How to Make Perfectly Fluffy Brown Rice: Lemon Parsley Shrimp | The Recipe ReDux

This super simple trick will yield fluffy brown rice every time.

Shrimp Lemon Rice

{Disclosure: As co-owners of The Recipe ReDux, Deanna & I were compensated to manage the U.S. Rice Recipe Challenge and are not eligible to win prizes associated with the contest. Thoughts and opinions are my own.}

Confession: I like fluffy brown rice; but I love the sticky, crusty rice that sticks to the bottom of the pot. So, whenever we make a pot in our house, things usually go quite smoothly:

My husband and the kids enjoy the fluffy rice at the top of the pot.
And I happily munch through a big bowl the chewy toothsome stuff at the bottom.

The problem, however is clean up: Sticky rice equals a caked-on, mucky mess to scrape out of the pan.

So, when I saw this video on a ‘new’ way to cook rice – I was intrigued. Chef Matt DeMille explained that his rice cooking method yielded an entire pot of beautifully fluffy rice – no sticky stuff on the bottom. (And while I knew I might miss my super sticky stuff, I could certainly deal with easier clean-up.)

Perfect Fluffy Brown Rice

Turns out this method works magically – for white rice. Not so much for brown rice – which was left under-cooked.

But after some tinkering – I’ve come up with a similar method to make fluffy long grain brown rice.

And based on the number of views Chef DeMille’s video has received, there’s a lot of you fluffy rice lovers out there.

Of course, the folks at the USA Rice Federation already knew this.  They also know there are lots of lovers of U.S.-grown rice of all varieties: arborio, wild, jasmine, basmati, black japonica, red rice and more. And thanks to their sponsorship of this Recipe ReDux contest for National Nutrition Month, I learned that all these varieties – and more – are grown right here in America.

All U.S.-grown rice varieties are nutritious, sustainable, safe, locally-grown, and a GMO-free food. Look for the “Grown in the USA Rice” on packages whether you’re seeking really sticky short-gran rice to be served with Asian food or long grain rice that cooks up fluffy to make a perfect pilaf or spring side dish.

And thanks to the ‘magic trick’ demonstrated in the video above – and outlined in my recipe – your pot of rice will be fluffy throughout and your clean-up will be a snap.

How to make fluffy brown rice


Fluffy Brown Rice with Lemon Parsley Shrimp

This super simple trick will yield fluffy brown rice every time.

  • Yield: 4-5 servings 1x


  • 1 cup U.S.-grown brown long grain rice
  • 1 ¾ cup water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 small clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup parsley, chopped
  • 1 (14 oz) package cooked shrimp, thawed


  1. In a mesh sieve under running cold water, rinse rice to remove extra starch.
  2. In a medium saucepan, combine rice and water. Bring just to a boil, uncovered. Immediately turn heat down to low and cover; simmer 40 minutes without lifting lid. Remove lid and check for doneness. (If not done, add 2 tablespoons water and cover; cook for 5-10 minutes more.) Once done, replace lid and remove from heat. Let pot set undisturbed at least 10 minutes more to allow steam and water to redistribute – yielding fluffy rice throughout – and soaking into the crusty bottom-of-the-pan rice. Fluff rice with a fork.
  3. While rice is cooking, make dressing by combining lemon juice, oil, garlic, salt, pepper and parsley; mix dressing well. Ten minutes before rice is done; lightly toss dressing with shrimp.
  4. To serve, pour dressing and shrimp over warm rice and toss gently.

Did you make this recipe?

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Are you a fan of fluffy rice or sticky rice? Brown or white rice – or another more ‘exotic’ rice? 


We’re Serena & Deanna, two dietitians who love food as much as you do!  

We're also moms and business owners who share our family recipes, healthy kitchen hacks and nutrition adventures while keeping it real in the kitchen with you.

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