How do I cook brown rice so that it doesn't end up stuck together?

Answer 1

Hmmm... that's a good question. Brown rice is by nature kind of a sticky food. But I'll do some checking...

Oven Brown Rice
http://sidedish.allrecipes.com/az/vnBrwnRic.asp

INGREDIENTS:
1 cup brown rice
1 cup beef broth
1 (14.5 ounce) can chicken broth
1/4 cup butter, melted
1 teaspoon garlic salt
1 teaspoon seasoned salt

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).

In a 2 quart casserole dish, mix together rice, beef broth, chicken broth, butter, garlic salt, and seasoned salt. Bake uncovered in preheated oven for 60 minutes, until liquid is absorbed and rice is tender.

Answer 2

This is a recipe that works everytime, with all types of rice. First rinse rice well in cold water to remove some of the starch, for every cup of rice add two cups of cold water, bring to the boil, leave to boil for five minutes, then turn off heat and leave covered on the cooker for at least half an hour. Only stir the rice once at the start of cooking, you will find the rice lovely and fluffy when you come to serve it. Enjoy

Answer 3

Rinse with cold water until the water runs clear. Then add cold water and a pinch of salt, just enough water so that it's about an inch above the rice. Put it on to boil with a tight lid on it - DO NOT STIR! As soon as it's boiled turn it down as low as you possibly can, still keeping the lid on, as it's the steam that cooks the rice. After 10 minutes it should be nice & dry & not sticky. If it still looks a bit wet, keep the lid off for a couple of minutes before serving.

Answer 4

BABY NANNY'S BROWN RICE

1 cup white rice
1 stick Blue Bonnet marg or butter
1 can Cambell's Beef Consomme
1 can Cambell's French Onion Soup

Preheat oven to 350°F.
Microwave butter until melted in a covered medium size CorningWare or Pyrex dish.

Next, add both cans of soup and rice. Cover and cook for one hour at 350°F degrees.

Liquid will be asborbed and you'll need to stir before serving.

Excellent when served as a side dish, or if you need to bring a covered dish somewhere.

Dedicated to my Baby Nanny, Phyllis Sandra Westberry Hughes.


Here is a recipe for an alternative cooking method that would work.

Answer 5

Rinse it well in cold water first, and then add plenty of boiling water. Brown rice takes a lot longer than white rice and doesn't have the same texture. Drain the rice when cooked and pour boiling water over it again to separate the grains

Answer 6

NO NO NEVER STIR RICE. you must first make sure you wash the starch out of the rice very well and then put it in cold water bring to the boil and make sure the water never goes below the rice and keep topping up with boiling water. test to see if it is cooked then drain for about 4 or 5 mins then there you go serve and enjoy..... hope this helps.

Answer 7

Rinse rice in cold water before you cook. Boil than turn down to simmer on low heat with lid on. Stir often. Keep tasting until it is still a bit hard. Remove from heat, drain and then put lid on top of rice in the seive on top of the pan off the heat.

Answer 8

Wash the rice quickly under cold or room temp.(not mandatory);

Fill the pan or rice cooker with water up to your index finger joint
(not the knuckle, for 2 to 6 persons);

Boil for 15 to 25 minutes;

Watch the receding level of water and and the husk begin to fall off the grain;

Top up with more water, 2 to 6 cups.

Boil another 10 to 25 minutes (longer time required for non-prepackaged rice);

Leave cover off or ajar for excess steam to escape;

When finished boiling, there should be no or little sign of moisture.

Use laddle to stir the rice. Cover lid to let steam
puff up the rice.

Signs of overcooking:

Excessive water - grains become bloated and stick to the sides
Heat left on too long - grains stick to sides as the rice starch begins to melt onto the pan.

Do expect some to stick onto the bottom of the pan unless stirring at frequent intervals during the second stage of boiling is performed.

Experiment with smaller amounts and g'luck!

Answer 9

ok, here's the easy answer. To get perfect rice every time just use boil in the bag. Not only will it have the perfect texture, you can measure exactly how much you need ( i usually end up with way too much when using normal rice). Yes, i suppose it is cheating, but its not like you're using sauce out of a jar, plus no one need ever know! Plus, it cuts down on washing up...

Answer 10

How to Cook Brown Rice
Please read this entire page and plan out your cooking method before starting.

Ingredients and Items Needed
Short grain brown rice, 2 cups
Drinking water, 4 cups
Pressure cooker, 6 quarts size or greater
Washing bowl (e.g. a cylindrical tupperware container, 8 inches high and 6 inches in diameter)
Instructions
Wash 2 cups of brown rice in washing bowl with tap water.
Put brown rice in pressure cooker with 4 cups of drinking water.
Cook on high until it begins to steam (around 10 minutes).
Cook on high until the steam smells burnt (around 15 minutes).
Turn flame off and wait until safety mechanism allows it to be opened (around 30 minutes).
Serve.
Notes
I tend to buy brown rice from Whole Foods, SKU number 6686. Though organic brown rice is preferred, it is not necessary, given that it is often close to twice the price of non-organic brown rice. Be sure to purchase short grain brown rice, as opposed to long grain brown rice. If you purchase the bulk 25-pound bag it is 10% off (may not be available at all locations.) Some stores will buy it specially for you if they don't have it in stock.
The brown rice:water ratio should be 1:2. If you don't mind all the preparation and cleaning, it is better to cook less so that the meals are generally fresher. The quality of the rice goes down for each day that passes after it has been cooked.
When washing the rice, rinse it and swirl the rice around in the washing container by hand. Pour out the water and repeat at least 6 times, until the water you are pouring out levels off in how clear it is.
After putting the rice and drinking water into the pressure cooker, swirl the contents of the pressure cooker around to wash off rice from the sides, and level off the surface of the rice so that it cooks evenly.
One serving suggestion is to serve mixed with chopped up tofu with roasted unsalted sesame seeds, and tamari sauce. The recommended tamari sauce is by San-J, with reduced sodium. It has a white label with a red circle. Don't hold back on covering the rice with as much sesame seeds as you want for the sake of taste. Serve with room-temperature water. This makes an excellent breakfast.
Another serving suggestion is to substitute tofu with mixed steam-cooked vegetables, especially broccoli.
On the go: wrap cold or room-temperature brown rice in square sheets of seaweed paper (a Japanese food called nori) with a pickled plum (called umeboshi) or 1-2 teaspoons of pickled plum paste in the center. Allegedly this was the food of the Samurai.
These foods can be found in the Asian or Macrobiotic section of many Whole Foods markets.