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Cooking Brown Rice

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Ben:
Anybody cook brown rice? I have mostly just bought the Uncle Ben's ready rice when I've wanted brown rice, so don't have any experience with it. I cook white rice all the time, and have a pretty perfect formula of 1 cup rice to two cups water (with butter and salt added before it boils) with an 18 minute cook time on my induction plate. Comes out perfect every time.

From browsing, it appears that I can do the same with the brown rice, but need to increase cook time to 30ish minutes, though the recipes all seem to vary on that. Anyone have a foolproof formula? Just for cooking in a pot - I don't want to invest in a rice cooker or any gadgets.

BobR:
I push the button that says "Brown Rice" on my rice cooker. It's the best I can do for you.  =D

bob

K Frame:
Bake it the way Alton Brown does it.

It's a game changer.

https://www.food.com/recipe/alton-browns-baked-brown-rice-177017

zxcvbob:

--- Quote from: Ben on June 16, 2024, 12:40:20 PM ---Anybody cook brown rice? I have mostly just bought the Uncle Ben's ready rice when I've wanted brown rice, so don't have any experience with it. I cook white rice all the time, and have a pretty perfect formula of 1 cup rice to two cups water (with butter and salt added before it boils) with an 18 minute cook time on my induction plate. Comes out perfect every time.

From browsing, it appears that I can do the same with the brown rice, but need to increase cook time to 30ish minutes, though the recipes all seem to vary on that. Anyone have a foolproof formula? Just for cooking in a pot - I don't want to invest in a rice cooker or any gadgets.

--- End quote ---

I don't cook brown rice very often, but it cooks just like white rice except it takes about 45 minutes instead of 15.

K Frame:
The biggest problem with trying to pot cook brown rice on the stove top is the tendency for it to overcook and burst and ending up gummy.

If you're like me, who likes sticky rice in most cases, that's not a problem. But if you're looking for brown rice for a salad or some other use where the grains are better separate, then the baking trick is, I feel the way to go.

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