How to Cook Perfect Brown Rice in a Rice Cooker
Struggling with mushy or undercooked brown rice? This foolproof rice cooker method guarantees perfect brown rice every time. With the right water ratio and a few simple steps, you'll enjoy fluffy, nutty brown rice with ease.
Equipment
- 1 Rice Cooker
- 1 Metal Sieve For rinsing rice
- 1 Measuring Cup
Ingredients
- 1 Cup Brown Rice Long-grain or Short-grain
- 2 Cups Water Or 1.75 cups for softer rice
- 1 Tbsp Salt Optional
Instructions
- Rinse the Rice: Place brown rice in a metal sieve and rinse under cool tap water until the water runs clear. This helps remove excess starch and prevents clumping.
- Add to Rice Cooker: Transfer the rinsed rice to the rice cooker pot and pour in the appropriate amount of water. Add a pinch of salt for enhanced flavor.
- Start Cooking: Set your rice cooker to the “brown rice” setting (or standard cook mode if it doesn't have one). Press start.
- Let It Rest: Once the rice cooker finishes, let the rice sit for 5 minutes with the lid closed to absorb any remaining moisture.
- Fluff and Serve: Use a fork or rice paddle to fluff the rice before serving.
Notes
Storage & Reheating:
- Store leftover rice in an airtight container in the refrigerator for up to 5 days.
- Reheat in the microwave with a splash of water, covering with a damp paper towel to retain moisture.