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Unlike white rice, brown rice retains the nutritious bran and germ covering of the rice grain. This gives it a chewy texture, a nutty aroma, and plenty of essential nutrients. Follow our tried-and-true formula for perfectly fluffy brown rice every time.

Source: Martha Stewart Living, September 2012



Cook's Notes

Store and Reheat
Refrigerate cooked rice in an airtight container for up to 5 days. If you freeze it in an inch-thick layer in a large resealable plastic bag, you can easily break off individual portions as needed. Whether frozen or refrigerated, reheat rice in the microwave, covered, until steaming, 1 to 3 minutes.

Brown Rice Ideas
Saute spinach, collards, kale, or any other hearty green in olive oil with sliced garlic, salt, and pepper. Serve over rice with a fried egg on top. Season with red-pepper flakes.

Stir-fry chicken, tofu, or shrimp until cooked. Remove from the pan, and add sliced vegetables. Cook until crisp-tender, remove, and then add chopped ginger, scallion, and garlic to the pan. Cook, stirring, until fragrant. Add vegetables and protein back to the pan, along with some rice, and toss. Finish with soy sauce.

Heat rice with milk and a pinch of salt in the microwave or on the stove top. Top with cinnamon, bananas, maple syrup, nuts, or seeds.

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How would you rate this recipe?
  • ALR10988214DW
    25 DEC, 2018
    Perfect rice!
  • ALR10972416DW
    3 DEC, 2017
    I followed this recipe ... a recipe developed by capable, professional cooks ... to the letter, changing nothing. The most perfect brown rice I have ever made was the happy result! It was exactly as described: slightly chewy, separate grains, not mushy.
    • ravely
      12 NOV, 2018
      Sorry, Martha Stewart, but in the high altitude I live in, stovetop rice is tricky. I use Alton Brown's Baked Brown Rice recipe, it works like a charm all the time! But I will check out more ways to use it!
  • yggrasilwest
    22 OCT, 2018
    I had to add the whole amount of water. It darn near burned on me. Terrible.
  • johnson5005078963
    21 NOV, 2017
    After reading all the "don't try this" reviews I didn't know what to think, but I tried it with 1 cup of long grain brown rice (and it wasn't "fresh" as it has been in my cupboard for ages) and 1 1/4 cups of water with 1/4 tsp. coarse sea salt. I planned to let it go for 30 min., but I noticed at around 20 min. the water was almost gone. I used a clear glass vision ware pot so this was easy to see. I checked, except for a tablespoon or so the water was gone, so I stirred the rice once, put back on the lid, turned off the heat, but left it sitting on the burner (gas not electric). I let it sit for the remainder of time and a bit more as I wanted the rice for a recipe. It came our perfect with separate grains, no mush, and a tad of chewiness, which was just right because I planned to make turmeric rice with it which requires sauting it a bit with spices (garlic, ginger, turmeric & diced carrot in a skillet(.
  • ALR11349722DW
    14 MAR, 2016
    You said "trust us" came out uncooked, and almost burnt ..yuk! Luckily I only tested it with one cup of rice ..out in the bin now...going to stick to 1: 1 1/2 ratio or even 1:2
    • filellinas10
      31 OCT, 2017
      Apparently your rice is better/ fresher than ours. Even at 2 cups of water the brown rice is HARD. 2 1/2 cups works. What's up with this? I'm using Carolina Brown Rice.
  • lajollaadventur
    25 NOV, 2015
    I've made brown rice numerous times and this came out the best!! I think it was the ratio for the long grain I used AND using a pan vs. a pot. I think the pot cooks it unevenly and the pan allows it to cook evenly :) yay
    • justalurker
      23 JUL, 2017
      When incarcerated I cooked rice in-cell and the pots were wide. Martha prefers the the pots that start out with some water already there.
  • kittybassoonsh
    21 OCT, 2015
    Terrible recipe. Not nearly enough water so the rice was under done and burnt. Needed to add water and guess how much was needed. Do not make.
    • ALR11349722DW
      14 MAR, 2016
      Same! I agree, don't try it!
    • ALR11349722DW
      14 MAR, 2016
      Same! I agree, don't try it!
  • missvjewelrydesign
    30 OCT, 2014
    I use this recipe but I bake it in a shallow pan @ 350. Perfect rice every time. Thanks Martha!
  • mag-editor
    30 MAR, 2014
    My rice is usually perfect but takes forever. To save time, I tried this recipe using short-grain rice. It came out burnt and hard.

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