I always get sticky results from the rice cooker/stovetop simmer method--which I like for some things, like sushi rice, but if I want separated grains I prefer a method of rinsing the rice, boiling an excess of water, as you would for pasta, add rice and boil for 30 minutes, drain and return to pot off heat, cover and let rest for 10 minutes then fluff. Recover if not serving immediately.
I agree with the others. It takes around 40 minutes for brown rice to cook. 1 cup of brown rice to 2 cups of water, cooked in heavy pot with lid on. Stir occassionally.
Measure out 1 cup of brown rice.
Rinse the rice thoroughly in a sieve or strainer until the water runs clear.
Add 2 1/4 cups water and stir once.
Bring to a simmer.
Cover tightly. (I put a layer of aluminum foil between the pot and the lid.)
Turn the heat to low and cook for 40 minutes.
Remove the lid and stir once to make sure there is no more liquid water at the bottom of the pan. Serve immediately, or let cool for half an hour and then refrigerate or freeze for future meals.
It takes longer to cook brown rice than white rice. Check the package and make sure you don't have a quick-cooking or partially-cooked variety. I use the proportions on the rice I buy (sometimes different brown rices need different proportions of rice to water), but generally I find 1 cup of brown rice needs 2 cups of water. I use a heavy enameled cast-iron pan with a tight-fitting lid, and heat a little olive oil in the bottom. Then I add the brown rice and toast it just a bit, then add the water and some salt, return to the boil, and then put the lid on and turn way down to simmer for about an hour. One of the mysteries of brown rice, to me, is that the cooking times really can vary, so I give it a stir after an hour to see if there is still liquid in the bottom. When the liquid is gone, I let it sit off the heat for 10 minutes and then fluff it all up with a fork. If you have the oven going, fix it in an ovenproof pot with a lid, and when it comes to a boil, pop it into the 375 degree oven for an hour. It is really wonderful, any way you make it--brown basmati has become my all-purpose go-to rice! Good luck with it!
5 Comments
http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe/index.html
Rinse the rice thoroughly in a sieve or strainer until the water runs clear.
Add 2 1/4 cups water and stir once.
Bring to a simmer.
Cover tightly. (I put a layer of aluminum foil between the pot and the lid.)
Turn the heat to low and cook for 40 minutes.
Remove the lid and stir once to make sure there is no more liquid water at the bottom of the pan. Serve immediately, or let cool for half an hour and then refrigerate or freeze for future meals.