Easy Stovetop Brown Rice

4.95 from 18 votes

This brown rice recipe is foolproof! Learn the perfect ratio of water to rice, how long to cook it, and how get perfectly fluffy rice every time.

Prep Time2

Cook Time45

Total Time47

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: People

Rinse the rice in a mesh strainer — if you aren’t in the mood, skip it.
Combine the rice, water, salt, and butter (if using) in a medium saucepan and bring to a simmer, uncovered, over medium-high heat.
Reduce the heat so that the rice stays at a low simmer, and cover the pot. Simmer without lifting the lid of the pot for 45 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, leave the lid on, and let it sit for 10 minutes. If not, and it seems like the rice isn’t quite tender, but the water is gone, add a few tablespoons more water or broth and let it cook for another minute or so. If there is just a tiny bit of liquid left, just leave it while you let the rice rest for 10 minutes — and it should absorb.
Fluff the rice with a fork and serve.

Always store your rice in a cool, dark, dry place. Because of the natural oils in brown rice, uncooked brown rice can go rancid more quickly than white rice. If a bag is unopened, it will have a “Best Used By” date on it. Once it’s opened, you should transfer it to an air-tight container and use it within about 4 months.
The same applies if you bought your brown rice in bulk; use it within 4 months.
Cooked brown rice can be stored in an airtight container in the refrigerator for up to 1 week.
You can freeze cooked brown rice in labeled zipper-top bags. It will keep in the freezer for at least 4 months, up to 6.

Use a high-quality heavy pot with a tight-fitting lid. A flimsy pot with a loose lid could cause the rice to turn out underdone, and possibly scorch.
Too much water can make brown rice mushy, especially if you cook it too long. If there is excess water left in the pot after the rice is cooked until tender, drain it off. Then let it steam in the pot, covered, for another 10 minutes.
Pretty much every rice comes in a brown version, from short-grain to basmati. Long-grain rice or medium-grain rice is best for most preparations, including this simply cooked brown rice recipe. Short-grain rice can be stickier and is sometimes preferred for Asian rice preparations.