Brown rice is healthier than white rice because it carries the bran, which is absent in white rice. However, it is also trickier to cook because the bran is intact.
The good news is that you can cook brown rice perfectly in a rice cooker by taking care of a few factors.
Let’s look at what they are.
Steps to Cook Brown Rice Perfectly in A Rice Cooker
The best thing about cooking brown rice in a rice cooker is that it’s a hands-free method.
Since there are different types of brown rice, you may have to adjust the method and measurements slightly according to the type of rice.
But it’s not too complex.
1. Identify the Type of Brown Rice
There are different varieties of brown rice. While some are long-grain, others are short-grain varieties. Each of them cooks differently.
Long-grain brown rice is less sticky, while shorter one is starchier; hence it sticks more.
It’s important to determine the type of rice grain for accurate rice-to-water measurements.
Start with the brown-rice instructions for your cooker model and rice variety. If you use directions from the rice package, check that they are intended for a rice cooker rather than a saucepan.
2. Take Accurate Measurements
Accurately measuring the rice and water will ensure that the rice has the right texture after cooking.
For this, you should use the right measuring tools.
Use the measuring cup specified in your cooker’s manual, or an equivalent measure with the same capacity. A rice-cooker cup is not necessarily the same size as a standard kitchen cup.
For example, the Aroma ARC-757SG manual uses a supplied cup equal to ¾ of a U.S. cup and gives separate water amounts for each brown-rice batch size.
Follow the brown-rice chart or water line that applies to your model and batch size. Do not scale a general 1:2 ratio up or down, or convert it to weights, unless the instructions you are following specify that method.
3. Rinse the Rice
It’s important to rinse rice before cooking to clean it as well as get rid of excess starch.
Run rice under normal water and squish and mix the grains around.
The water will turn milky as the excess starch from the grains mixes with it.
As you continue to rinse the grains, the water will become clear.
You may have to rinse the grains two to three times if you use a bowl or container.
To prepare brown rice without rinsing, the starch will make it gummy. It will make the grains clump together during cooking.
Rinsing separates the grains. They will be fluffy and tastier.
4. Add It to The Cooking Pot
The rice cooker will have an inner cooking pot housed inside a casing. After rinsing the rice, spread it on the base of the cooking pot.
Spreading it in this manner will help the rice cook evenly.
Measure the correct amount of water and add it to the cooker.
With the measured rice in the pot, add the amount of water specified for that batch. Use a brown-rice water line only if your manual says it applies; some pots have markings for white rice only.
Stay within the model’s permitted brown-rice batch sizes and any applicable fill limit. Its maximum for brown rice may be lower than its advertised white-rice capacity.
Overfilling the rice cooker will make water leak from it when it boils. This can make it difficult to clean.
The rice may also end up with an unattractive texture due to this.
So if you must cook a large batch of rice, do it in batches.
This will help you avoid overloading the cooker, and each batch of rice will have the right texture.
5. Season It if Required
Adding salt to rice is optional. But if you prefer to add it, you should do so at this stage.
A good ratio is half a teaspoon of salt per cup of rice. It will season the rice and make it just salty enough when served.
You can also add other seasonings instead of salt. Some options are whole spices like cinnamon or bay leaves.
You can also season it with olive oil or butter to prevent the grains from sticking.
6. Turn the Cooker On
Once you add the rice, water, and salt, close the lid of the rice cooker. Switch it on. Some rice cookers have a special setting for brown rice.
Select the brown-rice program recommended in the manual. If your cooker has no separate brown-rice program, follow the manufacturer’s brown-rice method for that model, including its water and batch-size instructions. A cooker with a single Cook switch may still support brown rice.
Once the rice starts cooking, it will absorb water and expand. The rice cooker will automatically detect when all the moisture is absorbed.
It will automatically turn off or switch to “Keep Warm” when the rice fully absorbs all the moisture. You don’t have to check it in between.
The time required for cooking will depend on various factors, like the type of rice and the rice cooker model.
Brown-rice cycles can take longer than 45 minutes, as the Aroma ARC-5104SBC manual shows. Use the estimate for your model, selected program and batch size when planning when the rice will be ready.
7. Let the Rice Rest
Follow the resting or steaming step in your cooker’s instructions. Some programmed cycles already include this stage, so a separate ten-minute rest is not a rule for every model.
Zojirushi explains that its Micom cycles include soaking and steaming, while its conventional cookers require those steps separately. Check your own manual before adding extra soaking or resting time.
8. Fluff the Rice
When you cook rice in a rice cooker, there is no need to check on it in between.
Since there is no stirring involved, the rice grains can become sticky. Some of the grains may attach to the sides of the cooker as well.
Use the rice paddle supplied with your cooker, or another utensil approved in its manual, to gently turn the cooked rice and separate any clumps. Fluffing helps release excess moisture without needing a fork.
If your inner pot has a nonstick coating, do not use a metal fork or spoon against it. The Aroma ARC-560 manual, for example, recommends its rice paddle and warns that metal utensils can damage the coating. Follow the care instructions for your own pot rather than assuming every rice cooker has the same surface.
Once the rice is separated and fluffed up, it’s ready to serve and enjoy.
9. Serve, Keep Hot, or Refrigerate Promptly
If you are serving the rice later, keep it at 140°F (60°C) or above. The Keep Warm setting is suitable only if it maintains that temperature. Follow the cooker’s instructions and check the rice with a food thermometer rather than relying on the setting’s name. See USDA guidance on hot holding.
For leftovers, divide the rice into shallow containers and refrigerate promptly, aiming to do this within one hour. Don’t leave it on the counter until it reaches room temperature. Keep the refrigerator at 40°F (4°C) or below.
Use refrigerated rice within three days. If you reheat it, check that it reaches 165°F (74°C) throughout. Reheating cannot make improperly stored rice safe. Read the University of Wisconsin’s rice-storage guidance.
