Perfect Stovetop Brown Rice ♥ New Recipe for Cooking Brown Rice

Perfect Stovetip Brown Rice
Today's recipe: A new technique for cooking brown rice, yielding moist and flavorful grains of rice. No more gummy brown rice!

Who's noticed? If you follow the directions on a bag or box of brown rice, it turns out tough and gummy and unappetizing. It's no wonder that people turn to rice cookers for help -- or worse, douse brown rice with butter; or worse still, stick with the far less healthful white rice whose nutrients have been stripped away.

For winter, there's the oh-so-popular Oven-Baked Brown Rice that's just oh-so-perfect, yielding almost-nutty bites of moist, flavorful rice. Frankly, it's my favorite way to cook brown rice. But here it is, summer, and turning on the oven for an hour while the air conditioning runs seems to defeat the purpose. So I was intrigued to see Saveuer's new technique for cooking rice on the stovetop. It's dead simple and takes only an hour to get to the table, 15 minutes faster than the Oven-Baked Brown Rice.

Another good thing about this technique for cooking brown rice? It stays moist! So I don't hesitate to make a batch in the morning, then reheat for supper.

Three tricks for cooking brown rice:
Rinsing the rice, removing a dusty layer of starch.
Lots of water, keeping the rice grains fat and moist.
Finishing off heat, removing excess moisture.


Hands-on time: 5 minutes
Time to table: 45 minutes (see ALANNA's TIPS)
Makes 3 cups cooked rice

12 cups water
1 cup brown rice, rinsed under cold water for 30 seconds
Kosher salt to taste

Bring the water to boil in a large covered pot (see TIPS). Add the rice, stir once to distribute, then cook uncovered for 30 minutes, adjusting the heat to maintain a fast simmer. Pour the rice through a strainer, then return to the hot pot and add salt to taste. Off heat, cover and let rest for 10 minutes. Fluff with a fork. Serve and savor!

It seems to take forever to bring a pot of water to boil on my stove. It helps to cover the pot. But often I put the pot on the stove with say, 4 cups of water and set it on HIGH. Then I add the remaining 8 cups of water from one of my favorite kitchen gadgets, an electric kettle. This same trick works for pasta water, too.
This recipe works for plain brown rice, any one you'll find. I'm a particular fan of the rice from Lundberg which I find at Whole Foods. The rice that's pictured is a blend of sweet brown rice, short grain brown rice, long grain brown rice, whole grain Wehani rice, whole grain Japonica rice. If you like the idea of blends, check out Oven-Baked Brown Rice where I substitute wild rice (and since then, other rices and grains) for some of the brown rice. I love the color variation.

A Veggie Venture - Printer Friendly Recipe Graphic

~ Tomato & Rice Salad ~
~ Eight-Ball Stuffed Zucchini ~
~ Julia Child's Yellow Squash Soup ~
(thickened with cooked rice)

~ more recipes with rice ~
~ more Weight Watchers recipes ~

Looking for healthy ways to cook vegetables? A Veggie Venture is home to hundreds of quick, easy and healthful vegetable recipes and the famous Alphabet of Vegetables. Healthy eaters will love the low carb recipes and the Weight Watchers recipes.
© Copyright 2009

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I have tried the oven baked rice with much success. It really takes the mystery out of cooking rice.

    I have seen this method before, where you boil rice like you would pasta. I think it makes perfect sense, and you don't have to remember any silly rice/water ratios.

    I didn't really get "a watched pot never boils" until Rachel Ray explained it on one episode. She said something like, "A watched pot never boils, so put a lid on it!".

    I thought it meant that waiting for something makes it seem longer, so I would leave the kitchen! Oh well, lesson learned. The lid helps a lot.

  2. I love this method, too!! Since I started cooking brown rice this way, I've been wondering how much of the nutrients are lost in the cooking water. I can't find an answer, but I'm sure it's still better than eating white rice.

  3. I made brown rice veggie wraps last night, and it was gummy. I'm going to try this! Thanks so much.

  4. Are you sure that it is 12 cups of water?

  5. Are you sure it is 12 (twelve) cups of water?

  6. I rinse my rice and toast it in a dry skillet until it pops a little, like popcorn. I use 1 3/4 cups water to 1 cup of brown rice, and cook it about 30 minutes, or until the bubbling water sound is no longer present, then turn the heat off and leave covered for 5 or 10 minutes. It turns out perfectly cooked, dry and fluffy.

    I personally don't like the idea of draining rice, as I don't want to lose any nutrients.

  7. I'm so glad you posted this! Let me tell you about my black rice, though. I was using a mix of brown, red, and brown japonica - I had beautiful multicolored rice. I added a little black ("Forbidden") rice to the mix, and now it all comes out black. All of it. Tastes just fine, but is really not too good-looking.

  8. I like the idea of cooking rice like pasta, but 12 cups of water for 1 cup rice? That seems pretty wasteful to me, compared to the usual methods that only require 2.5 cups of water.

  9. i used to cook rice this way because i was lazy and didn't want to measure water/remember ratios. I bought a japanese sticky brown rice (haiga) that only takes 15 mins on the heat. rinse, soak in water for 15 mins, 15mins on heat, and it's done. i like this for summer, takes less heat to cook. katie, you could always save/freeze your extra rice water to use to thicken pasta sauce, add to soup stocks, that way eventually you eat the nutrients leached out in the water.

  10. NO WAY! This looks too easy! I am SO looking forward to trying this stove-top method since I tend to give up my oven-cooked rice during the summer (and that means no Hurricane Rice - say it ain't so!!!). You are my hero!! ♥

  11. I've been using the "pasta method" to cook brown rice for awhile now. Works great!

  12. Simple recipes, and foods, are often the best. Thanks for posting!

  13. Will try this today - thanks!

    I hate to be a nit-picker, but it's Lundberg (not Lindberg as it's spelled in your post) and yes, they have some great products.

  14. I will definitely try the oven baked rice this winter. My daughter LOVES brown rice!

  15. I have had bad experiences cooking brown rice and quinoa using the ratios and standard directions. I followed a recommendation posted my Lorna Sass to boil quinoa in ample water and drain and it works EVERY time. After reading this, I am going to do it with brown rice too! I get too inconsistent of results following the standard directions.

  16. Hello All ~ Just back from two weeks of vacation, thanks for all the comments while I was away!

    Mr Salad Dressing ~ That's a great explanation, thanks! Yes, a lid, a lid!

    Katie ~ Yes, that whole cooking water question. I don't have a definitive answer.

    Diane ~ No more gummy brown rice!

    Jenny ~ Yes, 12 cups seems like a lot but it's what helps fluff up the rice.

    DebHix ~ Hmm, I like the toasting idea. Maybe it's the last step that helps the fluffiness.

    Cyndi ~ Good tip!

    LizC ~ Agreed, I just know it works.

    Jenna ~ 15 minutes is a real treat!

    Tracy ~ Oh good! And I'm so glad to hear that you love the Hurricane Rice, it's been too long since I've made it!

    Joe ~ A good name for this technique for cooking brown rice!

    John ~ Thanks!

    RWCFoodie ~ Thanks for the spelling correction, I appreciate it!

    Lyn ~ Yes, the oven-baked rice is a complete winner.

    Amy ~ Ah, yes, I've had trouble with quinoa too. I think it's odd that the producers don't want to make their products fool-proof!

  17. I just found this blog, so I know this comment is a little late. This method of cooking brown rice is what I swear by, but I have to say it can be done with 4 cups of water to the 1 cup of rice. Much less wasteful! If I double the rice, though, I notice I need more water than the third of what's called for. Honestly, I just check it every so often to make sure the water level is still above the rice. Hope that helps! :)


Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna