This method isn't just for brown rice. I've been using this method to cook all types of rice for over 30 years.

Of course you do have to adjust the time when cooking white, short grain, long grain, wild, etc....

I just put the drained rice back into the pot, on the turned off burner, and cover with paper towels or a clean tea towel, but the lid back on and let it steam for 5 to 10 minutes.

Perfect rice every time.

Alton Brown's method works well too.

Here is a link that might be useful: Alton Brown's brown rice recipe

I like Alton's recipe too. If having the oven on for that long bothers you then cook something else at the same time - at least that makes me feel better about it too lol!

I make rice in the microwave. Always perfect, doesn't stick etc etc.
I can't give exact instructions because every oven is different, different settings and power.
But in general, put rice and double the amount of water (i.e. 2 cup rice and 2 cups water) in a covered glass dish that is at least twice as big as the stuff you put in it....bigger prevents boilovers!!
Then put your oven on high for as long as it takes to bring the water and rice to a boil. Let it rest for 5 minutes, then turn on at half power for 5 minutes, let rest at least 5 minutes, then cook at half power until done.
My old micro had multiple settings and I could set it and forget it and have 3/4 cup of rice perfectly cooked.
You will need a little more than double the amount of water for brown rice, and longer cooking time....less time for basamati, less still for jasmine rice....but once you learn, life is easy.
One of the beauties fo this method is you can partly cook the the rice and finish it up as you are finishing dinner....and that if you put a towel over the rice and put the lid back it will hold in your micro for a while.
General directions like rinsing rice, adding salt or cooking in broth or with herbs still apply.
Linda c

I have tried BROWN rice in the microwave several different times using methods found on the internet also on the bag itself. It is OK but this other method I just found and posted the link for is SOOOOOOOOOOOOOOOOOOO much better!

Thanks for sharing, Arkansas_girl!

I love brown rice,
love the 'chewy' texture.
I don't cook it often enough, though,
because of the extra time involved.
(I'm bad about not planning meals far enough in advance.)
It is far easier to put the white rice in the microwave,
(with the proper amounts of water, etc)
Push the "rice" button,
and have perfectly cooked rice with no bother.

But, I just bought a package of brown rice the other day,
determined to cook 'healthier',
So I will be trying your method, soon.

Rusty

I "cook" rice (brown or white) in a Thermos for small amounts, or a Thermal Cooker for large amounts. Just don't be in a hurry (LOL)! -Grainlady

The other technique for brown rice is to always make double the amount you need and then put the extra in the freezer for times when you need some quick.

I make all kinds of rice in a pressure cooker.

Always perfect the way I like my rice cooked.

dcarch

Thanks for sharing, arkansas girl. I've been cooking brown rice in a slow cooker because it always seemed underdone on the stovetop. I am happy to know this method!

I like my rice to be fluffy and not in a glob. I liked the ease of the microwave method, I think it was like 1 cup rice to 3 cups water and 30 minutes at 70%(I can't exactly remember)...I actually have a microwave steamer/rice cooker that is great for steaming vegetables but the brown rice insists on boiling over and then it was not seperate, it was globby and all stuck together. I've been experimenting with different recipes for about 5 years...HAHAHAHA! I'm pretty sure I've tried everything at least once. Just an FYI when using whatever method you choose in cooking brown rice, always use your salt AFTER it's cooked.

I had never made non instant brown rice before yesterday. After reading here I used Alton Brown's Baked Brown Rice recipe. So good. Thank you very much.

Kate

You're welcome!

Arkansas girl, I tried that perfect brown rice method and the rice was wonderful! I have been trying to like brown rice for a long time and this method will definitely help as I loved the texture it produced. I have had trouble in the past as I can cook white rice perfectly without thought, but my brown rice results have been inconsistent.

If the rice you make in your microwave is boiling over, you are using too small a pot for the amount of rice. Either make less rice at a time or use a larger pot.

Well Lindac, I'm only making a one cup portion of rice and my container is specifically designed for making rice in the microwave...it's the white plastic one they sell at Walmart and other places. It is actually HUGE compared to the amount of rice/liquid. I think what needs to me done is a lower microwave setting down to 50% but still it's not the texture I like, it makes it all stuck together in a big blob of starchy mess and that's not the way I like rice. I like it in separated kernels. Let me find a picture of my rice cooker and post a link...*goes out searching*...

Here is a link that might be useful: This is the exact cooker I own and used.