Is Slightly Undercooked Brown Rice OK? The Health Risks You Need to Know

January 13, 2026 •

2 min read

According to the Centers for Disease Control and Prevention, tens of thousands of cases of food poisoning annually are linked to the bacterium Bacillus cereus, which can contaminate rice. This is a major reason why consuming even slightly undercooked brown rice is not recommended and comes with significant health risks.

Quick Summary

Slightly undercooked brown rice can pose risks of food poisoning from bacteria like Bacillus cereus and cause digestive upset due to indigestible lectins. Proper cooking and storage are vital for safety.

Key Points

Bacterial Risk: Undercooked rice may harbor dormant Bacillus cereus spores, which can lead to food poisoning if conditions allow them to multiply.
Digestive Issues: Brown rice contains lectins that, when not properly cooked, can cause gastrointestinal distress, as they are hard for the body to digest.
Fix It Easily: Slightly undercooked rice can be saved by adding a small amount of liquid and allowing it to steam, either on the stove or in the microwave.
Identify by Texture: The most obvious sign of undercooked rice is a hard, crunchy, or chewy texture in the center of the grains.
Brown vs. White: Brown rice requires more thorough cooking than white rice due to its fibrous outer layers, which also contain more lectins.
Proper Storage is Key: Even cooked rice can be a risk if not stored properly, as Bacillus cereus spores can multiply if rice is left at room temperature for too long.

The Health Risks of Undercooked Brown Rice

Eating slightly undercooked brown rice can present two primary health concerns: bacterial contamination and digestive distress. These issues stem from specific compounds and bacteria present in rice that are neutralized or reduced through proper cooking.

Bacterial Contamination: The Threat of Bacillus cereus

Raw rice can contain Bacillus cereus spores that may survive cooking. If undercooked rice is left at room temperature, these spores can activate and produce toxins causing food poisoning with symptoms like nausea, vomiting, and diarrhea within hours. Proper cooking and storage of rice are essential to minimize this risk.

Digestive Issues from Lectins

Brown rice contains lectins, which are difficult for the body to digest when raw or undercooked, potentially causing gastrointestinal issues. Unlike white rice, brown rice retains the bran and germ layers, which are richer in lectins, making proper cooking crucial to reduce these compounds.

How to Identify Undercooked Brown Rice

Identifying undercooked brown rice can help prevent health issues. Look for these signs:


Characteristic	Properly Cooked Brown Rice	Undercooked Brown Rice
Texture	Soft, tender, and slightly chewy	Hard, crunchy, and noticeably firm in the center
Appearance	Grains are plump and hydrated	Grains may look dry, shriveled, or still visibly hard
Taste	Earthy, nutty flavor	A raw, starchy, and unpleasant taste

Safe and Effective Ways to Fix Undercooked Rice

If you find your brown rice is slightly undercooked, you can often fix it.

Method 1: Add More Liquid and Steam. Add a small amount of boiling water (around 1/4 cup), cover tightly, and cook on low heat for about 5 minutes. Let it steam off-heat for 10 minutes.
Method 2: The Microwave Technique. For smaller portions, add a sprinkle of water to the rice in a microwave-safe bowl, cover, and microwave for 2 minutes.
Method 3: The Oven Trick. For larger amounts, spread the rice in a covered baking dish and bake at 350°F (175°C) for about 10 minutes.

Proper Practices for Cooking Brown Rice

Prevent undercooked rice by following these steps:

Rinse: Rinse rice to remove excess starch and contaminants.
Water Ratio: Use the recommended water-to-rice ratio, often 2.5 parts water to 1 part brown rice, but check the package.
Steam: Avoid lifting the lid during cooking to allow steam to build.
Rest: Let the rice stand, covered, for 10-15 minutes after cooking for even results.

Proper Storage is Just as Crucial as Cooking

Even perfectly cooked rice can become a risk if not stored correctly. Cooked rice left at room temperature can allow Bacillus cereus spores to multiply. Refrigerate cooked rice within an hour and consume leftovers within a few days.

Conclusion: Better Safe Than Sorry

While minor cases might not cause significant harm, the risks of food poisoning from Bacillus cereus and digestive discomfort from lectins make eating slightly undercooked brown rice inadvisable. Brown rice needs thorough cooking to be safely digested. Fixing undercooked rice is straightforward, and following proper cooking and storage methods ensures you can safely enjoy the nutritional benefits of brown rice.

Food Network offers additional insights on safe rice handling practices.

Frequently Asked Questions

Yes, eating slightly undercooked brown rice can make you sick. It can harbor bacteria like Bacillus cereus, which can cause food poisoning, and contains lectins that can lead to digestive issues.

Symptoms of food poisoning from undercooked rice typically include nausea, vomiting, stomach cramps, and diarrhea, and can appear within a few hours of consumption.

You can tell brown rice is undercooked by its hard or crunchy texture. The grains will also appear dry and have a raw, starchy taste.

Bacillus cereus is a bacterium commonly found in soil that can contaminate rice. It can form spores that survive cooking and produce toxins if the rice is not handled or cooked properly, leading to food poisoning.

To fix slightly undercooked rice, add a small amount of liquid, cover the pot tightly, and cook on low heat for an extra 5 minutes. Allow it to steam off the heat for 10 minutes before fluffing.

While properly cooked brown rice does have a slightly chewy texture, it should not be hard or crunchy in the center. A hard core indicates it's undercooked and needs more cooking.

Both are risky, but raw brown rice presents higher risks, especially concerning lectins and bacteria. Undercooked rice still carries a risk of bacterial food poisoning if the spores survive the initial cook and multiply.