How to Cook Brown Rice the Right Way

Rice can be one of the most versatile players in your mealtime lineup. It'due south also one of the simplest to make. Our foolproof guide will teach y'all how to cook brown rice, with helpful tips along the way.

Lately, dark-brown rice has been sneaking its fashion onto my plate more and more. From Buddha bowls to basic lunches, this whole grain has almost entirely replaced its whiter, less nutrient-rich cousin. Why? I require its richer, nutty taste, plus it packs some major health benefits. (And I hateful major!) Cooked brown rice has about four times the fiber of white rice, and lots of manganese, phosphorus, selenium, thiamin, niacin and vitamin B6.

Brown rice lags a chip in popularity due in part to its reputation for chewiness. If fabricated properly, though, brown rice tin exist fluffy. Desire to know how to brand this superstar starch? Follow our guide, which is packed with skillful tips from the Taste of Home Test Kitchen.

How to Melt Brown Rice

Here's what y'all'll need:

• Small saucepan with lid
• Measuring cups
• Liquid, normally h2o
• Brownish rice

*Note: These steps are designed for cooking long grain brown rice. If you've picked up a parcel of instant, spring below for some alternative tips.

Melt time: 35-45 minutes

Stride 1: Measure your ingredients

Beginning thing'south commencement. You'll need to figure out how much rice to use-and the math is super easy. We similar to call up it as 1-2-3:

1 loving cup uncooked rice + 2 cups liquid = iii cups cooked rice

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Find that we said liquid? Water is perfectly fine, but if you lot're looking to jazz upwardly a dish, you can replace some or all of the water with broth or light coconut milk. Only make sure to keep the rice-to-liquid ratio the aforementioned.

What almost rinsing?

For the most function, information technology's not necessary. If rinsing or soaking is required, this data will be included on the bundle or in the recipe.

Step two: Beginning cookin'

After placing the rice and liquid into a small-scale saucepan, creepo up the heat. Bring the contents of the pot to a nice bubbling boil. They say a watched pot never boils, only in this example, it'south all-time to continue an heart on it.

Exam Kitchen Tip: Yous may want to add a small amount of butter or cooking oil at this point for actress flavor.

Step 3: Let it sit and simmer

One time the h2o begins to boil, reduce the estrus. Cover the saucepan and let it simmer for 35-45 minutes. It's OK if yous want to take the lid off and peek in every in one case in a while. The rice is finished when its texture is tender and the liquid has been absorbed. Got undercooked rice on your hands? Learn how to fix undercooked rice.

Exam Kitchen Tip: If the cooking liquid is near gone and the rice isn't tender yet, yous can add a little liquid to assistance it stop cooking.

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Bonus: Tips for Cooking Instant Rice

Don't experience guilty for grabbing a bundle of the instant stuff. Quick and instant chocolate-brown rice are just as healthy equally regular. These rices cook in as few every bit x minutes—a welcome shortcut in any kitchen. Just follow the instructions on the box. These rices accept been partially cooked and dehydrated, and so they require different ratios than standard rice.

Y'all can also brand brown rice in a rice cooker.

No matter how y'all arrive, nosotros recommend using hot, fluffy brown rice in one of our most popular dishes, like Black Edible bean Chicken with Rice or Vegetarian Blimp Peppers.

Side by side, learn how to cook wild rice. (Or learn more about our recommended rice to h2o ratios.)

Use your brownish rice to brand these healthy meals-in-a-basin!

Fresh Corn and Tomato Fettuccine

This recipe combines delicious whole wheat pasta with the best of fresh garden produce. Information technology'south tossed with heart-healthy olive oil, and a lilliputian feta cheese gives it bite. —Angela Spengler, Tampa, Florida

Caribbean Shrimp & Rice Bowl

I had a like rice bowl on vacation and re-created this lighter version at home. Information technology takes me back to the islands every time I brand it. Attempt grilling the shrimp for more than beachy flavor. —Lauren Katz, Ashburn, Virginia

Korean Beef and Rice

A friend raved nearly Korean bulgogi, which is beef cooked in soy sauce and ginger, and so I tried it. It'southward succulent! You'll dazzle the table with this tasty version of Korean beefiness and rice. —Elizabeth Male monarch, Duluth, Minnesota

Black Bean & Corn Quinoa

Some vegan quinoa recipes are deadening, just this one definitely isn't. My girl'southward higher asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the beak. —Lindsay McSweeney, Winchester, Massachusetts

Pepper Ricotta Primavera

Garlic, peppers and herbs peak flossy ricotta cheese in this meatless skillet repast you can make in just 20 minutes. —Janet Boulger, Botwood, Newfoundland and Labrador

Pork Pancit

A dear Filipino friend gave me a pork pancit recipe so tempting, we never have leftovers. Attempt it with meats like chicken, sausage or Spam. —Priscilla Gilbert, Indian Harbour Beach, Florida

Egg Roll Noodle Bowl

We beloved Asian egg rolls, but they tin can be challenging to make. Simplify everything with this deconstructed egg roll fabricated on the stovetop and served in a bowl. —Courtney Stultz, Weir, Kansas

Arugula & Brown Rice Salad

When nosotros accept company, arugula with brown rice is always on the carte du jour. It's my go-to pick for the potluck and party circuit, and I'm always sharing the recipe. —Mindy Oswalt, Winnetka, California

Quick & Like shooting fish in a barrel New Orleans Shrimp

I've simplified my mom's Shrimp Creole—she made it for us growing upward. Now information technology's effortless comfort nutrient I make for my own family unit. —Crystal Milne, Urbana, Illinois

Lite & Lemony Scampi

A touch more lemon helped me trim the calories in our favorite shrimp scampi recipe. For those who want to indulge, pass around the Parmesan. —Ann Sheehy, Lawrence, Massachusetts

Pork & Mango Stir-Fry

A recipe is special when anybody in your family raves about it. My finicky eaters each requite a thumbs-upward for this hearty, nutty stir-fry. —Kathleen Specht, Clinton, Montana

Cabbage Whorl Skillet

Have a happy helping of this quicker take on something our grandmothers would make. We serve it over chocolate-brown rice. It too freezes well. —Susan Chickness, Pictou County, Nova Scotia

Lemony Chickpeas

These saucy chickpeas add simply a little oestrus to meatless Mondays. They're especially skilful over hot, fluffy brown rice. —April Strevell, Red Bank, New Jersey

African Peanut Sweet Potato Stew

Dorsum when I was in college, my mom made an addicting sweet tater and peanut stew. I shared it with friends, and now all of us serve it to our ain kids. They all love it, of form. —Alexis Scatchell, Niles, Illinois

Speedy Salmon Stir-Fry

Salmon is a staple where I live, and so I tried it in a stir-fry. My recipe has an orange glaze, but I like information technology with lime, also. —Joni Hilton, Rocklin, California

Quick Shrimp Creole

My female parent made shrimp Creole when I was growing upwards, and so I've carried on the family tradition. For extra kick, pass the Louisiana hot sauce. —Gina Norton, Wonder Lake, IL

Thai Chicken Linguine

When I'thou feeding a crowd, I multiply this Thai-inspired chicken with pasta and snowfall peas. The merrymaking begins when everybody digs in, even the kids. —Teri Rumble, Jensen Beach, Florida

Stir-Fry Rice Basin

My meatless version of Korean bibimbap is tasty, pretty and piece of cake to tweak for different spice levels. —Devon Delaney, Westport, Connecticut

Apple Chicken Curry

When she was in higher, my daughter introduced me to back-scratch dishes. At present nosotros dearest the olfactory property of apples simmering with craven, curry and coconut milk. —Dawn Elliott, Greenville, Michigan

Grilled Shrimp & Tomatoes with Linguine

This pasta came about one night when I started making upward dinner as I went along, using what I had on manus. Nosotros knew it turned out astonishing with the very first bite. —Lisa Bynum, Brandon, Mississippi

Coconut-Ginger Chickpeas & Tomatoes

This is my go-to quick dish. When you add tomatoes, yous can also toss in some chopped green peppers (jalapenos, if you lot similar heat) to make information technology even more colorful. —Mala Udayamurthy, San Jose, California

Uncomplicated Sesame Craven with Couscous

I created this dish after my 3 kids tried Chinese takeout and asked for more than. To make things easy for myself, I typically use a rotisserie craven from the deli. —Naylet LaRochelle, Miami, Florida

Shrimp & Broccoli Dark-brown Rice Paella

Years ago my husband and I were vacationing in France and came across an open up marketplace where a homo from Espana was making paella in a skillet; we've been hooked ever since. I love to whip this upwardly for a large group, just if the gathering is small, I know I can easily freeze leftovers for another fourth dimension. —Joni Hilton, Rocklin, California

Chicken Soba Noodle Toss

This is one of my favorite meals for busy weeknights. You can prepare all the ingredients the solar day before and and then put the dish together just before dinner. —Elizabeth Brown, Lowell, Massachusetts

Meaty Slow-Cooked Jambalaya

Sure makes life piece of cake having this tasty dish stashed abroad in the freezer! Some other plus, you throw it all in the slow cooker—no skillet necessary. —Diane Smith, Pine Mountain, Georgia

Spaghetti Squash with Balsamic Vegetables and Toasted Pine Nuts

The veggies can be prepped while the squash is in the microwave, so I can have a satisfying low-carb and low-fat repast on the tabular array in about half an hr. —Deanna McDonald, Yard Rapids, Michigan

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Source: https://www.tasteofhome.com/article/how-to-cook-brown-rice/

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