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!

Cooked brown rice in a white serving bowl.

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. 

Brown Rice vs White Rice

Rice on top of a marble surface with a  wooden scoop.

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.

Measuring cup filled with uncooked brown rice and another with water on a marble surface.

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.

Fork fluffing brown rice as it rests.

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.

  1. 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.
  2. 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.
  3. 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.
  4. Rest and fluff. Allow the rice to rest based on the cooking method used. Then fluff with a fork and serve.
Cooked brown rice in a white bowl.

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!

How to Cook White Rice

Fried Rice Recipe

Cilantro Lime Rice

Spanish Rice with Beef Recipe

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

4.99 from 61 votes
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!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 (1-cup) servings

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

To make ahead. Cool the cooked brown rice and store it in an airtight container in the refrigerator for up to 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.

Nutrition

Serving: 1cup | Calories: 216.5kcal | Carbohydrates: 44.8g | Protein: 5g | Fat: 1g | Sodium: 7mg | Potassium: 84mg | Fiber: 2g | Calcium: 24mg | Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




237 Comments

  1. 5 stars
    Best IP brown rice ever. I added some garlic powder, onion powder, salt & pepper. I use extremely reduced sodium broth. It’s so delicious, easy and pretty quick! Thank you!

  2. I couldn’t recall the rice ratio & time so I came to your site.
    I only had 3/4 cup brown rice.
    I rinsed my rice then add to the pot adding enough water slightly above rice.
    Used rice setting which is 10 minutes then turned off the stay warm once finished & let natural release.
    Sticky brown rice very nice

  3. 5 stars
    I love how easy and simple this is. I use my Instant Pot just about everyday and it’s nice to have the rice done and waiting. Thank you. 🙂

    1. Thanks, Sarah. I love my Instant Pot, too. Glad this rice recipe works so well for you.

  4. 5 stars
    I’ve looked for a pressure cooker brown rice recipe that would work in my Ambiano pressure cooker for so long, and I finally find one! Most recipes I’ve found ask for 22 minutes of cook time, but my pressure cooker will only go up to 16 min for rice and has no manual setting. Until I am able to upgrade, this one is perfect (and faster!). I made short-grain brown rice with this recipe and it turned out wonderfully. Thank you!

  5. 5 stars
    This is the only brown rice recipe I use. I’ve made it over a dozen times now with perfect results every time. I do 3 cups rice at a time with 3 3/4 water.

  6. 5 stars
    Great tasting rice, but more than I need at one time. If I cut the amount of rice and water in half, do I need to adjust the cooking time?

    1. I haven’t tried halving the recipe, Carol. I would recommend cooking the full recipe. You can then store the extra rice in the refrigerator in an airtight container up to a week in the refrigerator or in the freezer for up to 3 months. Hope this helps!

    2. no matter how much rice you cook allow the same amount of time for it to get done. I have cooked as little as 1/2 cup rice. When i use a 1/2 cup rice add 1 1/8 cups water, or broth of your choice. I have been using my cooker for about four years now, I don’t cook rice with out it. Enjoy.

  7. From one Georgia Peach to another…Thank You! FINALLY! A perfect brown rice recipe where half doesn’t stick to the pot, and the other half make a mess all over my stove. It turned out perfectly. And it takes my Instant Pot 22 minutes to de-pressurize.😉

    1. Thank you, Georgia Peach Laura! I’m so happy this recipe works so well for you. This is the only way I make brown rice now.