How do you cook brown rice on a stovetop?

Answer 1

2 cups water
1 cup brown rice
1 t. salt (optional)
1 t. cooking oil

Bring to boil in a 2 quart pot. Simmer covered (don't peek) for 55 minutes and then turn off the burner, removing the pot from the heat and leaving it covered for another 10 minutes. The sitting time will ensure all water is absorbed and it won't be sticky. Using the correct size pot also makes a difference so if you double the recipe use a four quart pot.

I notice this question has been asked twice and that many people are saying 20-30 minutes. Raw brown rice CANNOT cook that quickly. If you like it on the crunchy side go with 45 minutes but even at 55 minutes it's not mushy.

My instructions come from Riceland Rice.

Answer 2

1. Get a large, heavy-bottomed soup pot. Lay your hand flat with your fingers spread out at the bottom of the pot, and pour in enough brown rice that it is at the same height as your hand (so, about a centimetre deep of rice).

2. Run some cold water over the rice, shake and swirl it around to get out some of the excess starch, and drain; do this about three times until the water runs relatively clear when you drain it.

3. Lay your hand flat on TOP of the layer of rice, and run some cold water over top until the water level just covers your hand.

4. Set a timer for 40 minutes and put the pot on the stove and bring to a rolling boil. Stir once or twice, and let it boil uncoverred until the water has simmered down to about the same level as the rice (the water line should not be higher than the rice).

5. Cover the pot, turn down the heat so it simmers. Once the timer goes off, check the rice. If it's still sticky or too chewy, give it another five minutes; check it closely to you don't burn any rice at the bottom.

6. When it's ready, stir it to fluff it up a bit, take it off the hot burner, and let it sit covered for about five minutes.

This is the same method I use for cooking white rice, but brown rice just needs a longer cooking time.

Enjoy!

Answer 3

When cooking brown rice, :

Makes 3 to 4 cups:

• 1 cup uncooked brown rice
• 2 to 2 1/2 cups liquid (water, broth, juice)
• 1 teaspoon butter or margarine (optional)

STOVE TOP: Combine ingredients in 2- to 3-quart saucepan. Bring to boil; stir. Reduce heat, cover and simmer 45 to 50 minutes, or until rice tender and liquid is absorbed. Fluff with fork.