One of the biggest complaints about brown rice is how long it takes to cook compared to white rice. But with a few simple adjustments, you can cut down the cooking time without sacrificing flavor or texture. Begin by washing the rice under running cold water until it’s no longer cloudy — this removes excess starch and helps the grains cook more evenly and quickly. Next, soak the rice for at least 30 minutes before cooking — soaking softens the outer bran layer, which significantly reduces the time it takes for the rice to become tender. A quick 15-minute soak still makes a difference.
When you're ready to cook, increase the water slightly beyond the standard amount. 4 cups of water for every cup of rice. This extra moisture helps speed up the absorption process. You can also start cooking with hot or even boiling water instead of cold — this reduces the time it takes for the pot to reach a simmer, making the overall process faster.
A pressure cooker is your best friend for brown rice — brown rice cooks in about 18–25 minutes in a pressure vessel, compared to a full hour without pressure. Allow a natural pressure release to preserve tenderness.
Pre-cook the rice in advance for convenience. Simmer for 20 minutes, drain, chill, and refrigerate. When you're ready to serve, برنج قهوه ای reheat it with a splash of water and cover it until steaming hot. It stays fluffy with a rich, earthy taste.
Keep the lid sealed throughout the cooking process — every time you open it, heat and moisture are lost, prolonging cooking. Allow it to rest, covered, for a full 10 minutes. This allows the grains to finish steaming and become fluffy without needing extra time on the stove.
Using these methods, you’ll save up to 50% of cooking time and still enjoy its fiber-rich goodness and deep, nutty flavor.