Perfect Long-Grain Brown Rice

Kate Itrich-Williams
Kate Itrich-Williams
December 8, 2021
By using the power of steam in the Anova Precision Oven, it is easy to make perfect long-grain brown rice, each and every time. Cooking in sous vide mode at the boiling point of water ensures that no excess moisture is lost, and that no grains of rice run the risk of sticking and burning on the bottom of the pot. A touch of salt and extra virgin olive oil (or melted butter — your choice) adds a bit of richness and flavor to the rice. The final 15 minute rest in the cooling oven helps the rice absorb any last remaining water on the sheet pan, so don’t skip that step.
Prep Time
Cook Time
Perfect Long-Grain Brown Rice
5 (2)
305 grams (1 3/4 cups)
long-grain brown rice
15 grams (1 Tbsp)
extra-virgin olive oil or melted unsalted butter
3 grams (1 tsp)
kosher salt
700 grams (3 cups)

1. Preheat the Oven

Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear

2. Prepare the Rice

Combine the rice, oil, and salt in a medium bowl. Stir to coat the grains evenly with the oil, then transfer to the Anova sheet pan.
Prepare the Rice

3. Add Water

Spread in an even layer, then top with the water. Carefully transfer to the middle position of the oven.
Add Water

4. Cook the Rice

Steam the rice for 1 hour.
Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear
01:00 Timer

5. Rest the Rice

When the timer goes off, turn off the oven but leave the rice inside. Let rest for 15 minutes.

6. Fluff and Serve

Remove the rice from the oven, fluff with a fork, and serve.
Fluff and Serve
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