How To Cook Perfect Brown Rice
Unlike white rice, brown rice still contains the germ and bran; The tough bran layer will block the moisture from percolating through the grain while cooking; that's why people often end up with semi-cooked brown rice.
The solution to that is to cook the rice longer with a little bit more water. I will show you how to cook perfect brown rice on a stove, microwave, and instant pot.
Instructions
Cook Brown Rice on the Stove
- Rinse the rice under running water serval times and drain thoroughly.
- Combine the rice and water in a medium saucepan and bring to a simmer, uncovered, over medium-high heat. The rice to water ratio is 1 to 2, so for every cup of rice, use 2 cups of water.
- Reduce the heat and cover the pot. Simmer it for 30 minutes.
- Lift the lid and see if the rice is tender and the liquid has been absorbed. If so, remove the pan from the heat.
- Fluff the rice with a fork and serve.
Cook Brown Rice in the Microwave
- Rinse the rice under running water serval times and drain thoroughly.
- Combine the rice and water in a large microwave-safe pot. The rice to water ratio is 1 to 2, so for every cup of rice, use 2 cups of water.
- Cover the bowl with a heat-proof but not airtight lid.
- Microwave it on full power for 4 minutes. For every extra cup of rice, add 2 more minutes.
- Reduce the powder to 30% and continue to cook for 30 minutes.
- Don't open the lid immediately. Let it sit there for 5 minutes. Then fluff the rice and serve.
Cook Brown Rice in an Instantpot
- Rinse the rice under running water serval times and drain thoroughly.
- Combine the rice and water in the Instantpot. The rice to water ratio is 1 to 1.25.
- Close the lid. Press the manual button and cook on high pressure for 20 minutes. Make sure the pressure valve is in the sealing position.
- Allow the Instantpot to depressurize naturally. Open the pot and fluff the brown rice with a fork.