Wednesday, January 11, 2012

Better Brown Rice

Everyone knows how healthy brown rice is compared to regular white rice. I have tried for a long time to like it but just could never get over the bland taste and chewy texture. I've tried different recipes and different ways to cook brown rice but still never liked it much.

Then a few weeks ago I stumbled across a different way to cook brown rice (and unfortunately did not bookmark the source- sorry) that actually produces fluffy brown rice.

The method is a bit unusual but it works! Start with 4 parts water and 1 part rice. Then cook it for 30 minutes UNCOVERED, strain and let the rice steam for an additional 10 minutes...voila!

I'm very happy to say that brown rice has become a dinner time staple we ALL are eating and enjoying.


4 cups of water
1 tsp salt
4 tsp chicken bouillon granules (optional)
1 cup brown rice


In a pot, combine water, salt and bouillon (if using). Bring to a boil over med-high heat. Add rice and reduce heat to med (not low!!). Cook UNCOVERED for 30 minutes, stir occasionally.

After 30 minutes, turn off stove, drain all the water from pan. Put a tight fitting lid on pan and let the rice steam cook for an additional 10 minutes. Fluff with a fork and serve.



  1. Question: are you turning down the heat at all after it comes to a boil? Thank you!

  2. Yes, from med-high to med. I'll update the recipe accordingly.

  3. Gave this a try the other night to go with my first attempt at Indian food. It's a keeper, for sure ... though I did find it a little too salty with the 1 tsp of salt on top of the bouillon cubes. But that's an easy fix!

  4. What brand of brown rice were you using? I just tried it and it did not work. It was still crunchy.

  5. Hi Lacie,

    Sorry this didn't work for you but your right it might be the brand of rice your using. I usually use Uncle Ben's.