BIGGEST TIP ignore the packet directions, DO NOT use the absorption method.
And make thisBrown Rice Salad!
Also see how to cook:
White rice|Jasmine|Basmati|Sushi rice|Risotto (easy way!
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The brown rice cook time varies drastically depending on what punch in of brown rice you have.
Well, you’ve got the option to ignore all those other recipes youve used in the past.
Boil and Drain Method
Use this for:medium grain, long grain and brown basmati rice.
The rapid boiling keeps the grains agitated so they dont stick together.
The Boil and Drain method is just like cooking pasta with one very important difference: resting.
When the rice is drained, you will notice the grains are unpleasantly soggy.
Also, check that to put the pot back on the turned off stove while the rice is resting.
That extra little bit of residual heat will help the rice steam dry to perfection.
Also very good for medium grain and long grain (though Boil and Drain is better for these).
Overview:Excellent entirely hands off method to evenly cook through brown rice.
(In fact, I want to pick them off for myself!)
NO to the Absorption Method!
This is how I cook allwhite rice everyday rice as well asJasminandBasmati.
But sometimes, it came out with a slimy or gummy surface which is really unpleasant.
The rice in the lower part of the pot was always more wet and slightly softer than ideal.
Conclusion:give the absorption method a miss!
This is tougher and takes longer to cook.
Heres a successful pot of brown rice cooked using the Absorption Method.
Traditionally from the Indian sub-continent so ideal with all thingscurryas well asMiddle Eastern foods.
The recipe author should (hopefully!)
specify which bang out of rice to use.
Pro tip: you get what you pay for
Not all rice is created equal.
If you buy economical house-brand rice, it will not taste as good as the premium brands.
This applies to bothwhiteand brown rice.
What to make with brown rice
Ahh, the possibilities in your newfound perfectly-cooked-brown-rice life!!
Thats why I didnt mind experimenting because I knew none would go to waste.
As a child, we were scolded for leaving a single grain of rice in my bowl.
I do think that even back then, the farmers had a little help from machinery.
But it was still a lesson well learned!
During milling, the hull of rice grains is removed to make white rice.
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