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What is the secret to cooking brown rice? Everytime I do, I follow the directions, and the rice is way too al dente. Please help!

asked by eriin_83 about 5 years ago
9 answers 5017 views
4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 5 years ago

I've always cooked it the same ways I do white rice, but instead of taking 20 minutes, it takes 45 minutes. Never had any "al dente" issues.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 5 years ago

Also, don't be hesitant to add a little extra water or stock.

67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added about 5 years ago

combine both chefjune & boulangere's advice, extra liquid AND Cooking time.

94d3d922 0c09 4916 9398 e8dc022fa2d0  lobster 001
added about 5 years ago


This is perfect every time:

http://www.foodnetwork...

15e23675 44ea 4ae1 80be cb0741acd112  ehanhan4
added about 5 years ago

Nannydeb is right, the baked brown rice technique Alton Brown uses is a winner.
I just boil water in a kettle, put rice, oil and salt in a pyrex and add boiled water. Mix gently, cover, bake. Short or long grain brown rice, both come out fantastic. Make it with broth, add garlic or bay leaf or any herb you want. Or just with water, still delish.

Cef49d72 d554 46db a888 e97e0311e08e  cimg0737
added about 5 years ago

I think the secret to perfect rice is to add enough liquid (roughly double the amount of rice). Once the water has boiled, turn the heat way down (as low as it can go) and cook it, covered, until it is done. I start checking brown rice at about the 35 minute mark. Once all the water has been absorbed and you don't see any more bubbles, it is ready to eat!

80cc9648 9cfe 4049 92f3 f6fef0f3a439  fb avatar
added about 5 years ago

i never really considered myself a good cook until I leanred how to cook rice well everytime (saying that, I'll probably screw it up tonight). For White Rice, the secret is to wash at least twice. For brown rice, the secret is time. You need to steam the rice on low heat for 45 minutes and then let steam an additional 5-10 off the heat. This very simple method works if you just use the recommended amount of liquid. Oh, and if it is quick or instant brown rice, just avoid it. That is not really rice - you might as well chop up the cardboard box and gnaw on that. ;)

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added about 5 years ago

Here's Sagegreen's take on rice in the oven (with quinoa, but would work with just rice). Results were excellent. Good way if the oven is already in use.
http://www.food52.com/recipes...
And then, the foolproof option is an electric rice cooker (subject of a number of foodpickle questions). That was my earliest success with brown rice, but I do cook it on top of the stove too -- now they all work!

3162c11b e070 4795 95d1 fd9492a6b582  lulusleep
added about 5 years ago

I make it in the rice cooker using the same amount of liquid as jasmine rice. The brown rice comes out just fine. Comparing to white rice, brown rice does have a more of an al dente texture, even when thoroughly cooked. If you just don't care for the texture, I suggest trying brown basmati rice. It has the same fluffy texture as white basmati rice when cooked. That has been my go to rice since I discovered it recently.