We've had our share of mishaps when it comes to cooking rice. Sometimes when the top came off the pot we’d find a mushy, sticky mess. Other times, the grains were burnt and stuck to the bottom. We always use brown or wild rice. Even though these “real” whole grains take a bit longer to cook, they are worth the wait: unrefined grains maintain more heart-healthy vitamins and antioxidants. Plus, they are high in fiber, which is important for a heart-healthy diet.
Since brown rice is such an important and healthy staple, we figured it was high time to get smart about rice-cooking techniques. Through trial and some errors, and talking with our cooking experts in the EatingWell Test Kitchen, we’ve gleaned these tidbits that lead to easier (and faster) brown-rice cooking:
—Wendy Ruopp, managing editor of EatingWell, and Cassidy Tawse-Garcia, editorial intern