To cook brown rice perfectly, here are two common and reliable stovetop methods:
Method 1: Absorption Method (Most Common)
- Rinse the rice thoroughly under cold water to remove excess starch, which helps prevent clumping and gummy texture.
- Combine 1 cup of rinsed brown rice with 2 cups of water in a medium saucepan.
- Add a teaspoon of olive oil or a pinch of salt if desired.
- Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for about 45 minutes until the water is absorbed and the rice is tender.
- Turn off the heat and let the rice sit, covered, for 10 minutes to steam and finish cooking.
- Fluff the rice with a fork before serving
Method 2: Boiling and Draining (Like Pasta)
- Rinse 1 cup of brown rice under cold water.
- Bring a large pot of water (about 6 cups) to a rolling boil.
- Add the rice to the boiling water and maintain a steady boil for about 30 minutes , stirring occasionally.
- Drain the rice in a fine mesh strainer.
- Return the rice to the pot, cover, and let it steam off the heat for 10 minutes.
- Fluff with a fork and serve
Additional Tips
- Soaking brown rice overnight before cooking (about 10-12 hours) can reduce cooking time and improve texture.
- Avoid lifting the lid while cooking to prevent steam loss.
- Brown rice typically takes longer to cook than white rice due to its bran layer.
Both methods yield fluffy, nutritious brown rice suitable for many dishes like stir-fries, bowls, or as a side
