How to Cook Brown Rice on The Stove

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Not confident when it comes to cooking rice? Well learn how to cook brown rice perfectly on the stove top with ease, each and every time without the aid of fancy kitchen gadgets.

The prospect of cooking brown rice from scratch, that's not parboiled or prepared using a rice cooker can be daunting for some.

There's really no real art on how to cook brown rice perfectly it's simply a case of the correct ratio of liquid and having a good grasp on the cooking time.

Rice is a dietary staple for most cultures, although for some more than others. Growing up in a Caribbean household meant learning how to cook rice almost immediately.

I grew up on white rice but having learnt more about the health benefits of brown rice, I quickly transitioned to making my cultural cuisines such as rice and peas and pelau with brown rice and hardly notice the difference.

Like most island people, I didn't grow up measuring anything, rice included, we would eyeball the amount of ingredients that were needed and through practice came precision.

I know A LOT of people who struggle to cook rice, it's like a mystery and I've seen some bizarre ways that people cook rice.

Despite not coming from a culture where measuring is key, as a food blogger it is my job to offer you precision so you can make my recipes successfully the first time around so measuring is something that is required.

Brown rice vs white rice

The majority of talking points surrounding rice is the difference between white and brown rice.

There is a slight difference in taste and texture which takes some getting used to.

Brown rice is an unhulled grain with the bran, germ and endosperm still in tact. It is therefore an whole grain (complete grain) with all of its nutritional value still in tact.

Which is why you will find the texture quite nutty and slightly firm in texture.

On the other hand, white rice is hulled so the bran and germ are removed making it more soft and fluffy in texture and taste.

Rice that is unhulled or hulled is where the vast majority of the nutritional content comes from.

Overall, white rice is inferior in term of nutrients to it's whole grain counterpart.

White rice consumption

There's a myriad of reasons as to why white rice is highly favoured, sometimes it comes down to the cost and what is convinient.

For some, white rice is the first choice because it is the only grain that is accessible or it could even be due to a lack of awareness.

Simply not knowing about the health benefits of brown rice and being under the notion that white rice is equally as healthy.

It's also widely available in shops and supermarkets. There's also the fact the some people find white rice more palatable due to the removal of the bran.

The health benefits

Brown rice has a nutty taste/texture because it is a whole grain which forms part of it's nutritional value. Although there's a great divide with people who love it and some who hate it. You cannot deny it's nutritional content;

Low GI of 50 compared to white rice at GI 89.
High in mineral and vitamins - thiamine, niacin, B6, manganese, magnesium, phosphorus, iron and zinc.
Low in fat.
Contains slow releasing carbohydrates keeping you fulling fuller for longer.
Brown rice contains lignan compounds that can help protect against heart disease.
Lignans is shown to reduce the amount of fat in the blood, lowers blood pressure and decreases inflammation in the arteries.
Lowers bad cholesterol (LDL) and promotes good cholesterol (HDL)(source).

The bloating from rice

During the digestive process high carbohydrate foods often produce more gas and the body sometimes cannot cope with the ability to breakdown such large amounts of carbs, coupled with the air that is swallowed from chewing.

Individuals with disorders such as IBS, crohns are also more susceptible to bloating .

There are ways to ease this problem which I will highlight below.

Making brown rice more digestible

One of the keys to how to cook brown rice perfectly is in 3 words....soaking the grains!!

Soaking brown rice is a great way to reduce the cooking time and also aiding the ability to digest rice grains much better.

Also, because brown rice contains high levels of arsenic from toxins and pesticides that can contaminate the rice, it's even more important than ever to soak rice where possible.

Soaking also helps with aiding the breakdown of nutrients and neutralises phytic.

Phytic is a anti nutrient which can prevent the absorption of minerals like calcium and zinc which is important for bone strength.

The steps

Steps 1-4 washing and soaking the rice in lime juice

Use a strainer to rinse the rice several times until the water runs clear.
Place the rice in a medium sized bowl with 1 tablespoon of lime, stir, cover and set aside overnight or for several hours.
Rinse off the rice with the lime water again a few times then transfer the brown rice to a medium sized saucepan.

Steps 5-8 cooking and seasoning the brown rice

Add the 2 cups of water, pink salt and then bring the rice to a rapid boil.
Reduce the heat to low, cover the saucepan with the lid and simmer for 30 minutes.
Check the rice a few minutes before the end of the given time with a fork.
Remove a few grains using a fork, cool off the grains, place in the palm of your hand and use your fingertips to determine it's readiness. The grains should be easy to crush, soft and overall the rice should be fluffy in appearance.
Serve accordingly

Frequently asked questions

Can you make brown rice taste better?

If you've been wondering not only how to cook brown rice perfectly but also how to make it taste better, then here are some suggestions on how to make it less bland;

Dairy free butter
Herbs - oregano, thyme, marjoram, parsley
Spices - cardamom, cumin, turmeric, chilli, onion/garlic powder
Coconut milk - shredded coconut
Oil - coconut/olive oil

Why is my rice still firm after 30 minutes?

Use the time as a general guideline, should your rice be firm after the given time, allow the rice to cook a little longer.

You may need to add a little more water (¼ cup) at a time to create enough steam to continue cooking the rice.

Keep the heat low along with the lid on, check the rice grain(s) often, remove a few grains and squeeze them. If they squash very easily that means the rice has cooked through.

Can you double or triple the quantity?

Yes, you should be able to double or triple the quantity with no issues.

If it your first time cooking brown rice I do recommend adhering to the original amount of ingredients that are used and work your way up to doubling etc...

What is the best way to store uncooked rice?

Once rice has been opened, transfer the grains into an airtight container and store in a cool place like a pantry for up to 6 months.

Can you re-heat rice?

As a general rule of thumb it's best not to re-heat rice more than once and when the rice is re-heated it must be piping hot throughout.

With that being said, storage is key, make sure the rice is completely cool first and foremost. Then refrigerate but for no more than 24 hours.

Why do some people add vinegar while cooking rice?

The acid from the vinegar is thought to break down the starches which in turn helps the rice grain to absorb more liquid.

It's not something I personally do myself though.

Can you use a short grain rice instead?

No, short grain rice is better suited for sushi, sticky rice, paella, rice pudding or risotto because it cooks relatively quickly, contains more starch and is very soft and sticky in texture which isn't what we want.

Notes and tips

Before starting the recipe, if you need to soak and rinse the rice before cooking it to ease bloating then be sure to give yourself enough time to do so.
Be sure to check out the FAQ section which covers more cooking guidelines.
Don't forget to check out my Troubleshooting post, where I go in more depth on How to Fix Rice (mushy, undercooked etc..)
DO NOT KEEP STIRRING THE RICE, allow the rice to be covered with the lid and steam away, if you keep turning the rice with a fork it will delay cooking and compromise the texture
When washing the rinse, do not rush the process, rinse several times for several minutes, get your hands involved in the process too, until the water runs absolutely clear, you want any starch or debris to be gone.
Use a fine mesh strainer to rinse the rice, not a colander or something with huge holes.
You can use ANY rice as long as it is WHOLE and LONG grain with the hull intact to follow this tutorial.
Any leftover rice can be frozen for up to 3 months or refrigerated for no more than 24 hours.

Some rice based recipes to try

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