HELP NEEDED FROM RICE COOKING EXPERTS!

syzygy314

syzygy314

Cathlete
OMG! Why can I not cook brown rice in less than 1-1 1/2 hours???? :mad: :confused:

I have tried using the exact directions on the bag, for my steamer, reducing the water, and it STILL takes forever for it to cook! There's always water still in the pan/dish.

Please, anyone, what am I doing wrong?
 
I bake mine in the oven for 1 hour... it is WONDERFUL!!!
Would you like the directions or is 1 hour still taking too long for you?
 
Tricia, . . what I do is soak the rice over night in water, . . wash it the next morning and then cook as usual in a rice cooker. It comes out perfect in 15 minutes. I don't remember where I saw that or read it but it works every time. Of course I use the short grain brown. It may not work with the long grain. With long grain I just add a little more water. I eyeball everything. With brown rice having that outer husk and bran makes the steaming process tougher but it's that husk and bran that makes it so nutritious. I still love my white rice, . . . I find the brown rice chewy, . . and heck I'm Asian trying to deprive me of white rice is like depriving me of water. I eat Japanese style.
 
chefkate said:
I bake mine in the oven for 1 hour... it is WONDERFUL!!!
Would you like the directions or is 1 hour still taking too long for you?
Click to expand...

Oh, please! I'll take the recipe! At least that way, I know how to time it with the rest of my meal!

Thanks!
 
janie1234 said:
Tricia, . . what I do is soak the rice over night in water, . . wash it the next morning and then cook as usual in a rice cooker. It comes out perfect in 15 minutes. I don't remember where I saw that or read it but it works every time. Of course I use the short grain brown. It may not work with the long grain. With long grain I just add a little more water. I eyeball everything. With brown rice having that outer husk and bran makes the steaming process tougher but it's that husk and bran that makes it so nutritious. I still love my white rice, . . . I find the brown rice chewy, . . and heck I'm Asian trying to deprive me of white rice is like depriving me of water. I eat Japanese style.
Click to expand...

You know, that never dawned on me! Doh! :eek: That might be why it takes me so long! I am trying to be good and eat healthy with the brown rice, but I, too, am a white rice lover! It's probably my only carb weak point now!

Thanks! I'll have to try that, too!
 
I use the stove top method from the package directions. I don't open the lid until after about 20 min. of cooking. It turns out perfect every time. My friend has a rice cooker and she said it is more of a pain than what it is worth. I have also used the microwave directions and that worked well too. Good luck!
 
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I cook brown rice on the stove. Basically it is 1 Cup rice to 1 3/4 C water and some salt with a little butter or oil added. Put it all in the pot, bring to a boil, lower heat to a simmer and cover with a close fitting lid. Forty five minutes later perfect rice. Do not open the lid until 45 min. is up. Use a dry measuring cup for the rice and a glass liquid cup measure for the water.
 
I use basmati rice. I rinse it until it rinses clear (I'm probably washing all the nutrients out). Then ad a little more broth than the package usually says and cook all in the rice cooker. Comes out perfect everytime. I think it takes 30 to 45 min in rice cooker. I'm not exactly sure because I usually get that ready then push the button. It has some sort of automatic timer. While that's cooking I usually go work out.
 
I like brown rice and either green peppers/onions or 1/2 package of onion soup mix. And just a tad of butter. I use one cup of rice to two cups of water and boil a little bit longer and then simmer.

I will also cook chicken and rice in the oven as well.
 
Thanks for all your tips and recipes! This is the only thing I have had trouble cooking - ever! I appreciate and will try all of your suggestions to find the one that works best for me!

Keep the recipes coming though! I love trying new recipes!
 
Sorry to take so long to get back to you!
------------


Oven-Baked Brown Rice

1.5 c. brown rice, any length
2-1/3 c. water

Oven rack at middle position, pre-heated to 375*

Spread rice in 8" sq. baking dish

Bring water to boil in covered (so there's no evaporation) sauce pan over high heat. Once boiling, IMMEDIATELY pour water over the rice.

Cover baking dish tightly w/ a double layer of aluminum foil.

Bake 1 hour, or until tender.
Fluff w/ a fork before serving.
-----

So easy, so good!
When I don't want so much rice I halve the recipe and make it in a small covered dish that I have and it turns out fine.
Also, I skip the step of boiling water and just use water from our Instant Hot tap.:)
 
Thanks Kate! I'll give that a try! :)


chefkate said:
Sorry to take so long to get back to you!
------------


Oven-Baked Brown Rice

1.5 c. brown rice, any length
2-1/3 c. water

Oven rack at middle position, pre-heated to 375*

Spread rice in 8" sq. baking dish

Bring water to boil in covered (so there's no evaporation) sauce pan over high heat. Once boiling, IMMEDIATELY pour water over the rice.

Cover baking dish tightly w/ a double layer of aluminum foil.

Bake 1 hour, or until tender.
Fluff w/ a fork before serving.
-----

So easy, so good!
When I don't want so much rice I halve the recipe and make it in a small covered dish that I have and it turns out fine.
Also, I skip the step of boiling water and just use water from our Instant Hot tap.:)
Click to expand...
 
I cook brown basmati rice on the stove top. I usually cook it in chicken stock with some lemon juice. I think the acidity of the lemon helps the liquid penetrate the outer bran.

Brown rice has been one of the most difficult healthy transitions because I also love Japanese style white rice. I usually alternate white with brown. My family groans about brown rice.
 
I like the brown basmati, as well. Very easy to do if you follow the package instructions. I usually open it up and stir once through the cooking process. But if you do as the package indicates, and keep a low, steady flame over it, it should be fine. Be sure to measure. However, if your rice tastes done and there is extra water in the pot, just dump it in a strainer and drain the excees out. Also, don't forget the stand time. You cook, then turn off the heat and let it stand for 15 minutes. That part is important, as well.
 
I SHOULD be a better rice cooker since my daddy is from the islands. It has taken years for me to get rice 1/2 way decent. LOL
 
chefkate said:
Sorry to take so long to get back to you!
------------


Oven-Baked Brown Rice

1.5 c. brown rice, any length
2-1/3 c. water

Oven rack at middle position, pre-heated to 375*

Spread rice in 8" sq. baking dish

Bring water to boil in covered (so there's no evaporation) sauce pan over high heat. Once boiling, IMMEDIATELY pour water over the rice.

Cover baking dish tightly w/ a double layer of aluminum foil.

Bake 1 hour, or until tender.
Fluff w/ a fork before serving.
-----

So easy, so good!
When I don't want so much rice I halve the recipe and make it in a small covered dish that I have and it turns out fine.
Also, I skip the step of boiling water and just use water from our Instant Hot tap.:)
Click to expand...


I'm going to try this method today, I usually cook my on the stove top, and it always turn out good, but I"ll love to try something new.


thanks.
 
chefkate said:
Sorry to take so long to get back to you!
------------


Oven-Baked Brown Rice

1.5 c. brown rice, any length
2-1/3 c. water

Oven rack at middle position, pre-heated to 375*

Spread rice in 8" sq. baking dish

Bring water to boil in covered (so there's no evaporation) sauce pan over high heat. Once boiling, IMMEDIATELY pour water over the rice.

Cover baking dish tightly w/ a double layer of aluminum foil.

Bake 1 hour, or until tender.
Fluff w/ a fork before serving.
-----

So easy, so good!
When I don't want so much rice I halve the recipe and make it in a small covered dish that I have and it turns out fine.
Also, I skip the step of boiling water and just use water from our Instant Hot tap.:)
Click to expand...


This is exactly the way I cook brown rice. Got it from Cooks Illustrated. Comes out perfect every time.
 
Ordinary brown rice

I cook short-grain brown rice on the burner -- a 2 1/4 cups of water and one cup of rice. Put the rice and the water in the suacepan, bring it to a good rolling boil, stir, cover, and simmer until the water is almost gone. This usually takes about 40 minutes (which isn't exactly quick), but it comes out perfectly.

If you turn it down before it's really boiling, it comes out oddly overdone and underdone at the same time... mushy on the outside; crunchy on the inside. I make sure to boil it a bit before stirring and covering.
 
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