Fluffy Stovetop Brown Rice (for Basmati, Jasmine & More!)

Brown rice in a Dutch oven just cooked fluffed with a fork.

Fluffy Stovetop Brown Rice (for Basmati, Jasmine & More!)

Cook tender, fluffy and delicious brown rice without the worry of scorching or undercooking. We're cooking brown rice on the stovetop pasta style, and it's ready in about 30 minutes. Whether you're cooking jasmine, short grain, long grain or Basmati brown rice, this easy cooking method creates perfectly cooked brown rice every time.

*Note* one cup of dry brown rice yields approximately 3 cups (385 grams) cooked brown rice.

Course Side Dish

Cuisine American

Diet Vegan, Vegetarian

Keyword Cook Brown Rice Stovetop

Prep Time 5

Cook Time 25

Inactive Time 5

Total Time 35

Servings 1/2 cup servings

Calories 115kcal

Author Traci York

Ingredients

8 cups (1.69Kg) Water
1/4 teaspoon Fine Sea Salt optional
1 cup Long Grain (175 grams), Short Grain (175 grams), Jasmine (165 grams) or Basmati (165 grams) Brown Rice (not the quick cooking variety)

Instructions

In a 2.75 quart Dutch oven or sauce pan, add the water and salt if using. Bring the water to a boil. Meanwhile, rinse the rice in a fine mesh strainer under cold running water for about 20-30 seconds. Drain and set aside.
Once the water is boiling, drop the rice in, turn the heat down just a touch and and cook on a heavy simmer - to boiling for 25-30 minutes, adjusting the heat so it doesn't boil over. Set a timer for 25 minutes, then, start checking to see if your rice is done starting at 25ish minutes.
Too much texture? Cook for another minute or two, then check again. It can go from almost done to done quick, so check often. I find about 27 minutes to be the sweet spot.
The rice is done when it's tender, has a slight chew to it, not mushy.
Drain throughly, through the mesh strainer until there's no water dripping from it. Make sure your pot doesn't have any water left in it, then transfer the rice back to the pot. Lid and set aside off the heat to steam for five minutes. Remove the lid and fluff with a fork. Your rice is ready to enjoy.
To Store: allow to cool, transfer to a storage container, lid and store in the refrigerator for up to three days.

Notes

I tested this recipe with Lundburg Farms brand brown rice and also my local Co-Op's bulk bins brown rice.

This recipe is inspired by Samin Nosrat's (Salt Fat Acid Heat) and Mollie Katzen's (The Heart of the Plate) cook rice like pasta method.

Nutrition