Brown Rice (Boiling Method)
The boiling method for brown rice is a quick and forgiving technique, perfect for those who want a softer, less precise texture and don’t want to worry about exact water ratios. Excess water is drained off, reducing the risk of burning or sticking, making this method ideal for beginners and those in a hurry.
Ingredients 3
1 cup brown rice
6 cups water
1⁄2 tsp salt, optional
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 7
Rinse the under cold water until the water runs clear.
Bring the and (if using) to a boil in a large pot.
Add the to the boiling and stir.
Reduce heat to maintain a gentle boil and cook uncovered for 30-35 minutes, or until is tender.
Drain the in a fine mesh strainer, shaking off excess water.
Return the to the pot, cover, and let sit off heat for 5 minutes (optional, for fluffier grains).
Fluff with a fork and serve.
Helpful tips
This method is less prone to burning and sticking than absorption.
If you like firmer rice, check at 25 minutes.
Don’t skip rinsing—the rice will be softer and less sticky.
