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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?

COMMENTS POSTEDsort icon

before preparing u have to keep brown rice in hot water for 1 hour.

Anonymous

10/12/2013 - 1:46am

Can I use the rice cooker instead of a stove/burner?

Anonymous

09/21/2013 - 3:49pm

I like to add olive oil to water. Not only does it taste nice, its also good for you!

Anonymous

09/16/2013 - 8:47pm

Soak the rice in warm water for 30 mins before cooking, then drain off all the water, Bring the right amount of water to boil (depending on the amount of rice to be cooked) add salt and a little oil and put in the rice, as it simmers, reduce the heat, let it cook in low heat. serve hot

Anonymous

09/13/2013 - 11:20am

Use a rice cooker!

Anonymous

08/23/2013 - 7:05pm

You can soak rice overnight, it will help you a lot.
Thank you for your suggestions also.
Annu Yadav

Anonymous

08/12/2013 - 10:50pm

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Anonymous

08/02/2013 - 7:23pm

I do not know who to cook brown rice, the reason I (we) nerve care about other rice but Basmati rice.
I saw the picture you have with your article. I am going to write a direction “who to cook” long grain or Basmati rice. I prefer basmati rice.
Let’s make it for four people.
Ingredient
4 cups of Basmati rice
3 table spoon Butter, Gee, or liquid oil
Salt
Interaction:
30minuts before cooking
Put rice in a large bowl and wash it with cold water and drain until the water no longer too muddy,
Drain and add fresh water and about 2 table spoons salt and stare it, and let it to aside.
At this point get a 10” cooking pot, if you do not want fried rice stick to the bottom of put use a put with Teflon inside (most people love to have fried rice so on purpose make it).
Put water in pot (fill to ½ the high of the put) and add 2 table salt. Put the pot on electric or gas Stove and turn it high until it is boiled.
At this point drain the water of the rice being soaked, and damp the rice in boiling water. Wait until start boiling with rice in it. In about 10 minutes. With spoon, bring out some of boiling rice and put a few pieces in your moth and try to brick them with you tooth, if outside rice is soft but inside still hard remove put from stove and take it to the sink where you have a rice drainer ready. Dap all the rice in rice drainer and wash it with half full pot of cold water (this will remove excise salts) and let it drain.
Add 3 spoon full butter, oil or gee (gee is melted butter that other residuals removed) to empty pot + 3 spoon full of water. With an spatial take rice from rice drainer and bring it to pot and sprinkle (fluffy), do the same until all rice is back in pot. Take the pot with rice in it back to stove and turn the heat down to about passing the half, it will take 10 minutes or so when you remove the lead will see the stem is being generated.
Here is the tricky part of rice cooking, so it comes out to be fluffy (called pulo). If you have small kitchen towel handy, once you see the stem, remove the lead and spared towel on counter top, put lead in the middle of towel, bring 4 corner of towel together, hold towel from where corners are together and left lead and towel together and put it on the pot, this operation will make stem not to skip or turn to water inside pot.
After putting towel and lead on pot lover the heat to about 3 Naches from the lowest side.
The rice will be ready to be served in 10 to 15 minutes, depending on whether you want frayed rice or not. Rice that cooked with this way is very fluffy and each grain is separated from the next.
This rice in Persia is served with some kind of Khoeosht neither (curry nor goulash) but not as hot.
S. Amani
Hashtpar@gmail.com

Anonymous

07/17/2013 - 5:29pm

I like to first fry the rice a bit before i add the water, it really takes out all the flavor of the rice

Anonymous

07/07/2013 - 7:26am

Thanks for the help Wendy, very informative!

Anonymous

05/21/2013 - 12:30am

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