Brown rice, however has more fiber (this is the biggest nutritional advantage brown rice provides), magnesium, folate and some other minerals. I used a chicken broth along with the water. My bag of rice says to use 5 cups of water per 2 cups of rice. Thank you! Boil 2 parts water and a pinch of salt, add 1 part rice, then cover the pot and reduce the heat. You can prepare it quick without much hassle. Really you might think it’s barley or something when you encounter it in its frozen state months later, and you shouldn’t have to guess at what it is! Fluff with fork and serve. If you’re in a hurry, skip the rinse. I almost gave up on making brown rice because I could not do it. How to Cook Long Grain Brown Rice | Livestrong.com “Made this yesterday following the recipe quite faithfully. This is awesome! Here’s a recipe for how to get perfect brown rice every time. You could, but I wait to stir in salt to taste at the end (for full control). Perfectly cooked, and also easy to remember which I love. All rights reserved. If you made the recipe, please choose a star rating, too. Cover and microwave until water boils (8 - 10 minutes depending on microwave) Wow, I will never make brown rice the same way again! This recipe was perfect for my brown rice. Thanks! !” – Julia, “Another amazing recipe, perfect combination of sweet and spicy. Much better than with the usual way it says to cook rice on the back of the bag. With this brown and wild rice medley we have you put the both rices into the water and bring to a boil together. See if your package has specific instructions on this. I struggle with rice … but not with this recipe! The basic ratio is 1 part brown rice to 6 parts water, which yields 3 parts cooked rice. Remove from heat (keep covered) and steam for 10 minutes. I always thought it was me. Hi James! Perfect consistency. She couldn’t believe it when I told her how I did it. Cover the pot and let the rice rest, off the heat, for 10 minutes. Made this tonight following the recipe to a T and it came out mushy and all stuck together. Simply perfect, fluffy brown rice. Wanted to thank you so very much, I followed this recipe exactly – even though instructions on my rice said cook 45 mins & then stand for 10 mins. If so, remove the pan from the hat, leave the lid on , and let it sit for 10 minutes. Brown rice usually takes about 45 minutes to become cooked and tender, once the water (or broth) comes to a simmer, and then it needs at least 10 minutes to stand before serving. You’re welcome! Step 3 Place the saucepan with water on the stove top and bring to a boil. Since my mom’s diabetes diagnosis I switched to brown, and every time I tried to cook according to box instructions what I got was mushy gruel no matter how long I rinsed or soaked. Just set up your expectations to a logic level and enjoy!! Which *should* require 12 equivalent cups of water, but after 7 the rice looked so dwarfed by the water I left it at that. This recipe is a lifesaver! I pitched this to my meat loving boyfriend as vegetarian general tso’s, and it worked! Just like I get in restaurants. Reduce the heat so that the rice stays at a low simmer, and cover the pot. Leave a comment below and share a picture on. (It's all free.). I am notorious (in my family at least) for being terrible at making rice. :-(. Every recipe I cook from this blog is so delicious – all I want to know is when is the Cookie and Kate cookbook release date! Cooked for about 15min since the water took slightly over 5min to boil. I made this recipe exactly as you explained and this is the best brown rice I’ve ever had. Add oil if desired. Thanks for sharing this recipe, really appreciate it and I’m sure my family who from now on can enjoy brown rice like nothing cooked at home before. Using a gas cooktop and a heavy conductive stockpot, and lid partially covered. Hi Shar, you may be loosing something, but I believe most is in the grain itself. This is the best I have found and results in perfectly cooked rice… not hard or undercooked at all. Have made it 4x now. Exactly 30 minutes I had no water left. As long as your rice is brown rice (any variety, but not quick-cooking) then yes, this method should work well! I used this method of cooking brown rice for the first time tonight using a hearty broth and WOW it was good. I usually bake my rice but it was a hot day so didn’t want to heat up the large oven. Cooked perfectly!! This is a perfect recipe to make for weekday lunches in the office because it’s easy to pack and reheat and leftovers taste just as great. Great to hear, Hayley! Thank you so much for this technique it is very much appreciated!! Probably because of the salt in the broth but the flavor was excellent and I found the cooking method quite easy to follow. I did this recipe and Wala I can now cook brown rice..fluffy brown rice!! Nice job Kate! Use vegetarian broth if you want to keep the rice vegetarian or even vegan. While brown rice has the outer hull removed, white rice also has the outer layer and the cereal germ removed in addition to the hull. Came out perfect! The perfect brown rice was elusive…until I tried this technique last night. You don’t need a rice cooker or any special equipment (just a pot with a lid, and a kitchen stove). I wish I could give you specifics, but I wouldn’t know without testing it. So glad I found this blog, I’ve email subscribed and have just purchased your cookbook! It cooks like white rice, yet tastes like brown, and appeals to the nutrition-conscious consumer. Mediterranean Pork Tenderloin with Roasted Vegetables, Pan-Seared Chicken Breasts with Roasted Tomatillo Salsa, Vegetable and Brown Rice Salad with Honey Lemon Dressing, Three Cheese and Prosciutto Stuffed Biscuits. My mom, who has been making brown rice for years, was very impressed with how it was the exact perfect texture! I’m going back to white/jasmine rice which I can cook like a pro. Was it at too high of a boil the entire time and overcooked? Idk how stovetops are so different that these bloggers can cook food faster, Lots of water left at end boil time, well rinsed in cold water before plunge to boil………now cooled, it has yielded about 2.5 cups. Mine would have come out perfect I think with just 1/4 cup less. I always hated brown rice but this recipe actually works and the rice tastes really good. It was so mushy, basically baby food. It’s so easy to remember, you’ll never need to look up how to cook brown rice again. Thank you for your review. Fluff, season as desired, and serve. Perhaps it is your cooking pot that turns this porridge into fluffy rice. Thank you for the reply. If not, and it seems like the rice isn’t quite tender but the water is gone, add a few tablespoons more water or broth and let it cook for another minute or so. So while brown rice may get most of the credit as being the most nutrient-rich rice, wild rice has a host of great benefits that shouldn't be ignored. Will definitely be using this approach again. This recipe made my brown rice come our perfectly…thank you!! I’ve been using this brown rice cooking technique for years, and it never fails. Turned out great, rice grains stayed separate and had a little chew to them. Thank you :). This recipe is advisable because rice, and in particular brown rice, contain high levels of arsenic. Hi Dave, I’m so bummed to hear that! It looked very close to puffy white rice, I was very astonished. Add the rice to the boiling water. This is about cooking brown rice plain to add to other recipes. Wild rice option: For wild rice, use 8 cups water and boil for 40 to 55 minutes, until tender but pleasantly chewy. Excellent tips on cooking brown rice! Pack them into whichever sizes you most likely will want to defrost in the coming months. Not sure what I did wrong (but I know it was me). Thanks! My guess is that you weren’t cooking it at high enough of a temperature. I’ve tried other basic recipes, but this was the best! I’m sorry you had a poor experience! Drain off the remaining cooking water and return the rice to the pot. Definitely bookmarking this page. kinda eyeballed the amount of water and brought the soaked rice up to a boil in the water (after rinsing a few times). (BTW a side comment, I did learn that brown rice is better when left soaked for a bit, I soak it come back to it, rinse it, soak it again and do this for about 10-20min depending on how much time you have. I’m going to make the vegetable fried rice tomorrow I’ll let you know how it came out. No more sticky rice for me. When you throw the excess water, are you not throwing away the nutrients in the brown rice? You can use this technique on any type of brown rice (long, medium or short grain, as long as it’s not a quick-cooking variety). Made this recipe? Signing up for our newsletter means you agree to our Privacy Policy and Terms of Use. I cut the recipe in half, came out beautifully. Long or medium grain is best for most preparations, including simple cooked brown rice. Cover, and reduce to a slow, steady simmer. Hi Maury, I find this one works very well. At this point, there is NO nutritional value to rice, frankly, illegal to sell as is, so low grade vitamins are added to the rice, which soon cooks or washes away. of tub margarine and 1/2 tsp. Will be tying. HNey could skip all the history and j ust get to the recipe it is very confusing looking for what I need right now for dinner and having to scroll through text that has nothing to do with making brown. Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved, Category: Rice and Grains, Side Dish, Sides, I'm Looking For: Easy, Fast, Kid-Friendly, One Dish. 30 min into boiling water uncovered. I cooked my brown rice using your “recipe” and it was great! Could you use brown bas ate rice in this recipe? Cooking brown rice has always been hit or miss for me. Wanted to try stovetop so thought I would check. Like this recipe? Yielded perfectly cooked brown rice, not mushy or sticky at all. Let me know. About to make this! About when does one add the salt and or other seasons? I ended up just trying some of it so we had something for dinner. Follow that formula exactly every time you cook rice. Sign up now and receive my recipe newsletter full of dinnertime inspiration. I’ve tried twice now, making sure to follow these directions exactly. Rinse the rice in a mesh strainer—if you aren’t in the mood, skip it. My rice came out perfect! Thank you! it needs to boil at least 45 mins. Thank you. My rice has the consistency of mash potatoes. Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. Thanks a million!! Fantastic to hear this method turned out perfectly for you, Caroline! No burning the bottom of the pan. Most internet recipes/instructions for brown rice are not good. This was perfect!! I used broth as suggested for more flavour! Thank you so much! If there is just a tiny bit of liquid left, just leave it while you let the rice rest for 10 minutes – and it should absorb. Thank you so much. Thanks a lot, This recipe does not work. The lime juice-marinated kale totally converted me to eating raw kale! You’ll find brown rice risottos, paella, mujaddara and more. Thanks Kate! How much salt per one cup of rice would you say to use? Put rice in a large bowl and add 4 parts water to 1 part rice. By far this is the best brown rice I have ever made at home. Ta da! The constituency after the 10 minutes resting was almost exactly like porridge (and it kind of tasted like porridge too). Wonderful, Celeste! Because of the natural oils it contains, it can go rancid more quickly than white rice. Thanks! Yucky is all i have to say. First time I’ve made brown rice in a while and wow, I was really impressed with how it turned out! All Rights Reserved. I have noticed, there are two or three, levels of just brown rice, or degrees of polishing the brown rice, its natural state, meaning, some brands, or style really polish the rice, to aid in water absorption, speed up cooking time, or feel the rice is more attractive, (I hate it) store longer on the shelf, or water absorption. Very excited to try with brown basmati next. Soaking the rice allows moisture to penetrate and soften the outer layer of the grain, helping it to cook more thoroughly. A good rule of thumb when making brown rice is to increase the recommended amount of water by 50%. Some rice you have to boil the water first and then add the rice. If the result was gluey (caused by starch), it makes me wonder if the rice needed to be rinsed even longer. Learn how to cook the perfect black rice (aka purple, forbidden and Chinese black rice) for salads and side dishes using the best easy methods - cook the black rice just like any other grain with a popular absorption method, try the pasta method of cooking … You can prepare brown rice without a rice cooker. These days many of us are swapping in brown rice for white in all sorts of ways. I used a little less water than called for in the recipe (2 cups for every cup of brown rice), and still ended up with way too much water in the pot and the rice still undercooked at 45minutes. I followed it exactly…aside from rinsing it. Cover, and reduce to a slow, steady … For YEARS I have been making brown rice and have never been happy with it. Remove rice from heat. I appreciate your review. of salt to the water. Hi James, sorry for misunderstanding your question! Bring pan back to a simmer then lower heat … Rinse* the rice in a fine mesh colander under running water to remove excess starch. Both times I ended up with gummy, sticky rice that really kind of turned my stomach. Pretty much every rice comes in a brown version from long-grain to basmati. As written below, the recipe yields 3 cups cooked rice. Adult daughter win :). I can’t tell you how many brown rice cooking methods I have tried where they have claimed to be the best brown rice cooking method and they NEVER work. GOOP recommends adding only one and three fourth cups of water to a cup of rice, turning the heat up so that the water starts bubbling and boiling, then reducing heat and cooking for … Place it in freezer proof zipper top bags. I left the rice on a medium high boil and I had no water at the end and the rice was as if I cooked it in the rice cooker. I have learned a lot from Bill. *If rice is too firm at the end of cooking, it may be necessary to add 1-2 Tbsp. I haven’t tried cooking regular brown rice with this recipe but plan to. I followed this to the letter, and oh my goodness, it came out PERFECTLY!!!!! Combine the rice, water, salt, and butter (if using) in a medium saucepan and bring to a simmer, uncovered, over medium-high heat. Hello Kate! of sea salt to a 1 qt. You can shop my essential kitchen equipment here. I use your method for brown rice every single time and it hasn’t failed me yet! More about Cookie and Kate », Follow us! Thank you SO much for posting this recipe, I’m absolutely delighted :-). Made brown rice last week using this method to eat with stir fry. I used 1/3 cup of brown basmati rice to 6 times 1/3 cups water. I just made tonight following directions exactly and it was perfect. Some studies have shown a lot of health benefits and associated with the consumption of brown rice and other whole grains. I normally make 3c rice with 4.5c water for a single batch. it contains zero artificial flavors or colors, giving you that natural taste. I am so happy to have found your method; it did work perfectly!!! Just want to make sure I’m answering correctly. The higher level of fiber keeps you fuller longer. Used your method exactly. I’m about to make this. It should not be considered a substitute for a professional nutritionist’s advice. Not to mention a nice nutritional boost. Was there much water left in the pot near the end of cooking? Put brown rice and water together in a pot with a lid. Last time I used the package directions, and it was a mushy mess! You’re welcome! What type of rice did you use? I’ll have to experiment to figure it out. Both white and brown rice have similar amounts of calories and carbs per cup, with brown rice being slightly higher at 44 grams of carbs per cup. Kate….I COOKED BROWN RICE AND IT WORKED! It depends on the recipe you want to include the rice into. Drain off the excess water, return the rice to the pot, cover, and let the rice steam for 10 minutes. Fluff with a fork before serving. I’ve used your similar recipe for quinoa and also had great results. Great to hear, Claire! While rinsing or soaking may help keep the grains more separate and distinct, it’s not going to ruin your pot of rice if you skip it. Set the heat to maximum, and bring the rice/water to a boil uncovered. Hey Michelle! My only change is to let it boil for 35 mins. Thank you!! Cook the rice as directed and it came out perfect.. Thanks! I originally found this technique on Saveur, and I’m so thankful I did. I read the manual and it said it’ll take TWO HOURS. The following recipes feature this brown rice cooking technique. Have never been able to cook soft brown rice. It is more nutritious than white rice, and has a denier, chewier, nuttier, grain. Perhaps expecting less of a “chew”…all in all, its going into a chicken and rice soup w/green onion and spinach shreds. I think maybe it is better to use a little less water if you live in a humid place (like I do). Hubby said it tastes exactly like the red curry at our favorite Thai restaurant! Would you modify the recipe some other way besides a shorter cooking time? I literally never comment on recipes, but this one is a complete game changer. Your email address will not be published. It will keep in the freezer for at least 4 months, up to 6. You could use my cilantro lime rice as a base if you like. Lift the lid and see if the rice is tender and the liquid has been absorbed. Add 1 tsp. But this gave me perfect results the very first time I tried !! I realize the health benefits of brown rice but if it’s inedible….Even my dog wouldn’t eat it, and he eats pretty much anything. Tried your recipe/method – this is the first time brown rice has turned out palatable. This recipe was so easy and the rice was fluffy. I also get commissions made through other affiliates through this site. I would leave just a little water in the pan for the steaming part. The only change I made was I use 7 cups of water instead of 6. I usually use luke-warm to slightly warm water- hope this helps someone :), Wow! This whole grain brown rice comes in a ready-to-cook package of 16 oz. Cooking long grain brown rice involves using the right amount of water. I hope you try it and let me know what you think! (1 cup rice / 4 cups water 1/2 cup rice / 2 cups water, 1/3 cup rice / 1 1/3 cups water, etc) 3. Email me when Kate or another C+K reader replies directly to my comment. Boil, uncovered, for 30 minutes. Rinse The rinsing and cooking in extra water decrease the amount of arsenic you consume. Worked Perfectly! yes, things can vary from place to place, and altitude can also be a factor! saucepan. Cooked 35 mins without a diffuser and still the water level was twice that of the rice. All I need is the recipe that has ingredients and maybe a few sentences about temperature. Used 6 cups water to 1 cup rice. Hi June, I’m sorry to hear this didn’t work for you. Short grain can be stickier, and is sometimes desired for Asian rice preparations. Bring a large pot of water to boil, using at least 6 cups water per 1 cup rice. Stove-Top Cooking Times for Rice (Chart with 20 Different Types of Rice) Stove-top cooking times for rice depend largely on the type of rice you are planning to cook. Only takes 20 to 25 minutes cold water before putting it back the! 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