How do I cook brown rice properly?

Brown rice keeps its bran layer, which is why it takes twice as long as white and why it needs more water. That same bran layer means it's much less prone to going gluey, so the pasta method — boiling in excess water and draining — works well and removes the need to get the ratio exactly right.

What you'll need

• Saucepan with a lid
• Sieve
• Measuring jug
• Timer

Step by step

1. Rinse the rice briefly under cold water.Less critical than for white rice, since there's less loose surface starch, but it removes dust.
2. For the absorption method, use 1 part rice to 2 parts water.Twice the ratio for white rice, because the bran layer absorbs more and takes longer.
3. Bring to the boil, then reduce to the lowest simmer and cover.A visible bubble or two, not a rolling boil.
4. Cook for 25–30 minutes without lifting the lid.Roughly double white rice. Check the packet — varieties differ noticeably.
5. Take off the heat and rest, covered, for 10 minutes.The same rest as white rice, and just as important for even texture.
6. Alternatively, use the pasta method: boil in plenty of salted water for 25 minutes and drain.Far more forgiving. Return to the dry pan off the heat for 5 minutes to steam off excess moisture.
7. Fluff with a fork before serving.Lift and separate rather than stirring.

Tips

• Soaking brown rice for 30 minutes to a few hours before cooking reduces the cooking time noticeably and softens the texture.
• Brown rice keeps less well than white once cooked — the oils in the bran can go rancid. Use within a couple of days.
• Because it takes so long, brown rice is worth batch cooking and freezing in portions.
• The pasta method is the right choice if you find brown rice comes out either crunchy or mushy — it removes the ratio judgement entirely.

Common mistakes

• Using the white rice ratio — Not enough water — you'll get crunchy rice and a burnt pan.
• Not cooking it long enough — The bran layer takes 25–30 minutes to soften. There's no shortcut.
• Skipping the rest — Uneven texture, wet at the bottom and dry at the top.

Questions people ask