This short grain brown rice delivers a perfect balance of chewy texture and nutty depth that elevates any meal.
I developed this method after testing multiple water ratios and cooking times to achieve consistently tender grains that hold their shape. The technique is straightforward yet precise, ensuring excellent results every time.
What you get is rice with a satisfying bite and rich flavor that pairs beautifully with proteins, vegetables, or as a base for grain bowls. The nutty undertones make it more interesting than standard brown rice.
Follow these steps for perfectly cooked short grain brown rice that becomes a staple in your kitchen rotation.
Ingredients for Lundberg Short Grain Brown Rice
Short grain brown rice plus a few simple additions for nutty, chewy perfection every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Lundberg Short Grain Brown Rice 🌾 | 1 ½ cups | Rinsed until water runs clear |
| Water 💧 | 3 ½ cups | Filtered or spring preferred |
| Sea Salt 🧂 | ½ tsp | Fine grain, or to taste |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | Cold-pressed for best flavor |
| Garlic Cloves 🧄 | 2 cloves | Minced, optional for serving |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish optional |
| Lemon Zest 🍋 | 1 tsp | From one lemon, optional |
| Vegetable Broth 🥕 | ½ cup | Low-sodium for cooking variation |
| Bay Leaf 🍃 | 1 whole | Optional for added aroma |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for serving |
The rice is the star here—Lundberg is my go-to brand for consistent quality (the short grain has that perfect chew). Whole Foods and Sprouts carry it if your regular store doesn’t. Look for bags with a recent packaging date; old rice loses its nutty flavor. I always rinse mine until the water runs clear, which removes excess starch and prevents gummy results (worth the extra minute).
No Lundberg? Any short grain brown rice works—just check the label for 100% whole grain. For extra flavor, swap half the water for vegetable broth (I use Imagine Foods organic). The olive oil is optional but adds richness. Skip the garlic and parsley if you’re keeping it ultra-simple. Want a citrus twist? The lemon zest brightens everything up (fresh only, no bottled stuff).
Uncooked rice keeps in the pantry for 6-12 months in an airtight container. Cooked rice stays fresh in the fridge for 4-5 days—great for meal prep. Freeze portions for up to 3 months if you make a big batch. The texture might firm up slightly, but a quick reheat with a splash of water fixes that right up.
Why You’ll Love This Recipe
- One Pot Wonder: I just dump the rice, water, and a pinch of sea salt in a pot and let it simmer—no babysitting required.
- Garlic Magic: The olive oil and minced garlic cloves infuse every bite with a warm, savory depth that’s ridiculously good.
- Meal Prep MVP: I make a big batch on Sunday and it stays perfect in the fridge for grain bowls, stir-fries, or even breakfast fried rice all week.
- Budget Stretcher: A two-pound bag of Lundberg rice costs less than a fancy coffee and yields enough for six generous servings.
Step-by-Step Instructions for Lundberg Short Grain Brown Rice
Here’s the method I use for perfectly fluffy, nutty brown rice with consistent results.
Step 1: Rinse and Prepare the Rice
Place the 1.5 cups Lundberg Short Grain Brown Rice in a fine-mesh strainer and rinse under cold water until it runs clear. This removes excess starch, which prevents the rice from becoming gummy during cooking. I like to swirl the rice with my hand to ensure all grains are thoroughly washed.
Once rinsed, drain completely. Even slight moisture can throw off the water-to-rice ratio, so shake the strainer gently to remove all water. This prep step is non-negotiable for achieving that perfect texture we’re after.
Step 2: Toast the Rice for Enhanced Flavor
In a medium saucepan with a tight-fitting lid, heat the 1 tbsp Extra-Virgin Olive Oil over medium heat. Add the drained rice and stir for 1-2 minutes until the grains become slightly translucent and release a nutty aroma. This toasting step deepens the flavor and gives the rice a subtle richness.
Watch closely—you want the rice to smell fragrant, not brown. If it starts to darken, reduce the heat immediately. Add the 2 cloves Garlic Cloves and 1 whole Bay Leaf during the last 30 seconds of toasting to infuse the oil with extra flavor.
Step 3: Add Liquids and Seasonings
Pour in the 3.5 cups Water and 0.5 cup Vegetable Broth, then add the 0.5 tsp Sea Salt. Stir once to distribute the rice and seasonings evenly. Bring the mixture to a rolling boil over high heat.
As soon as it boils, reduce the heat to low, cover the saucepan tightly, and let it simmer undisturbed. This is where most people go wrong—lifting the lid releases steam and disrupts the cooking process, leading to unevenly cooked rice.
Step 4: Simmer and Rest for Perfect Texture
Allow the rice to simmer for 45-50 minutes until all the liquid is absorbed and the grains are tender. You’ll know it’s done when the water is gone and the rice looks slightly dry on top. If you’re unsure, tilt the pan slightly—if no water pools, it’s ready.
Remove the saucepan from heat and let it rest, covered, for an additional 10 minutes. This resting period allows the steam to finish cooking the rice and redistribute moisture evenly, ensuring fluffy, separate grains.
Step 5: Fluff and Garnish Before Serving
After resting, remove the lid and fluff the rice gently with a fork. This separates the grains and releases any excess moisture. Taste and adjust seasoning with additional Sea Salt if needed.
For serving, garnish with the 2 tbsp Fresh Parsley, 1 tsp Lemon Zest, and a sprinkle of 0.25 tsp Black Pepper for a bright, fresh finish. The parsley and lemon zest add a pop of color and a subtle citrus note that complements the rice’s natural nuttiness beautifully.
Pro Tips For Making Lundberg Short Grain Brown Rice
- Soak the Rice: Cover Lundberg short grain brown rice in warm water for 20-30 minutes before cooking—it cuts the cooking time and guarantees even tenderness every time.
- Toast the Garlic: Sauté minced garlic in olive oil for just 30 seconds until fragrant, not brown, to avoid bitterness that can overpower the rice’s nutty flavor.
- Use Less Water: Short grain brown rice absorbs less liquid than white rice—stick to a 1:1.5 rice-to-water ratio to prevent mushy results.
- Rest After Cooking: Let the rice sit covered for 10 minutes off the heat—steam redistributes and fluffs the grains without stirring, which can make it gummy.
Creative Variations of These Flavors
Mushroom Pilaf Style
Sauté 1 cup sliced cremini mushrooms in 1 tbsp olive oil before adding rice. Use 2 cups vegetable broth and 1.5 cups water for the liquid. This creates a rich, earthy dish perfect for fall meals. 🌱
Coconut Curry Rice
Replace half the water with 1.75 cups coconut milk and add 1 tsp curry powder, 1 cinnamon stick, and 3 cardamom pods while cooking. The result is fragrant and slightly sweet, pairing well with Thai or Indian dishes.
Lemon Herb Infusion
Add 1 tbsp lemon zest and 2 sprigs fresh thyme to the cooking liquid. Finish with 2 tbsp chopped dill after cooking. This brightens the rice’s natural nuttiness for a fresh springtime side.
Mexican-Style Rice
Toast the rice with 1 tsp cumin and 1 tsp smoked paprika. Use 2 cups tomato sauce and 1.5 cups water, adding ½ cup corn kernels before simmering. Garnish with cilantro and lime. 🔥
Breakfast Rice Pudding
Cook the rice with 2 cups whole milk, 1 cup water, 1 cinnamon stick, and ¼ cup maple syrup. Stir in ½ cup raisins after cooking. Serve warm with a dollop of Greek yogurt.
Mediterranean Herb Blend
Add 1 tsp dried oregano, 1 tsp dried rosemary, and ½ tsp sumac to the cooking liquid. Finish with a drizzle of extra-virgin olive oil and crumbled feta cheese. This pairs perfectly with grilled proteins.
Nutrition Facts
Frequently Asked Questions
Why rinse the rice before cooking?
Rinsing removes excess starch that can make the rice gummy. It ensures each grain stays separate and achieves that perfect chewy texture. Always rinse until the water runs clear.
Can I use a rice cooker instead?
Yes! Use the same 1:2.25 rice-to-water ratio and cook on the brown rice setting. Most cookers take 45-50 minutes, then let it rest 10 minutes before serving.
How do I fix undercooked grains?
Add 2-3 tablespoons hot water, cover, and cook for another 5-10 minutes on low. If still firm, repeat once more. Avoid stirring to prevent mushiness.
What’s the best way to reheat leftovers?
Sprinkle 1 tablespoon water over each cup of rice and microwave covered for 1-2 minutes. Alternatively, steam in a pot with a splash of water until warm.
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