Dinner · Meal Prep

The Best Brown Rice

Makes 3 cups rice.

Brown rice often gets an immediate nose scrunch from people. But whole grain rice ups the fiber, vitamin, and mineral content of your plate, keeping you satiated for much longer than white rice. It’s a beautiful base for so many meals.

It took me YEARS to learn how to cook it just right, but this method is tried, true, and delicious every time.


  • 1 1/2 cups organic short-grain brown rice
  • 3 cups water
  • 1/2 teaspoon of dry minced garlic
  • 1 1/2 teaspoons veggie broth bouillon
  • Optional: a tablespoon of unsweetened shredded coconut flakes


  1. Place all ingredients in a medium-sized pot with a lid over max heat.
  2. Bring to a boil and let it simmer for a minute, then reduce heat to minimum.
  3. Let sit, covered, for 30-40 minutes. Check it a few times until the water is completely absorbed. You’ll want to stay aware as the rice can start sticking to the bottom of the pot when it sits on the heat without water.
  4. Use in stir fry, salad bowls, or as a side to any dish!

Note: I like to use Epicure spice mixes for this recipe, and have linked the available garlic to my consultant’s page. Veggie broth is seasonal but I stock up for the summer. Use a bouillon from your local grocer or check out Pinterest for a DIY. Broth bouillon is my preferred go-to as it doesn’t spoil quickly like the cartons do.

I love to pack a ready-to-go jar when we go camping! It’s perfect knowing I dump the contents into the pot, then add 2 jars of water to cook.

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