How to Cook the Perfect Brown Rice: Easy Brown Rice Recipe and Cooking Tips

Brown rice gets its name and color from the bran coating surrounding the kernels. After rice is harvested, the bran and germ layers are either left in tact or removed, yielding brown or white rice, respectively. Pretty much every variety of rice can be available as brown rice: basmati, jasmine, and short-, medium-, and long-grain varietals.

Brown rice is white rice, just less processed. The two start off as the same: whole grains picked from long stalks. They become different things when the bran layer is removed from the kernel, revealing a tiny white oblong shape. The bran coating gives brown rice a nuttier taste and chewy texture. Since bran is high in fiber and dense with various nutrients, it’s true that it’s the more nourishing option.

Brown rice is three times higher in fiber than white rice, which is good for regulating the digestive system and leaving you feel satiated for longer. It’s also rich in protein, potassium, B vitamins, magnesium, zinc, iron, selenium, and manganese, which all are important for bone growth, energy, and fighting off heart disease.

1 cup of brown rice to 2½ cups of water yields 3 ½ cups of cooked brown rice.

Brown rice takes around 50-60 minutes to cook in the rice cooker or on the stovetop. Brown rice takes around 30 minutes to cook in the microwave.

Add 1 cup of brown rice and 3 cups of water to a microwave-safe dish and microwave on high for 10 minutes. Reduce power to 50 percent and microwave for 20 minutes. Let the rice stand for 5 minutes, then sprinkle with 1 tablespoon melted butter or olive oil and 1 teaspoon of kosher salt and fluff with a fork.

Add 2 cups of brown rice to the rice cooker with a pinch of salt and 5 cups of water, and cook rice according the settings for cooking brown rice.

Bring 2 ½ cups of water to a boil in a medium saucepan set over medium-high heat. Once the water reaches a boil, add 1 cup of brown rice, 1 tablespoon of butter or olive oil, and 1 teaspoon of kosher salt to the pot. Cover the pot with a tight-fitting lid and reduce to a simmer, and cook brown rice for an hour. Lift the lid, fluff the rice, and recover the pot for five minutes.

Preheat oven to 375 degrees and bring 2 ½ cups of water to a boil in a kettle. Spread 1 cup of uncooked rice in an 8-inch square baking dish. Add the boiling water, 1 tablespoon of butter or olive oil, and 1 teaspoon of kosher salt to the dish. Cover the dish with foil and bake for one hour. Uncover the dish, fluff the rice with a fork, and recover for five minutes.

Brown rice is a suitable base for a variety of dishes. Try it with:

• Brown rice salads
• Grain bowls with vegetables and proteins like grilled chicken and salmon
• Brown rice and vegetable stir fry
  
• Fried rice with Chinese sausage, egg, and scallion
• Fluffy brown rice pilaf
• Savory or sweet brown rice porridge
• Mujadara, the Middle Eastern lentil and rice dish topped with crispy fried shallots