I'm going to be making the Shrimp Biryani tonight and would like to try it with Brown Basmati Rice instead of white. I don't have much experience cooking Brown Rice (re: none). I normally soak ANY rice over night and rinse it thoroughly before cooking and have found that this method works really well for me as I hate sticky glutenous rice!
So, since I've soaked this brown rice over night does anyone have any recommendations as to how much h20 I need to add for two cups of brown rice and what I can expect the cook time to be? PS: I will not be using a rice cooker, I'll be frying onion and spices in a pan, then ideally adding the water, adding the rice and baking it in a hot oven until done.
Thank you in advance, I'd appreciate any insight!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)