Can you make brown rice?

Question

i tryed making the rice but it comes out hard i put alot of water and it still is very hard i know how to make white rice i know you make it the same or i think .what can i do or what am i doing wrong can anyone explain to me how is it done i tryed letting it sit in water all night its still dont help.

Answer 1

1.Soak 1 cup of brown rice for 1 hour and drain.

2.Add the rice to a medium-sized saucepan and cook, uncovered, on medium-high heat until the rice is dry (2 - 3 minutes). Stir in a small amount of salt if desired.

3.While dry cooking the rice, bring a kettle of water to a boil. Add 2 1/4 - 2 1/2 cups boiling water to the rice and wait for the water to return to a full boil.

4.When the water has returned to a full boil, turn the heat down to medium-low (a range setting of about 3). Cover and cook the rice until the water is fully absorbed (about 40 minutes). Do not stir the rice.

Remove the rice from the heat, and let sit, still covered, for at least 10 minutes.

5.Fluff the rice with a fork and serve.

What You Need:

Brown rice

A medium-sized saucepan, with lid

Answer 2

Make sure you use twice as much liquid as dry rice and boil it.  Brown rice will be a little more chewy than white rice when just boiled.

I use brown rice in recipes, not for on the side and plain.

Answer 3

My suggestion was that when the brown rice is out of stock, they post a recipe right above where you'd normally find it in the freezer, along with a suggestion to go to the aisle where they sell rice and learn how to cook it. Cooking rice really isn't difficult, especially if you can boil water.

I know that a lot of people have rice cookers, and if you eat a lot of rice or don't want to take chances, then it may be a great appliance for you. You can even get one that is all stainless steel.

But if you want to cook brown rice on top of the stove in a pan, put 2 cups water into a pot and bring it to a boil. Stir in 1 cup of rice, cover the pot with a tight-fitting lid and reduce the heat so that the water is just simmering. Let cook for 40 minutes without removing the lid or stirring. Take off the heat and let it sit for 5 more minutes, undisturbed. Then remove the lid, and stir in a pinch of salt, if you want to. You should have perfect rice.

Alternatively, you can cook brown rice in the pressure cooker by cooking at pressure for 22 minutes, and letting the pressure come down naturally.

And if you make extra rice, you can put it into containers or zippered bags and put them in the freezer. Then it won't matter if frozen brown rice is out of stock.

Answer 4

The best way to make brown rice is in the oven rather than on the stove top. It's simple and it maintains even heat. Be sure to fluff it with a fork as soon as it comes out of the oven so you don't get gluey clumps.

You'll need an 8" square baking dish (I use a glass one) and some aluminum foil. Preheat the oven to 375 degrees. Put 1 1/2 cups of brown rice into the dish. Bring 2 1/2 cups of water, a tablespoon of butter, and a teaspoon of salt to a boil, pour that over the rice and give it a stir. (I also like to use chicken broth instead of the water, butter, and salt.) Cover the pan tightly with the aluminum foil and bake on the middle rack for 1 hour. Take the foil off and fluff it with a fork.

Answer 5

You have to cook brown rice for about an hour -- much longer than for white rice.  Otherwise, it's no harder than white rice.  I like to use 1/2 chicken stock, 1/2 water.