Stove Top Brown Rice

Rice cookers are great. Generations of Asians cooked rice in simple pots. My Chinese American apartment mate always cooked rice on the stove. One day my rice cooker broke.


  • 2 cups brown rice
  • 2 cups (+1/4 cup) water
  • 1/8 tsp salt

Soak rice 2h. Rinse and drain rice. In stainless steel pot, with tight fitting lid, add rice, water and salt. Bring rice to boil quickly over medium-high heat, ~5m. Reduce heat to simmer, 20m. Check pot for water and test rice for doneness. If still a little firm, add 1/4 cup water and return to simmer +5m, and repeat. Remove from heat and fluff rice. Allow to rest, covered, to finish cooking in residual steam, 10m.


  • Cold soak brown rice 2h or warm soak 1h. Soaking brown rice is key.
  • If lid is not tight fitting, add extra 1/4 cup water.
  • Smaller rice quantities use less heat, and larger quanties more heat.
  • Gas stove may be too hot to simmer. Dissipate extra with heat sink, larger pot or move pot to electric hot plate.
  • Use a timer and get to know the heat of your stove and properties of your pots.
  • Allow 40m to cook.