How to make brown rice in a rice cooker

How to make brown rice in a rice cooker

If you don’t have a rice cooker – get one. I love brown rice, but hate to cook it on the stove. I can never seem to get it to come out right. But, since I purchased a rice cooker – perfect brown rice every time. I make the full amount and divide and freeze to make quick meals.

Dovetailing Tip: Make as much rice as your cooker will hold. You will use 1 1/2 cups today, and 1 1/2 cups for Meal 3. Divide and freeze the rest, if you have leftovers.

Yield: 6 cups cooked rice
Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 minutes

Ingredients:

2 cups organic brown rice
3 cups water
1/2 teaspoon salt

Directions:

Rinse and drain 2 cups of brown rice.
Put it in the rice cooker. Instead of filling the cooker with water to the “2 cup” mark, fill it to the “3 cup” mark in your rice cooker. That usually means 3 cups of water for the 2 cups of brown rice.
Add a ½ teaspoon of sea salt.
Turn cooker on.

Here are calculations for various amounts or rice.
1 cup of rice + 1.5 cups of water = 3 cups cooked rice
2 cups of rice + 3 cups of water = 6 cups cooked rice
3 cups of rice + 4.5 cups of water = 9 cups cooked rice

How to make brown rice in a rice cooker

This method of cooking brown rice makes exactly what it says: fluffy and tasty brown rice in a rice cooker! So easy and delicious!

I’ve resisted switching from white rice to brown for a long time. Even though we all know that brown rice is so much healthier than white, I always thought of brown rice as one of those “healthy foods” with the inferior taste. Until one day my husband (who is much more health conscious about food than I am) convinced me to give brown rice a try, and I was pleasantly surprised!

Most of the times brown rice is improperly cooked (even in restaurants), resulting in a mushy texture and grains that are clumped together. If you based your opinion of brown rice on trying a bad version of it, please give it another try and you might reconsider.

One restaurant that consistently gets the brown rice right is Chipotle – it’s perfectly cooked with the fluffy texture and separate grains. Try Chipotle brown rice and if you like it, then you can cook brown rice the same way at home with your rice cooker.

If you ever tried cooking brown rice in a rice cooker, only to end up with a mushy or undercooked mess, follow the instructions below for a perfectly cooked brown rice.

How To Cook Perfect Brown Rice In A Rice Cooker

1) What kind of rice cooker do you have?

The first question to consider: what kind of rice cooker do you have? Does your rice cooker have a “brown rice” setting or only a standard “rice” or “white rice”?

If your rice cooker has a “brown rice” setting, you are in luck! It is already designed to cook brown rice correctly, so all you need to do is use the rice cooker instructions for brown rice. If not, don’t give up – you can still cook brown rice, just keep following my directions below.

2) Do you have the measuring cup that came with your rice cooker?

Most of the time, rice cookers come with their own measuring cups that are not the same size as regular cup (they are about 2/3 to 3/4 of a cup). Why they do it this way is beyond me 🙂 I’m sure tons of rice were ruined because people used the regular measuring cup to measure rice and filling the water to the labeled water marks in the rice cooker, resulting in the wrong ratio and bad tasting rice!

Rice cooker have lines inside the bowl labeled with the numbers. Those lines indicate how much water to put inside the rice cooker based on the number of cups of rice. For example, if you put in 2 cups of rice, fill the water up to the line that has the number 2 on it.

However, the water level lines of the rice cooker are only accurate if you use the cup that came with your rice cooker ! If you use regular measuring cup, do not use the water level lines to determine the amount of water needed! Instead, use the brown rice to water ratio for rice cooker below.

3) Brown rice to water ratio for rice cooker

If you don’t have the measuring cup that came with your rice cooker, just use the following ratio:

1 cup of brown rice to 2 cups of water

4) Do not use less than 1 cup of rice

Quantities less than 1 cup of rice won’t cook well in a rice cooker.

The best quantity to cook is 2 cups of rice with 4 cups water. If this is your first time, that’s what I recommend you start with.

5) Add salt

Salt makes a huge difference in the brown rice taste, so don’t forget to add it. I always add salt directly to the rice cooker, right after adding rice and water. I use 1/4 tsp of salt for each 1 cup of uncooked rice. If it’s not salty enough for you, just increase the salt amount next time to 1/2 tsp.

6) Cook in the rice cooker

Set the rice cooker to cook 🙂 If you have the “Brown Rice” setting, use that. If you only have the “Rice” or “White Rice” setting, just use that – if you used the brown rice to water ratio above, it should turn out just fine.

Make sure to never open the rice cooker while the rice is cooking, or it will mess up the rice! Be patient and wait until the cooking cycle is done.

7) Fluff with fork after cooking

When the rice is done cooking in the rice cooker, it won’t look like the fluffy rice on the above picture. In order to get it to be fluffy, you have to fluff it with a fork! Just get a regular fork and stir the rice with it, separating the grains until is looks tasty and fluffy.

8) Add optional seasonings

You can eat your brown rice as is, or to kick the flavor up a notch you can use extra seasonings. You can add a dab of butter and a squeeze of lemon juice, as well as a sprinkle of your favorite spices to season the brown rice. Enjoy!

How to make brown rice in a rice cooker

Rice can be used as a side dish for tasty recipes like spiced pork, as the base of a rice bowl topped with fresh and cooked ingredients, and any leftovers can be turned into fried rice. It’s great to keep around for emergencies because it lasts for a long time in the pantry. You may not need a rice cooker to cook rice, but the appliance provides an easy, hands-off cooking method that produces consistent results. Rice cookers are also good for cooking in bulk, and some models keep rice warm until ready to serve. Follow these tips for making fool-proof rice with a rice cooker every time.

How do rice cookers work?

Simply add rice and water to the cooking pot, select the corresponding program (if applicable), and press the start button. Stir it all together and spread it in an even layer before closing the lid — this will help it cook the most evenly. Once all the water boils off and the temperature starts to inch above 212°F, the rice cooker automatically turns off, no matter how advanced or basic the model. Cooking times vary based on the type of rice and amount being made.

Sometimes, rice cookers may splatter due to starch build-up. To prevent this, rinse the rice before cooking and observe the maximum capacity guidelines. Adding fat, like butter or oil, to the cooking pot with the rice also helps mitigate splattering.

What is the ratio of water to rice in a rice cooker?

The general ratio of water to rice in a rice cooker is 1:1. That means 1 cup water to 1 cup rice. During our testing, we determined that this ratio works best for long-grain white rice; it also seems to work well for other long-grain white rices, like basmati and jasmine, but we recommend referring to the manufacturer’s instructions for specific ratios as they can vary based on the model. The general ratio recommendation for brown rice is 2 1/4 cups water to 1 cup brown rice.

While almost all rice cookers come with a measuring cup, some have markings on the cooking pot so you always know how much rice and water to add, no matter how many cups you’re using or what type of rice. Keep in mind that rice cooker cups are typically smaller than your standard measuring cup. They usually measure 3/4 cup, which does not make a difference when it comes to ratios, but should be taken into account when following a standard recipe.

How do I make fluffy rice in a rice cooker?

The best way to make fluffy rice in a rice cooker is to let the cooked rice sit undisturbed in the cooking pot, with the lid on, for 10 minutes after cooking. This additional time will allow excess water to be absorbed gently without overcooking. It will also allow the rice to cool slightly and firm up a bit. After 10 minutes, use the included rice paddle, to fluff the rice, layer by layer. Since most rice cooker pots are nonstick, using the plastic rice paddle is recommended instead of any metal utensils that can scratch the bottom or sides. The rice paddle is also dimpled, which helps prevent the rice from sticking.

Why is my rice sticky?

Cooked rice can feel sticky for a couple of reasons: too much water may have been used and it may have not been rinsed before cooking.

Perfect Basmati rice made in a rice cooker! Make basmati rice in the Indian and Pakistani style without the soaking, monitoring, or temperature adjustments. This recipe shares the perfect ratios for fluffy, moist, separated basmati rice kernels that’ll get compliments every time!

How to make brown rice in a rice cooker

“I’ve been making basmati rice in my rice cooker for years and this is the first time it’s ever come out perfect. Literally every grain.”

Julia

I’m a little hesitant to share this ‘non-recipe’, but in my defense, this is less a recipe and more a call for everyone reading this to invest in a rice cooker.

Here’s the thing – We can all make wonderful basmati rice without a rice cooker, but the idea is to do so consistently with no thought or effort on our part.

Considering how frequently South Asians consume rice, I think rice cookers are a necessity. And I’ll show you how to use them to make the perfect basmati rice, every time.

How to make brown rice in a rice cooker

The 3 mistakes that result in ‘okay’ rice:

  1. Not adding enough water. Aged, long grain basmati rice needs more liquid than other types of basmati rice. You want it to be firm, each kernel separate, but soft enough to break easily between your fingers.
  2. Not adding salt. Not adding salt to rice is the equivalent of not adding salt while boiling pasta.
  3. Not adding fat. Adding just a tad bit of oil (any kind) or butter will enhance the rice and give it a moist finish, making it the perfect canvas for curries.

Ingredients for Basmati Rice in a Rice Cooker

Here’s what you’ll need.

  1. Basmati rice, preferably aged and long grain.
  2. Water.
  3. Oil. Optional, but lovely. You can use olive oil or a more neutral-tasting oil, but you can hardly tell the difference.
  4. Salt.

What Is The Basmati Rice To Water Ratio In A Rice Cooker?

This depends on the type of rice you have, particularly if it’s aged or newly harvested. If you use aged, long grain basmati rice made in India or Pakistan, you’ll need 2 cups of water per 1 cup of rice. If you’re using American-made or ‘newer’ basmati rice, try reducing the amount of water to 1 3/4 cups.

Do you have to rinse basmati rice when making it in a rice cooker?

The short answer is no, but it is a good idea in most cases. For example, aged, basmati rice is sometimes excessively starchy. If you’re making multiple cups of rice, that starch can really add up.

That said, I’ve made 1 cup of rice plenty of times without rinsing and you can hardly tell the difference. If you do rinse, make sure to drain the excess water out well so you don’t end up with mushy rice because of too much water.

How to make brown rice in a rice cooker

How To Cook Brown Basmati Rice In A Rice Cooker?

If you’re using Indian or Pakistani grown brown basmati rice, increase the water ratio to 1 cup rice to 2 1/2 cups water.

If you’re using new, American-grown brown basmati rice, stick to 1 cup rice to 2 cups water.

How to make brown rice in a rice cooker

How To Make Flavored Rice In A Rice Cooker

You can easily use this ratio and ingredients for variation:

  • Add a handful of frozen peas and cumin seeds to make a matar pulao.
  • Use this chana pulao (chickpea pilaf) or chicken pulao recipe to make the base in a sauté pan and transfer to the rice cooker.
  • Use leftover curry or meat and enhance it with spices to make a fresh new pilaf with minimal effort.

What brand rice cooker is best for basmati rice?

I love the Zojirushi brand. I have the Neuro-fuzzy and was recently sent the Micom NS-WTC10 (thanks, Zojirushi!). I found the Neuro-fuzzy to work a bit better than the Micom.

Tips for making basmati rice in the rice cooker

  • The rice at the bottom of the rice cooker naturally tends to be stickier, while the rice on the top is more dry. To prevent this, fluff with a rice paddle or spatula after cooking. If you cook a large quantity of rice and leave it in the rice cooker too long, it’ll stick together and form clumps.
  • The cooking time will increase depending on the quantity of rice.
  • To keep the rice from losing moisture or drying out, keep it covered after cooking.
  • Use a quality brand of basmati rice. I suggest purchasing it at Indian or Pakistani grocery stores as it’s generally aged and more affordable there. I use Royal Chef’s Secret Extra Long Grain.

How to Store & Reheat Basmati Rice

To store basmati rice, place in an airtight container in the refrigerator.

To reheat, sprinkle a bit of water on top of the rice and microwave until heated through.

Serving Suggestions

Basmati rice goes perfectly with curries such as dal, Chana Masala, or a Chicken Curry. It is also great alongside fusion dishes like Spicy Cashew Chicken and Chicken Shashlik.

Need more ideas? Check out this roundup of 30+ Easy & Authentic Dinner Recipes to get inspired!

How to make brown rice in a rice cooker

Repeat after me: No more mushy rice! No more mushy rice! I’ve been using this brown rice cooking technique for years, and it never fails.

A few reasons to love this recipe:

  • You don’t need a rice cooker or any special equipment (just a pot with a lid, and a kitchen stove).
  • You can use this technique on any type of brown rice (long, medium or short grain, as long as it’s not a quick-cooking variety).
  • It’s so easy to remember, you’ll never need to look up how to cook brown rice again.

How to make brown rice in a rice cooker

For this technique, you’ll boil your rice in an abundance of water for 30 minutes. Drain off the excess water, return the rice to the pot, cover, and let the rice steam for 10 minutes. Ta da! Perfect brown rice, every time.

I originally found this technique on Saveur, and I’m so thankful I did. Their recipe calls for 12 cups of water (that’s a lot) per cup of rice, and I’ve learned that it really only needs 6 cups.

However, you don’t actually have to measure the water as long as you’re using a large enough pot. If too much water evaporates during the cooking process, just add more and return the water to a boil. Your rice will still turn out perfectly!

My mom just wanted us to eat whole grains. Whether that meant slipping some whole wheat flour into pancakes, cooking brown rice with dinner, or packing me and my sister off to school with bread we thought tasted like cardboard, she never gave up. Now that I am a parent, I share her desire to get my own kids to learn to love the nutty complexity of whole grains, and have adopted her tendency to quietly slip an ever-increasing ratio of whole wheat flour into pancakes and waffles.

Brown rice always posed a particular challenge for my mom, and it wasn’t until I was an adult that I learned how to cook it so it was tender, but not mushy, with a bit of al dente chew to it. I guess the word I would use is bouncy? The absorbency of rice, and the bran attached to brown rice in particular, makes it particularly prone to turning to mush. For some dishes, like sushi, I’ll still choose white rice because its flavor is so unobtrusive. But in fried rice, stir-fries, grain bowls, and as my go-to side dish, I actually prefer the nutty intensity of brown rice. When it comes to how to cook brown rice, though, there’s a shocking amount of bad info out there, whether it comes from the instructions on the bag of rice or the directions on your rice cooker.

Genmai is a type of brown rice popular in Japanese cooking known for its chewy texture and nutty flavor.

Photo by Alex Lau

So take solace in knowing that your inability to make brown rice that is pleasantly al dente and not mushy is not your fault. Below you’ll find four fail-safe approaches to making the best fluffy brown rice of your life. These methods can be used for short-grain or long-grain brown rice alike, including varieties like brown basmati rice and brown jasmine rice. And before you ask: Whether you choose to rinse your rice is a personal choice—some sources say you don’t need to rinse brown rice at all. Our opinion: For the fluffiest brown rice possible, rinsing is the way to go.

How to cook brown rice in a rice cooker

In the Bon Appétit test kitchen, our fancy rice cookers—the kind with computer chips and special settings for different types of rice—have always worked perfectly for white rice. Brown rice, however, used to come out a bit mushy and overcooked.

I called Zojirushi, the brand of rice cooker we’ve always sworn by, and spoke with Marilyn Matsuba, its marketing manager. It turns out she’s heard this feedback before, specifically from users outside Japan. In Japan, she told me, people often prefer brown rice a good bit softer and stickier, while Americans tend to prefer a much firmer grain.

If you, too, want a firmer grain with dinner, the trick then is to cook brown rice on the white rice setting. Matsuba confirmed that, as long as you pour in enough water (i.e., add water to the mark indicated for brown rice inside the cooking pot), cooking brown rice on the white rice setting is perfectly fine. The resulting grains are perfectly distinct and chewy-tender. Bonus: The white rice setting cooks those grains in nearly half the time.

Side note: You know what the brown rice setting is great for? Cooking super-dense whole grains like spelt, rye, einkorn, whole barley, and whole farro. You can even mix handfuls of several grain varieties and cook them all together.

How to cook brown rice in an Instant Pot

If you haven’t gotten around to grabbing a rice cooker but were all over the Instant Pot craze, there’s good news (and a pot of perfect brown rice) in store for you. Pressure cookers like the Instant Pot make cooking brown rice more straightforward than ever, according to chef Tyler Kord. For this quick-cooking method, stick to a 1:1 rice-to-water ratio on high pressure for 15 minutes. Then use the Natural Release setting for perfectly cooked rice. Kord points out that using Natural Release won’t save you much on total time, but, like using a rice cooker, the method is mostly hands-off and a cinch to execute.

How to cook brown rice on the stove (the standard method)

This method is for the days I’m not rushing and don’t really care how long it takes to cook brown rice—it’s also especially good for maximizing the nutty flavor. While this process follows the one on the back of many bags of rice, the key difference in our technique is the ratio of water to rice: We recommend 1¾ cups of water for every 1 cup of brown rice. Salt is essential: Use about ½ teaspoon Diamond Crystal kosher salt (or a heaping ¼ teaspoon Morton kosher) per cup of rice. Bring the rice to a simmer in a heavy-bottomed medium saucepan over medium-high heat, then reduce heat to a simmer and cook, covered, until rice is tender and water has evaporated, 40–45 minutes. Fluff gently and let sit, covered, off heat, for 10 minutes to make it as light and fluffy as possible.

How to cook brown rice on the stove (the faster way)

Do you want the most distinct, beautifully separated, fluffy-tender grains of rice possible, even on the busiest of weeknights? Forget what you’ve heard about how long it takes to cook brown rice on a stovetop. Grab a large pot, your strainer, and say goodbye to both undercooked and mushy rice forever.

The best thing about this method: The amount of water you use doesn’t matter. That’s because I’m talking about boiling the rice like pasta in a pot of salted water until it’s al dente—cooking time is about 25–30 minutes. Drain the rice, then return it to the warm pot for 10 minutes, covered, off heat, to steam and get even fluffier and drier.

While I was very skeptical about this supremely easy recipe before trying it, it’s actually how I like to cook quinoa and most other grains, and it works just as well for rice. Some of the rice’s flavor does get lost to the excess water—chances are you won’t notice—but so does the starch and anything else clinging to the grains, which means that even if you’re a rice-rinsing devotee, you really can skip that step when choosing this method.

Phew. You made it. Welcome to the world of people who love and know how to cook brown rice—and the total time to get here took less than an hour. Now pick a method and try it in one of these all-star brown rice recipes:

Learn how to cook brown rice perfectly every time! With this easy stovetop method, it’s always fluffy and light – just right for stir fries, bowls, and more.

How to make brown rice in a rice cooker

I love days when I have a big container of cooked brown rice in the fridge. It’s a fantastic starting point for curries, stir fries, fried rice, and more, and its earthy, nutty flavor is even delicious on its own. Sometimes, I’ll toss it with a pinch of salt, top it with an egg, and call it breakfast.

Plus, it’s not only tasty; it’s good for you too! Brown rice is filled with fiber and other nutrients. When I have it on hand, tossing together a grain bowl for lunch or dinner takes minutes, so I’m less likely to reach for sweets or snacks throughout the day.

Rumor has it that cooking brown rice on the stove is tricky, but I’m here to tell you that it’s actually simple! This easy, foolproof cooking method yields perfect brown rice every time. You only need water, rice, olive oil, and a pot to try it, so say goodbye to mushy rice, and let’s get cooking!

How to Cook Brown Rice

This easy method will work for any type of brown rice, as long as it’s not an instant or quick-cooking variety. These products are more processed than typical brown rice, so their cooking times will vary. Once you’re ready to cook, follow these simple steps:

  • First, rinse the rice. This step is essential for removing excess starches on the outside of the rice. If they’re not washed away, they will cause the rice to clump and become gummy as it cooks. Our goal is to make perfectly fluffy brown rice, so don’t skip this step! I like to rinse mine in a fine mesh strainer over a large bowl until the water in the bowl runs clear.
  • Then, measure the appropriate water to rice ratio. I use 2 cups of water for every cup of rice. Add the water and rice to a medium saucepan, and stir in a teaspoon of extra-virgin olive oil.
  • Next, it’s time to cook! Bring the water to a boil, reduce the heat, cover, and simmer for about 45 minutes, until the rice is tender and has absorbed the water.
  • Finally, turn off the heat. Let the pot sit, covered, for 10 minutes before removing the lid and fluffing with a fork.

Favorite Brown Rice Recipes

Once you have the cooked rice on hand, you’ll find all sorts of ways to use it! Add it to stir fries, serve it as a side dish with curry or chana masala, or swap it for the white rice in my cilantro lime rice recipe. I also use short grain brown rice to add texture to veggie burgers and vegan meatballs. It has a stickier texture than long grain brown rice, which is key for making extra-hearty patties that hold their shape in the oven, on the stove, and on the grill.

But most often, I use it as a base for healthy grain bowls. I call for it specifically in this buddha bowl, this adzuki bean bowl, and this mango ginger rice bowl, but you can also use it as a starting point for a simple, no-recipe grain bowl. Just add one (or more) item from each of these categories to turn plain rice into a delicious dinner:

How to make brown rice in a rice cooker

Learn how to cook Perfect Instant Pot Brown Rice (Pressure Cooker Brown Rice) in 20 minutes. Cooking brown rice in Instant Pot cuts short half the cooking time. Set it and forget it, no need to tend the pot. No more uncooked, burnt, or mushy long grain brown rice!

Check out Our Handpicked Instant Pot Accessories

Cooking perfect rice seems easy, but it can be quite tricky. If the cooking time, cooking method, or water-to-rice ratio are not accurate and correct, sadly you may end up with uncooked, hard, crunchy, burnt, mushy, or gummy rice. ?

Plus, every grain has their own personality, each type of rice requires unique care for them to turn out perfect.

There were a lot of discussions on how to make perfect Instant Pot White Rice, and we’re glad that our rice experiment & recipe – Instant Pot Rice has helped many readers find success in making white rice!

Many readers have asked us how about brown rice? What’s the best cooking time and method for cooking brown rice in Instant Pot?

So, it’s time for another Instant Pot Rice experiment (Jump to Experiment)! ?

How to make brown rice in a rice cooker

What is Brown Rice?

Brown rice’s literal meaning in Chinese (糙米) is “rough rice”. It’s an unpolished whole grain rice – the bran, germ, and aleurone layer are not removed like the regular polished white rice we eat.

Brown rice is the same grain as white rice, but it’s more nutritious with more nutrients and high in fiber.

Normally it takes almost an hour of simmering to make a pot of brown rice on stove top, but it’s super easy to cook Brown Rice in Instant Pot with just half the cooking time! ?

How to make brown rice in a rice cooker

There are many varieties of brown rice, but they all have one thing in common; the grains are not hulled or polished so the nutritious outer bran layer remains intact, hence the tan color of this rice. The higher fiber content of brown rice also gives it a distinct nutty flavor and chewy texture. Your Zojirushi rice cooker will cook brown rice so easily and perfectly that you’ll want to serve it every day.

How to make brown rice in a rice cooker

Ingredients:

  • Short grain brown rice
  • Water

How to make brown rice in a rice cooker

Measure rice accurately using the plastic measuring cup that came with your Zojirushi rice cooker and add to the inner cooking pan.

How to make brown rice in a rice cooker

Fill the pan with cold water and quickly rinse the rice once to remove any debris, and drain.

How to make brown rice in a rice cooker

Add water to the corresponding water level for “BROWN RICE,” or if your rice cooker does not have the “BROWN” setting, use the plastic measuring cup used to measure the rice and add 1-1/2 times the amount of water to rice. (If cooking in a rice cooker without the “BROWN” setting, please limit the amount of brown rice to 2/3 of the rice cooker’s capacity to prevent it from overflowing. Gradually increase the amount of water if you prefer a softer texture.) The rice should be completely submerged and leveled to ensure even cooking.

How to make brown rice in a rice cooker

Wipe off excess water from the outside of the inner cooking pan and place in the rice cooker. Close the lid securely and plug in the rice cooker. Select the “BROWN” setting if your rice cooker has one, and press START. (If cooking in a rice cooker without the “BROWN” setting, please allow the brown rice to soak for 30 minutes before pressing START.)

How to make brown rice in a rice cooker

When cooking completes, open the lid and use the nonstick rice spatula to fluff and serve your brown rice.

You’ll learn how to cook brown rice in the microwave and cut your cooking time from 50 minutes (stovetop) to 30 minutes in the microwave. The technique to microwave brown rice is different than cooking white rice in the microwave, as you have to take in consideration the extra layers of bran and germ to cook through. To microwave brown rice, first cook uncovered at 100% power for 10 minutes. Then, cover, cook 50% power for 20 minutes.

How to make brown rice in a rice cooker

Note: This recipe is for cooking raw brown rice, not “instant” or “quick cook” brown rice.

Use right type of cookware to microwave brown rice

Cooking rice in the microwave requires a large enough container that allows the water to bubble and rice to expand. In addition, you’ll need a loose fitting lid (or one with vent holes) to allow the steam to escape.

Microwave rice cooker

The best option is to purchase a $15 container that specifically designed to cook rice or steam vegetables in the microwave, like this one for less than $15:

How to make brown rice in a rice cooker

The one I’m using in the video below is from Pampered Chef, but it’s double the price at $28 and not worth the extra money. I also have another microwave rice cooker, from Progressive brand, and includes lots of extras like measuring cups for $17. I’ve had this one for at least 5 years and it’s still working great.

Microwave-safe casserole type dish

Another option is to use a Corningware type casserole dish with a glass lid. You want something deep, like this one:

How to make brown rice in a rice cooker

Look for one that’s around 3 quarts (this one is 2 1/2 quarts). The reason you want a deep vessel is because the rice will not cook correctly in a shallow container. The water will evaporate too quickly and the rice will undercook. The glass lid is perfect – as it just sits on top of the base, and will still allow steam to escape.

No glass lid?

If you don’t have a glass lid, this is my favorite option: Silicone lid with vent holes by Kuhn Rikon for $20. I use this tool every single day in the kitchen, on both the stovetop and in the microwave. See the little vent petals? That allows water to bubble over (or steam to escape) without dirtying up your microwave or stovetop. I highly recommend it, it’s perfect for cooking brown rice in the microwave – just set it on top of your casserole dish.

How to make brown rice in a rice cooker

Here’s a set of silicone lids, five in different sizes for $14. A great deal! But because these lids don’t have vent holes, turn the lid UPSIDE DOWN and just set it on top of the casserole dish.

How to make brown rice in a rice cooker

Normally, cooking brown rice on the stove top takes about 50 minutes. We can do it faster in the microwave – 30 minutes! Watch the video to find out the trick to microwaving brown rice and chop off 20 minutes of cooking time.

How to Cook Brown Rice in the Microwave Video

And while we’re at it, we found a quick-cooking brown rice product at Trader Joe’s that cuts even more time off the process!! Down to just 15 minutes! Check out my review post for that product too: Trader Joe’s Quick Cooking Brown Rice

How to make brown rice in a rice cooker

how to cook brown rice in pressure cooker | how to cook brown rice Indian style | cooker brown rice | with 5 amazing images.

how to cook brown rice in pressure cooker is a quicker method than cooking on brown rice on a stove.

Many health-conscious people are beginning to replace white rice with cooker brown rice in many recipes. Let’s see why ? The low glycemic index of brown rice is 20% lower than white rice Therefore, brown rice is good for people with diabetes if consumed in limited quantity. Being a good source of fiber that reduces high cholesterol levels and prevents atherosclerosis and good for your heart.

Here is how you can cook Brown Rice perfectly using a pressure cooker, to make healthy pulaos and biryanis.See our collection of recipes using brown rice. You can opt for the mixed sprouts brown rice or rajma brown rice. For a South Indian flavour, enjoy our healthy brown rice dosa.

See how to cook brown rice in pressure cooker | how to cook brown rice Indian style | cooker brown rice | with detailed step by step photos below.

Brown Rice ( Pressure Cooker Method) recipe – How to make Brown Rice ( Pressure Cooker Method)

Soaking Time: 30 minutes Preparation Time: 1 mins &nbsp &nbspCooking Time: 20 mins &nbsp &nbspTotal Time: 51 mins &nbsp &nbsp 2 Makes 2.25 cups
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This recipe is for cooking multigrain rice, brown rice or a mix of white rice with other grains. Like multigrain bread, multigrain rice is much healthier than plain white rice. For this reason, many Koreans eat multigrain rice with their meals. In Korean, it’s called “Japgokbap” meaning mixed grain rice. There is no one formula for what grains you have to use, but Koreans usually mix 5-10 different grains. Brown rice, brown sweet rice, black rice, barley, black pea, white pea, red bean, sorghum, millet, Job’s tears, buckwheat, kidney bean, white cowpea and wild sweet rice are all examples of grains Koreans enjoy. Often they mix these grains with plain white rice, because white rice gives a nice smooth texture and has a stickiness that other grains lack.

Buy Korean ingredients online here.

This recipe is for cooking multigrain rice, brown rice or a mix of white rice with other grains. Like multigrain bread, multigrain rice is much healthier than plain white rice. For this reason, many Koreans eat multigrain rice with their meals. In Korean, it’s called “Japgokbap” meaning mixed grain rice. There is no one formula for what grains you have to use, but Koreans usually mix 5-10 different grains. Brown rice, brown sweet rice, black rice, barley, black pea, white pea, red bean, sorghum, millet, Job’s tears, buckwheat, kidney bean, white cowpea and wild sweet rice are all examples of grains Koreans enjoy. Often they mix these grains with plain white rice, because white rice gives a nice smooth texture and has a stickiness that other grains lack.

Buy Korean ingredients online here.

INGREDIENTS

How to make brown rice in a rice cooker

Good to Know

1 cup (240ml) of rice usually serves 2 people.

For multigrain rice, pre-soaking is necessary unless you have a pressure rice cooker with mixed rice option. Ideally you want to soak it overnight (if not, at least 3 hours). To get the water ratio right (since the rice will start absorbing the water and you won’t be able to tell how much more water you need), wash and add the right amount of water before soaking. Then, just cook without adding more water.

You can get pre-mixed grains at Korean grocery stores, or you can mix whatever grains you like. If you are cooking just plain brown rice, you can use water ratio for mixed grains.

Rice & Water Ratio

For cooking MIXED GRAINS or BROWN RICE in a RICE COOKER, the grain-water ratio is usually 1 part of multigrain & 1½ parts of water.
Grains:Water=1:1½
Examples:
2 cups grains -> 3 cups water
3 cups grains -> 4½ cups water
4 cups grains -> 6 cups water

For cooking white rice using an electronic RICE COOKER, the rice-water ratio is usually 1 part of rice & 1 part of water.
Rice:Water=1:1
The ratio may vary a little depending on the brand of rice and your personal preference. Some people like their rice more watery than others do.

Examples:
2 cups rice -> 2 cups water
3 cups rice -> 3 cups water
4 cups rice -> 4 cups water
5 cups rice -> 5 cups water

If you are mixing white rice with mixed grains in a rice cooker, you need to use the above ratios to get the right amount of water.
For example,

* Mixing 1 cup white rice & 1 cup mixed grains:
1 cups water + 1½ cups water = total 2½ cups water

* Mixing 1 cup white rice & 2 cups mixed grains:
1 cups water + 3 cups water = total 4 cups water

* Mixing 2 cups white rice & 3 cups mixed grains:
2 cups water + 4½ cups water = total 6½ cups water

If you use a pot, the ratio is different. See cooking mixed rice in a pot

Frequently Asked Questions

What type of rice cookers should I buy?
If you can afford it, I highly recommend pressure rice cooker. Rice tastes much better with it especially for multigrain rice. Pressure makes the rice tenderer and brings out all the flavors well. I recommend Korean brands over North American brands. Think about it. Koreans eat rice every meal and they know how to make good rice cookers.

If your budget is tight, any rice cooker should do the job of cooking rice without the hassle of cooking in a pot.

More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.

Avoid chalky undercooked grains or squishy overcooked mush – follow these simple tips and recipes for achieving perfectly cooked brown rice every time.

Also known as wholegrain rice, brown rice is the same as white rice except that the bran and germ of the grain are still attached. With this outer layer left on the grain, brown rice is more nutritious and is higher in fibre.

White rice has a softer, more delicate flavour, while brown rice has a stronger, nuttier taste that stands up well to punchier flavours like smoked fish, ginger and soy sauce.

The key to success every time is to use the right amount of water to rice – for brown rice you’ll need double the amount of water to rice. You should also give it enough time to absorb the water. Most packs of brown rice will say to boil for longer than white rice, so for around 30-35 mins. The trick is to simmer it for most of that, then for the last 5-10 mins leave it, well covered, to absorb the water off the heat – resulting in light perfectly tender grains every time.

All rice should be eaten on the day it’s cooked. If you cook too much rice and want to eat it cold or save some for later, you need to cool it down quickly (within an hour) and put it in the fridge – don't leave it out at room temperature. Once stored, use it up within 24 hours, and if you're reheating it you must do so thoroughly and only do so once. See our guide for more information on food safety.

How to make brown rice in a rice cooker

Basic brown rice recipe

Serves 4

  • 250g brown rice
  • 500ml water
  • You will need a medium sized saucepan with a well-fitting lid.
  1. Put the rice in a saucepan and pour over the water. Bring to a rolling boil and then reduce the heat to a gentle simmer.
  2. Cook for 30 mins then turn off the heat.
  3. Quickly cover with a lid and leave tightly covered for another 5-10 mins to absorb any remaining water.
  4. Serve immediately with a stew or curry, fish, chicken or tofu.

Our top 5 brown rice recipes:

Quick salmon, preserved lemon & olive pilaf

How to make brown rice in a rice cooker

This wholesome brown rice pilaf is inspired by Middle Eastern flavours and uses a handful of ingredients.

Charred spring onions & teriyaki tofu

How to make brown rice in a rice cooker

Rustle up this teriyaki tofu served with wholegrain rice in just 30 minutes. Easy and low in fat, this vegetarian dish is perfect for busy weeknights.

Spiced rice pudding with blackberry compote

How to make brown rice in a rice cooker

Cinnamon, cardamom and nutmeg flavour this healthier rice pudding served with a naturally sweetened, chunky berry sauce.

One-pan tikka salmon with jewelled rice

How to make brown rice in a rice cooker

Marinate salmon with yogurt and curry paste, then cook with brown rice in one pan to steam the fish until tender and flaky.

Spicy lamb & feta skewers with Greek brown rice salad

How to make brown rice in a rice cooker

These kofta-style kebabs with feta, harissa and onion are served with a wholesome basmati rice flavoured with parsley and mint.

Find more brown rice recipe inspiration.

Have you made any of our recipes with brown rice? Leave a comment below.

Like all genuinely authentic Basmati, ours grows at the foothills of the Himalayan Mountains, where ideal conditions yield some of the finest rice in the world. After harvesting, we remove only the hull, leaving the germ and bran layer intact, which results in a highly nutritious whole grain. We also age our rice for a minimum of 12 months, which gives it a fluffy, non-sticky texture and intensifies its delicately sweet flavor. As a main course or side dish, in salads, gratins, stuffing or stir-fries, enjoy this delicious Basmati in good health.

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COOKING INSTRUCTIONS:

Soak rice 15-30 minutes for extra length (optional)

1 cup of Royal ® Brown Basmati Rice
2 cups of water
1 tbsp. of oil/butter (optional)
pinch of salt (optional)

Stove Top: Take 1 cup of Royal ® Brown Basmati Rice and gently rinse twice. Boil 2 cups of water. Pour the drained rice into the boiling water. Once cooking starts, stir gently and cover with lid. Cook the rice on medium to low flame for 25-30 minutes or until all the water has been fully absorbed. Once the cooking process is complete, leave the cooked rice in the pan for 5 minutes. Serve.

Microwave: Take 1 cup of Royal® Brown Basmati Rice and gently rinse twice. Drain the rice and add 2½ cups of fresh water. Cook in a microwave-safe bowl on medium for 20-25 minutes * . Let stand for 5 minutes before serving. If rice is too hard in the first cooking, use more water. Use less water if it is too soft.

Electric Rice Cooker: Take 1 cup of Royal ® Brown Basmati Rice and rinse twice to remove starch. Place rice and water in an electric rice cooker. Cover the cooker, turn it on and cook. Fluff with fork and serve.
*Cooking times are approximate.

Unlike white rice, brown rice retains the nutritious bran and germ covering of the rice grain. This gives it a chewy texture, a nutty aroma, and plenty of essential nutrients. Follow our tried-and-true formula for perfectly fluffy brown rice every time.

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Recipe Summary

Ingredients

  • 1 cup brown rice
  • 1 1/4 to 1 1/2 cups water
  • 1/4 teaspoon kosher salt
  • Step 1

The Right Ratio: Trust us: Though it’s printed on the package, the standard 2-to-1 ratio makes mushy rice. For long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water.

Quick Cooking Time: Bring rice, water, and salt (1/4 teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Many recipes call for 50 minutes, but we think 30 minutes is plenty. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.

Steam and Fluff: Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.

Cook's Notes

Store and Reheat
Refrigerate cooked rice in an airtight container for up to 5 days. If you freeze it in an inch-thick layer in a large resealable plastic bag, you can easily break off individual portions as needed. Whether frozen or refrigerated, reheat rice in the microwave, covered, until steaming, 1 to 3 minutes.

Brown Rice Ideas
RICE WITH GREENS AND EGGS
Saute spinach, collards, kale, or any other hearty green in olive oil with sliced garlic, salt, and pepper. Serve over rice with a fried egg on top. Season with red-pepper flakes.

FRIED RICE
Stir-fry chicken, tofu, or shrimp until cooked. Remove from the pan, and add sliced vegetables. Cook until crisp-tender, remove, and then add chopped ginger, scallion, and garlic to the pan. Cook, stirring, until fragrant. Add vegetables and protein back to the pan, along with some rice, and toss. Finish with soy sauce.

HOT RICE CEREAL
Heat rice with milk and a pinch of salt in the microwave or on the stove top. Top with cinnamon, bananas, maple syrup, nuts, or seeds.

How to make brown rice in a rice cooker

  1. Measure rice with the measuring cup provided .
    • The volume of the measuring cup is about 180 mL.
    • The amount of Brown rice is 1 – 3 cups.
  2. Wash the rice till the water turns relatively clear.
    • Wash the rice quickly with plenty of water and stirring the rice lightly to wash it while changing water.
    • Repeat it for several times (wash the rice → pour out water), till the water turns relatively clear.
    • In order to avoid scratching the non-stick coating on the inner pan surface, do not wash rice in the inner pan.
    • Wash the rice thoroughly. Otherwise, rice crust may appear and the residual rice bran may affect the taste of the rice.
  3. Add the washed rice into the inner pan.
    • Use water line on the inner pan to measure cooking quantity.
      Example : When the rice quantity is 3 measuring cups, wash the rice and put into the inner pan, then add water into the inner pan till the water surface reaches scale “3” at water line of “Brown Rice”.

How to make brown rice in a rice cooker

  1. Close the outer lid until it clicks.
  • Please insert the instrument plug into the body first.
  • Connect the power plug. Make sure that both plugs are tightly connected.

Operations

  1. Press How to make brown rice in a rice cookerbutton to select Brown Rice function (for SR-JMY108, 188 Orange LED and for SR-CN108, SR-CN188 Red LED) .
    The How to make brown rice in a rice cookerindicator blinks.
  2. Press How to make brown rice in a rice cookerbutton .
    • The How to make brown rice in a rice cookerindicator lights up and cooking starts.
    • Before cooking is completed, the LCD display will show the remaining time in 1 minute decrements.
    • Cooking time for brown rice is approx. 3 hours.

When Cooking is Over

  1. Press the How to make brown rice in a rice cookerbutton .
    • When cooking is over, the electric rice cooker beeps and automatically switches to the Keep Warm function (The How to make brown rice in a rice cookerindicator turns off and the indicator lights up automatically). However, we do not recommend using the Keep Warm function as it may affect the taste. Press the How to make brown rice in a rice cookerbutton to exit the Keep Warm function and unplug the power plug.

The recipe helps you learn how to cook Bown Rice in a pressure cooker method to get the right texture. Brown rice has more fiber than regular white rice and pressure cooking brown rice reduces the cooking time of the brown rice.

Archana’s Kitchen On Friday, 05 January 2018 09:00

How to make brown rice in a rice cooker

Whole Rice grains with only hull removed is called brown rice. The brown rice is unpolished and hence has all the nutrition of the bran and germ intact. Whole rice has a mild nutty flavor and this rice is particularly rich in thiamine, a B vitamin and iron.

Brown Rice needs double the cooking time than the white rice. All the recipes that include any variety of white rice can be prepared with brown rice. Note that the brown rice is marginally beneficial than white rice and makes very slight difference when you are on weight moderation diets.

Rice can be cooked in a variety of ways. Personally I find the pressure cooker method quick and effective that can produce rice grains of different textures – from soft to grainy. There are a number of different types of rice grains available and you might choose the variety that your family has been eating for generations or you might want to try another new variety.

Each type of grain, when cooked produces different texture of the rice. The older the rice, the longer it takes to cook. With practice and the depending on the kind of rice you use, you will be able to arrive at the correct water proportion for cooking rice.

The pressure cooker method and the saucepan method, both yield different textures of rice. If you like soft sticky rice, then pressure cooker accomplishes that very easily. If you are looking at a grainy texture then saucepan method is a better method.

If you like this recipe, here are more recipes where you can use Brown Rice:

PERFECT brown rice! Slow and low is the way to go. Yes, it takes a little longer than white rice, but it’s not any harder. We have a few hacks to bump up flavor and ensure fluffy results.

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Even as a culinary school graduate, I couldn’t get how to cook brown rice right for years: It was gluey. Or crunchy. Or burned. I knew how to French a rack of lamb, but I couldn’t cook a staple grain. I mean, it’s rice and water. What’s the big deal?

Now I am a brown rice master. What changed? I became patient. You can’t rush good rice. Soon, you too, will be on the road to brown rice success!

Brown vs. White Rice

Brown rice is a whole grain. The outer hull is still on there (that’s what makes it brown). It’s got the germ and bran, as well. These things give it more fiber, a slightly nutty flavor, and a chewy texture.

The hull, germ, and bran have been removed from white rice. That makes it cook pretty fast—as little as 15 minutes. But brown rice can take up to 45 minutes to cook. That’s the other big difference.

How to make brown rice in a rice cooker

Start the Rice First, Then the Rest

Since brown rice takes a bit to cook, it’s smart to get it going before you start prepping other parts of your meal. Monitor your rice as you go about other cooking tasks, and by the time the rest of your food is ready, your rice will be, too.

Different Sizes and Styles of Brown Rice

Is your rice long-grain? Medium-grain? Short-grain? Sprouted? Converted or quick-cooking? Brown basmati? Some of these cook more or less the same. Some don’t.

Check the package to see what you’re dealing with. Our method here is for long grain brown rice.

Pick the Right Pot

For cooking 1 to 2 cups of dry brown rice, a 2-quart saucepan is just the right size. Too big and the rice may not steam right. Too small and it will boil over and make a sticky mess. And you want a lid that fits well and does not let tons of steam escape.

How to make brown rice in a rice cooker

Keep a Lid on It

Try not to open the lid a million times as the rice cooks. Once again, it’s a prevention-of-steam-escaping thing. You can take a few peeks, but once you get the hang of it, peeking won’t even be necessary.

Cook Brown Rice Low and Slow

Start the rice at a hard boil over medium-high heat with the lid on. When you hear your pot hissing or the lid jittering, immediately turn the heat down to medium-low, or as low as you can get it yet still have the liquid simmering. Why? Rice likes it nice and easy. Lower heat ensures tender, evenly cooked grains. And it discourages the liquid from boiling over and making a mess.

Every stove is different, and it might take a little fiddling to get to the ideal nice-and-gentle burner heat on yours.

Look for Steam Holes

Right after the rice reaches that initial hard boil, set your timer for 35 minutes. When it goes off, lift the lid and check for doneness. Steam holes scattered through the surface of the cooked rice indicate it’s fully cooked. Cool, huh?

Let It Rest After Cooking

Do you like to be rushed? No, and brown rice does not like to be rushed, either. Patience makes brown rice fluffy.

The difference between okay rice and perfectly cooked rice is letting it sit 10 minutes and passively steam after it’s done simmering. This is something 95% of package instructions neglect to tell you, but it’s really important.

Think of these 10 minutes as part of the cooking time. Now you know the secret!

How to make brown rice in a rice cooker

When to Add Salt

I don’t add salt to my rice because usually I’m serving it with something saucy, like a curry or stir-fry, and that’s what will season my rice. But if you don’t plan on serving it to sop up sauce or flavorful cooking liquid, you may want to add 1/4 teaspoon of salt for every cup of dry rice.

Troubleshooting Brown Rice

  • Watery Rice: There’s too much liquid. Strain out the excess liquid, return the rice to the pot, and let it sit on the lowest heat for 10 minutes with the lid on (if the rice is still hard) or the lid off (if it’s on the mushy side).
  • Mushy Rice: The rice had too much liquid added to it, or cooked for too long. Probably both.
  • Crunchy or Dry Rice: There was not enough liquid, or it didn’t cook long enough. Did you let it passively steam for 10 minutes after turning off the heat? Oftentimes, that final rest will fix everything. If it’s still too crunchy, add a little more liquid and cook it 10 minutes on low, then steam 5 minutes.
  • Burned Rice: The heat was too high, or there wasn’t enough liquid, or both. Presumably, only the rice on the bottom of the pot is burned. If the remaining rice is edible, remove it without disturbing the burned rice. Then fill the pot with water and let it soak for a while so you can scrub out and discard the burned rice.

Jazz It Up!

If you think brown rice is blah, consider upping the flavor with one of these techniques:

A rice cooker is a must-have kitchen gadget for rice fans. This convenient appliance makes cooking perfect rice about as easy as it gets, and it does it every single time.

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Before we even get started, do yourself a favor and break out your rice cooker’s manual. Yes, we know you hate reading instruction manuals, but cookers can vary here and there, even within a single brand’s lineup, and a seemingly simple oversight might spell doom for your hotly anticipated meal, or worse, a kitchen disaster. Read up, then follow general cooker and ingredient ratios.

How does it work?

The rice cooker does its thing in a sealed environment to rapidly bring the liquid included in the recipe to a boil. It does this by reducing air pressure above the liquid, thus encouraging it to boil faster. A sensor inside the cooker monitors heat, and when it gets above 212 degrees F (water’s boiling point), the rice has fully absorbed all the liquid and the cooker automatically dials down to a warm temperature setting.

The traditional rice cooker ratio is 1:1, meaning 1 cup of rice to 1 cup of water. The same ratio applies to larger batches, and while it can be used with smaller amounts as well, the water doesn’t absorb at the same rate, which might affect your end result. You’ll have to play around a little with the cooker, using your manual’s guidelines, to see what works best with different recipes and for your individual needs.

All rice types are not created equal

On the surface, one rice variety might appear the same as the next one, but in fact, different strains of rice possess unique textures that will produce much different results. Short-grain rice varieties, such as Arborio and sticky rice, have grains that tend to stick together when cooking. These varieties usually are not as fluffy as some others.

Long-grain rice, on the other hand, has grains that typically do not stick together and ends up fluffier. Medium-grain rice is a mixture of both types: fluffy, but with a stickier texture.

How to do it

The first step is simple: Rinse the rice under running water to wash off any excess starch, which will make the rice less sticky. Cook per instructions, and when the rice is done, let it rest, covered, for 10 to 13 minutes. This step allows the cooker to cook off any remaining steam and gives you fluffy, tasty rice.

After you’ve removed all the rice from the cooker and shut it off, leave the lid open to help things dry out inside. Once the cooking pot is cool to the touch, brush off any remaining rice and wipe the inside clean. If the pot of your cooker has a nonstick cooking surface, don’t use any kind of metal utensils to clean it, as they can easily scratch it.