Brown Rice

Store uncooked brown rice in an airtight container in a cool, dry pantry. The bran contains oils that can turn rancid over time, so it has a shorter shelf life than white rice. Cooked brown rice keeps 3–4 days in the fridge in an airtight container.

Rinse brown rice under cold water before cooking to remove dust and debris.

Use a 2.5:1 water-to-rice ratio for fluffy cooked rice.

Brown rice typically takes 40–50 minutes to cook on the stovetop, compared to 15–20 minutes for white rice.

Soaking brown rice for 30 minutes before cooking can reduce cooking time and improve digestibility.

Toast uncooked brown rice in a dry pan for 1–2 minutes before adding water for deeper, nuttier flavor.

Using white rice cooking times and ratios—brown rice needs more water and longer heat.

Not rinsing before cooking, which can result in a gritty or dusty texture.

Storing opened packages in paper bags instead of airtight containers, causing the oils in the bran to oxidize faster.