How to Cook Brown Rice in a Rice Cooker
Quick answer: Rinse 1 cup of brown rice, add 2 cups of water, select the Brown Rice setting and start the cooker. It usually takes 45 to 60 minutes. Let it rest with the lid closed for 10 minutes, then fluff with a fork. One cup of uncooked rice makes about 3 cups cooked.
Brown rice keeps its bran layer, so it has more fiber than white rice and needs more water and more time. A rice cooker handles both automatically, which makes it one of the easiest ways to get fluffy brown rice without watching the pot.
What you need
- 1 cup of brown rice
- 2 cups of water (or broth for extra flavor)
- A pinch of salt or a little oil (optional)
- A measuring cup and a fine-mesh strainer
How to cook brown rice in a rice cooker
- Measure the rice. Use the cup that came with your cooker or a standard measuring cup, and use the same cup for the water.
- Rinse it. Rinse under cold water in a strainer until the water runs mostly clear. This removes dust and loose starch so the grains don’t turn gummy.
- Add rice and water. Put the rinsed rice and 2 cups of water in the inner pot. Add salt or oil if you like.
- Choose the setting. Close the lid and press the Brown Rice button. If your cooker doesn’t have one, use the regular white rice setting and check the rice when it switches to Keep Warm.
- Let it rest. When the cooker switches to Keep Warm, leave the lid closed for about 10 minutes. The steam finishes the cooking and makes the rice tender.
- Fluff and serve. Open the lid and fluff the rice gently with a fork or rice paddle.
Brown rice to water ratio
A 1:2 ratio (1 cup of rice to 2 cups of water) is a reliable starting point. Rice cookers lose less steam than a pot on the stove, so some models need slightly less water. Check the water lines inside your inner pot, and if there is a brown rice line, follow it. For softer rice, add an extra 2 to 4 tablespoons of water next time. For firmer rice, use a little less.
Tips for better brown rice
- Soak for 30 minutes if you have time. It shortens cooking a little and gives a softer texture.
- Use broth instead of water for a savory side dish.
- Don’t open the lid while it cooks or during the rest period. Lost steam means uneven rice.
- Cook extra. Cooked brown rice keeps well, so make a larger batch for the week.
Troubleshooting
- Rice is too hard: add a few tablespoons of water, close the lid, and run the cooker again for a few minutes, or let it steam longer on Keep Warm.
- Rice is mushy: use less water next time, or rinse more thoroughly.
- Water bubbles over: don’t fill past the maximum line, and rinse the rice well.
How to store leftovers
Cool the rice quickly, put it in an airtight container and refrigerate it within an hour or two. Eat it within 3 to 4 days, and reheat it until it is steaming hot. Cooked rice can also be frozen in portions for up to a month.
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