Back in college, I learned how to cook brown rice on a stove top while working in a student-run dining hall, where we cooked our own meals. Ever since then, I’ve made brown rice, and other whole grains, with confidence on the stove top. You don’t need a steamer or rice cooker cook to brown rice. All you need is a good lidded pot and a measuring cup.
First, measure out the amount of brown rice you will need. For my family of four, I generally cook about 1 cup (dry measure) of brown rice. This yields about 3/4 cup of cooked brown rice per person. If everyone in your family is a “big eater,” you might need somewhat more than than that.
For every cup of brown rice you measured (1 part), measure out exactly 2 cups (2 parts) of water. Place the brown rice and water in a pot together, and bring them to a boil. As soon as the brown rice and water come to a boil, turn the heat on the stove down to low so that the pot will just barely simmer. For those who aren’t familiar with cooking terminology, a simmer means that the water should be boiling, but very gently, not vigorously.
Let the brown rice and water simmer together until all the water has been absorbed. Brown rice usually takes about 30-45 minutes to cook, depending on how much rice you are cooking and the idiosyncracies of your stove. While the rice is cooking, avoid lifting the pot lid unless it’s absolutely necessary. Don’t stir the rice, and lift the lid to check on it as little as possible.
When all the water has been absorbed, fluff the brown rice with a fork and season it. I often like to add a little fat: good olive oil, butter, or sesame oil are tasty. Cooked this way, the rice may be slightly sticky.
If you prefer the rice grains to be more well-separated, rinse the brown rice with tap water and drain it before adding the measured amount of water to the pot. If you prefer that the rice be more flavorful, you can add stock (vegetable stock is nice) or seasonings, such as a little tamari, to the pot.
For a quick brown rice pilaf, saute some finely diced onion, about 1/2 cup, in 1 T. butter. Add the cup of brown rice and saute briefly. Then add the stock or water and cook as usual. Peas, about 1/2 cup to 1 cup, added during the last few minutes of cooking will add some color. For a light one-dish meal, add a little leftover cooked shrimp or cooked chicken to the pot when you add the peas.
Measures for Cooking Brown Rice 1/4 c. brown rice + 1/2 c. water = 3/4 c. cooked brown rice
1/2 c. brown rice + 1 c. water = 1 1/2 c. cooked brown rice
1 c. brown rice + 2 c. water = 3 c. cooked brown rice
1 1/2 c. brown rice + 3 c. water = 4 1/2 c. cooked brown rice
2 c. brown rice + 4 c. water = 6 c. cooked brown rice
