There are several reliable methods to cook brown rice, with slight variations depending on desired texture and convenience. Here are the most recommended approaches:
Soak then Simmer (Best Texture)
- Soak 1 cup of brown rice in 2 cups of cold water with a pinch of salt for 10-12 hours in the fridge.
- After soaking, bring the rice and water to a boil, reduce heat to medium-low, cover, and simmer for 20 minutes without stirring or lifting the lid.
- Remove from heat, cover with a clean kitchen towel, replace the lid, and let it sit for 10 minutes.
- Fluff with a fork before serving.
Boil like Pasta (Easiest and Fast)
- Bring a large pot of water to boil and add a big pinch of salt.
- Add 1 cup brown rice and boil uncovered for about 30 minutes until tender.
- Drain through a fine mesh strainer and serve or store.
Stovetop Absorption Method (Classic)
- Rinse 1 cup of brown rice.
- Combine with 2 to 2.5 cups water or broth and a pinch of salt in a pot.
- Bring to boil, then reduce to low heat, cover, and simmer for about 45 minutes.
- Turn off heat and let sit covered for 10 minutes.
- Fluff with a fork and serve.
Each method offers slightly different textures: soaking helps soften the rice and enhances nutrient absorption; boiling like pasta is quick and simple; and the classic absorption method yields fluffy rice with a chewy texture. Choose the one that best fits the time and texture preference.
