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Perfect Brown Rice (without a rice cooker)

This perfect brown rice is a great, easy side dish ready in just about 40 minutes. You can make this light, fluffy brown rice in a stock pot, no fancy equipment needed. With a rice to water ration of 1:2, you can easily adjust this recipe based on how many servings you need. A little salt while boiling adds the perfect bit of flavor, making this rice a great base for any meal!

bowl of steamed brown rice with chopsticks
stock pot with dry brown rice

TOOLS I USED FOR THIS RECIPE:

  • Fine Mesh Strainer ā€“ perfect for rinsing the rice without losing any of it down the sink!
  • Le Creuset 5 1/2-Qt. Dutch Oven ā€“ enamel cast iron is great to stop the rice from sticking and this pot is large enough so nothing boils over
  • Wooden Spoon – a tool that will last the test of time! A good wooden spoon is a must, and it wont scratch your enamel or stainless steel pans!

Serve this perfect brown rice with…

Grilled Bruschetta Chicken

Meal Prep Honey Soy Pork Tenderloin Bowls

One Pan Tuscan Chicken

Meal Prep Garlic Ginger Chicken Bowls

bowl of perfect brown rice with chopsticks

If you like this perfect brown rice, you’ll love…

Perfect Steamed Rice (without a rice cooker)

Meal Prep Sweet Sriracha Meatball Bowls

Easy Potato Au Gratin

up close of stacked bowl with brown rice and chopsticks

Instructions:

  • In a large stock pot (4 qt. or larger) combine the rice, water, and salt. Stir to combine. Bring to a boil over high heat.
  • Once boiling, stir to make sure no rice is stuck to the bottom of the pan. Reduce heat to low, cover and simmer on low for 30 minutes. After 30 minutes remove from the heat and let sit with the lid on for 10 more minutes, you want to keep the steam inside the pot.
  • Remove lid and fluff gently with a fork, serve immediately.

Notes:

*This rice will keep for 4-5 days in an airtight container, just cool completely before storing. Or store in freezer safe bags for up to 4 months.

steamed brown rice in a saucepan

Perfect Brown Rice (without a rice cooker)

No ratings yet
Course: Side Dish
Keyword: Easy Side Dishes, Grains, Rice
Cook Time: 30 minutes
Rest 10 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 344kcal
Author: The Hearty Life
Cost: $
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Equipment:

  • Stock Pot

Ingredients: 

  • 3 cups Dry brown rice, rinsed
  • 6 cups Water
  • 1 tsp Salt

Instructions:

  • In a large stock pot (4 qt. or larger) combine the rice, water, and salt. Stir to combine. Bring to a boil over high heat.
  • Once boiling, stir to make sure no rice is stuck to the bottom of the pan. Reduce heat to low, cover and simmer on low for 30 minutes. After 30 minutes remove from the heat and let sit with the lid on for 10 more minutes, you want to keep the steam inside the pot.
  • Remove lid and fluff gently with a fork, serve immediately.

Notes:

*This rice will keep for 4-5 days in an airtight container, just cool completely before storing. Or store in freezer safe bags for up to 4 months.

Nutrition:

Serving: 1 serving | Calories: 344 kcal | Carbohydrates: 72 g | Protein: 7 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 403 mg | Potassium: 255 mg | Fiber: 3 g | Calcium: 39 mg | Iron: 2 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

bowl of steamed rice

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.