Name: Thermomix Brown Rice
Prep time: 2 min
Cook time: 40 min
Total time: 42 min
Ingredients: 200 g brown rice (see notes); 1000 g cold water

Cooking brown rice in the Thermomix is easy, reliable and completely hands-off. This method uses the simmering basket to cook the rice gently for 40 minutes until tender, with no risk of boiling over or drying out.

A bowl of cooked brown rice with a spoon rests on a white marble surface, next to a folded white kitchen tea towel with blue stripes.

Brown rice has a naturally nutty flavour and slightly chewy texture, making it perfect for curries, grain bowls and simple weeknight dinners.

Below you'll find my tested method for cooking brown rice in the Thermomix, along with helpful storage tips.

If you're looking to cook white rice instead, see my guide on cooking white rice in the Thermomix.

Why This Method Works

Using the simmering basket keeps the rice separate from the cooking water while allowing gentle circulation around each grain. This ensures evenly cooked brown rice without sticking or burning on the base of the bowl.
It's a simple set-and-forget method that produces consistent results every time.

Step-by-Step Directions

Note: The full quantities and instructions are shown in the recipe card below.

A top-down view of a Thermomix jug with uncooked brown rice inside the inner basket, placed on a light-coloured countertop.

Insert the simmering basket into the Thermomix bowl and weigh the brown rice. Remove the basket and rinse the rice under cold running water. Return the rice (in the basket) to the Thermomix bowl and add 1000g of cold water.

A top-down view of a Thermomix bowl with its lid open, showing cooked brown rice inside the inner basket on a light, marbled surface.

Cook for 40 min/100°C/speed 4, with the measuring cup in place. Carefully remove the lid and check that the rice is tender. If needed, cook for an additional 5 min/100°C/speed 4.

Top Tip

Open the lid carefully and allow the steam to escape before checking the rice.

Rice Type

This method was tested using medium grain brown rice, which is the most readily available variety in Australia. Short grain, long grain or basmati brown rice may vary slightly in cooking time.

Storage

Allow cooked brown rice to cool quickly by spreading it out in a shallow dish or on a tray. Once cooled, transfer to an airtight container and refrigerate for up to 2-3 days.

For best food safety, avoid leaving cooked rice at room temperature for extended periods.

⭐️ Did you make this recipe? I'd love to hear what you think - please leave a comment and recipe rating below! You can also subscribe to my email list to never miss a new Thermomix recipe.

📖 Recipe

A bowl of cooked brown rice with a spoon inside, placed on a white marble surface next to a striped tea towel.

Thermomix Brown Rice

Author: Vicki Newton

A reliable, set-and-forget method for tender brown rice in the Thermomix. This recipe was tested with medium grain brown rice, the most common variety in Australia.

4.58 from 21 votes

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Prep Time :2

Cook Time :40

Total Time :42

Servings :3

Ingredients

200 g brown rice, see notes
1000 g cold water

Instructions

Place the simmering basket into the Thermomix bowl and weigh in the brown rice. Remove the basket and rinse the rice under cold running water until the water runs mostly clear.
Return the rinsed rice (in the basket) to the Thermomix bowl and add 1000g of cold water to the bowl.
Cook for 40 min/100°C/speed 4, with the measuring cup in place.
Carefully remove the lid and check that the rice is tender (the steam will be very hot!). If needed, cook for an additional 5 min/100°C/speed 4.
Carefully remove the simmering basket using the spatula and fluff the rice gently with a fork before serving.

Notes

This method was tested using medium grain brown rice, which is the most readily available variety in Australia. Short grain, long grain or basmati brown rice may vary slightly in cooking time.
Brown rice roughly triples in volume during cooking - 200g uncooked will produce around 3 cups once cooked, serving approximately 3 people.
To cook a larger quantity, you can increase the rice to 300-400g. Keep the water at 1000g and extend the cooking time slightly if needed.
Storage: If you have leftover rice, allow it to cool quickly by spreading it out in a shallow dish or on a tray. Once cooled, transfer to an airtight container and refrigerate for up to 2-3 days. For best food safety, avoid leaving cooked rice at room temperature for extended periods.

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