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How to cook brown rice perfectly

By Wendy Ruopp, February 14, 2012 - 1:20pm

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Wendy asks: What are your tips for making perfect brown rice?

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the uncooked brown rice will smell better if you keep it in the refrigerator. try it!!

Anonymous

02/16/2015 - 9:33pm

You can use a rice cooker for brown rice. You just need to add a liltte more water and it takes a liltte more time.For white rice I use 1.5 cups of water for 1 cup of rice.For brown rice I use 1.75 cups of water for 1 cup of brown rice.I like using a rice cooker because the cooker will automatically switch from cook to warmer mode, but I've used a sauce pan and it's worked too.

Anonymous

02/07/2015 - 4:39am

How To Cook Brown Rice# Soak 1 cup of brown rice for 1 hour and drain.# Add the rice to a medium-sized sceaupan and cook, uncovered, on medium-high heat until the rice is dry (2 3 minutes). Stir in a small amount of salt if desired.# While dry cooking the rice, bring a kettle of water to a boil. Add 2 1/4 2 1/2 cups boiling water to the rice and wait for the water to return to a full boil.# When the water has returned to a full boil, turn the heat down to medium-low (a range setting of about 3). Cover and cook the rice until the water is fully absorbed (about 40 minutes). Do not stir the rice. 5. Remove the rice from the heat, and let sit, still covered, for at least 10 minutes. 6. Fluff the rice with a fork and serve.What You Need: * Brown rice * A medium-sized sceaupan, with lid

Anonymous

02/07/2015 - 4:02am

Soak rice overnight before cooking. More digestible. Breaks down phytates

Anonymous

02/07/2015 - 2:52am

can you add flavours to brown rice.

Anonymous

01/09/2015 - 6:05am

I sauteed 2 medium onions in 2Tbs olive oil and 2 TBs salted butter, added a slight bit of salt and pepper. I then added 6 cups water and brought it nearly to a boil then added 3 cups brown rice, brought it to a boil and reduced heat to a simmer for 33 minutes, stirred and added 6 minutes to the time. (keeping a tight seal except for the stirring.) Removed from heat and let stand (covered) for 6 minutes.
It came out perfect. Light and fluffy. No mush or hard rice at all. Perfect!
I used to be able to do this when I used to cook in a French Canadian restaurant but I had somehow lost the touch. This timing restored my faith in my rice cooking.
Thank you!

Anonymous

01/05/2015 - 6:10am

sauté the rice for 5 minutes before adding stock. make sure the stock is hot before adding to rice.

Anonymous

12/10/2014 - 8:35pm

I'm vegan and a kind of Saturday/Sunday ritual is soaking my dried beans overnight and brown rice at least 2 hours. Then cook the beans maybe 2 hrs and the rice like you say, low heat but hot 45 minutes. The soaking is what I'd add.

Anonymous

11/23/2014 - 10:19am

Cooking it slowly
Take your time

Anonymous

10/23/2014 - 10:19pm

Caroline natural whole grain rice this rice takes almost 45 min to cook and it comes out raw and hard and I cook it by the manufacturers direction how come it still comes out raw

Anonymous

10/20/2014 - 8:36am

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