At high altitude 5500+ I add a little more liquid, about 1/4 cup for the above recipe, and cook it 5 minutes longer, I get great results!
03/05/2015 - 8:58pm
the uncooked brown rice will smell better if you keep it in the refrigerator. try it!!
02/16/2015 - 10:33pm
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.
02/07/2015 - 5:39am
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
02/07/2015 - 5:02am
Soak rice overnight before cooking. More digestible. Breaks down phytates
02/07/2015 - 3:52am
can you add flavours to brown rice.
01/09/2015 - 7:05am
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.
01/05/2015 - 7:10am
sauté the rice for 5 minutes before adding stock. make sure the stock is hot before adding to rice.