How to Cook Brown Rice Recipe
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Learn how to cook brown rice with this foolproof, easy recipe! It makes perfect brown rice every time! It’s perfect for busy weeknights and easy meal prep! Stovetop, Instant Pot, and Rice Cooker instructions included!
I love simple, easy make ahead recipes that make my weeknight dinners even easier! Take this simple Instant Pot Brown Rice Recipe. I love to make a batch of it to use in many recipes throughout the week. I know that I can quickly add this cooked brown rice to any number of dishes – from serving alongside baked chicken and vegetables, to add to my burritos, fried rice, and so much more.
Table of Contents
Brown Rice vs White Rice
Brown rice and white rice come from the same grain, but the processing method differs. Brown rice is a whole grain with the bran, germ, and endosperm intact. White rice has removed bran and germ during processing, leaving only the starchy endosperm.
How to Cook Brown Rice
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
To make brown rice, you only need three simple ingredients.
- Brown rice – use any brown rice not of the quick-cooking or instant variety with this recipe.
- Water – The ratio of liquid to rice is very important. You’ll notice that the amount is the same for the stovetop and rice cooker cooking methods but different for the Instant Pot. You may also use vegetable stock, chicken stock, or broth as a substitute for the water if you prefer.
- Olive oil – I love to use it when making stovetop brown rice but do not use it in the rice cooker or Instant Pot methods. You can also use butter if you prefer.
Substitutions and Additions
Seasonings – I do not add seasoning to my recipe as it cooks. Here’s why. I prefer to leave it unseasoned so that I can season it based on the dish that I am serving it with or include it in. Of course, if you are preparing your rice to serve immediately, seasonings such as salt and pepper are perfect for including. If you are making batches of it like I like to do, you’ll most likely prefer for it to be unseasoned as well.
Step-by-Step Instructions
Follow these simple steps for my easy, foolproof brown rice recipe that makes perfectly cooked brown rice every time. See the recipe below for the instructions for each cooking method.
- Measure ingredients. Measure your ingredients based on the cooking method that you’ll be using. You’ll notice that for stovetop and rice cooker brown rice, I use a ratio of 1 cup of brown rice to 2 cups of water. While in the Instant Pot, I use a ratio of 1 cup of brown rice to 1 1/4 cups water.
- Rinse the rice. Add the rice to a fine mesh colander and rinse with clean water until the water runs clear. This is essential in making fluffy, delicious rice that does not clump together during cooking. Don’t skip this step.
- Cook the rice. Add the rinsed rice and water to a saucepan, rice cooker, or Instant Pot and stir in the olive oil (stovetop only). Cook according to the instructions for the cooking method used.
- Rest and fluff. Allow the rice to rest based on the cooking method used. Then fluff with a fork and serve.
Storage Tips
Brown rice makes the perfect make-ahead recipe to help with meal prep! I love to make a large batch of it on the weekend to use in recipes.
To make ahead. Cool the cooked brown rice and store it in an airtight container in the refrigerator for 3 to 4 days.
To freeze. Cool the cooked rice and store it in a freezer-safe, airtight container in the freezer for up to 3 months.
More Rice Favorites!
Chicken and Rice Casserole Recipe
I think you’ll absolutely love this staple recipe and find so many recipes and meals that you want to include it in!
Here’s my Instant Pot Brown Rice Recipe. I hope you make it soon!
How to Cook Brown Rice Recipe
Ingredients
Stovetop Brown Rice Recipe
- 2 cup uncooked brown rice
- 4 cups water, or chicken stock
- 1 teaspoon olive oil
Rice Cooker Brown Rice Recipe
- 2 cup uncooked brown rice
- 4 cups water, or chicken stock
Instant Pot Brown Rice Recipe
- 2 cups uncooked brown rice
- 2 1/2 cups water, or chicken stock
Instructions
Stovetop Brown Rice Recipe
- Rinse the rice in a fine mesh strainer until the water runs clear. Add brown rice and water to a medium saucepan set over medium heat. Stir in the olive oil. Bring to a rolling boil, reduce heat to simmer, cover with lid, and cook until the rice is tender and the water is absorbed, 30 to 40 minutes. Remove from the heat, leave covered, and rest for 10 minutes. Fluff with a fork and serve.
Rice Cooker Brown Rice Recipe
- Rinse the rice in a fine mesh strainer until the water runs clear. Add brown rice and water to the rice cooker. Cook using the brown rice setting. Fluff with a fork and serve.
Instant Pot Brown Rice Recipe
- Rinse the rice in a fine mesh strainer until the water runs clear. Add brown rice to the Instant Pot or other pressure cooker. Pour in the water and stir to combine. Seal the lid of the Instant Pot and select 15 minutes on high pressure. Allow the Instant Pot to release pressure naturally. Remove the lid to the Instant Pot and fluff the brown rice with a fork.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Hi Chloe,
I’m sorry this didn’t work out for you. I make it often and it works fine, but I have adjusted the recipe. I hope this change helps! Thanks!
Mine turned out this way as well, however, I quick tossed it in a saucepan to help soak up some of the excess moisture, and although my rice didn’t turn out as fluffy as I am used to it being, it still tasted delicious and my whole family gobbled it up! I added some cut up chicken, onion, peas, and carrots to round out the meal. It was a hit!
Thanks Jill! I’m glad your family enjoyed it! I’ve not had too much moisture when I made it, but I’ve adjusted the recipe as some others have mentioned theirs did. Sounds like a delicious meal! Thanks! xo
I had the same problem as rana. No steam was released at all during the 20 minutes I waited for the natural release to happen and it’s just wet mush. Maybe should have used the keep warm function???
Hi Amy, I’m not sure what happened and sorry it didn’t turn out well for you. I’ve not had a problem with it and make it often. I did make an adjustment to the recipe that I hope helps. Thanks so much!
What does natural release mean?
Natural release is when you let the steam pressure naturally release after pressure cooking. You may want to check your manual that came with you machine for any further information. Thanks!
I am new to IP cooking. Do you cook at 15 with the vent closed and then turn the vent to naturally release?
Melissa, you would set your instant pot on natural release all the time the rice is cooking. Hope you enjoy!
this is a good one! I have someone that would love it. let me be the one of many to ask “if you use fresh salmonhow do you suggest prepare it since it will be thawed and unseasoned?
I just bought an instapot this week. This is happening this weekend!.Thanks for the freezer idea. That will be helpful on busy weeknights.Â
Congratulations on your new addition! 🙂 I hope you enjoy it and especially this crazy simple brown rice recipe. Being able to pull it out of the freezer for busy weeknights is the best! xo
Brown rice is the best in an instant pot. I have found that 1 1/2 cups of rice works best with 2 1/4 cups liquid. The extra liquid isn’t necessary. I really enjoy your recipes. Keep up the great work.Â
Thanks so much, Debb!
If Instapot makes brown rice this beautiful, then I am a complete convert! 🙂
It definitely makes for beautiful brown rice! xo
I am confused about this recipe. In the beginning, you state ”
To make my Instant Pot Brown Rice, I begin with the standard ratio of for every cup of uncooked rice, add 2 1/2 cups of water, stock or broth”. Then when you list the ingredients you state ”
Ingredients
2 cups uncooked brown rice
2 1/2 cups water, stock, or broth”
Which is the correct ratio for rice?
Hi George! Ack! Thank you SOOOO much for catching that! xo
So is it 1or 2cups of rice?
Hi Maggie,
This recipe calls for 2 cups of uncooked rice and yields 6 (1 cup) servings.
It doesn’t appear that you altered the recipe above in response to George Wooden’s observation. Did you want to *remove* the statement that reads, “I begin with the standard ratio..”? This looks like a great recipe, but that statement definitely contradicts the directions given by the ingredients list. It also may account for some of the recipe fails that others have mentioned. Â Anyway, I’m about to try this recipe by following the ratio that you use in the ingredients list…Â
Hi Mary!
The ratios that I use are for every 2 cups of uncooked brown rice, I use 2 1/2 cups of water, stock or broth. I hope you enjoy it! xo
I saute some chopped onions in the IP first, then add the remaining ingredients. I cook on high pressure for 22 minutes then NPR. Â I freeze it in portions large enough for the 2 of us. Â Just pop that ziplock with frozen rice in the microwave for 2 minutes. Â Comes out perfect and fluffy every time. Â This is such a great recipe.
Don’t you just love how easy brown rice is to flavor depending on your tastes! I love cooking a large batch to then use like this! xo
Linde – You mentioned cooking for 22 minutes when the recipe calls for 15 minutes. How did you choose this time?
Thinking it took 7 minutes to come up to pressure