How Long Does Brown Rice Take to Cook?

Brown rice takes about 35–40 minutes using the boiling method and 40–45 minutes when covered and cooked over low heat. These times are noticeably longer than for white rice because the bran layer absorbs water slowly, and pot thickness can add a few more minutes. When cooked, the grain should have a firmer core than white rice while the outside is soft; adjust this balance along with the cooking time, water ratio, and soaking.

Why does brown rice take longer to cook than white rice?
Because the bran and germ have been removed from white rice, water reaches the starch directly, and cooking takes 15–18 minutes. The bran layer remains on brown rice, so water moves into the grain more slowly, which nearly doubles the cooking time. If you do not account for this difference and substitute one of the 2 types of rice directly for the other in the same recipe, brown rice will usually remain undercooked and fail to reach the expected texture.

How does soaking affect brown rice?
If brown rice is soaked in warm water for 30 minutes before cooking, the cooking time is reduced by 5–8 minutes; soaking it overnight makes the difference even more noticeable. It is recommended that you discard the soaking water and continue cooking with fresh water. Soaking also helps the grains cook more evenly because the bran layer has softened in advance, allowing heat to reach the center of the grain more easily.

What is the difference between boiling and covered cooking?
With the boiling method, rice is boiled in plenty of water and then drained; this method shortens the cooking time somewhat, but some of the grain may end up in the water. For covered cooking, measure the water carefully—usually two to two and a half 200 ml measures of water for one 200 ml measure of rice—and cook over low heat until the rice has absorbed all the water. The covered method requires less stirring, but it takes a few minutes longer than boiling and requires the burner to stay steadily on low heat.

Why can brown rice still feel firm after cooking?
Even when the outer bran has softened completely, the inside of brown rice always remains a little firmer than white rice; this is the natural texture of the bran, not a cooking mistake. Extending the time and adding water can reduce the firmness somewhat, but cannot eliminate it completely. If serving it as pilaf, let it rest covered for 10 minutes after cooking to help the grains soften without falling apart.

What happens if brown rice is overcooked?
If the cooking time goes a few minutes beyond the recommended range, brown rice becomes sticky and loses the structure that keeps the grains separate. This happens especially with covered cooking when the water is absorbed early but the burner is left on. If the rice sticks to the bottom before you notice, it may leave a burnt smell. To reduce this risk, turn the heat very low during the final few minutes and avoid opening the pot often; each time you open it, steam escapes and lengthens the cooking time.

How much does a pressure cooker shorten the cooking time for brown rice?
In a pressure cooker, brown rice softens much faster than with regular covered cooking because the heat under pressure reaches a higher level, taking about 18–20 minutes on average. Use a little less water; usually one and a half 200 ml measures of water are enough for one 200 ml measure of rice. Wait for the pressure cooker to release pressure naturally so the rice stays intact when you open the pot; releasing the pressure immediately can make the grains mushy.