Perfectly cooked brown rice that has wonderfully nutty-tasting separated grains is not hard when you know the simple steps.

This Perfect Brown Rice is great in so many dishes.

“Works perfectly each time! ”

If you’ve ever had perfectly cooked brown rice you know how delicious it is compared to overcooked gluggy brown rice mush. Of course, if you’re going to make a porridge-type of rice dish it’s fine to make it gluggy.

But for meals like curries, stir-fries, sushi, poke, and rice bowls with either freshly made rice, reheated rice, or cold rice, you want the rice grains to be perfectly separated for that lovely chewy mouth feel, and for the subtle nutty taste of the rice to be experienced. And believe me, it is an experience you that will bring joy.

Here is your now and forever go-to recipe for how to make the perfect brown rice. I like to make a big batch to serve immediately then have a few serves of leftover rice to refrigerate and freeze for making simple fast healthy meals in a flash.

It’s also a budget-stretching dish with lots of healthy plant fiber.

Let’s Talk “Perfect Brown Rice”

Before the 1800s brown rice was the norm as polishing rice was quite a labor-intensive task. With technology making it easier to remove the rice husk to make white rice we’ve all become rather fond of white rice. However, the downside is that white rice is missing most of that beneficial dietary fiber that helps keep our digestive system in tip-top shape.

Are you looking for ways to get more healthy fiber into your meals? Well, brown rice is a delicious way to do just that. Brown rice has around four times more fiber than white rice.

Not only is brown rice a healthier choice compared to white rice, but it’s also a money-saving frugal meal maker because brown rice is more hearty and filling. And it’s so dang versatile. You can make a whole lot of tasty side dishes with brown rice. You can flavor it with herbs or enjoy it plain. It’s a lovely side for soaking up curries, casseroles and stews. You can also add brown rice to soups and stews.

With leftover brown rice in the refrigerator, you can let your imagination go wild and create many different kinds of delicious healthy bowls and meals. You’ll find yourself creating all kinds of quick and healthy meals in a flash when you have leftover cooked brown rice in the fridge.

What I love about making this Perfect Brown Rice

What I love is how delicious and versatile this Perfect Brown Rice is. Simply put, it makes life easier.

You can enjoy it hot and freshly cooked as a side dish for a curry, casserole, or stew, or for a breakfast, lunch, or dinner grain bowl. You can eat it either hot or cold in easy meals such as grain bowls, salad bowls, sushi bowls, or breakfast bowls.

I love how it’s loaded with healthy fiber (1 cup of cooked brown rice has almost the same amount of fiber as a cup of kale!).

I love having a few servings of Perfect Brown Rice ready in the fridge so I can create a super healthy meal in minutes.

FAQ About Perfect Brown Rice

Can you make it vegan?

Yes, yes. This is vegan all the way.

Can you use short-grain brown rice?

Yes absolutely.

Can you make it salt and oil-free?

Yes, yes. No salt or oil is needed to make this Perfect Brown Rice so it’s super healthy.

Can you freeze this Brown Rice?

Yes, feel free to freeze your cooked brown rice for up to 6 months.

Can you eat this Perfect Brown Rice hot or cold?

Yes, this Perfect Brown Rice is so versatile. Eat it hot as soon as you cook it, or eat it cold to make a salad or sushi bowl.

Can you Reheat this Perfect Brown Rice?

Yes. It only takes a few minutes to reheat cold or defrosted, cooked brown rice. For food hygiene best practice, reheat the cooked brown rice only once, and keep the remainder of the cooked rice refrigerated or frozen till you use it.

How best to reheat your Perfect Brown Rice?

For best results, reheat the number of exact servings you need. Put your servings of rice into a steam basket in a saucepan of boiling water, and steam for 5 minutes. Alternatively, you can gently heat the rice directly in a pot or pan with a little water.

What herbs can you add?

I like to add either basil, holy basil, oregano, cilantro leaves, or parsley, Use either dried or fresh herbs.

Get ready for the most exquisitely cooked Perfect Brown Rice. You’ll love how each grain is separated and subtly nutty.

You’ll love making this rice regularly for creating many super-easy, healthy, any-time-of-day meals in a flash like grain bowls, rice bowls, nourish bowls, buddha bowls, sushi bowls, poke bowls, rice and salad bowls; side dishes, soups, and more. Life will be a whole life easier with some ‘Perfect Brown Rice’ in your fridge.

Lets Make This Perfect Brown Rice

Step 1

Gather your rice and equipment.

Step 2

Wash the rice in 3 changes of water then soak the rice for 10 minutes then strain the rice.

Step 3

Measure water in a pot - For 2 cups of raw rice, put 4 cups of water. Put a tight-fitting lid on the pot and bring the pot to a rolling boil.

Step 4

Add the strained rice to the pot of water. Bring the pot back to the rolling boil and then lower the temperature and simmer with a lid on for 25 minutes.

Step 5

Strain cooked rice through a colander to remove excess water then cover the rice and let it rest for 5-10 minutes.

Step 6

The rice is now ready to use imediatley, or cool it down and store in containers ito refridgerate or freeze

Batch It!

Batch prepping or batch cooking this Perfect Brown Rice will make your life easier. This I know for sure.

2 cups of raw brown rice yields 6-7 cups of cooked brown rice.
Keep cooked brown rice in the fridge in containers ready to turn into fast convenient meals and side dishes. Enjoy rice hot or cold for breakfast, lunch, or dinner. Cooked rice lasts up to 4-5 days refrigerated.
You can put the cooled cooked rice into 1 or 2-cup containers or zip-lock bags and freeze for up to 6 months.
SPACE SAVING ORGANIZATION TIP: Pack serves of cooked brown rice into zip-lock bags as flat as you can, then store the frozen flat packs on their side like files for a super convenient future meal. Mark the use-by date 6 months from the day you make it.

2-cup containers and 2-cup freezer pack of cooked Perfect Brown Rice.

Cooked long-grain brown rice can be frozen in zip-lock bags for up to 6 months. Pack it flat to easily stack it in the freezer.

Here is the printable recipe.

Perfect Brown Rice

Yield: 5 Cups

Author: Zelda Sheldon

Prep time: 12 MinCook time: 25 MinTotal time: 37 Min

Oil free, salt free goodness

Ingredients

2 cups long grain brown rice
4 cups water

Equipment

8-cup bowl for rinsing rice
Medium size saucepan or pot with lid for cooking
Colander or strainer
Container for storing in fridge your extra rice
Freezer Bags for freezing 1-2 serve quantities

Instructions

In a bowl, wash the brown rice three times till water is clear to remove excess rice starch and debris.
Let rice sit for 10 minutes in the last change of water.
Meanwhile, bring 4 cups of water to a rolling boil in a lidded saucepan on high heat.
Strain the washed rice in a strainer or colander, then add the strained rice to the pan of boiling water.
Put a lid on the pan and bring the water back to boiling temperature. Stand by, and as soon as it again reaches a rolling boil turn the heat down to medium low to avoid the rice & water spilling over.
Let it simmer for 25 minutes. be sure to not remove the lid - use a glass lid so you can see what’s going on. do not sneak a peak because the steam is cooking the rice. notes about the lid: make sure the lid fits well and does not leak. if you need to, plug up any leaks with alfoil.
Test after 25 minutes. If you like softer rice to eat immediately, cook for another 2-3 minutes.
Strain the cooked rice through a colander or strainer.
Cover with a lid and let it rest for 5-10 minutes, then use straight away, or cool and store in refrigerator or freezer in single or 2-serve containers or freezer bags.

Notes

Do not add salt while cooking because the salt will overpower the delicate flavor of the brown rice. You can always add salt to taste after it’s cooked.
The rice will continue to cook after it’s off the heat and strained so be sure not to overcook the rice.
If you are in a hurry you can skip the third or second or even the first washing - however if perfect rice is what you want, the washing definitely is worth the extra effort.
If you want to make fried rice or reheat the rice then cook only for 22-23 minutes once it’s reached rolling boil.

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Substitutions to make it your own

Add salt if you wish
Add fresh or dried herbs if you wish - cilantro, basil, oregano, etc
Add fresh or dried spices - ginger, turmeric, cloves, garlic, etc.
Use a rice cooker if you wish

Easy bowl meals you can make with this Perfect Brown Rice

Salad & Rice Bowl - raw vegetables plus mango, ginger, soy sauce, lime juice dressing
Sushi Bowl - raw vegetables plus teriyaki tofu, eggplant, sweet potato, ginger, sesame, seaweed, ginger soy dressing
Red Rice - Thai red curry paste, tofu, raw or cooked veggies, ginger & soy sauce dressing
Buddha Bowl - raw veggies, bean sprouts, avocado,
Middle East Bowl - chickpeas, raw vegetables, tahini dressing
Mexican Rice Bowl - pinto or black beans, corn, tomato, cucumber, avocado, pico de gallo, chili lime dressing.
Satay Rice Bowl - raw veggies, tofu, peanut dressing
Breakfast Rice - alternative to oatmeal - rice, bananas, dates, blueberries, chia seeds, flax seeds, almond milk,