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
perfect first try!! TY
Perfect brown rice every time I make it – thanks for sharing 🙂
Thanks, Serena. This is my favorite way to make brown rice; so easy!
This recipe for us, did not work. So much so, that it makes me feel there was a typo in the recipe. Fifteen minutes produced a very undercooked brown rice. I like brown rice when it’s chewy, but this was hard to chew. I would change one thing….change the cooking time to at least 20 minutes, maybe even :22. I’ve had excellent results with that longer cooking time. Also, we use an organic long grain brown rice, maybe that would explain the situation. Take care.
I make this brown rice all the time as listed in the recipe. I’m sorry the timing didn’t work for you. If you live at a higher elevation, it will take longer to cook. I live at 1000 feet altitude. I hope this helps.
You don’t say what setting to use.
You set the Instant Pot on High Pressure for 15 minutes and let pressure release naturally, Germaine.
I was thinking an instant pot would be quicker than a rice cooker, but obviously not. I’m going to stick to my rice cooker for rice.
Excellent results, but it took longer than 27 minutes — about 40 minutes when you count the time it took for the water in the IP to reach the desired temperature, the 15-minute cooking time, and the 18-minute natural release period. I am trying to be more energy-efficient in my cooking, and I learned recently that a gas stove (what I have) is by far the least efficient way of cooking. So this IP recipe is still worth it! Thank you!
Question: Can you use boiling water in the IP to speed things up? Sorry if it is a dumb question — I am a new IP user:-)
Patricia, the cook time is the actual time you set for the ingredients to cook, not the time it takes to reach temperature or time for natural release. These times can vary so much from one appliance to another. I haven’t tried it but others say adding boiling water to the instant pot does speed up time to reach desired temperature.
Thank you, turned out perfectly!
I’m so glad you enjoyed it, Josephine.
Do you use the rice setting or pressure cooker setting?
I use the pressure cooker setting, Michele.
My natural release was really long, like 20 min. Did I do something wrong? It still looks a little mushy 🙁 I did 2 cups of brown rice and 2 1/2 cups of broth 🙁
It usually takes about 15 to 20 minutes for the pressure to release after the 15 minute cook time, Jill. The rice should be moist but not mushy, Jill.
Do you need to have the keep warm function on?
No, Ari, you won’t need the Keep Warm function on.
I’m not sure what went wrong with mine. I did high pressure for 15 mins and only 2 cups of water (because of a previous recipe I saw) and when I opened it up, it was soup. I had to put it on sauté to get the water to evaporate and even then it was just gross. Very wet. Any ideas?
Anna, it sounds like you didn’t set the Instant Pot for natural release. The steam pressure will then naturally release after it has finished cooking the 15 minutes. It usually takes about 15 to 20 minutes for the pressure to release after the 15 minute cook time.