Perfect Brown Rice in Rice Cooker

My foolproof guide to making Perfect Brown rice in a Rice Cooker, every single time. I got the perfect rice-to-water ratio and all the tips you need. As an Asian who eats rice daily, sometimes for all three meals, I can practically cook rice with my eyes closed. So when I say I’ve got you covered, my friend, believe me, I’ve got you covered.

Unlike Jasmine, Basmati or other white rice varieties, cooking brown rice is a little bit tricky. You get either too much water in the rice or sometimes the rice ends up undercooked, mushy, or unevenly cooked. I know cause when I first started cooking brown rice, I had these problems too. Turned out that brown rice cooks a little differently than white rice.

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Tips to Make Perfect Brown Rice

Use the right Water Ratio:

Cooking brown rice requires a bit more water than white rice, with the ideal ratio being 1 cup of rice to 1 2/3 cups of water, compared to 1 cup of rice to 1 1/2 cups of water for white rice. If you want more softer rice, 1 cup brown rice: 1 3/4 cup water works really well. This extra water is necessary because brown rice has an outer bran layer that takes longer to soften and absorb moisture. By using a bit more water, you ensure that the brown rice cooks through evenly, resulting in a fluffy, tender texture without being too dry or too mushy. It’s a small adjustment that makes a big difference in achieving perfect brown rice every time.

Soak Brown Rice:

Soaking brown rice for about 10 – 30 minutes before cooking can make a difference! It shortens the cooking time and helps the rice cook more evenly, so you don’t end up with some grains being undercooked while others are too soft. Plus, it gives the rice a softer, more enjoyable texture. It’s a small step that can really improve your brown rice, making it tastier and easier to prepare.

Keep in mind though even if you decide to soak rice or not the water ratio remains the same since rice needs the same amount of moisture to cook. If you soak rice, add 1 2/3 cup water to 1 cup rice, soak and then turn on the rice cooker. If you don’t have time to soak, don’t worry, rice still turns out great! Use the same water ratio, rice might need a little longer cooking time.

Wait for a few minutes when the rice is done:

Do not serve rice as soon and the rice cooker switches to the “Warm” option. Turn off the rice cooker from the plug, and leave it covered for about 10 minutes for the rice to absorb any excess water and firm up. (keep it on “warm” sometimes can dry the rice too much and the rice on the bottom sticks to the rice cooker pot)

Products/Appliances I use

Rice Cooker

This 3-cup Aroma Rice Cooker is perfect for making Brown Rice. It can make about 3 – 4 servings. I like that it has a stainless steel inner pot, unlike many nonstick-coated inner pots that are commonly available in the market.

Brown Rice

I use long-grain brown rice that is commonly available in US grocery stores. The recipe works for brown basmati as well.

Salt

Salt is necessary for making brown rice unless you are serving it with a salty dish. Adding salt make the rice taste better and the dishes that you serve it with, more flavorful and balanced.

Recipe Video

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Refrigerating and reheating brown rice

You can keep cooked brown rice in the refrigerator for up to 4 to 6 days. Once your brown rice is cooked, allow it to cool to room temperature before transferring it to an airtight container and placing it in the refrigerator. When you’re ready to eat, simply take out the portion you need and place it in a microwave-safe dish. To keep the rice moist and prevent it from drying out, add a splash of water and cover the dish with a microwave-safe lid or a damp paper towel. Reheat the rice in the microwave on high for about 1-2 minutes, stirring halfway through to ensure even heating.

Brown Rice Serving Ideas

Brown rice is very versatile and can be used in many dishes.

I love to have brown rice in rice bowls, burritos, serve with curries such as Chicken curry, Red lentil curry, Creamy potato curry.

It’s also good to serve with stir-fried dishes such as this Pork belly stir-fry, Chicken and vegetable stir-fry.

Great as a side dish to serve with grilled/air-fried chicken, steak or any other meat or fish.

Print Recipe

5 from 2 votes

Perfect Brown Rice in Rice Cooker

Author: Roshani Wickramasinghe Cooking Method: Rice cooker Cuisine: Famous all around the world Courses: Dinner, Lunch Recipe Keys: Dairy Free Gluten Free L low fodmap Quick Meals

Difficulty: Beginner Prep Time 3 mins Cook Time 35 mins Total Time 38 mins

Servings: 3

Description

Brown rice is super easy to make in the rice cooker. All you need is the perfect water ratio and a few easy tips to get it right.

Ingredients

Servings

• 1 Cup long grain brown rice

• 1 ²⁄₃ Cup Water (1 cup rice : 1.65 cup water ratio)

• ¹⁄₄ tsp Salt

Instructions

1. Add rice to the removable inner pot of your rice cooker. Wash rice thoroughly about 3 - 4 times to remove any impurities and excess starch.

   

2. Drain all the water from the rice using your hands as a colander. (It's okay if there is a little bit of water left. The recipe is very forgiving)

   

3. Measure water and add to the rice. Also, add salt. (Optional step: Let the rice soak for about 10 - 30 minutes. This helps to make softer, evenly cooked rice grains)

4. Wipe the bottom of the rice cooker pot to remove any water. Place it back in the rice cooker. Cover and press/turn on the cook function.

   

5. When the rice is done and the rice cooker switches to 'warm' function, turn it off from the plug and let it sit covered for about 10 minutes to absorb excess water. (keeping it on 'warm' sometimes dries out the rice grains and makes the rice stick to the bottom, so it's good to turn it off directly from the plug)

   

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