You can get fluffy, perfectly cooked brown rice every time. All you need is a pot with a lid, a handful of pantry ingredients, and a little patience while it simmers away. No special equipment, no soaking required, and definitely no rice cooker. Once you’ve got this down, you’ll never bother with the instant kind again.
You can also use our guide on how to make white rice if that’s more your style.
Why Our Recipe
- Foolproof stovetop method for fluffy brown rice every time. No rice cooker needed!
Brown rice is a great choice when you want something a little more hearty than white rice. It has a slightly nutty flavor and a bit more chew, making it the perfect side for everything from roasted veggies to saucy stir-fries.
Ingredient Notes
- Long-Grain Brown Rice: Stick with long-grain for the fluffiest texture. Short-grain and medium-grain brown rice will turn out a bit softer and stickier.
- Water: Use 2 1/2 cups per 1 cup of rice.
- Salt: Gives the rice a boost of flavor.
- Butter: Adds flavor and keeps the rice from sticking. You can leave it out or swap it for olive oil in the same amount.
Types of Brown Rice
Brown rice comes in a few different varieties, and while they all have that signature nutty flavor and hearty texture, they cook a little differently. Always check the package instructions. Some brands may parboil or partially cook their rice, which can change the cooking time.
Long-Grain Brown Rice (e.g., standard brown rice, brown basmati): This is the most common and has a fluffy texture when cooked. Use 2 1/2 cups of water per 1 cup of rice. Cook for 45 minutes, then let it sit for 10 minutes off the heat.
Short-Grain Brown Rice (e.g., brown sushi rice, sweet brown rice): This cooks up much stickier and is great for rice bowls or eating with chopsticks. Use 2 to 2 1/4 cups of water per 1 cup of rice. Cook for about 45–50 minutes, plus 10 minutes resting.
Medium-Grain Brown Rice (e.g., Calrose brown rice): Has a slightly creamy, soft texture—somewhere between long and short grain. Use 2 1/4 cups water per 1 cup of rice and cook for 45 minutes, followed by a 10-minute steam.
Rinsing and Soaking
Rinsing brown rice is a good idea. It removes dust and any lingering starch that can make it a little gummy. Just swish it in a bowl of cold water or rinse it in a fine-mesh strainer until the water runs clear. 2 to 3 rinses should do it.
Soaking is optional, but it can help speed up cooking and improve texture. If you soak your brown rice for about 30 minutes to an hour, it may shave 5 to 10 minutes off the cook time and help the grains cook more evenly.
Some people skip rinsing and soaking altogether, especially if they’re short on time or like a chewier texture, and that’s totally fine! This method works great either way.
Storage & Reheating
Storing Leftovers: Let your rice cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 to 5 days.
Leftover Tip: Day-old rice is perfect for making fried rice. The grains are a little drier, which helps them crisp up better in a hot pan without turning mushy.
Freezing: Cooked rice freezes really well! Spread it out on a baking sheet to cool quickly, then portion it into freezer-safe bags or containers. It’ll keep in the freezer for up to 3 months. When you’re ready to use it, just thaw it in the fridge or microwave straight from frozen.
Reheating: The microwave is the easiest way. Just add 1/2 to 1 teaspoon of water to your rice, cover it with a damp paper towel, and heat in 30-second increments, fluffing in between, until warmed through.
