How do you make perfect brown rice?
I certainly couldn’t have told you a few weeks ago.
Because I’ve always been TERRIBLE at making rice. It seems simple right? Well, not for me! My rice is usually lumpy or burned or mushy or crunchy. And sometimes, if the Gods are trying to really do a number on my already delicate sensibilities, my rice is all of four them combined! Like the most boring Nailed It episode of all time. Sad rice. Womp womp.
I don’t know why I’m so bad at making rice. I’ve tried everything. For years.
But now I’ve finally discovered the very best method for making brown rice. I do it all the time these days and the best method for making rice totally surprised me…
Use the microwave to make perfect brown rice!
That’s right. The microwave.
I don’t cook anything in my microwave except almond milk for my coffee and the occasional melted stick of butter for homemade bread or chocolate chip cookies.
But it turns out the microwave is ideal for making perfect brown rice.
How to make perfect brown rice in the microwave
Use a microwave-safe bowl. I’ve had this glass bowl by Pyrex since I graduated from college but my husband also got me a colorful set of ceramic mixing bowls a few Christmases ago. Both work perfectly.
You could use a special microwave steamer — and people RAVE about them– but I just use my regular bowls and it works really well.
Turn the microwave power down after Step 1. I’ve never done this but it was so simple! Just adjust your power settings and you’re in business.
Is your brown rice parboiled? If your rice says “parboiled” or “easy cook” on the package, you won’t need to cook it as long because it’s already been partially cooked, hence the name. If you’re cooking regular, raw brown rice you’ll cook a little longer in the first step. This is all written out in the recipe below.
Make enough for leftovers! When I’m making brown rice, I try to have lots of leftovers that we can use for dinners later in the week like Italian Summer Casserole with Sausage & Zucchini and Stuffed Peppers with Ground Beef & Rice. And we definitely make Chocolate Rice Pudding with leftovers every time.
PrintHow to Make Perfect Brown Rice: Fluffy, Soft and Never Mushy
The ratio for cooking brown rice in the microwave is 2 cups of water to every 1 cup of rice and 1/2 teaspoon salt.
We usually start with 2 cups of uncooked brown rice for our family of 2 adults and 4 kids because we like to have leftovers for other dinners — or chocolate rice pudding! Vary your ratios according to what you need.
Ingredients
2 cups brown rice
4 cups water
1 teaspoon salt
Instructions
Combine rice, water and salt in a microwave-safe bowl and stir.
Cook on full power for 5 minutes (if you have parboiled rice) and 10 minutes (if you’re using regular raw brown rice).
Adjust your microwave settings to 50%. Cook for 20 minutes (uncovered if you have parboiled rice) and covered (if you’re using regular raw brown rice.)
Let sit for a few minutes, then fluff with a fork.
That’s it! Basically hit a few buttons and you’re making perfect brown rice. Every time.
Want more simplified ideas for feeding a family?
- Easiest Ever Roasted Carrots (Hint: Baby Carrots!)
- Garlic Spinach My 4 Kids LOVE Starts with a Frozen Bag
- Super Simple (Frozen) Broccoli Soup
- One-Pot Pasta with Sausage & Spinach
Leave a Reply