brown rice??

Question

What's the best way to cook brown rice??

Answer 1

Organic Short Grain Brown Rice is best when its pressure cooked

- the flavor, texture, and nutritional content is exquisite... If you don't have a pressure cooker, boiling will work fine, but will never achieve the same finished product (most people who don't like brown rice as much as white rice have probably only tried boiled brown rice)... This recipe makes enough rice for a few days or a big meal - brown rice is great leftover, as you can have it for breakfast (rice and raisins or rice rolls), lunch, dinner, or desert the next day, using any number of great recipes...

3 cups organic short grain brown rice
4 1/2 cups water (the better the water the better the rice will be)
1/2 tsp. pure sea salt
Wash and rinse rice well by placing the rice in the pot, filling it half way with water, and gently swishing the rice around with your hand to remove any debris... Drain into a strainer, then repeat the wash and rinse another 2 times (or more if needed)... Place the rice back in the pot and add the 4 1/2 cups of water and the sea salt... Swish it around gently with your hand, and make sure the rice is evenly distributed... Cover the pot with its lid and turn heat to high* in order to bring it to pressure... When it is up to pressure, turn heat to low and place a flame deflector on the grate, and the pot on the deflector, to keep it the rice from burning... You should have a nice even pressure going for 40 minutes... When done, remove pot from heat, and let the pressure come down slowly, by itself - this ensures the best flavor and even texture, as the steam hydrates any too-toasted rice that might be on the bottom... When pressure is completely down, remove the lid and scoop out the rice with a wood or bamboo rice paddle... Enjoy!!

* A gas stove is preferable to an electric stove in all cases, but if you have an electric stove, pressure cooking is the best way to retain nutrients despite the negative effects of cooking with electric...

Boiled Brown Rice
To boil rice, use the same rinse and drain procedure above, and adjust the amount of rice and water to fit whatever pot size you are using - for boiling it is generally 2 cups of water to 1 cup of rice, plus 1/4 tsp. sea salt... After rinsing/draining, return rice to the pot and add the water and salt - again making sure the rice is even... Bring it to a full boil, then cover and reduce heat to low... Cook for 40 minutes, remove from heat, and let it settle for another 10 minutes or so with the lid still on...

Answer 2

Perfect Brown Rice
I found this recipe in Organic Gardening magazine . It truly does make absolutely perfect brown rice every time! Never gummy. You can easily substitute it in recipes calling for rice without your family noticing! (well, unless they dissect everything with a magnifying glass like my friend likes to do!)
3 cups brown rice
2 eggs
6 cups water
1 tablespoon olive oil

Side Dishes
5 or Less Ingredients Side Dishes
Low Protein Side Dishes
Brown rice Side Dishes
Preheat oven to 350*.
Saute brown rice with 2 eggs, stirring constantly over medium heat until mixture is dry.
Add water and oil and pour into deep larger baking dish.
Bake at 350* for one hour.
DO NOT STIR!
DO NOT POKE!
DO NOT DISTURB!
Just LOOK at the rice after 30 minutes,and cover with foil at that time.

Answer 3

Brown Rice
Kernels of rice from which only the hull has been removed. Brown rice may be eaten as is or milled into white rice. Cooked brown rice has a slightly chewy texture and a nut-like flavor. The light brown color of brown rice is caused by the presence of bran layers which are rich in minerals and vitamins, especially the B-complex group.

Answer 4

I prefer to bake grains. They're less likely to boil over, burn, or get too dry while I'm being distracted by Yahoo!Answers.

Preheat oven to 350 degrees.

In a 2 1/2 quart casserole dish, put 2 cups brown rice and 5 cups water. Cover and put in the oven. Bake for about 1 hour. (Set the timer.) When rice is done, remove from oven and let sit for 10 minutes or so.

I use a glass casserole dish and it makes it very easy to see when the grain is done (or not).

Sometimes I put in a couple of bouillon cubes to add flavor, or use broth instead of water, or put in a diced onion or some minced garlic.

Answer 5

as a vegetarian i eat A LOT of brown rice and other grains. some people say it's best baked, but i prefer the stove method. lets say you want two cups of cooked brown rice. put 1 cup of uncooked rice and 2 1/3 cups of cold water (or vegetable, chicken or beef stock, depending on the flavor you want) in a saucepan with 1 tbsp butter. bring to a boil over high heat. reduce heat to med low, cover, and simmer for 40-45 minutes. voile!

Answer 6

I cook it just like white rice, except I change the water from 2 times the volume of rice to 1 1/2 times, and I let it cook for 50 minutes to an hour (rather than 20 minutes) before turning off the heat and letting it stand for 20 minutes or so.

Answer 7

I use about 2 1/2 cups water, a little salt to 1 cup rice, SIMMER, don't boil for about 45 minutes..keep an eye on it...You could also substitute chicken broth for all or part of the water if you want more flavor. Or even tomato juice or V-8 juice, just add a little water to it to bring it to required level of the measure of liquid.

Answer 8

Exact cooking times vary by variety, but it will usually take more water than white rice, and in my experience it's been a little over a 2:3 ratio (rice:water). Otherwise, cook it just like white.

Answer 9

Use twice as much water as rice. Boil it with the lid on the pot for 45 minutes. You can add salt or boullion with a little margarine before cooking.