Fluffy Brown Rice Every Time
A simple boiling method that yields perfectly fluffy, separate grains of brown rice every time. The basic ratio is 1 part rice to 6 parts water, and the recipe is easily scalable.
- Prep2 min
- Cook30 min
- Total32 min
- DifficultyEasy
- Servings3
This technique is a game-changer for cooking brown rice. By boiling it in plenty of water like pasta, you avoid the sticky, mushy results that often come from the absorption method.
After boiling, you simply drain and let it steam in the pot for 10 minutes. The result is light, fluffy grains that are perfect as a side dish or base for bowls and stir-fries.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Bring a large pot of water to a rolling boil. Use at least 6 cups of water for every 1 cup of rice.
- Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear. This removes excess starch.
- Add the rinsed rice to the boiling water. Stir once, then adjust the heat to maintain a steady boil without overflowing.
- Boil the rice uncovered for exactly 30 minutes. It should be tender but still have a slight bite.
- Drain the rice in a colander, then return it to the pot. Cover the pot with a tight-fitting lid.
- Let the rice rest off the heat for 10 minutes. This allows the steam to finish cooking and fluff the grains.
- Fluff the rice with a fork, season with salt, soy sauce, or your favorite seasonings, and serve warm.
💡 Tips
- For extra flavor, add a bay leaf or a pinch of salt to the boiling water.
- Leftover rice keeps well in the fridge for up to 4 days; reheat with a splash of water in the microwave or a pan.
- This method works with any type of brown rice except quick-cooking varieties.
Inspired by a recipe from Cookie and Kate