Rice Cooker Brown Rice

A close-up of a bowl filled with cooked brown rice, with a fork scooping some of the rice. The bowl is white with subtle speckles, placed on a light surface.

5 from 1 vote

Cooking short grain brown rice in a rice cooker is an easy way to get tender, evenly cooked grains. This method uses the correct ratio and timing for consistent results.

This recipe uses standard U.S. measuring cups instead of the smaller rice cup that comes with most rice cookers. Aroma rice cookers include a smaller rice cup that holds about ¾ cup.

Prep Time5

Cook Time45

Total Time50

Course: Side Dishes

Cuisine: American

Servings:

Calories: 225kcal

Author: Kelly Bloom

Equipment

Amazon Aroma Rice Cookers

Ingredients

2 cups short grain brown rice
3 cups water
¾ teaspoon salt

US Customary - Metric

Instructions

Measure the brown rice using a standard measuring cup.
2 cups short grain brown rice
Place the rice in a fine mesh strainer and rinse under cold water until the water runs mostly clear.
Add the rinsed rice to the inner pot of the rice cooker.
Add the water and the salt to the rice cooker pot.
3 cups water, ¾ tsp salt
Place the pot in the rice cooker and close the lid.
Press the Cook button or select the Brown Rice program.
When the cooker switches to Keep Warm, allow the rice to rest for about 10 minutes.
Fluff the rice gently with a rice paddle or fork before serving.

Notes

Use the brown rice setting when available: This setting is designed for the longer cooking time needed to fully soften the bran layer.
Rinse thoroughly: Rinsing removes excess surface starch and helps prevent the rice from becoming sticky or gummy.
Do not rush the cooking time: Brown rice needs a full cooking cycle to properly absorb water and become tender.
Let it rest after cooking: Allowing the rice to sit on Warm helps the remaining moisture distribute evenly through the grains.
Fluff gently: Use a rice paddle or fork to separate the grains without breaking them.

Nutrition