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| Jasmine rice has to be the best rice i've ever tasted. But the dr says use brown so that's what we're trying. Now I tried that recipe and that improved the brown rice dramatically. So we will continue using it till something better comes along.
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Hi
Brown rice will take longer to cook than white rice.
Also, try jasmine rice. It has such a nice flavor.
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BMSMITH521
1/21/08 8:52 P
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| If you are short on time...I use Minute Rice's Brown rice all the time. It takes 15 minutes from start to finish. I use 1 3/4 c. water to 2 c. rice. I add a few fresh (smashed) whole garlic cloves to add flavor. DH loves it. We just pick the garlic out when it is finished. Reheats just fine too. I know it is not as good as the real deal, but when you are cooking quick meals it is wonderful!
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KGLOVER1885
1/20/08 5:06 P
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| I will have to try this. I always have trouble cooking brown rice.
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So that's the baked rice recipe! My mom taught me to do that about 10 years ago, but we didn't even bother to boil the water and it still turned out great. I used it a lot when I had an oven with a timer, so I'd put it in cold in the mornimg and when I got home the rice would be cooked. Mom put it in with a roast, It's really quite forgiving if you leave it in longer.
It's also easier, when the water is not boling, to do the "real" measurement test, which is the water level should be 1 inch, or the length of your index finger to the knuckle, above the level of the rice in the dish. (This is more accurate than a water-to-rice proportion, because in a wide shallow dish/pot, more of the water will evaporate.) This works for any rice-cooking method.
We did it mostly with white rice; for brown rice you might need an extra 1/2 inch of water.
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| i WILL TRY THIS. tHANK yOU
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BIGDADDY25
1/17/08 8:17 A
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Here is his recipe, Hope you enjoy I know I will.
Alton Brown's Baked Brown Rice
Recipe #17701734 ratings
This recipe comes from Alton Brown and it's the only way we have rice anymore. My servings are quite a bit smaller than his, though! You can use chicken or veggie broth in place of the water, or add herbs and spices.
by Seedbeads | Edit...My Notes
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6 servings 1¼ hours 10 min prep
Change to: servings US Metric
1 1/2 cups long grain brown rice
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon salt
Not the one? See other Alton Brown's Baked Brown Rice recipes
Brown rice Side Dishes
Oven Side Dishes
Preheat oven to 375ºF.
Boil the water and add the butter and salt. Stir to dissolve salt and melt butter.
Place the rice in an 8" casserole dish. Pour the boiling water mixture over the rice and stir.
Cover with foil and bake on the middle rack for 1 hour.
Fluff with fork and serve.
This rice also refrigerates and reheats fairly well, but it's best freshly made.
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I just found the link for Alton's brown rice and thought I'd share it. I'll try it this week.
http://www.recipezaar.com/177017
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| I just follow the cooking instructions on the back of the bag and have no problems. It sounds like you may have overcooked a little.
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I agree, Alton Brown's recipe is the way to go - just made it today, as a matter of fact.
:-)
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| Thanks everyone for the handy tips.
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| I never liked brown rice until I tried Alton Brown's recipe. I don't have the recipe handy right now, but just go to foodnetwork.com and look for "baked brown rice". I just omit the butter and salt. It comes out perfect every time and it's sooooo easy!
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For brown rice, the ratio I use is 1 cup rice to 2 3/4 cups water and 1 tsp salt. Brown rice will be a little firmer than white rice because it is unpolished.Too much water will cause it to be sticky.
In the pressure cooker, once the pot starts to boil, I lower the heat for 20 minutes, and it turns out great.
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VIPERETTE1
1/14/08 10:03 A
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Hi! I make mine on the stove, I use 1 cup rice two cups water or 2cups rice 4 cups water,put water in pot let boil, pour in rice put lid on and turn to simmer 40-50 min. no longer. Never stir your rice while it's cooking. It does good by itself.If that doesn't work maybe your pot is to thin, so it's getting to much heat and that is why it is sticking and mushy. Hopefully it works out.
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pressure cooker.
Have to try that. Is it still sticky when cooked that way. I've tried it on the stove and same results as the steamer. big amount of sticky goo.
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| I find brown rice comes out great if made in a pressure cooker, and reduces cooking time to about half.
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| we refridgerate white rice all the time. To reheat sprinkle some water on it, cover, and microwave. I think it would be the same for brown rice.
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I was just wondering if people know what a good water to rice ratio is?
Also, if I make a bunch of rice at once can I store it in the fridge, and if so... how would I reheat it?
I'm a college student so I don't have time to wait the 40 minutes every time I am going to have rice, and my first few attempts also turned out sticky.
Thanks!
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Bring (salted) water to boil; add measured amount of rice; cover and turn heat to lowest it will go; it's done when all water is absorbed. The trick is knowing the rice/water proportion and time; I'm sure that brown rice is more processed than when we used to buy it at a health food store in the '80's, because the old cooking proportions turn it to glue.
I got a rice cooker 2 years ago, for convenience only (along with a crockpot, the whole meal is ready when I walk in the door), but now I don't even have to think or pay attention, it's so easy to cook rice. Bonus: it also makes polenta with no fuss and no stirring.
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| Thank You for the reply. When You say slower temp is that a low boil or just below boil. Thank You
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...ABETTERME
1/11/08 12:11 P
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| I've never used a steamer for rice. So, not familiar with it. I just cook mine on top of stove at a slower temp. Has turned out good, so far.
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| We cook our brown rice in a steamer and it sucks. It sticks together is chewy and daughter says it feels like she is eating millet. Can anyone help with ideas?
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