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 - 6:10am
sauté the rice for 5 minutes before adding stock. make sure the stock is hot before adding to rice.
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.
11/23/2014 - 10:19am
Cooking it slowly
Take your time
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
10/20/2014 - 8:36am
Followed the instructions to a tee...mush soup. :-(
09/17/2014 - 8:57pm
Soak the brown rice for atleast 2 hours.
09/03/2014 - 9:57pm
what can you do with white rice ,to use it as brown ??? anything ??
08/20/2014 - 1:35pm
This video link should work: