat level.
  4. Cover the pot with a lid.
  5. Set a timer for 45 minutes.
  6. Do not stir the rice or even bother with looking at the rice until the timer goes off.
  7. Remove the rice from the heat.
  8. Salt liberally, or mix your cooked rice into your desired recipe.

I took several pictures to create a tutorial for you, but in just about every picture, the steam from the pot fogged up my camera lense. It would have been a lovely tutorial.

See?  Look at the wonderful boiling broth. With steam. This was the least foggy of all the pictures.
Don’t you just feel like you learned an awful lot by looking at it?

Sorry for the lack of tutorial photos. Really though, even without pictures to look at, I do believe you can easily cook brown rice.   Then use it to make Rice and Veggie Stir Fry or Spanish Rice…or even add butter and salt and eat it plain!


Does your family like brown rice? How do you like to eat your rice?

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Comments

  1. Ashley Godoy says

    Brown rice is a staple here, we LOVE it, always have since the switch over! It is so easy, as you say. I appreciate the steps and facts like HOW MUCH it yields. All very helpful! Hoping to get an excellent e-book!

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  2. Laurie Plath says

    I used to love white rice with salt and butter and it took me awhile to get used the the taste of brown rice. But now, I love it. I do have to remember to start cooking it sooner though, since it takes longer.

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  3. Danielle says

    Cooking it like this, does it come out soft like white rice? I’ve had brown rice before… and it was kind of chewy?

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    Danielle Reply:

    Ugh.. I meant to add, was it chewy because it was under done or is that how brown rice is?

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    Laura Reply:

    Mine is always soft, although it’s been so long since I’ve had white rice I don’t know how to compare it. Maybe yours is just under done. That would be my guess.

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  4. says

    It wasn’t much of a transition for us either, although I do still make white rice sometimes. My husband does prefer it if it is a simple side, but when it is in a casserole, or mixed into something it doesn’t seem much different at all!

    I have heard that baking it is really easy and tastes great as well, but so far I’ve stuck with the stove top. And when it is done I let it sit in the pot with the lid on and it steams itself for a couple of minutes. Just seems to keep it less sticky for longer that way.

    Heather

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    Lenetta Reply:

    H – I tried it once and wasn’t terribly successful, but it could have been operator error. :>) Hope all is well with that sweet baby girl!

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  5. Alicia says

    Thanks for the tip on using broth to cook the brown rice, I love the idea of added flavor, and have never tried it!

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  6. Amber Rogers says

    We love brown rice. We cook it the same way. We also use it for breakfast, but skip the salt and stir in a little butter and your favorite sweetener.Yum!

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  7. Ivette says

    I bake my brown rice and it takes great. I make a big batch and freeze it. This way I have some on hand when I don’t plan ahead! It does help to use chicken broth instead of water.

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  8. Amanda says

    I looove brown rice! I made the switch about a year ago, and am so glad I did. The first time I made it, I under-cooked it because I couldn’t believe it would take 40 minutes to cook! But if you cook it long enough, it’s a-mazing. Unlike white rice, it actually has flavor! I’ll eat leftovers with salt and butter for a snack, or with some cinnamon for breakfast. :)

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  9. Amy in SC says

    The few times I’ve had brown rice, it always tasted like it was not done. Is this normal? I would like to switch, but not sure how the family would react! :)

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    Brittany Reply:

    Brown rice takes almost twice as long to cook as white rice. So it’s possible that it wasn’t thoroughly cooked.

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  10. says

    We do like brown rice ~ Well, at least I cook it and they eat it =) Years ago I started buying Lundberg’s blend ~ ‘Country Wild’ maybe? I tried some brown Basmati rice this year —> oh YUMMY! It smells like hot butter popcorn and tastes delicious too.

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  11. Esther L says

    I’ve been trying to incorporate more brown rice, but my hubby is adamant that it just isn’t the same with stir fry or beans and rice dishes as our traditionally used jasmine rice. So while I use it when I can, I’ve learned compromise is just as important. However, your tip about cooking rice in stock (be it white or brown rice) really does make a world of difference!

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  12. Jessie Chilson says

    We love brown rice…though I do cook it a little differently. I use the recipe in the Nourishing traditions cookbook. I have also discovered that it cooks better in a cast iron skillet! We eat it with EVEY mexican dish that we make and I use it for breakfast too! We add cinnamon and honey to it for breakfast! Yummy Yummy!

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  13. Lin says

    Has anyone ever cooked brown rice in a slow cooker? It would be great to come home from work and it was ready and waiting!

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  14. Lisa says

    we mill our own wheat, use only whole wheat pasta and still can not change to brown rice! Every time I make it, it is mushy,crunchy, or flavor less. Maybe I will try boiling it in broth and using sea salt like you suggest.

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  15. Danielle says

    I will have to try cooking it in chicken broth. Have some in the freezer since cooking chicken per your recent post! My family doesn’t really care for rice much, but I love it. Hopefully this will convince them!

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  16. Kadee says

    I switched to brown rice before my kids came along, so they never had to adjust! I prefer it…tastes more real I guess. I’ve never cooked it in chicken broth so I may try that, and I like Amber and Amanda’s ideas above of using sweetener or cinnamon and having rice for breakfast!

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  17. Natasha says

    We love white basmati rice, the times I have tried brown it is just too chewy. This post and comments have inspired me to try again. I may be under cooking it, we live at 5500 ft and may need even longer that 45min.

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  18. Erin says

    Thanks for the tip. We have a rice cooker because I can never seem to leave the pot alone. up goes the lid and out goes all the water.

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  19. Hope says

    I usually cook my rice in stock. Also,this summer I discovered that I can process up some cilantro, garlic, onion and lime juice and freeze into cubes and pop one of those into rice and my kids love it. I wonder if they would like it in brown rice?

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  20. Lisa says

    Our family loves rice in a recipe simply called Chicken and Rice. It’s (believe it or not) chicken and rice, along with onion soup mix and cream soup. It’s really yummy! A great comfort food!

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    Angie Reply:

    Do you make your chicken n’ rice with white or brown rice? I can’t seem to switch the rice we use in that recipe to brown.

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    Lisa Reply:

    I usually make that recipe with white rice. I have tried many times to do it with brown, and it always takes a long time for the rice to become tender enough to eat!! We’d love to make it healthier with the brown rice, but can’t seem to either. Sorry I couldn’t be of any help!

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  21. Julie says

    I tried brown rice but my rice maker had issues. To much water, to crunchy, to mushy. I gave up.maybe when we are done with the 100lbs of white rice ( in a year or so) I will try brown again.

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  22. jerilyn says

    We’ve always used brown rice. I use a rice cooker and it turns out excellent, can only cook 6 servings though, so I don’t know what I’ll do if our family expands that!

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  23. Alex Hall says

    I don’t mind brown rice, and neither do my kids, but my husband can’t stand it! I do have to say, though, that if we’re going to have brown rice he prefers the basmati rice instead of the long or short grain brown rices. We’re going to try jasmine next, maybe that will change his mind.

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  24. Rachel B says

    We use brown rice almost exclusively. My husband and I both grew up on it so there was no transition. Basmati is my favorite! I often cook it in broth (or add a squirt of Bragg’s) and I’ve discovered a new way to cook it, this year, too. Replace half the water with coconut milk and it is heavenly! That seemed to be the appropriate adjective for a comment on this blog. ;) I’ve done this to go alongside a Ginger-Glazed Mahi Mahi or with curried dishes. It’s also really yummy with some sweetening and spicing as a breakfast/dessert.

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  25. Jaime M says

    We have been eating brown rice for a while, but i’ve been having trouble cooking it. I’ve been trying to get it to work in our rice cooker and it just isnt’ turning out right. i will try this way and hopefully it will solve our problems! Thanks!

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  26. Zinnie S. says

    How do you use it in casseroles? Would you have to cook the whole casserole longer than you would with white rice?

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  27. Allison says

    One idea for rice is to bake a chicken in a pan with whatever veggies you like. Add a little water. We love carrots. Then when the chicken and veggies are ready take them out and mix rice in the chicken drippings. Boil the water like you said and pour over the hot rice and bake covered. It tastes wonderful and gives an easy extra meal from a chicken. We also mixed any leftover chicken and veggies into the rice. It was nice to have dinner or lunch of the next day baking while we were eating.

    We always eat it with plain homemade yogurt. This is a common light meal in Albania.

    I have to say I have not tried this with brown rice because we cannot buy it here.

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  28. Susanna says

    I always make mine in a rice cooker which is the ultimate in ease. First I soak it for several hours in an acid medium to make it easier to digest.

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  29. Joanna says

    We haven’t made the transition quite yet, but are working on it. I’ll have to follow your tutorial next time and see if it upgrades my result and my family’s approval. :)

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  30. Carissa White says

    I love brown rice – it is wonderful. However, if you want something quicker my family adores quinoa and it is quicker.

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  31. Pam Frohn says

    I always make a double batch and freeze the extra. This makes it a little easier for last minute cooking.

    Pam

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  32. Fiddlesticks says

    I love brown rice, but it does take a long time. Is there anyone out there with experience freezing it? Does it work? What is the best way to reheat it? TIA!

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  33. Nicole S. says

    We’re trying to make the transition to more brown in our diets. I’d love to incorporate more rice into our diets, but often find I don’t have enough time to make it. Does rice freeze well? Any special tips on reheating it?

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  34. Carla says

    Yummy! We love brown rice. I make the whole bag at once and then freeze what we don’t use for that meal, so that I don’t have to wait 45 minutes the next time we eat it lol!

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  35. Amy Schaffer says

    We too eat brown rice and love it. I cook mine in the rice cooker with the 2/1 liquid/rice ratio and it comes out great. It also freezes well if you want to cook some ahead and haven it ready to go. Love the blog! Thanks for all of your hard work!

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  36. kathy says

    thanks for the tips – my brown rice usually only turns out 50% of the time. i will try the ckn broth for flavor. interested in gardening/preserving or fill ’em up.

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  37. Sami says

    I love brown rice!! I’ve always used the oven/baking method, which is good because I’m easily distracted. I would be interested in your experiences with freezing it? Thanks, Laura!

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  38. 4monkeymama says

    Soaking the rice also helps a ton. I cover the rice in the morning and then rinse in cold water and drain very well before putting in the rice cooker. 1rice:2water. works great. also freezes great too!

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  39. Courtney says

    This is a timely post, as I just got a bulk order of organic brown basmati rice. Thanks!

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    Ann M Reply:

    Where did you get your order from?

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    Courtney Reply:

    I got it from Purcell Mountain Farms (www.purcellmountainfarms.com).

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  40. says

    I am emailing this link to my newlywed friend who says cooking rice is hard. Can you freeze rice?

    [Reply]

    Christy Reply:

    Yep, you can freeze it-we freeze all of our leftover rice. It is perfect for fried rice and just about anything you would use rice in.

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  41. Cathy says

    I’ve had success cooking brown rice in a rice cooker, too–just the same way I’d cook white rice has worked fine. My family likes brown rice freshly cooked, but it isn’t as tasty leftover. My favorite recipe using brown rice is for a casserole that has lentils and ground turkey, too–yum!

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  42. says

    I think I want a rice cooker…

    We tried brown rice for a while, but my hubby complains everytime I try to switch. Actually, his stomach complains. Shouldn’t that improve with time? Anyway, that rice looks really yummy. You’re making me hungry.

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  43. Diane says

    I like to make a double batch of brown rice and freeze the extra. This is so handy for a quickie” meal. So much better than the Uncle Bens microwave in a minute rice.

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  44. Amie says

    mmmmm….We love our brown rice. We also cook with chicken broth (homemade of course!!) It freezes great for those ” really~t’s 5 o’clock already” nights!!

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  45. Elaine says

    I love brown rice, it tastes better, better for you and it does freeze well, I use freezer containers. Our fav is chicken and rice

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  46. Rhonda says

    We like brown rice, especially cooked in broth. I cook it like you Laura, and you are right-leave it alone to cook. I keep wanting to check it. I put stir fry on top or we make stack-e-uppies (with chicken and gravy and our favorite toppings, YUM).

    Revisiting your e-books has been fun:). I think the Funky Kitchen or maybe the Holiday Hospitality would be interesting!

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  47. Merrilee says

    I cook my white rice in the microwave. 5 min on high; 15 min on 1/2 power.
    Anyone know if you can do this with brown rice too? Thanks!

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  48. Marianne says

    MMMM brown rice, my family hardly noticed the difference!! I always make a double batch and freeze 1/2 for later.

    Love all your recipes Laura! Hope to win an ebook :-)

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  49. Katie says

    Thanks for posting this! My first try at brown rice was a sticky flop but you have given me the encouragement I needed to try again!!

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  50. Stephanie says

    We to are transitioning to brown rice….no problem for me as it is yummy, however the kids are sulking. but we will get there!

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  51. says

    For the person who asked — rice freezes well, especially if it has some oil in it. So just mix some olive oil or butter up in it before you freeze it. It’ll be tastier that way anyway!

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  52. Kari says

    I love brown rice, but then I found out I should be soaking it and I never remember in time.

    “What to do with the Cow in your Kitchen” would be great!

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  53. Julie G says

    That’s sounds good and easy. What’s the nutritional difference between the instant brown rice that cooks in 5 min. and the regular that takes 45 min.? I make the instant sometimes, and everyone likes it…even the kids (so I’m wondering if it’s not healthy…since everyone likes it). Haha.

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  54. Melodya says

    We have learned to love Brown rice, though we haven’t graduated to organic yet.

    We eat rice w/ mixed veggies for lunch quite often. A little butter and a tad seasoning goes a long way.

    We love it for breakfast: cinnamon rice, (sugar, cinnamon, rice, milk) sometimes w/ fruit is a nice alternate to oatmeal on those cold mornings. ?

    Also, we are horchata fans! It’s made the same as almond milk and is another fun alternative. Who says healthy is boring, the options are endless!

    Question: can you make brown rice flour w/ your grain mill? Have you tried it? Brown rice bread is something I would love to try and make.

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  55. Amy W says

    i love brown rice but just had IgG blood work and it is one of my delayed allergies. boo. praying i will be able to handle it in 6 months.

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  56. says

    We like brown rice. I love how stores are catching on and offering different options. Trader Joes and Costco both offer pre cooked brown rice, that are nice to have on hand in a pinch.

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  57. says

    When we cook brown rice we rinse it, add enough water to cover the rice so if you put your index finger on top of the rice- the water level is just above your first joint, boil, and simmer for 45. We like it better than white rice because it has a nutty, more distinct flavor. It’s also better for my blood sugar and IC, and part of the South Beach diet.

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  58. susan says

    i love brown rice..it wasn’t too hard of a switch for us. but i’ve never tired cooking it the way you do. i just throw my rice and liquid in a pot and turn it on till it boils then down to a simmer covered till it’s done. never time it either. i can pretty much tell by the look how it is.

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  59. susan says

    i love brown rice..it wasn’t too hard of a switch for us. but i’ve never tired cooking it the way you do. i just throw my rice and liquid in a pot and turn it on till it boils then down to a simmer covered till it’s done. never time it either. i can pretty much tell by the look how it is.

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  60. says

    I’ve never thought about boiling the water before I add the rice. I normally just put the rice and water together, then boil. Does your method help it not stick?

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  61. Dawn says

    Being from Louisiana, we eat alot of rice. Changing to brown rice from white has been the one area my kids are hesitate about. I will try cooking in broth instead of water. Thanks for the suggestion!

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  62. says

    I have to echo what some have already said. Soaking the rice overnight really improves the texture. I mix 1 cup rice, 2 cups water, and 1 Tbsp kefir or yogurt in a pot and leave it until I’m ready to make dinner. It comes out so fluffy like the white rice at a Chinese restaurant!

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  63. Rebecca Kauffman says

    Okay, I’m going to be the odd woman out here because we rarely eat rice- white or brown. But I’ve had a box of brown rice in my cupboard for a while now and I think that picture has given me motivation to make it! Thanks for the directions!

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  64. Mandy says

    I have a bunch of brown rice in the pantry, my kiddos and hubby were not too excited when I first brought it out. I will try it with the chicken broth and see if that helps them eat it with a better attitude.

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  65. Sheila says

    Thanks for the soaking technique in the comments. This will make yet another healthy digestive change in my cooking. We use brown rice for everything: meatless meatballs, chicken and rice, side dish, veggies with rice……

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  66. Theresa says

    Is this regular brown rice found in the store or should I be looking for something special? I am not sure I’m getting the right kind because I don’t soak it first – guess I need to look in the store for something else.

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  67. Teri says

    I cook half white and half brown, adding sauted onions, celery and onions in broth. It turns out yummy. I also freeze cooked rice with great results, then use it to make chicken/rice soup with homemade broth. And rice is a great breakfast dish with milk, sugar and cinnamon! Thanks for all the great comments. I have learned a lot.

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  68. Sacha says

    I finally mastered white rice last year. I had been doing instant. I think now will be the time to try the brown. I have tin my panty, but wasn’t sure about cooking it. Thanks for the help!

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  69. Beth says

    Mmmm. We live in Asia, so we get plenty of rice, but always white. :( I’m trying to eat better grains, so we might have to make a switch to the brown while we are at home.

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  70. Christine says

    We like to “brown” our brown rice first, then cook in broth! This comes from a recipe (Cooking Light, I think) called Parmesan Brown Butter Orzo. It works with either orzo or rice (even wild rice… tried it last night!).

    Melt 1 TBSP butter (per cup of uncooked rice)
    (or use EVOO… that doesn’t provide as much flavor but is a little healthier!) in saute pan (not sauce pan… rice will be mushy), then add rice (or orzo) and “toast”. Will have a nutty smell after a while and will turn brown. (Hard to see with wild rice, but brown rice will turn a deep brown, like you found it in the bottom of your toaster). When your nose is pleased with the nuttiness, add 2 C chicken broth. Stir gently to distribute broth, then put a lid on it and leave it alone until all broth is absorbed. You can peek, but try not to touch!

    Muy delicioso!

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  71. Laura says

    Thank you for this post. I have never cooked brown rice. I have always felt guilty for cooking minute rice. This helps me know that I can do it and my family will reap the benefits from the healthier food. Thank you!!!

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  72. Jami says

    We only have brown rice in the house. I don’t cook it very often because I haven’t gotten it to come out the way I would like. So THANK YOU for this post!!! I can’t wait to WIN an ebook!!! :)

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  73. Mary says

    I cook brown rice in a rice cooker and then I freeze it which makes it even more super easy. I transitioned my family over to brown rice when my oldest of 4 was very little (over 20 years ago).

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  74. says

    We love brown rice – we cook it in Organic vegetable broth – YUM!!!! Thank you for sharing how you do yours – so fun to see how others are making their rice :).

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  75. Tracy Caldwell says

    We also love brown rice. But I usually bake it in the oven with chicken broth. YUM!

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    Hillary Reply:

    How do you bake your rice? I would love to try this!

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  76. Kim Blair says

    I just love your site. I read it along with my devotionals everyday! I just wanted to say on the rice cooking – funny how the hardest part is to leave the lid on and leave it alone.

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  77. Betsy says

    We’ve given brown rice a try a few times. Guess we need to try it again.

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    Briley Reply:

    Hi all. I know this is an older post, but if you soak your brown rice in water for 1 to 3 hours before cooking, you’ll be shocked at how soft and fluffy it gets. These cooking directions are perfect, just soak it first. :) Also, rice cookers are an excellent investment. You don’t heven have to set a timer. If you get busy cleaning or (like I so often do) tackling laundry, no worries. It stops when it is done and stays warm. :)

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  78. Tracy says

    I have started trying to move to brown rice so I started with the instant brown rice. Is that any better than white rice?

    Thanks for the cooking tips.

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  79. Alana says

    I cook large batches of brown rice in our crockpot and then freeze it in sandwich size ziplock bags so that I have ‘instant’ brown rice whenever I want it. I do the same with wild rice, lentils, barley, beans, etc. I love my crockpot, and my freezer!

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    Dee Reply:

    I would like to ask you how long each rice or beans
    or graisn are cooked in the crockpot.
    I am new at Vegetarian and purpse to start off right!

    I think you for you time,
    Sincerely,
    Dee

    [Reply]

    Alana Nystrom Reply:

    Unfortunately I don’t really keep track of the time. I usually just throw something in after breakfast and keep checking the texture by taking a taste every hour or so. Also depends upon how much you’re cooking, and if you’re cooking it on high or low.

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  80. Kesha says

    I have a question: Is Minute Rice less healthy since it only takes 10 minutes to cook? Do I really need to buy the 45-minute kind instead?

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  81. says

    Mmmm, that looks very moist – I’ll have to try your chicken broth tip! We like the taste of brown rice, thankfully, but I bet that makes it even better!

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  82. Bethany says

    All I use is brown rice-the white stuff is actually kinda yucky to me now. I love it just like you made it-with chicken broth and some salt. Then I may add some garlic powder or other spice later on, depending on how I’m using it in a meal. But my family LOVES it.

    Thanks for the tips!

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    Theresa C Reply:

    I completely agree with you! The white stuff is just blah. Healthy eating tastes good :)

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  83. lori in chapel hill says

    I discovered brown rice at PF Changs when my daughter took me out to lunch. I loved it immediately and also it’s better for you than white I hear! I do lack recipes that come up good or right when done, it seems you can’t just substitue brown for white all the time.

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  84. Stefanie says

    We are just staring our transition over to brown rice. So far so good! I did try soaking the rice like Katie suggests over at Kitchen Stewardship.

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  85. Blair says

    Yeah, I used brown minute rice yesterday. It probably isn’t as good for you as regular brown rice. But tell us laura, is it really THAT bad?

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  86. Vanessa says

    I am ashamed to say, I use the brown Minute Rice too… I think I have stirred it too much when I made the 45 min stuff, as it turned into a gloppy mess, but if I don’t stir it, it all burns to the bottom of the pot!

    [Reply]

    Joyce Reply:

    Try rinsing the brown rice a few times until the water is clear before cooking. That may keep it from getting “gloppy”.

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    Vanessa Reply:

    Thanks! I will try that.

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  87. Pat says

    I make up a BIG BATCH of Brown Rice and then store the extra in containers in the freezer. Then when we want rice, a place in the refrigerator until dinner time, pop in the steamer and use it for whatever I want. Saves me time.

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  88. Angela says

    My kids will tell you that brown rice is “real” rice and the white stuff is fluff!

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    Theresa C Reply:

    Cute!

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  89. Carmen says

    I’ve only ever used instant brown rice and didn’t really like it as a plain “side dish” (then again, I’m not really fond of white rice this way either). I found it worked well in fried rice – when there were so many other flavors involved that you wouldn’t notice the difference in taste.

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  90. says

    While transitioning to some “brown” foods has been difficult, rice actually hasn’t – other than the fact that sometimes it’s way too sticky to be any good! I’ll try following your steps above!

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  91. Jen says

    My family gives me grief sometimes about using just brown rice so I mix half white and half brown. My main problem is not being organized enough to start the brown rice to let it cook for 45 minutes. It is definitely better cooked in broth then water.

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  92. Christina says

    We have not really given brown rice a chance because when I cooked it (only once) it was terrible and it wasn’t done and we thought we just didn’t like it but now that I’ve read your post here Perhaps I will try again. I’m afraid I got a bit discouraged the first time.

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  93. Cheryl says

    I have to keep trying with brown rice. I’ll check the instructions I’ve been using. Maybe I’m not using enough water! Thanks for all the wonderful things I’ve been finding on your site!

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  94. Kristina says

    Brown rice has been my easiest transition to brown. Whole wheat flour from the store does not bake the same, but I might be getting a mill for Christmas and grinding my own soon!! And I’m not even trying with pasta. Confession: I LOVE white pasta!! Maybe someday, but not today!

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  95. Annie says

    We only use brown rice. We have the Pampered Chef rice cooker, that does it in the microwave in about 30 minutes, but you’re exactly right…2 cups of liquid to 1 cup of rice. Our FAVORITE rice recipe is Pork Fried Rice. We usually make a boatload of it and freeze it, although, it barely lasts for 2 meals around here.

    Cook and cool about 6 cups (cooked) rice. Scramble 6 eggs, set aside in a LARGE bowl.
    We use cooked, trimmed leftover pork steaks…however many you have/want. Heat with some green onions (scallions???) and add to the bowl.
    Cook a bag of frozen peas & carrots, and add to the bowl.
    Add some olive oil to the skillet and “fry” the rice, and add some soy sauce. Add it to the bowl. We actually have to fry the rice in 3 batches, since it’s a lot of rice and our skillet won’t old all of it.
    Toss the contents of the bowl, and voila! Our family’s favorite one-dish wonder!

    Freezes and reheats great.

    [Reply]

    Yvonne Reply:

    I LOVE making brown rice in my Pampered chef Rice cooker. I use chicken broth with it and usually some ddry seasoning that helps flavor the rice even more. We made the white to brown switch over 4 years ago and never looked back. I am so glad that my kids have been so open to switching to things that are good for them :)

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  96. Barbra says

    We are trying to get into the swing of brown rice… Could you recommend a brand? I’ve tried it according to the Nourishing Traditions recipe, soaking it 7 hours to overnight, before cooking, have you? Then you cook it with sea salt and butter. It is very tasty, but it all comes down to being organized…
    Thank you for your site, always something interesting to read!!

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  97. Lorinda says

    Yes, we eat brown rice. I think it has more flavor cooked in broth. However, I still enjoy Jasmine Rice for Oriental style dishes.

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  98. Melissa says

    I have been wanting to know how to make simple brown rice better…and you gave me just the right tip I needed! I will cook it in chicken broth from now on! (Too bad my mom didn’t make me learn in the kitchen as a teenager…I’m having to find my own way as a mom of three kiddos ages 3 and under!) :)

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  99. JOellyn says

    we have recently transitioned to brown rice in our household and I have decided that I really do like it better. I love the nuttiness and chewiness. BUT… i didn’t transition until I got my rice cooker. I can’t cook brown rice any other way… I overcook it! So happiness abounds :)

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    JOellyn Reply:

    I usually cook it in chicken broth with a bit of butter and I cook brown
    jasmine rice. it has the best flavor.

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  100. Veee Schenk says

    I love brown rice but don’t like it at all when it turns to mush, which mine did most of the time onthe stove top. So I cook mine in an metal bowl inside my pressure cooker. That way I get perfect brown rice in about 20 minutes.

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  101. Dana says

    I have a rice cooker (a carryover from when I lived in Japan) and it works great. I measure in the rice with the little measuring cup that came with it and fill up the water to the mark on the inside of the bowl. Then I just turn it on and it takes care of the rest! Even turns it off when it senses that it’s done. I’d suggest it for people who eat a lot of rice and have some spare money hanging around.

    I would love to win one of your ebooks! There are so many that look good!

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  102. says

    I definitely prefer the taste of brown rice. Sometimes we sautee some veggies (onions, garlic, pepers) in butter then add the liquid and the rice. Adds a nice dimension of flavor.

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  103. Michelle says

    I love brown rice; I don’t know why anyone would use white anymore!

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    Barbra Reply:

    What brand do you use and where do you buy it?
    Thank you.

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  104. Nicci says

    I have a microwave rice cooker and have only done white rice in it. I’m gonna have to try brown now, my husband is so picky hope he likes it!

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  105. says

    I’ve switched my family to brown rice a couple of years ago and had the simmering down packed… We are military and when I moved with my parents while my husband was overseas I never had to cook… One year later and my brown rice takes at least and hour and a half and its still crunchy!!! Don’t know where I’m messing up!!
    I’ve also used the chicken broth idea instead of plain water for some time now. I also like to first sautee onions and garlic then rice… add a few spices like cumin, a can of rotel (or salsa) and a can and a half (or more) of water/chicken broth and let simmer with a lid until done.

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    Diana Reply:

    I had that problem when we moved into our new house. Turns out the “low” setting on our new stove is MUCH lower than our previous one. Try simmering it on a little higher heat. Hope that helps!

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  106. Misty says

    I keep trying to transition us over to brown rice but we keep going back and fourth, I’ll have to try doing in broth maybe that will be the clincher.

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  107. Amanda says

    I tried to make Spanish rice with brown rice tonight. At 45 minutes the rice is only about 1/2 done. I used 1.25 cups broth and 1 cup tomato sauce with 1 cup rice. I brought the liquid to a boil and then put in the rice and lowered it to a simmer. I put on the lid and left it alone for 45 minutes. Does anyone know what I did wrong?

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  108. Sara says

    Ok, I have to admit, I am an ok cook. Mostly stuff turns out ok but I just cannot cook rice. It always turns out mushy. I can’t bear to leave it alone I guess. I will keep trying with this method and hopefully I won’t have “grumpy” rice next time. LOL

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  109. Rebekah says

    I love making quinoa with chicken broth, never thought of doing the same with brown rice. That would help with dh’s transition!

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  110. Christy says

    We love brown rice, and have been experimenting with the brown basmati for our indian dishes we make. So fragrant and tasty (my VERY picky children even love it!).

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  111. says

    I would LOVE to recommend this route of preparing brown rice as well. It will take 1 hr in stead of 45 minutes but after it’s in – you don’t have to watch it, stir it, etc. It’s SO easy to start and walk away from. Also, I double this recipe, then let it cool some on the counter, break it into portion sizes and freeze for future use to just grab and mix into a casserole or to throw some chicken into for lunch. Easy! Never had a batch go wrong.

    Baked Brown Rice
    Recipe courtesy Alton Brown, 2005

    Prep Time:5 minInactive Prep Time:–Cook Time:1 hr 5 min
    Level:
    Easy
    Serves:
    4 servings

    Ingredients
    1 1/2 cups brown rice, medium or short grain
    2 1/2 cups water
    1 tablespoon unsalted butter
    1 teaspoon kosher salt
    Directions
    Preheat the oven to 375 degrees F.

    Place the rice into an 8-inch square glass baking dish.

    Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

    After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

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  112. says

    My kids love brown rice (the 2.5yo and 13mo don’t even really know any better unless we get Chinese take-out).

    But I too do the even lazier route and bake it a la Alton Brown’s recipe. Boil the water, toss rice and water into the oven, come back in an hour. Perfect, every. single. time. :D

    I do a double batch most of the time since it only takes me an extra 5 minutes at most to reload the saucepan with water/butter/salt to boil. Then I stick leftovers in the fridge for a later meal, in the freezer for whatever nefarious purpose later on, and I even use them in the bottom of frozen casseroles I make OAMC-style (chicken broccoli cheese, enchiladas, chicken cordon bleu, etc.).

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  113. Christa says

    Seems like I can NEVER get it right! I can’t get past the sticky rice. My husband is Puerto Rican and I’ve gotten very good at making Spanish rice with medium grain white rice. We’ve been trying to eat healthier so we rarely have it. I’ve settled for Uncle Ben’s boil in bag brown rice. I’m going to try it once more using your suggestions.

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  114. Cheryl says

    I’ve been cooking mine like this: Bring a big pot of water to boil, add your rice (say 1c for every 4-5 c water), cover and boil for about 20 minutes,then drain, return rice immediately to pan, cover and let steam the rest of the way, about 10 minutes. You could remove from heat or keep on low — just watch that you don’t burn the rice when the water steams out.

    I love cooking my brown rice this way. Light and fluffy! Easy, too. Takes less than 45 minutes, too!

    [Reply]

    Amy Reply:

    This is exactly how I cook my brown rice and it’s perfect every time!

    [Reply]

  115. Lindsay P. says

    I am SO HAPPY I ran across your website!! I am working to get in shape and live healthier, but my husband will NOT eat brown rice. LOL I just know if I follow your suggestions he’ll be eating it up as fast as I can make it! God bless you!! :)

    [Reply]

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