Is it better to use just cooked and cooled rice or leftover rice, when it comes to using brown rice? I know it's better to use it for leftover white rice, but will brown rice get too hard?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I use cooked and refrigerated rice, even for brown. I have also made it with cooked and cooled down rice when I don't have any leftovers or haven't planned ahead. They both work fine. Hope you like it!
If you've found that the brown rice gets hard when cooled for later use, you may need to add just a little more water when you cook it initially, but not much! If it seems hard when you use it, toss it in a small amount of water, and possibly cover it to steam a bit before serving, to redistribute moisture. Try using vegetables that give up water, such as greens or summer squash. Just keep an eye on it and adjust as needed.
Thanks! I'll probably try both ways
fried rice--never make with fresh/hot rice or it will be gummy. You can cool to room temp and then use it.
Just used some refrigerated brown rice today and it was fine. It softens up in the pan as it heats up.
Please enter a valid email address.
Well played. You deserve a cookie.
Plus, a fresh, spring-y take on cabbage rolls.
A Crazy Cabbage Hack
This Garlic Bread Went to Space
Mediterranean Kitchen Mats in Bold New Patterns
Tempura Fiddleheads with Sriracha Sauce
Off-the-Beaten-Path Picks for Mom