Perfect Fluffy Brown Rice (Stovetop & Baked Methods)
Master the art of cooking brown rice with two foolproof methods that guarantee light, fluffy grains every time. Whether you prefer the quick boil-and-drain technique or the hands-off oven-baked version, you'll never have mushy rice again.
Servings3 Portions
Prep Time1 Mins
Cook Time30 Mins
Difficulty
Easy
Ingredients
3
- brown rice1 cup
- short grain brown rice0.5 cup
- quick cooking rice1 cup
- brown jasmine rice1 cup
- boiling water8 cup
- boiling water1 cup
Step-by-Step Instructions
01
If you purchased your rice from bulk bins, rinse it under cold water to remove excess dust and starch. If using the baked method, reduce the total water by 1/4 cup if you choose to rinse.
02
For the Stovetop Method: Fill a large saucepan with about 8 cups of water and bring it to a rolling boil over high heat.
03
Add the brown rice to the boiling water. Boil uncovered for 30 minutes for medium or long-grain rice, or 12–14 minutes for Basmati brown rice. The rice should be just cooked through but slightly firmer than your desired final texture.
04
Drain the rice thoroughly in a fine-mesh colander. Shake the colander well to remove as much excess water as possible. The residual heat in the pot should help steam off any remaining moisture.
05
Return the drained rice to the empty pot. Cover with a tight-fitting lid and let it rest off the heat for 10 minutes. This step is crucial for achieving a fluffy texture.
06
