Effortlessly whip up some fluffy, nourishing rice with one of the craftiest kitchen appliances out there.
One of my fondest memories with my grandmother is when she taught me how to use a rice cooker. When I lived with her, our favorite side to make for dinner was brown rice, and hers always came out fluffy and satisfying. We thought that brown rice tasted earthier and more nourishing than white rice, so we typically made it at least once a week, with plenty of leftovers to spare. It’s fun and even relaxing to pop the rice in a rice cooker and let it do its thing while making the rest of the meal.
But this recipe isn’t just for elderly women and their granddaughters. Rice cooker brown rice is a no-hassle, low-effort recipe that anyone can learn. It makes dinnertime easier and can go with almost any main dish. From chicken or pork to beans, brown rice can be a simple yet scrumptious sidekick. It’s especially delicious with a drizzle of olive oil or a pat of butter at the very end of cooking, so the rice becomes glossy and richly flavored. If you’re seeking an easy way to impress your dinner guests, rice cooker brown rice is the way.
Stovetop vs. rice cooker: What’s the difference?
For some reason, my mom preferred to make rice on the stove, so I didn’t use a rice cooker until I was in my 20s. I think she liked being able to control the stove’s temperature herself. But my grandma swears by rice cookers because they cook the rice “just right” and then automatically switch to a lower temperature to keep it warm for hours. This way, you don’t accidentally burn the rice on the bottom by forgetting to turn down the temperature manually. Needless to say, I’ve learned to appreciate the rice cooker while also being able to make rice on the stove if needed. It’s handy to know both methods, just in case.
How do I store leftovers?
Transfer leftover brown rice to an airtight container and refrigerate it for up to 1 week. For longer storage up to a month, scoop it into a freezer-safe bag and freeze it, then let it thaw overnight when you’re ready to use it again. Reheat leftover rice in a pot on the stove with a splash of water or broth. Turn the heat up to medium and stir it occasionally so that the rice is warmed evenly.
Serving suggestions
There are many ways to serve rice cooker brown rice, and all of them are worth trying. Explore classic main dishes like Honey-Lemon Chicken, Instant-Pot Beef And Broccoli, Vegan Curry, or Thai Veggie Burgers. Alternatively, mix your brown rice with Quinoa Chickpea Salad, Egg Stir-Fry, Crock-Pot Black Beans, or General Tso’s Tofu. As you can see, the beauty of brown rice is that it pairs well with both meat-based and veggie dishes.
Ingredients
- 1 cup short- or long-grain brown rice
- 2 cups water
- 1/4 teaspoon salt or a drizzle of extra-virgin olive oil optional
Instructions
- Place the brown rice in a strainer and rinse under cool water for about 15 seconds to remove extra starch. Drain well.
- Transfer the rinsed rice to the rice cooker. Add 2 cups of water and, if you choose, add salt or olive oil to boost flavor.
- Cover the rice cooker and select the brown rice setting (or use the regular cook function if unavailable). This should take about 45 minutes, depending on your rice cooker. When the rice cooker signals that cooking is complete, let the rice rest for a few minutes.
- Fluff the rice gently with a fork for a light, separated texture.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment