The best way to cook brown rice
For 1 cup long-grain brown rice, use 1¾ cups water. Bring it to a boil, cover, cook on the lowest heat for 40–45 minutes, then rest off heat for 10 minutes before fluffing.
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Rinse 1 cup rice, combine it with 1¾ cups water and ¼ teaspoon fine salt, then keep the lid closed through the simmer and rest. Brand and grain age can change absorption, so the visual cue matters more than the last minute on the clock.
Which method should you use?
Ingredients and equipment
About 3 cups cooked rice
Ingredients
Equipment
- 2-quart saucepan with tight lid
- Fine-mesh strainer
- Measuring cup
- Fork
The bran layer takes longer to hydrate than white rice. A package-specific water ratio is preferable to a universal rule.
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Safety boundaries
- Refrigerate cooked rice within 2 hours in shallow containers.
- Use refrigerated cooked rice within 3–4 days.
- Reheat leftovers to 165°F and discard rice left at room temperature longer than 2 hours.
Covered absorption method
Rinse
Rinse 1 cup long-grain brown rice under cool water for 30 seconds; drain well.
Look for Runoff is less cloudy.
Combine
Add rice, 1¾ cups water, and ¼ tsp fine salt to a 2-quart saucepan; bring to a boil.
Look for Steady bubbles reach the center.
Cover and simmer
Cover tightly and cook on the lowest heat for 40–45 minutes without lifting the lid.
Look for Water is absorbed and grains are tender.
40:00 suggested timingRest and fluff
Remove from heat, rest covered 10 minutes, then fluff with a fork.
Look for Steam escapes and grains separate.
10:00 suggested timing
Fix common problems
Lifting the lid repeatedly, which releases steam and makes both timing and hydration less predictable.
Rice still firm after the rest? Add 2 tablespoons water, cover, and steam on low for 5 more minutes.
Rice wet at the bottom? Rest uncovered for 5 minutes, then fluff gently to release excess steam.
Common questions about this method
Can I use the white-rice setting or timing?
Brown rice retains its bran layer and needs a longer cook. Follow a brown-rice package or appliance program rather than the white-rice time.
What if the rice is still hard when the water is gone?
Add 2 tablespoons water, cover, and cook on low for another 5 minutes before checking. If rice is scorched, transfer the unburned portion without scraping the bottom; extra water will not remove a burned flavor.
Other methods, in full
Open any method to read its preparation and steps side by side with your current choice.
Most forgivingAbout 45–55 min
Bring 6 cups water to a boil and add 1 cup rinsed brown rice. Boil uncovered for about 30 minutes, stirring occasionally, and taste for a tender center with a little chew before draining. Return the drained rice to the warm pot and rest covered off heat for 10 minutes.
Preparation
About 3 cups cooked rice
Ingredients
- 1 cup brown rice
- 6 cups water
- Salt to taste, optional
Equipment
- Large pot
- Fine-mesh strainer
- Lid
- Fork
Taste before draining. The grain should be tender with a little chew, not hard at its center.
Boil water
Bring 6 cups water to a rolling boil for 1 cup rinsed brown rice.
Look for Large active bubbles.
Cook uncovered
Add rice and boil uncovered for 30 minutes, stirring twice.
Look for Grains are tender with a slight chew.
30:00 suggested timingDrain
Drain in a fine-mesh strainer for 10 seconds.
Look for No stream of water remains.
Steam dry
Return rice to the warm pot, cover, and rest off heat for 10 minutes.
Look for Surface is dry and grains fluff apart.
10:00 suggested timing
Adapt to your setup
Sources behind the method
Evidence status: Based on the linked sources. Best Way has not physically tested this method.
Sources open in a new tab. Verify important safety guidance with the linked authority and your product manufacturer.
Based on published sources
Based on the linked sources. Best Way has not physically tested this method.
Updated 2026-09-05. Added measured absorption and drain-and-steam methods, with advice for rice that remains firm. Read our testing standards →
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