Perfect brown rice

Contributed by Preston Maring, MD

Perfect brown rice

Every so often you learn something that changes your life. I finally learned how to cook brown rice. I've tried fancy saucepans, not-so-fancy saucepans, varying the amount of liquid, heat diffusers, direct flame, and a version of a rice cooker that also steams veggies. Not once was it ever just right.

I've had gluey mush, rice burned on the bottom of a pan that took an hour to get off, etc. And then I had a meeting with chef, cookbook author, and home cooking advocate, Mollie Katzen, who shared what she had learned from another great chef and author, Joyce Goldstein. I tried what I learned with both brown basmati rice and regular long-grain brown rice and the results were perfect. 

Thank you, Mollie and Joyce.

Servings: 4


  • 1 cup brown rice
  • 8 cups water


  1. Preheat the oven to 350 degrees. 
  2. Bring water to a boil in a saucepan. 
  3. Add the rice and maintain a vigorous simmer for about 20 minutes. Drain the rice. 
  4. Add it to an oven-proof 10-inch skillet. Cover it tightly with aluminum foil. 
  5. Put in the oven for 10 minutes. Done.