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Discussion Starter · #1 ·
I'm so frustrated making brown rice. I either burn it, or it's not done all the way and slightly crunchy. I follow the directions and if I let it cook as long as I should, then it burns to the bottom of the pan. Ick. If I watch it carefully through the glass top of the pot and take it off as soon as I see the water absorbed, then it's still crunchy. Ick.<br><br>
Can someone give me the secret to making good brown rice? I have a gas stove.<br><br>
Thanks!<br><br>
Joy
 

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here's how i do it.<br>
first- ratio is 4c rice to 6 c water<br><br>
Bring water to a boil. Add rice. cover immediately. turn stove to lowest setting possible. LEt cook approx 50 minutes. (this is a bit trickier for gas, as the "low" varies, so you will have to experiment on the time. maybe check after 35 minutes?)<br>
Take off stove and let set until ready to eat.<br><br>
HTH<br><br><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/hippie.gif" style="border:0px solid;" title="hippie">
 

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Discussion Starter · #3 ·
Thanks. I forgot one additional question, how long is rice good in the fridge after I've cooked it.<br><br>
Oh, and one more... The Joy of Cooking says that brown rice needs to be kept in the fridge (uncooked). I've never heard of that before???????? I bought some bulk organic short grain brown rice today at Whole Foods, so I'm preparing to cook it this week.<br><br>
Thanks!<br><br>
Joy
 

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we've NEVER kept it in the fridge, but who knows? <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br><br>
We used to keep freshly cooked rice out all day, maybe overnite if is covered well, but then refrigerated. I'm not sure technically how long it keeps unfrigerated, however, or refrigerated. I guess we never kept it in the fridge for more then a few days.
 

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<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/idea.gif" style="border:0px solid;" title="idea"> Rice cooker<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up"><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/love.gif" style="border:0px solid;" title="love"><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy">
 

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We have a gas stove and it took me years to get brown rice right. here's what we do- 1 cup brown rice- a little less than a cup of water (but more than 3/4 cup)-- as you idouble the rice don't quite double the water. Put it all in the saucepan with a drizzle of olive oil and bring to a boil- put the lid on and simmer for 45 minutes. This works for our stove. Good luck!
 

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Glass lid on your pot?<br><br>
Is it one of those nifty old Corningware jobbies? My mom had one of those. My guess: The lid isn't tight enough against the pot to keep the water in. Your water is evaporating too quickly and that's why the rice is burning.<br><br>
Get a pot with a very closely fitting lid, and adjust your temperature carefully. My dh boils the water first and then adds the rice--then you can turn the heat down so it can cook the full 40 minutes. Gas heat is better than electric because you have more control and can get that medium-low heat for good slow cooking. I do use a 1:2 rice to water ratio. It's never a problem if you are patient.<br><br>
Yes, it takes a long time, but you can prepare other food while it cooks, saving time thus saving time...<br><br>
Why to keep brown rice in the fridge: it does get rancid, like all whole grain products, if you don't eat it fast enough. If you have it several times a week, you can probably keep it in a jar with a tight fitting lid in the cabinet, and it won't go bad that fast. But I bet if it's always burnt or crunchy that you don't eat it that fast. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin"><br><br>
You can also make rice pilaf recipes with brown rice, just make sure that your liquid ratio is 1:2 or 2:3 (that's the Mollie Katzen theory) and cook it 35-40 minutes instead of 20 like white rice.
 

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Try baking it! I'm a total convert, though previously I would have said use the rice cooker -- which is still a great option. But, if you're going to have your oven on anyway, put rice and water in a baking dish (one part rice, to two parts water) cover it and bake at 350 degrees for about one hour.
 

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Could it be your rice?<br><br>
My sister finally figured out that the organic bulk basmati rice she was buying just didn't cook right -- maybe old?<br><br>
I buy the aromatic brown rice from Trader Joe's. I've used their basmati, too, but I think the aromatic brown rice is better.<br><br>
I use their ratio of 1:1.<br><br>
Good luck!
 

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Soak it first.<br>
If you soak it in the morning to cook for dinner that night, you can leave it out on the counter.<br>
Or you can soak it overnight in the fridge.<br><br><br>
After soaking, it only takes about 20 minutes to cook and it is so tender.<br><br>
A very good friend of mine who is my mentor in natural living have taught me that it actually 'unlocks' a lot of the nutrition. I need to ask her the specifics again!<br><br>
It works wonderfully!<br><br>
Q
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;"><i>Originally posted by fraya</i><br><b>Could it be your rice?<br><br>
My sister finally figured out that the organic bulk basmati rice she was buying just didn't cook right -- maybe old?<br><br>
I buy the aromatic brown rice from Trader Joe's. I've used their basmati, too, but I think the aromatic brown rice is better.<br><br>
I use their ratio of 1:1.<br><br>
Good luck!</b></td>
</tr></table></div>
I second this. The first time I tried brown rice I thought it was terrible- I could not cook it right. It was bulk brown rice and it took me years to try it again- I tried a different kind and it was so much better and easier to cook.
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;"><i>Originally posted by SnuggleMom</i><br><b>Try baking it! I'm a total convert, though previously I would have said use the rice cooker -- which is still a great option. But, if you're going to have your oven on anyway, put rice and water in a baking dish (one part rice, to two parts water) cover it and bake at 350 degrees for about one hour.</b></td>
</tr></table></div>
We have had the best luck baking it too.
 

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Since I got a good pot, I have never burnt rice. I highly recommend investing in at least 1 piece of high quality cookware. I myself am a huge fan of All Clad. They have thick bottoms, which prevents scorching.<br><br>
I follow the directions on the package - I believe it's Lundberg Organic short grain brown rice that I use. Turns out perfect every time.<br><br>
We have a gas stove - I know they are all different so this may not help you, but I turn it up high to bring to a boil, cover, and reduce to "2" (on the dial from 1-10). Cook for 50 minutes. Turn off heat. Let sit for a minute. Always perfect.<br><br>
But again, I can't say enough about what a difference nice cookware makes. They will last a lifetime, and make a huge difference in your cooking.
 

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I have the same problem. It's either crunchy or has way too much water and is mushy. I just thought I was doing something wrong.<br><br>
I had no idea you could bake rice. I'll have to try that.
 

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Discussion Starter · #16 ·
I baked it and it was *perfect*. And so easy because you don't have to worry about boilovers, etc. Thank you so much. I never would have thought of that!<br><br>
Joy
 

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Ahh the crunchy brown rice. It's caused many a spat between dh and me. For us it boiled down to getting a rice cooker. I was sure we needed a pot with a tighter fitting lid and he was sure it was a user defect so since we were buying new equipment anyway we found a fabulous rice cooker at the asian market. I can make brown rice in the same amount of time I make white rice. I wanted to add that it is important to rinse the rice well before cooking. Also if you are a plan ahead type, I second the soaking. I am more the fly by the seat of your pants type so this rarely happens in our house.
 
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