how to make a tasty, no-stick brown rice in a rice cooker

The big trend in healthy eating is to go for whole-grain, high-fiber, less-processed food. Brown rice fits all three of those bills. If you're only used to preparing white (polished) rice, you'll need to make a few minor changes to your cooking habits for brown rice.

Spray your rice cooker pot with a non-stick cooking spray. This works wonders at keeping your rice from sticking and burning.

Add your brown rice and water. While the typical rice-to-water ratio for white rice is one part rice to two parts water, brown rice works better if you go with one part rice to two and a half parts water.

Add salt to taste (1 or 2 teaspoons per 4 cups of rice).

On a cutting board, press the flat edge of a knife onto a clove of garlic to squash it. Remove and discard the papery skin and drop the smashed clove into the cooker.

Add olive oil, about 1 tablespoon per 4 cups of rice.

Cover the pot and turn on the cooker. Expect brown rice to take a little longer to cook than white rice (about 30 to 40 minutes instead of 20).


Brown rice has a firmer texture than white rice and a nuttier flavor. Adding the extra water makes it more tender.

If your cooked rice doesn't seem tender enough for you when the cooker is done, add a little more water (1/4 to 1/2 cup) and start the cook cycle again (it should only take a few minutes more).


You may want to remove the garlic clove before you serve the rice.