Steamed Brown Rice

"I love brown rice, it's a classic dish that can be dressed up or down to fit occasion. This recipe comes from the Fiddlehead Cookbook."
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
Ready In:
6-7 cups




  • Heat oil in a large pot over medium-high heat.
  • Add rice and stir until it begins to crackle, about two minutes.
  • Add water and seasonings.
  • Cover pot, bring to a boil and reduce heat to a low simmer.
  • Cook for 45-55 minutes until rice is fluffy and has absorbed all the water.
  • Remove from heat, transfer to a serving dish, and serve at once.

Questions & Replies

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  1. This turned out perfect! I halved the recipe and it was done in half the time, how can you beat that!?! I only added salt because I am serving the rice with Turkey and Sausage Jambalaya which is highly seasoned. Believe it or not this is my first time making brown rice. It's a winner! Thanks a bunch Galley Wench!
  2. My rice took an extra 10-15 minutes to fully absorb the liquid, but did turn out tender and tasty. I would probably cut back slightly on the black pepper next time, as it was a little bit spicy; the bay & thyme are just right, complementing the grainy, nutty flavor of the brown rice perfectly. Thanks! ~Sue
  3. I followed the instructions exactly and this turned out horribly. It took forever to cook and is now basically risotto. Will go back to a boil, drain and steam recipe, which worked perfectly (although I've been concerned I'm pouring nutrients down the sink):
  4. Like Sue L. said, my rice took about 10 minutes longer but it was worth it, I loved the spice combo and will add garlic next time. I used all the pepper and feel next time I will add more or maybe some crushed red pepper flakes. I really enjoyed this rice and will make again many many times. I did NOT use that much oil and it was evoo.


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