While cooking brown rice on the stovetop can be time-consuming and requires precise attention, using a rice cooker simplifies the process and ensures consistent results.
In this article, I will guide you through a simple and foolproof recipe on how to cook brown rice in a rice cooker. With this method, you can achieve perfectly cooked and fluffy brown rice effortlessly.
1. How to Cook Brown Rice in Rice Cooker
Ingredients
- 1 cup of brown rice (short, medium, or long-grain)
- 2 cups of water (adjust this depending on your rice cooker instructions)
- A pinch of salt (optional, but highly recommended for flavor)
Instructions
Rinse the Rice
Place the brown rice in a fine-mesh strainer and rinse it under cold running water. This removes excess starch and prevents the rice from becoming gummy. I always take the extra minute to do this step—it makes a noticeable difference.
Measure Water & Rice
For most rice cookers, the general ratio is 1 cup of rice to 2 cups of water. However, some models may require slightly more or less water, so check the manufacturer’s guide if you’re unsure.
Add Rice, Water, and Salt to the Rice Cooker
Place the rinsed rice in the rice cooker bowl. Add the water and a pinch of salt for seasoning. Give it a gentle stir to ensure the rice is evenly distributed.
Set the Rice Cooker
Close the lid and select the “brown rice” or “whole grain” setting if your rice cooker has one. If not, use the standard cooking setting. Brown rice takes longer to cook than white rice, typically between 40-50 minutes.
Let it Rest After Cooking
Once the cooking cycle finishes, let the rice sit in the rice cooker for 10-15 minutes with the lid closed. This helps the rice absorb any remaining moisture and ensures a fluffier texture.
Fluff & Serve
Use a fork or rice paddle to fluff the rice gently before serving. The grains should be tender yet slightly firm, with a fantastic nutty aroma.
2. Tips for Cooking Brown Rice in Rice Cooker Perfectly
Cooking brown rice in a rice cooker sounds simple, but small adjustments can make a world of difference. Here are my top tips for getting it right every time:
Don’t Skip Rinsing
Rinsing the rice removes excess starch and prevents clumping. It also helps achieve a cleaner, more distinct texture.
Adjust Water Ratios for Your Preference
If you like softer rice, add a bit more water (about 2 ¼ cups per cup of rice). For firmer rice, reduce the water slightly.
Use Good-Quality Brown Rice
Fresh, high-quality brown rice cooks better and tastes significantly better. I’ve found that some cheaper brands can have inconsistent results.
Pre-soak for Better Results (optional)
If you have time, soak the rice for 30 minutes before cooking. This softens the grains and can reduce cooking time slightly.
Add Aromatics for Flavor
Toss in a bay leaf, a clove of garlic, or even a dash of olive oil while cooking. These simple additions can enhance the flavor without overpowering the natural nuttiness of brown rice.
3. What to Do With Cooked Brown Rice
Once you’ve mastered the art of cooking brown rice, the possibilities are endless. Here are some of my favorite ways to use it:
Make a Hearty Grain Bowl
Combine brown rice with roasted vegetables, a protein of your choice (grilled chicken, tofu, or chickpeas), and a drizzle of tahini or vinaigrette. It’s a satisfying, nutrient-packed meal.
Use it as a Base for Stir-Fries
Brown rice pairs perfectly with sautéed veggies and your favorite stir-fry sauce. I love adding a fried egg on top for an easy weeknight dinner.
Turn it into Fried Rice
Day-old brown rice is excellent for fried rice. Toss it in a hot pan with scrambled eggs, veggies, soy sauce, and sesame oil for a quick and delicious meal.
Add it to Soups or Stews
Brown rice can bulk up soups and stews, making them heartier and more filling. I especially enjoy adding it to lentil soup or chicken vegetable stew.
Make Rice Pudding (Yes, Really!)
Cooked brown rice can even be repurposed into a wholesome dessert. Simmer it with milk, cinnamon, and a touch of honey for a healthier take on rice pudding.
When I first started cooking brown rice, I found it frustrating—it was either too mushy or undercooked. But once I started using a rice cooker and fine-tuning my technique, everything changed.
Now, I cook a big batch every week because it’s so versatile and healthy. The nutty flavor and chewy texture of brown rice make it stand out from other grains, and it’s nice knowing I’m feeding my body something nourishing.
If you’ve ever felt intimidated by the idea of cooking brown rice, let this be your sign to give it a try. With a rice cooker and a little patience, you’ll have a perfectly cooked batch every time. Plus, the satisfaction of mastering a staple like brown rice is unbeatable. Happy cooking!
