Help with cooking brown rice?

When the rice is done, is there still water in the pot ..or has the rice soaked it all up? Are you covering the rice after it starts cooking?

It seems to me that you may need to add water and/or let the rice sit even longer (in the water). Your heat may be too high or too low ..not all stoves are the same in settings.

We recently started using brown rice. It takes about an hour to make and it’s never been crunchy.

I’m an expert at long grain white rice so the lid is always on and anyone who tries to peek gets a talking to.

The last time I made it there was just the right amount of water (in my opinion) left to soak in after I took it off the heat. I was really surprised that it was still crunchy.

I use the same temperature that I use for white rice.

I’m guessing you don’t want crunchy rice? I’m very cavalier about how I do brown rice; 2 parts water to 1 part rice, dump the unsoaked rice into the boiling water, lower the heat to simmer, cover and cook for 50 minutes to an hour, stir occasionally so it doesn’t gum up, when the water’s all soaked up the rice is done. I do this a couple of times a week, never had a problem.

Oh yeah, we don’t soak the rice before cooking either. We cook it for about 55 minutes. Like @JilltheTooth posted ..we do the same.

I cook brown rice for at least an hour.

I wondered about soaking it but after really crunchy rice I thought “They do say to soak it” but that didn’t help.

I’m going to try skipping the soaking and just cook it gently for an hour. <sigh> That should do.

When my family cooks brown rice, they don’t soak it before hand. They just cook it in boiling water with a little canola oil and a pinch of salt and cook it for about it hour. It tastes really good. Although it may take a while to cook, you want to keep a watchful eye on it. Brown rice is tricky.

Brown rice takes longer than 30 minutes.

1 cup short, medium, or long-grain brown rice
Kosher salt, to taste

1. Rinse rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink.

2. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork, and season with salt.

MAKES 2 CUPS

Like everyone has said, brown rice takes longer to cook- but also be aware that it will be chewier than white rice, even when it’s done, because it still has the chewy (and nutritious) outer coating of the grain.

Ok when I cook brown rice I add a little more water than white just because it is a heavier grain. I also don’t watch a clock when cooking the rice, what I do is I will use 1 cup of rice and 2¼ cups of water then I add salt to taste, rice does like to eat salt so I tend to make the water a little salty tasting. Then I bring the water to a boil once at a boil I put the burner on the lowest possible setting and just let it cook really slowly covered checking with a fork hear and there to see if its done. Usually takes roughly an hour or more depending on the grain.

@marinelife 1 cup short, medium, or long-grain brown rice…12 cups water

Hmmmm. I’ve always assumed I had to have just enough water so when it’s simmered off, the rice is done.

You just lifted a veil from my eyes!

The above was how I used to cook brown rice until I bought this rice cooker it makes all types of rice awesome all the time everytime no matter how you like it. It will even keep it warm for you if you want more rice later or if your having a dinner party.

Thank you for asking this. I like the idea of brown rice and I’ve had it wonderfully prepared in restaurants and I’m a decent cook but it always comes out disgusting when I try it.
Great answers here. I might try it again.

@Blueroses if you like Brown rice you should have wild rice, but be prepared for a very long and slow cooking process, but well worth it…yummy!!!!

Brown Basmati Rice
1 cup rice
3 cups water
1 tsp salt.
1Tbsp butter or olive oil.

Rinse rice in strainer. Bring water to a boil. Add 1 tsp salt. Pour rice in. Boil, stirring for 10 minutes. Turn heat down to medium, and cook covered for 15 – 20 minutes, or until water is absorbed. Turn off heat, and let sit covered for 15 minutes. Fluff with fork, add a little butter or olive oil if desired.

Increasing the water a bit and cooking it for an hour worked.

Thanks for the help everyone :-)

@marinelife has the recipe I use. I’ll add a bouillon cube for a richer flavor instead of salt. Letting it sit 100 minutes after it simmers for 30 minutes, gives it time to really absorb all the liquid without over cooking it.
@Blueroses Do try again. This recipe doesn’t over or under cook it. Its nice nutty flavor and heartiness makes it more filling than white polished rice.

@tranquilsea : Yay! Once again, Fluther has saved the day!

@JilltheTooth no kidding :-) My hubby was ready to throw out all the brown rice.

Next up: quinoa.

Time for another question!

Oops! I don’t let rice sit 100 minutes! Just 10.