Total Time
Prep 0 mins
Cook 30 mins

This is just plain brown rice - I serve it with curries and stir frys as a healthier alternative to plain white rice. I don't remember any more where I got this recipe, but it has worked the best of any brown rice cooking directions that I have found.


  1. Put water in a medium sauce pan that has a lid.
  2. Add salt and rice and stir once.
  3. Heat to a full rolling boil.
  4. Place lid on pan and reduce heat to simmer (my stove only does a very "high" simmer).
  5. Simmer for 20 minutes. *Do not lift lid or stir.*.
  6. Turn off heat. *Do not lift lid or stir.*.
  7. Let sit at least 10 minutes before serving. The longer you let it sit, the more the rice improves. I often lift the lid and fluff-stir the rice at 10 minutes, then replace the lid and let the rice rest while I prepare the rest of the meal.
Most Helpful

This cann't possibly work. I cook with brown rice all the time. Tried this and no luck. When I cook my brown,long grain regular not instant rice.I first of all double the water. 2c rice= 4 c water. I bring it to a boil. Reduce to simmer. Cover and it takes almost 40 minutes. The only way I have been able to shorten this up, was by pre-soaking the rice in boiling water for 10-15 minutes. Drain and proceed.

Koechin (Chef) February 26, 2010

I had the same problem as the 1st reviewer. The rice was undercooked and I had to reheat it and let it steam an extra 20 minutes.

Connie M. February 25, 2010

FYI: I followed the instructions as printed and the rice was undercooked (more than just a bit chewy) with water still in the pot about 1/2 to 1/3 of the level of the rice. Fortunately, I was able to save the batch by simmering covered on low again for another 10 min. & letting it sit again for another 10 min. I used short grain brown rice and I do live at altitude (6000'+), so I don't know if that made a difference, but most other recipes I checked afterward seem to recommend a longer simmering time, 30 - 40 min.

thebooklook February 03, 2010