How to Cook Brown Basmati, Jasmine and Long-Grain Brown Rice
To cook brown basmati or brown jasmine rice on the stove, rinse 1 cup of rice, add it to a pot with about 1¾ cups of water and a pinch of salt, bring it to a boil, cover, and simmer on low for 35 to 45 minutes. Then turn off the heat and let it rest, covered, for 10 minutes before fluffing. Regular long-grain brown rice usually needs a little more water (about 2 cups) and short-grain brown rice a little more time.
Brown rice is whole grain rice with the bran layer still on. That bran is what gives it more fiber and a nuttier taste, and it is also why it takes about twice as long to cook as white rice. Each variety behaves a bit differently, so this guide gives you a starting ratio and time for each one, plus four cooking methods and fixes for the most common problems.
Brown Rice Types at a Glance
| Type | Grain and texture | Water per 1 cup (stove) | Simmer time | Best for |
|---|---|---|---|---|
| Brown basmati | Long, slender, dry and separate | About 1¾ cups | 35–45 min | Curries, pilafs, biryani-style dishes |
| Brown jasmine | Long, slightly soft and fragrant | About 1¾ cups | 35–45 min | Thai and Southeast Asian dishes, stir-fries |
| Long-grain brown | Long, firm, separate | About 2 cups | 40–45 min | Everyday side dish, meal prep, burrito bowls |
| Short-grain brown | Plump, chewy, slightly sticky | About 2 cups | 45–50 min | Grain bowls, sushi-style bowls, rice pudding |
These are starting points. Rice brands, the age of the rice, your pot and your stove all change the result, so check the package and adjust by a few tablespoons of water next time if needed.
Before You Start: Rinse and (Optionally) Soak
Rinsing removes surface dust and some loose starch. Put the rice in a fine-mesh strainer and rinse under cold running water for 30 seconds to a minute, moving it around with your hand. Brown rice releases far less starch than white rice, so the water does not need to run perfectly clear. For more on this, see how to cook brown rice on the stove.
Soaking is optional but helpful. Soaking brown rice in cold water for 30 minutes to a few hours softens the bran, shortens the cooking time by roughly 5 to 10 minutes, and gives more even results. If you soak, drain the rice well and reduce the cooking water by 2 to 4 tablespoons per cup.
How to Cook Brown Basmati Rice on the Stove
Brown basmati should cook up long, dry and separate, with a light, nutty smell.
- Rinse 1 cup of brown basmati rice and drain it well.
- Toast (optional). Warm 1 teaspoon of oil or butter in a heavy saucepan, add the drained rice and stir for 1 to 2 minutes until it smells nutty. This helps keep the grains separate.
- Add water and salt. Pour in about 1¾ cups of water and ½ teaspoon of salt. Bring to a boil.
- Cover and simmer. Turn the heat down to the lowest setting that keeps a gentle simmer, cover with a tight lid, and cook for 35 to 45 minutes without lifting the lid.
- Rest. Turn off the heat and leave the pot covered for 10 minutes.
- Fluff with a fork and serve.
For extra-fluffy, restaurant-style brown basmati, try the pasta method described below.
How to Cook Brown Jasmine Rice on the Stove
Brown jasmine is a little softer and more fragrant than brown basmati, and it clumps slightly, which makes it easy to eat with chopsticks.
- Rinse 1 cup of brown jasmine rice and drain.
- Combine the rice with about 1¾ cups of water and a pinch of salt in a saucepan. Skip the toasting step if you want a softer texture.
- Boil, then simmer. Bring to a boil, cover, reduce the heat to low and simmer for 35 to 45 minutes.
- Rest 10 minutes off the heat with the lid on, then fluff.
If you like brown jasmine softer, add 2 to 4 extra tablespoons of water. If it comes out mushy, use a little less water next time.
How to Cook Long-Grain and Short-Grain Brown Rice
Long-grain brown rice is the standard bag of “brown rice” in most stores. Use about 2 cups of water per cup of rice, simmer for 40 to 45 minutes, and rest for 10.
Short-grain brown rice has plump, round grains and a chewier, stickier texture. Use about 2 cups of water per cup, simmer for 45 to 50 minutes, and rest for 10. It is great in grain bowls and for anyone who finds long-grain brown rice too dry.
The Pasta Method (Foolproof for Any Brown Rice)
If your brown rice is often gummy or undercooked, boil it like pasta. You do not need to measure water, and the grains come out separate every time.
- Bring a large pot of water (about 12 cups for 1 cup of rice) to a rolling boil. Salt it lightly.
- Add the rinsed rice and boil, uncovered, for about 30 minutes, stirring once or twice.
- Drain the rice in a strainer for 10 seconds.
- Return it to the empty pot, cover with a tight lid, and let it steam off the heat for 10 minutes.
- Fluff and serve.
This method works especially well for brown basmati and long-grain brown rice. Some water-soluble nutrients are lost in the drained water, but the difference is small for most people.
Cooking Brown Basmati and Jasmine in a Rice Cooker
A rice cooker is the easiest way to get consistent brown rice. If your cooker has a Brown Rice setting, use it. That setting soaks and cooks the rice longer than the White Rice program.
- Rinse the rice and add it to the inner pot.
- Fill water to the Brown Rice line for that number of cups, if your pot has one. If not, start with about 1¾ cups of water per cup of brown basmati or jasmine, and about 2 cups per cup of long-grain brown.
- Start the Brown Rice program. It usually takes 60 to 100 minutes, depending on the model.
- Let it rest on Keep Warm for 10 minutes before opening.
Our full guide on how to cook brown rice in a rice cooker covers models without a brown rice setting, and the rice cooker water ratio guide has a full chart.
Cooking Brown Rice in a Pressure Cooker
An electric pressure cooker cuts the time a lot. A common starting point is 1 cup of rinsed brown rice to about 1¼ cups of water, cooked on high pressure for 22 to 24 minutes, followed by a 10-minute natural pressure release. Brown basmati and brown jasmine sometimes do well with a minute or two less. Check your cooker’s manual, since models vary.
Troubleshooting Brown Rice
| Problem | Likely cause | Fix |
|---|---|---|
| Crunchy or hard in the middle | Not enough water or time, or lid lifted | Add 2–3 tablespoons of hot water, cover, and cook on low for 5–10 more minutes |
| Mushy or gummy | Too much water or stirred while cooking | Spread it on a tray to dry slightly; use less water next time or try the pasta method |
| Burnt on the bottom | Heat too high or thin pot | Use the lowest simmer and a heavy-bottomed pot; do not scrape the burnt layer into the rest |
| Water left in the pot | Rice not cooked long enough | Cover and keep simmering for a few more minutes, then rest |
| Bland taste | No salt or seasoning | Cook with salt, a bay leaf, or broth instead of water |
Flavor Ideas for Brown Basmati and Jasmine
- Broth: Swap some or all of the water for chicken or vegetable broth.
- Whole spices: Add a bay leaf, 2 to 3 green cardamom pods or a small cinnamon stick to brown basmati.
- Coconut: Replace about a third of the water in brown jasmine with coconut milk, and add a pinch of salt.
- Aromatics: Sauté a little minced garlic, ginger or onion in the pot before adding the rice.
- Finish: Stir in lemon or lime zest, chopped herbs, or a little butter after fluffing.
How Much Cooked Rice Does 1 Cup Make?
One cup of uncooked brown rice makes roughly 3 to 3½ cups of cooked rice, which is enough for about 3 to 4 side servings. Plan on about ⅓ to ½ cup of uncooked rice per person for a main course.
Storing Cooked Brown Rice
Cool leftover brown rice quickly, refrigerate it in airtight containers within 1 hour, and eat it within 3 to 4 days, or freeze it for longer. Brown rice freezes and reheats very well, which makes it great for meal prep. See how to store cooked rice for the full method.
Frequently Asked Questions
Is brown basmati rice cooked the same way as white basmati?
The method is similar, but brown basmati needs more water and about twice the time. White basmati usually takes 15 to 20 minutes; brown basmati takes 35 to 45.
How much water do I need for 2 cups of brown jasmine rice?
Start with about 3½ cups of water on the stove. When you double the rice, you can use slightly less than double the water, because less evaporates in proportion.
Do I have to soak brown basmati rice?
No. Soaking for 30 minutes helps it cook more evenly and a little faster, but unsoaked brown basmati cooks fine if you give it the full time and rest.
Why is my brown rice still chewy after cooking?
Brown rice is naturally a little chewier than white rice because of the bran. If it is hard rather than pleasantly chewy, it needed more water or more time.
Can I cook brown rice and white rice together?
It is not ideal, because white rice cooks in about half the time and will turn mushy before the brown rice is done. Cook them separately and mix afterward.
The Bottom Line
Brown basmati and brown jasmine both start at about 1¾ cups of water per cup of rice and 35 to 45 minutes of gentle simmering, followed by a 10-minute rest. Long-grain brown rice likes about 2 cups of water, and short-grain brown rice needs a few extra minutes. Rinse first, keep the lid on, and if the stovetop gives you trouble, the pasta method or a rice cooker’s brown rice setting will give you reliable results every time.