How to Cook Brown Rice

Cook Brown Rice

Many people find it more difficult to cook brown rice than white rice. The main difference between brown rice and white rice in cooking is the water to rice ratio and cooking time. Because brown rice is less processed (contains its outer bran coating), it takes a longer cooking time and more water to cook it.

Here is a typical way to cook brown rice.

* Uncooked Brown Rice Rice (short grain or long grain brown rice)
* Distilled Water
* Pot with lid

1. Rinse brown rice a couple times. (it’s good to dust off.)

2. Soak brown rice for 1 hour. (If you have a pressure cooker, you don’t need to do this.)

3. Put brown rice and distilled water in a pot with the ratio of 1.5 or 2 to 1. (You can easily find your own special ratio after several times of cooking brown rice. It’s a matter of rice being mushier or chewier.)

4. Turn the stove heat to maximum and bring it to a boil. Leave it boiling for a few minutes. If the lid is pushed from the heat, keep the pot uncovered. Lower down the heat to low to let it simmer for about 15 to 20miutes. (If it’s a pressure cooker, keep the steam valve of the lid closed.)

5. Turn off the heat and let the rice sit in the pot covered for about 10 to 15 minutes. You can leave it like that a little longer if you prefer a mushy taste.

6. It’s ready now! Be careful of strong steam from the pot when you open the lid. If you use a pressure cooker, make sure that you let the steam escape first by tilting the steam valve. Enjoy your healthy brown rice!

Here are additional tips for extra tastes.

- If brown rice tastes a little coarse, mix it with white rice with 2:1 ratio. Add a little less water that you would do for brown rice only.
- Use chicken broth instead of water.
- Add small amount of butter and / or salt if desired.
- Add garlic infused olive oil with fresh lemon drops.
- Serve cooked brown rice mixed with some sesame oil and salted seaweed (kim in korean).

The best way to keep cooked brown rice is to put it in the freezer. Divide them into serving size and freeze each in a Ziploc or a plastic bag while it’s still steamy warm. You can just use microwave or steam it to unfreeze it and it will still have the almost same freshness!

If you’d like to try to sticky “sweet” brown rice (short grain brown rice) that some health-conscious Koreans enjoy, you may want to consider to buy a pressure rice cooker.

Coming soon: how to cook sweet brown rice using pressure rice cooker.


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4 Responses to “How to Cook Brown Rice”

  1. Maria Morris Says:

    I have an adventurous family when it comes to foods and my 12yr. old insisted that we buy sweet brown rice but I haven’t a clue how to cook it. The instructions are in Korean and I don’t own a pressure cooker. Please post instructions for those without a pressure cooker as well. Thank you, Maria

  2. E. Pak Says:

    Thank you for such useful information! Unfortunately, I’m a KA who has limited knowledge of Korean cooking.

  3. mykoreandiet Says:

    Thanks for reading , Maria! I haven’t cooked brown rice without rice cooker myself. But I’ll try it soon and post it here! =)

  4. Susie B. Says:

    I found your blog while searching for info to write a report for my nutrition class, subject is Food Customs, I choose Korean food. I cook sweet brown rice in my rice cooker, mixed with white rice (and I soak the brown rice first too). I’m not Korean but I do ‘homestays’ for people from Seoul and I got them mixing the brown with white rice in order to get them to eat healthier. This is a wonderful site - Thank you!

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