Subscribe to RSS

How to cook brown rice perfectly

By Wendy Ruopp, February 14, 2012 - 1:20pm

  • Share

Wendy asks: What are your tips for making perfect brown rice?


I use my Pampered Chef Rice Cooker Plus. You cook the first 5 minutes on high and the rest of the time on 50% power. Turns out great every time, and I don't have to wait for the water to boil first, so it's done in a shorter amount of time!


02/15/2012 - 12:11pm

2 words: rice cooker.


02/15/2012 - 12:25pm

For Spanish rice, I toast mine a little, without oil. It seems to me that the oil makes it so it won't absorb water. I add some salsa and lime, sometimes cilantro. The resting period at the end seems to work great In making it light and fluffy.


02/15/2012 - 1:51pm

Cook it in vegetable stock. I use powdered stock and don't add extra salt. I cook it for as long as an hour.


02/16/2012 - 6:44am

I like your tips for cooking brown rice. Now I am wondering what portion size gives the calories, carbs, protein and fiber you list. I'm guessing a half cup.


02/21/2012 - 7:26pm

I have a microwave rice cooker and just follow the directions. Makes perfect brown or white rice every time and much faster than cooking it on the stove. Of course the brown rice takes longer than the white but after a couple of tries I've got the times down pat so no problem.


02/24/2012 - 11:36am

Chicken Broth (Add water if needed)
Garlic Salt & Salt Free Seasoning
Garlic and Onion Powder
Crushed Dried Rosemary
Let come to boil and cover with lid
Cook on low heat until fluffy (Takes a while to cook, so you
might want to prepare first and let cook while you prepare
your other foods)


05/01/2012 - 11:17pm

I cook brown rice in my rice cooker. I put the rice and water into the cooker in a 1:2 ratio, soak it for half and hour and turn on my rice cooker. It usually cooks up in about 35-40 minutes. I do let it sit for about 10 minutes after it is done.


05/11/2012 - 10:19am

First time cooking brown rice waited a long time for it to be done. Hah, I didnt even know how to cook it because I thought it was the same procedure as white rice. Now I know how to make it. Thanks. For the tips.


06/26/2012 - 11:37am

I made it just like you said and it was PERFECT. Each grain of rice was tender and it was not mushy at all.


09/04/2012 - 10:32pm

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner