Master Recipe: Brown Rice

204 Ratings
  • 5 59
  • 4 62
  • 3 46
  • 2 20
  • 1 17

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.

Martha Stewart Living, September 2012

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes about 2 1/2 cups
Advertisement

Ingredients

Directions

  • The Right Ratio: Trust us: Though it's printed on the package, the standard 2-to-1 ratio makes mushy rice. For long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water.

    Advertisement

  • Quick Cooking Time: Bring rice, water, and salt (1/4 teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Many recipes call for 50 minutes, but we think 30 minutes is plenty. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.

  • Steam and Fluff: Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.

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
RICE WITH GREENS AND EGGS
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.

FRIED RICE
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.

HOT RICE CEREAL
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.

Advertisement

Reviews (14)

204 Ratings
  • 5 59
  • 4 62
  • 3 46
  • 2 20
  • 1 17
Martha Stewart Member
11/14/2020
Perfect brown rice. I compared it to this recipe and the bag recipe. So I now know my saucepan should be wide so rice cooks evenly. I use an electric stove, the small coil, (the coils aren't always even) so after 10 minutes I gave the pan a spin/twirl or move in circle (half circle). I turned it again at 20 min. DONT PEAK. If you followed the recipe to the T, there should be no problem (that includes the salt). I do not have soft water due to living in an apartment, and I think it makes a difference. I know with dried beans, pea, or legumes if I use my hard water I add a good pinch of baking soda in the pot. Not sure why it works, it just does (thanks Mom). This worked for me so I'm sticking to it.
Martha Stewart Member
11/14/2020
Perfect brown rice. I compared it to this recipe and the bag recipe. So I now know my saucepan should be wide so rice cooks evenly. I use an electric stove, the small coil, (the coils aren't always even) so after 10 minutes I gave the pan a spin/twirl or move in circle (half circle). I turned it again at 20 min. DONT PEAK. If you followed the recipe to the T, there should be no problem (that includes the salt). I do not have soft water due to living in an apartment, and I think it makes a difference. I know with dried beans, pea, or legumes if I use my hard water I add a good pinch of baking soda in the pot. Not sure why it works, it just does (thanks Mom). This worked for me so I'm sticking to it.
Martha Stewart Member
07/26/2020
Nope, I end up with crunchy rice. Even with 2 cups water. There must be magic going on in stewarts kitchen.
Advertisement
Martha Stewart Member
07/26/2020
Nope, I end up with crunchy rice. Even with 2 cups water. There must be magic going on in stewarts kitchen.
Martha Stewart Member
02/07/2019
This has worked perfectly every time. Thank you for a great and easy recipe. I honestly don’t know if some people just struggle with life in general but unsure how they get such poor results. This is by far the best brown rice recipe we have tried.
Martha Stewart Member
12/25/2018
Perfect rice!
Advertisement
Martha Stewart Member
10/22/2018
I had to add the whole amount of water. It darn near burned on me. Terrible.
Martha Stewart Member
12/03/2017
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.
Martha Stewart Member
11/21/2017
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(.
Martha Stewart Member
03/14/2016
You said "trust us" lol...it 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
Martha Stewart Member
11/25/2015
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
Martha Stewart Member
10/21/2015
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.
Martha Stewart Member
10/30/2014
I use this recipe but I bake it in a shallow pan @ 350. Perfect rice every time. Thanks Martha!
Martha Stewart Member
03/30/2014
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.
Load More Reviews
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 11/27/2022