I soak my brown rice in broth and cook it in broth
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.
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?
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.
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?
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.
06/10/2015 - 7:10pm
Way too much water...
05/11/2015 - 9:58pm
Rinse first? or does it matter?
03/15/2015 - 6:53pm
Use a rice cooker with a brown rice feature.
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!