How in the world do you cook that healthy brown rice without it turning out hard and nasty every freaking time

Question

What's the secret? I cook it according to the packaged directions.

45-50 min.'s! No wonder mine never turns out. I think the instant rice is a better choice for me. Does it taste as good? Is it as healthy?

Answer 1

I let my brown rice soak in a bowl of water for about 30 minutes before cooking it. I also add a little extra water than what is listed on the directions to make the rice a little more moist.

My favorite brand of brown rice is called "Nishiki Quick Cooking Brown Rice". It's available in most Japanese markets. I prefer this specific brand since the brown rice comes out a lot more tender than other brand that I have tried. Hope this info helps.

You can check out the website that talks about "Nishiki Quick Cooking Brown Rice". It apparently says that it retains all of the nutrients. I apologize if I sound like a commercial. It's just that I really love this brand and it does taste great. Here is the link for you.

http://www.jfc.com/brand/a_brownrice.html

Answer 2

Soak Rice First Then Wash Rinse Couple Times Boil Water Add Rice Add Salt No Oil-Butter Stir Less To Keep Starch-In Feel Or Press Between Fingers Until Soft Then Strain Water Remaining A Must Or You Will Fail!

Answer 3

Brown rice is how white rice started out. The producers strip the coating off it, and along with that, the nutrition. Some producers add a powdered nutrition supplement back in, but it has no where near as much nutrition as it does originally.
To successfully cook it, I recommend using a small rice cooker. Lots of stores carry the smaller, less expensive model now, and I love mine. And it does the cooking automatically. Even so, brown rice is a bit "nuttier" than white rice. It will not be as soft as white rice. But white rice is all carbs and almost no nutrition, where brown rice has the body and nutrition. You'll want to develop some different recipes for it, those that blend better with the brown rice's flavor and texture. You'll probably get help with that at foodnetwork.com. Once you find the right use for it, you'll love it.

Answer 4

Add about 1/2 a cup of water. There is more fibre in brown rice, so it absorbs more water. You could also try covering the almost cooked rice with some aluminium foil or saran wrap, puting the pan lid on tight, turning the heat down to low and cooking for 15 minutes longer. You will get soft fluffy rice then.

Answer 5

The way I often do it is to mix brown rice with white rice (50:50). This way you get the taste of the white rice but the nutrition of the brown.
The best ratio to cook this mix is for every 1 cup of rice put 1.5 cups of water (this ratio is usually spot on). Put the lid on the pot and bring to the boil (don't stir while cooking though). As soon as it boils turn off the heat and leave in the pot. about 10minutes later the rice is cooked. Keep the lid on the whole time.
Otherwise cook on low heat for about 10-15 minutes (again keep the lid on)

Answer 6

Okay, bear with me.

Put some oil (olive oil I recommend) in the pan.
It's probably long grain, so add 1 1/2 cups of water for 1 cup of rice. Add salt. Taste the water, you want it to be a BIT more salty than you want the final product to be. Mix then cover. Leave it alone (boiling) until it absorbs. Next, move it with a fork. Cover again for like 10 minutes,(add water it it is too hard. Be careful. It should be a bit hard since it needs to steam.) Then serve "et voila"
Perfect rice.

(If it's minute rice, take it out of the plastic. If you boil it beforehand it'll taste horrible, just like water. The aim is to be able to eat the rice by itself.)

Better yet, get normal rice. It is supposed to absorb all the water!!!!

Tip: Taste the water!
That's the most important part!!!

Answer 7

Brown rice is going to have a slightly different texture and taste than your average white rice anyway. It's a lot more firm and has an "earthy" flavor. I've been cooking my rice in broths for a long time. My particular favorite is chicken broth, but I have also added pineapple juice to jasmine rice to give it a nice flavor when I'm making teriyaki chicken. Hang in there and consider trying the "instant" variety as well as other kinds of rice, such as basamatti, jasmine etc.

Answer 8

Having enough H2O - for any rice/food.
When all the water dissolves, the rice is left to brown from all the heat. Turn the fire down, & add some HOT water if needed to keep moisture level up.

Answer 9

On top of all of this, try cooking rice in tea or a vegetable stock. It will absorb the flavor, and will end up very wonderful. Nothing should ever be cooked in plain water,

Answer 10

Here's what best works for me, as follows:

Bring two cups of water to a rapid boil; add one cup rice, bring to a simmer, cover and cook for forty-five minutes to fifty. Enjoy.