Brown rice takes about 40 minutes in the microwave, followed by a 10-minute covered rest, using 1 cup of rice and 2¼ cups of water. The gentle second cooking stage helps the grains absorb the water evenly, while the rest finishes steaming them into tender, separate grains.
Ingredients
- 1 cup (190 g) long-grain brown rice
- 2¼ cups (532 ml) water
- ¼ teaspoon (1.5 g) fine salt, optional
- 1 teaspoon (5 g) butter or olive oil, optional, for serving
Instructions
- Choose a roomy microwave-safe dish. Use a deep, microwave-safe bowl or casserole that holds at least 2½ quarts (about 2.4 L), so the water can bubble without spilling over. A lid should sit on top without sealing tightly; a vented lid is ideal. If using a plate as a cover, leave a small gap for steam to escape. Do not use a tightly sealed container.
- Rinse and combine. Put the brown rice in a fine-mesh strainer and rinse under cool water for about 30 seconds, stirring it with your fingers. Drain well, then transfer it to the dish. Add the water and salt, if using, and stir once to distribute the grains. Rinsing removes loose starch from the surface; it is helpful for a less sticky result but not essential if you do not have a strainer.
- Start on high power. Cover the dish loosely and microwave on high for 12 minutes. Stay nearby the first time you make the recipe: microwaves vary, and the water can bubble vigorously during this stage. If liquid begins to rise close to the rim, pause the microwave briefly, then continue with the dish still covered loosely.
- Finish at half power. Reduce the microwave power to 50 percent and cook for 28 minutes. If your microwave has power levels rather than percentages, choose medium. Avoid lifting the cover during this stage, since escaping steam slows cooking and can leave the top layer firmer than the bottom. The water should be mostly absorbed by the end, though a little moisture in the dish is normal.
- Rest, then check and fluff. Keep the dish covered and let the rice stand for 10 minutes after the microwave stops. This resting time is part of the cooking process: the grains absorb remaining moisture and become more evenly tender. Carefully uncover the dish, directing the steam away from your face, and fluff the rice with a fork. Taste a few grains. They should be tender but still hold their shape. Stir in butter or olive oil, if desired, and serve.
The 12-minute high-power stage and 28-minute medium-power stage are a dependable starting point for long-grain brown rice, not a universal setting for every microwave. A lower-wattage machine may need more time, while a particularly powerful one may cook faster. If the grains are still distinctly firm after the rest, add 1 tablespoon (15 ml) of hot water, cover again, and microwave at 50 percent power for 2 minutes. Let it stand covered for 5 minutes before checking again. Repeat in short increments rather than adding a long burst of high heat.
Tips
- Use the right dish size. Brown rice and water need room to simmer. A small or shallow bowl is more likely to boil over, and a bowl that is too wide can let water evaporate quickly. A deep 2½-quart (2.4-L) or larger dish is a practical size for this batch. If you double the recipe, use a substantially larger dish and expect the timing to change; making two separate batches is more predictable.
- Keep the lid loose, not airtight. A vent lets excess steam escape while retaining enough moisture to cook the rice. A loosely placed microwave-safe plate works if you do not have a matching lid. Never clamp down a lid that is not designed for microwave cooking, and use oven mitts when handling the hot dish.
- Adjust water thoughtfully. This recipe uses 2¼ cups (532 ml) water per cup of long-grain brown rice. If your last batch was a little firm, add 1 to 2 tablespoons (15 to 30 ml) more water next time. If it was wet or soft, try reducing the water by 1 to 2 tablespoons. Rice age, grain shape, bowl size, and microwave power all affect how much moisture is needed.
- Season after cooking if you are unsure. Salt is optional, and unsalted water gives you more control when serving the rice with a salty sauce or stew. For extra flavor, replace up to ½ cup (118 ml) of the water with low-sodium broth; using all broth can make the rice too salty depending on the brand. For a dairy-free finish, use olive oil instead of butter.
Serving Suggestions
Serve the rice hot as a simple side for roasted vegetables, beans, tofu, grilled fish, or a saucy meat dish. Its nutty flavor and chewier texture stand up well to curries, stir-fries, and braises, where the grains can soak up some of the sauce without turning as quickly to mush as white rice. For a quick bowl, spoon it into a serving dish and add steamed greens, sliced cucumber, a protein of your choice, and a dressing or sauce at the table.
For a more seasoned side, toss the warm rice with a little butter or olive oil, black pepper, and chopped parsley or scallions. A squeeze of lemon or lime can brighten a rich meal, while toasted sesame seeds or chopped nuts add crunch. Keep strongly flavored additions separate if you want the rice to work across several meals. A plain batch is easy to pair with different dishes over the next few days.
Variations
Brown basmati or brown jasmine rice: These fragrant long-grain varieties can be cooked with the same water ratio as a starting point, but their cooking times may differ by brand and age. Check the package directions if available. If the grains are still firm after the rest, continue in 2-minute bursts at half power with a little hot water, as described above.
Short-grain brown rice: It tends to be stickier and may need a different amount of water or time than long-grain rice. Use the package ratio when one is provided, and expect the finished grains to cling together more. Avoid adding extra water automatically; first check the texture after the covered rest.
Broth-seasoned rice: Replace some or all of the water with vegetable or chicken broth for a savory result. Choose a lower-sodium broth if you are adding salt, or leave the salt out and adjust at the end. Broth does not remove the need for the resting stage, and the rice may look slightly darker than when cooked in water.
Garlic or herb rice: Stir in ¼ teaspoon (about 0.8 g) garlic powder before cooking, or fold fresh chopped herbs through the rice after fluffing. Dried herbs can be added with the liquid, but delicate fresh herbs taste brighter when added just before serving. Avoid adding a large amount of oil or butter to the cooking water, since it will not make the grains cook faster.
Storage and Reheating
Cool leftover rice promptly and refrigerate it within 2 hours of cooking. For faster cooling, spread it in a shallow container rather than leaving a deep, hot pile on the counter. Cover the container once the rice has cooled, and keep it refrigerated for 3 to 4 days. Discard rice that has been left at room temperature for longer than 2 hours; do not rely on smell or appearance to judge whether it is safe.
To reheat a serving in the microwave, place it in a microwave-safe bowl and sprinkle with 1 to 2 teaspoons (5 to 10 ml) of water per cup of rice. Cover loosely and heat, stirring once, until steaming hot throughout. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); use a food thermometer to check the center, especially when reheating a larger portion. Heat in short intervals so the edges do not dry out before the middle is hot. Reheat only the amount you plan to eat, rather than warming and cooling the whole batch repeatedly.
For longer storage, freeze cooled rice in portion-sized, airtight containers for up to 1 month for best texture. Thaw it in the refrigerator or reheat it from frozen with a splash of water, covered, until steaming hot throughout and 165°F (74°C). The grains may be a little softer after freezing, but they work well in fried rice, soups, and bowls.
Frequently Asked Questions
How long does brown rice take in the microwave?
For this recipe, microwave it for 12 minutes on high, then 28 minutes at 50 percent power, followed by a 10-minute covered rest. That is 50 minutes from the start of cooking through the rest. Microwave wattage and rice type vary, so use the texture after resting as your guide and add short cooking intervals if the center is still firm.
What is the water-to-brown-rice ratio?
Start with 2¼ cups (532 ml) water for 1 cup (190 g) long-grain brown rice. This ratio gives the grains enough liquid for the microwave cooking stages and covered rest. If your rice repeatedly comes out too dry or too soft, adjust the water slightly in your next batch rather than changing several things at once.
Can I cook brown rice in the microwave without rinsing it?
Yes. Rinsing is optional, although it removes loose surface starch and can help the cooked grains stay a little more separate. If you skip rinsing, measure the same amount of rice and water. If you do rinse it, drain it well so extra water does not unintentionally change the recipe’s ratio.
Why is my microwave brown rice still hard?
It may need more time, the dish may have allowed too much steam to escape, or the microwave may deliver less power than the one used for the timing in this recipe. Add 1 tablespoon (15 ml) hot water, cover loosely, and microwave at 50 percent power for 2 minutes. Let it stand covered for 5 minutes, then check again. Repeat in small increments until tender.
Why did my brown rice turn mushy?
Too much water, a very tight cover, or cooking longer than needed can soften the grains excessively. Rice variety also matters: short-grain brown rice is naturally stickier than long-grain. Next time, check the package if available, drain rinsed rice thoroughly, and shorten the medium-power stage by a few minutes if the grains are already tender before the full time is up.
Can I double this microwave recipe?
You can, but doubling the ingredients in the same dish does not guarantee an evenly cooked result. A deeper mass of rice may heat less evenly, and a bowl that is too full can boil over. Use a very large microwave-safe dish with plenty of headroom, expect to adjust the cooking time, and check the texture after the covered rest. For the most consistent results, cook two separate batches.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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