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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

I soak my brown rice in broth and cook it in broth

Anonymous

07/10/2016 - 1:41pm

We use a big fry pan with a see through lid. Our pan has finger grips on opposite sides and the lid fits tight. That way you can see exactly how it's cooking and you don't want to take the lid off even once after you have started the simmer.

Anonymous

05/07/2016 - 8:21pm

not a tip,a question.. I make wonderful white rice in a Donabe pot, is ther a way to make brown rice in one?

Anonymous

04/12/2016 - 2:58pm

I just tried this in my rice cooker and the rice turned out beyond mushy. Luckily, I was putting saucy food over it so it didn't matter so much, but I would definitely reduce the amount of water here.

Anonymous

01/05/2016 - 1:35am

After 45 minutes cooking, do you check rice for doneness or take off heat with lid on for another 5 minutes before checking for doneness?

Anonymous

09/19/2015 - 5:17pm

This is definitaly NOT how to make brown rice. Followed the directions to a tee, came out with rice that was better suited for mashing than anything else. Had a plate of soggy goo for dinner.

Anonymous

06/10/2015 - 7:10pm

Way too much water...

Anonymous

05/11/2015 - 9:58pm

Rinse first? or does it matter?

Anonymous

03/15/2015 - 6:53pm

Use a rice cooker with a brown rice feature.

Anonymous

03/14/2015 - 6:02pm

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!

Anonymous

03/05/2015 - 8:58pm

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