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• Method 2 of 4: In the oven
• Method 3 of 4: In a rice cooker
• Method 4 of 4: Microwave

1 Get a large saucepan with a tight-fitting lid.

• A large saucepan is better for cooking rice than a small one because of the larger cooking surface. This will allow the water to heat evenly and distribute the rice evenly throughout the cooking process.
• A tightly closed lid will keep most of the steam inside.

2 Measure out the rice. One cup of uncooked rice will make about three cups of cooked rice. Rinse the rice well in a sieve until the water is clear. Transfer the clean rice to a saucepan.

• To make the rice soft, soak it for 45 minutes - 1 hour in cold water before boiling. This will allow water to penetrate through the outer layer.
• Not necessary: You can heat the oil in the bottom of the pot over medium heat and fry the rice for a few seconds before adding the water to the pot. This will make it taste better, but not necessarily.

3 Measure out the water. Add 2 1/2 cups water to 1 cup brown rice. Salt water - 1 teaspoon of salt. Stir.

• Chicken broth or vegetable broth can be used in place of water to enhance the flavor.
• It is very important to use the correct amount of water or broth to cook the rice, otherwise the rice will burn or turn into porridge as a result.

4 Bring the contents of the saucepan to a boil. Then reduce heat to low and cook, covered, until rice is tender and all liquid has been absorbed. The cooking time will differ depending on the stove.

• The cooking time for brown rice is usually 40-50 minutes, but check the rice after 30 minutes to make sure it doesn't burn.
• Cook the rice over very low heat, on the smallest burner. The boil should be very light - light bubbling.

5 Let the rice stand. When the rice is cooked and all the water has been absorbed, remove from heat and let stand with the lid on for at least 5 minutes. The rice will set and serve crumbly, long-grain, tender rice.

• After the rice has cooled slightly, remove the lid and stir the rice with a fork - it should be light and flavorful!
• Serve or let cool for 30 minutes, then refrigerate until next time.

Method 2 of 4: In the oven

1. 1 Preheat the oven. Preheat oven to 190 degrees.
2. 2 Measure out 1 ½ cups of brown rice. Rinse the rice well in a sieve until the water is clear.Transfer the rice to a square, high-rimmed glass baking dish.
3. 3 Boil water. Boil 2 ½ cups of water, 1 tablespoon of butter, and 1 teaspoon of salt in a teapot or saucepan with a lid. As soon as the water comes to a boil, pour the rice in the dish over it, stir and cover the dish with foil.
4. 4 Bake. Bake the rice on the middle rack for an hour. After an hour, remove the foil, stir the rice with a fork and serve.

Method 3 of 4: In a rice cooker

1. 1 Measure out the rice. Measure out the required amount of rice, usually 1 cup. Rinse the rice well in cold water, then soak for 45 minutes. Then the rice will be soft.
2. 2 Drain the water. Drain the water and transfer the rice to the container of the rice cooker.
3. 3 Add water. Add water to the rice cooker until the 2 1/2 or 3 cups mark, depending on the softness of the rice you want. Add half a teaspoon of salt.
4. 4 Turn on the rice cooker. Close the lid and turn on the rice cooker. The red light should come on.
5. 5 Leave the rice to simmer. Let the rice cook for about 45 minutes. When the rice is ready, the rice cooker should automatically switch to “warm” mode. Stir the rice with a fork before serving.

Method 4 of 4: Microwave

1. 1 Prepare the dish. Add 3 cups water and a tablespoon of vegetable oil to a microwave-safe dish with a lid. Dissolve 2 cubes of chicken stock in water (optional).
2. 2 Measure out the rice. Measure out 1 cup brown rice. Rinse well in a sieve until the water is clear. Pour the rice into the prepared dish with water, stir.
3. 3 Cook the rice in the microwave. Place the dish in the oven and cook without a lid on high power for 10 minutes. Then cover the dish with a lid - without stirring the rice - and cook for another 30 minutes at 50% power.
4. 4 Let the rice stand. Leave the rice in it for 10 minutes without opening the microwave door. Then remove the dish from the microwave, stir with a fork. Serve to the table.
5. 5 Ready.