How to cook the perfect batch of brown rice

How to cook the perfect batch of brown rice

I have always been intimidated by cooking rice.


Rice is deceptive – it seems like it should be so easy but it is not; or it never has been for me anyway.

I tried again and again over the years to get that perfect fluffy texture that my mom always got when she cooked rice. I would ask her how she did it, she would tell me, I would try, and it never came out as good as hers. I wanted that perfect consistency, not mushy, not too soft, not too hard, just that perfect, fluffy firmness.

I eventually gave up and started a relationship with a rice cooker. Never as good as my moms, but always consistent.

I recently got motivated to  perfect a batch of rice. I cook all of the time, and the fact that I could not make a decent batch of rice without relying on my rice cooker was embarrassing.

After a few experiments and some failed attempts,  I can finally say that I can cook a batch of brown rice, without a rice cooker, almost as good as my mom. I can’t wait to make it for her the next time I see her!

I’ve made this recipe about a half dozen times now and it always comes out the same.

Makes 3 cups of cooked rice

2 cups water

1 cup brown rice

1 Tablespoon olive oil

1/4 tsp. sea salt

  • Place all ingredients in a pot
  • Stir once to combine and bring to a boil
  • Turn heat to low, place a lid tightly on the pot and simmer for 47-50 minutes (check at 45 minutes)
  • Turn off heat and fluff with a spoon



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