Cooking Long & Short Grain Brown Rice – Recipe

Cooking brown rice is simple but it is important to do a few simple things.  I first discovered brown rice in my hippy days in the 1970’s and loved it right away with its full nutty taste. Don’t waste your money, calories or time on non-food white rice which has less nutritional value and is bland.


1 cup long grain brown rice
2 1/4 cups water
1/4 – 1/2 tsp. Sea Salt or Himalayan Salt


  1. Rinse rice well in water. (I hardly do this due to time)
  2. Add the 2 1/4 cups water and salt to the rice.
  3. Cover with tight lid.
  4. Bring rice, water and salt to a boil.
  5. Turn heat down to low.
  6. Simmer until all the water is absorbed – approximately 55 – 60 minutes.

Serves 4 -6

Brown Rice Cooking Tips:

  • No Stirring, No Peeking!  Stir the rice while it is cooking and you will end up with very mushy rice.
  • A Tight-Fitting Lid is important to avoid too much water will boiling away before the rice has time to soften.
  • Turn heat down to ‘Simmer’ so that too much water does not boil away leaving chewy rice. If you do forget, add back 2-4 Tbsp more water; if it is still chewy, add a little more.
  • Checking to see if the rice is done. I use a chop stick (you could use a fork) to go down to the bottom of the pan of rice. All the water should be gone and the rice should be fluffy and tender.   If it isn’t, you may add a little more water 2 Tbsp to 1/4 cup water and simmer, with the lid on, a little longer.

Luxurious Brown Rice Pudding: Sugar-free and dairy-free, you can make this fast in a saucepan.

Cardamom/Coconut Rice Pulao

Broccoli Rice Salad

Diana Herrington

Diana has been writing about natural health and wellness for over 20 years. Having used foods to heal her own body, she now shares her wisdom with others.

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