Place the brown rice in a fine-mesh strainer and rinse it under cold water for a minute or two. Rinsing can help remove excess surface starch and improve the texture, making it less likely to be sticky or mushy.
Use a 2 1/4 to 2 1/2 to 1 ratio of water to rice (2 1/2 cups: 1 cup of rice). For 1 cup of brown rice, use 2 1/4 cups of water. This ratio may vary slightly depending on the specific type and brand of brown rice you're using, so I highly suggest testing varieties and then sticking with the same brand if you prepare it often.
In a medium-sized saucepan, add the rinsed brown rice, water, salt and butter or olive oil (if using). Stir briefly to combine.
Place the saucepan over high heat on the stove top and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer.
Allow the brown rice to simmer for about 45-50 minutes. Unlike white rice, brown rice takes longer to cook due to its bran layer. Keep the lid on to trap steam and ensure even cooking.
After 45-50 minutes, remove the saucepan from heat but keep the lid on. Let the rice rest undisturbed for about 10 minutes. This resting period allows any remaining steam to finish cooking the rice.
After resting, remove the lid and use a fork to fluff the rice gently. This helps separate the grains.
Your cooked brown rice is ready to serve as a side dish, as a base for various dishes, or as part of a grain bowl.
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