Sometimes the most simple sounding recipes can be the most challenging ones to pull off. Brown rice is a perfect example. You might think, two ingredients? Water and rice? Simple, right? Not really. Use the incorrect amount of water, an ill-fitting lid, or the wrong amount of time or heat, and your rice can turn out mushy or even all dried out.

Since I’ve been making an enormous batch of brown rice once a week for years, I’ve gotten pretty good at it and want to show you some of tips I’ve picked up along the way for making the perfect brown rice. Fluffy, with each grain perfectly separated, well-cooked brown rice can be used as the base for Easy Chicken Curry, Pressure Cooker Pinto Beans, Mexican Fried Rice, or even one of my favorites, Leftover Brown Rice Pudding.

Watch this video and see how easy perfect can be!

Perfect Brown Rice

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Servings: 1/2 cup
Author: Catherine McCord
Prep Time 2 minutes
Cook Time 40 minutes
Total Time 42 minutes


  • 2 cups water
  • 1 cup brown basmati rice (long grain), rinsed


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    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


    1. Thanx Catherine. This method has definitely improved the way I cook rice. I love your recipes, and site. You seem to be very intelligent to create something like this. Also you seem to be a very good soul. You have good vibes, and are non judgemental. It just shows on you! Good Bless you and family always!

    2. Thanks for the great site!
      We love short grain brown rice. Do you have any advice on that, or should I follow the same method as above?
      (I can cook it fine, but am always looking for ways to improve) 🙂

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