Brown rice can be a little tricky to cook, which is why we have several different methods to try, including in the pressure cooker, and in the oven. Results cooking brown rice can vary depending on lots of factors like the grain of the rice, they type of rice, your location, the humidity, the elevation, the cookware you’re using, the things you add to the water, and the type of stove you’re cooking on, just to name a few. Trying a few methods might help you find one that’s fail-proof for you! This particular method involves boiling the rice like pasta, and results in perfect, tender, fluffy brown rice.
A few reasons why I like this method:
- It really takes just a bit longer than cooking white rice.
- The water factor; when steaming brown rice at low elevations, you need a little less water and in high elevations, you need more, and finding the sweet spot can be tricky. Here, it’s pretty much foolproof.
- You don’t have to heat up your house in this crazy summer heat.
- It cooks the rice super evenly–you’re not going to run into crunchy, burned, or soggy grains.
How to Boil Brown Rice
In the spirit of full disclosure, this may not be the answer to ALL your brown rice problems (if that’s a thing); if you’re looking for a stickier rice, this is not your method–the grains are very separate and are not sticky at all, so it’s perfect for things like stir fries, salads, and soups, but might not be the “comfort” rice you’re seeking out. If you want a stickier rice, I recommend the oven method.
You’re going to need 1 1/2 cups long-grain brown rice, 3 quarts of water, 2 teaspoons of salt, and 2 teaspoons of vinegar or citrus juice.
- Fill a large pot with the 3 quarts of water and bring to a boil
- While the water is coming to a boil, line a baking sheet with parchment paper and set aside.
- When the water comes to a boil, add salt and rice. Boil for 25-ish minutes until rice is tender to your liking, stirring occasionally.
- Drain in a fine-mesh strainer and spread evenly over the prepared baking sheet (this step isn’t necessary if you’re eating the rice right away and you feel like you got all the water out, but for things like salads and stir-fries, you’ll definitely want to spread the rice on a baking sheet).
- Drizzle with the citrus juice or vinegar and toss to combine. Vinegar or citrus not only helps ensure the best texture and adds mild flavor to your finished dishes, but also is thought to lower the glycemic load during digestion.
- Transfer to a serving dish to serve or cover and store in the refrigerator for later use in recipes.
How to Boil Brown Rice {Like Pasta}
- Total Time: 3
- Yield: 4 cups rice
Description
An incredibly easy way to cook perfect brown rice, every time!
Ingredients
1 1/2 cups long grain brown rice
3 quarts (12 cups) water
2 teaspoons kosher salt
2 teaspoons vinegar or citrus juice
Instructions
Fill a large pot with the 3 quarts of water and bring to a boil. While the water is coming to a boil, line a baking sheet with parchment paper and set aside.
When the water is boiling, add the salt and rice and cook uncovered for 22-25 minutes (or until the rice is tender), stirring occasionally. Drain in a fine-mesh strainer and spread evenly over the prepared baking sheet (this step isn’t necessary if you’re eating the rice right away and you feel like you got all the water out, but for things like salads and stir-fries, you’ll definitely want to spread the rice on a baking sheet). Drizzle with the citrus juice or vinegar and toss to combine. Let sit for a few minutes for water to drain completely and then transfer to a serving dish to serve or cover and store in the refrigerator for later use in recipes.
- Prep Time: 5 minutes
- Cook Time: 25
- Method: Stove Top
