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How to cook brown rice

Brown rice in a bowl with a spoon

How to cook brown rice

Name: How to cook brown rice
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 250g brown rice; You will need a medium-sized saucepan with a well-fitting lid

Alice Shields
, Miriam Nice

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Serves 4

Easy

Prep: 5 mins

Cook: 40 mins - 45 mins

A star rating of 3.8 out of 5.4 ratingsRate

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Follow our recipe for achieving perfectly cooked brown rice every time. With our expert tips, you can avoid chalky undercooked grains or squishy overcooked mush.

Gluten-free

Healthy

Low fat

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Alternatives

Complete the dish

When it comes to rice, I always think brown wins on texture and I like how its nuttiness pairs well with bold ingredients like fish and cheese. I like to toast any leftover cooked rice in a frying pan with a little oil until crispy and use as an alternative to croutons for soups and salads.

Alice Shields is our acting food editor and has spent the last decade developing hundreds of foolproof weeknight recipes. She loves to serve up fluffy brown rice with sticky soy-glazed fish and a handful of quick pickled cucumbers.

Front facing headshot of Alice Shields, Good Food's acting food editor

Also known as wholegrain rice, brown rice is the same as white rice except that the bran and germ of the grain are still attached. With this outer layer left on the grain, brown rice is more nutritious and is higher in fibre.

Our recipe guide will show you how to achieve perfectly cooked rice with a firm texture, such as in our zingy salmon & brown rice salad, miso brown rice & chicken salad and chunky vegetable & brown rice soup. For more inspiration, try our brown rice recipes, healthy rice recipes and other storecupboard recipes.

Brown rice vs white rice

White rice has a softer, more delicate flavour, while brown rice has a stronger, nuttier taste that stands up well to punchier flavours like smoked fish, ginger and soy sauce.

Tips for how to cook perfect brown rice every time

The key to success every time is to use the right amount of water to rice – for brown rice you’ll need double the amount of water to rice. You should also give it enough time to absorb the water.
Most packs of brown rice will say to boil for longer than white rice, so for around 30-35 mins.
The trick is to simmer it for most of that, then for the last 5-10 mins leave it, well covered, to absorb the water off the heat – resulting in light perfectly tender grains every time.
To get the best results, you will need a medium sized saucepan with a well-fitting lid.

How to store cooked brown rice

All rice should be eaten on the day it’s cooked. If you cook too much rice and want to eat it cold or save some for later, you need to cool it down quickly (within an hour) and put it in the fridge – don't leave it out at room temperature. Once stored, use it up within 24 hours, and if you're reheating it you must do so thoroughly and only do so once. See our guide for more information on food safety.

How much brown rice to serve per person?

Portion size will depend on individual energy needs as well as whether you are having the rice as a main dish or side. Generally we suggest aiming for between 50 to 75g per person (dry weight).

Ingredients

Nutrition

Units:

MetricUS

250g brown rice
You will need a medium-sized saucepan with a well-fitting lid

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Nutrition: per serving

kcal216
fat1g

low
saturates0.3g
carbs44.01g
sugars0.1g
fibre2g
protein6g
salt0.02g

Method

step 1

Put the rice in a saucepan and pour over 500ml water. Bring to a rolling boil and then reduce the heat to a gentle simmer.
step 2

Cook for 30 mins, then turn off the heat.
step 3

Quickly cover with a lid and leave tightly covered for another 5-10 mins to absorb any remaining water.
step 4

Serve immediately with a stew or curry, fish, chicken or tofu.

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A star rating of 3.8 out of 5.4 ratings

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