Make sure you cook it as long as the package directions say as it takes much longer for water to soak in than it does for white rice. I would also recommend letting it rest on the stove, covered and undisturbed with the burner turned off for around 20 minutes to help it soften evenly throughout.

Brown rice can be served a bit on the chewy side, some prefer it that way, but for those of us converting to brown from white it can be 'unusual' when left slightly chewy.

If it's gummy and you would like it less so then rinse the uncooked rice in cold water, swish it around and pour off the water. Repeat until the water runs clear. This will remove the surface starches that can result in it being on the sticky side.

You should then end up with non sticky, soft all the way through brown rice.

A friend of mine spent some time in Japan and taught me to make rice:

One part rinsed rice to two parts water, salt (soy sauce...whatever). Bring to a boil, covered, and immediately lower heat to the lowest possible setting. Cook covered and don't stir.

I can't say how long...short grain is different than long grain, and it depends on the burner. It usually takes 40-45 minutes for me. Try a few grains and if it's not done, tip the pan and see if there's still water...add a little if necessary.

Perfect every time!

Here is a link that might be useful: Alton Browns Baked Brown Rice

I second, third and fourth Alton's Baked Brown rice. It comes out perfectly every time.

Seeing as it takes so long to bake though, I will sometimes double the quantity and freeze half in vacuum bags once it is done.

Reheating in the microwave in the vacuum bag takes a couple of minutes and the result is perfect "instant" brown rice.

I cook it in the microwave...twice as much water as rice....or use broth.
Can't tell you how long to cook, depends on the amount of rice....
I put it into a covered pyrex bowl, too large for the amount and cook on high for4 minutes....let sit for 1 minute....stir and cook another 4 minutes...let sit for easily 10 minutes and just before serving, cook another 4 minutes.
Brown rice IS chewey....it DOES have more texture than white....and also more flavor. Brown rice is not just another color of white rice.
Linda C

I love Alton's recipes but I am too lazy to bake my rice! LOL

I have read somewhere, a site about Japanese food, that you should soak brown rice overnight. Don't ask me why but it worked for me when I used brown rice to make sushi. Like Katie, I use 1 part rice and 2 parts water. Soak it in the rice cooker overnight. Next morning, press the button until the red light goes out. It's done. Al

I do mine just like LindaC! I like the micro 'cuz I can wander off and get distracted and nothing ends up burnt. LOL
I just keep doing the 4 minutes, wait, 4 minutes, wait until all the water is absorbed.
Like LindaC said, it depends on how much you're making.
I also freeze the excess in 2 cup portions for use later.
Might as well make a big batch while you're at it, it only take a few minutes longer.

Deanna

I've been using more brown rice lately and the package directions say three parts water to one of rice. Cook for 25 - 30 minutes.
It comes out just right for us, soft and yes, a little chewy and the grains are not separate like long grain white rice.
Depends too on the variety of rice I think, but as Linda said, brown rice is chewy and is not the same as white rice.
The one we use is chunky:

You may want to try rinsing the rice before cooking to remove extra starch that could make it gummy.

When I cook white rice, I cook it the same as pasta, in abundant boiling water, not measured water. Always comes out just right.

SharonCb

If anyone would care to post Alton's recipe, that would be great. They have a "you must sign in to get this recipe" on the site. Unfortunately, I've tried registering with that site before and it is so bad that my computer ends up freezing up. Way, way too much stuff on their site..

I will try the rinsing though, 'cause I really don't like the chewy stuff.

There is long grain and short grain brown rice. Short grain rice, IMHO, is much "gummier" and sticks together more than long grain, due to it having a more concentrated starch center. Also takes longer to cook well. I rarely make short grain brown rice for that reason. Soaking rice shortens the cooking time, but also leaches vitamins away, the B vitamins which are water soluable. Don't stir your rice when cooking, because that nicks off little particles of starch which then mix with the cooking water and gum up the rice. Cover the rice pot completely for a few minutes after the rice is done and allow the steam to be absorbed. Then open, fluff to cool and serve.

While DH was on weight watchers, I made a lot of brown rice. I came to the conclusion that I just don't like it. It just never tastes "cooked" to me.

My DH and kids begged me not to make brown rice every again. I know it is better for you and packed with fiber though.

I do like whole grain pasta very much.

Here you go, dirtgirl. . . ..

I signed up just to check out this recipe, so I'm happy to share it.
Think I'll try it today, good day to have the oven on, record low temperatures.

Rusty

Baked Brown Rice

Recipe courtesy Alton Brown, 2005
Prep Time: 5 min Inactive Prep Time: -- Cook Time: 1 hr 5 min Level:
Easy Serves:
4 servings Ingredients
1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt
Directions
Preheat the oven to 375 degrees F.

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff the rice with a fork.

Stirfryi what you are describing is exactly how I feel about short grain brown rice or arborio rice. Even though brown rice is just about my favorite food, I don't like the short grain kind. To me, it tastes gummy on the outside and not done on the inside. I know that "toothy" texture is what makes risotto so "gourmet" but I just don't like it, to me it is a combination of too mushy and too chewy. Look for long grain brown rice or brown basmati rice for that nutty taste. Totally different, IMHO. Your mileage may vary.

I like to brown the rice well in a little fat before adding the water. It really helps with stickiness.

Thanks Rusty! I appreciate it. Will give them a try.

Am I the only one who always cooks brown rice with chicken stock?

If IÂm in a hurry  I throw it into the rice cooker  perfect every time. Otherwise, I use this recipe:

Brown Rice Pilaf
55 min : 5 min prep
SERVES 4

1 tablespoon olive oil
1 tbl butter
1 small yellow onion, chopped
3 garlic cloves, minced
1 cup long grain brown rice (not instant)
1/2 cup Vermicelli (check Mexican isle - El Guapo Pasta)
2 1/2 cups fat-free low-sodium chicken broth or vegetable broth
salt & pepper, to taste

1. Heat oil & butter over medium-high heat. Add onion and cook, stirring, until onion is golden, about 5 minutes.

2. Add garlic, rice, and spaghetti and sauté for 1 minute.

3. Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low.

4. Simmer until rice is tender and most of the liquid is absorbed, about 45 minutes. Fluff with fork.

Thanks everybody! I'll try all your methods, then the long grain when this bag is finally empty.

Anyone ever made rice pudding with brown rice? It might be good whirred in the food processor after cooking, then add the milk etc and cook some more. I think I'll try that soon unless someone tells me it tastes awful, lol. The texture of the stuff I made the other night would have been good for rice pudding.

I've wondered in you can use chicken stock with brown rice in a rice cooker. I have the kind with the metal dish (alum?)

i use alton browns baked brown rice recipe last night but i substituted low sodium chicken broth for the water and olive oil for the butter. it was delicious. tonight i will make shrimp fried rice with the left over rice

I've been cooking brown rice according to the package directions for almost 50 years. The only times it doesn't come out perfect is when I can't lower the heat enough for it to take a full 45 minutes to absorb all of the water, and when the lid of the pot doesn't seal very well. A heat diffuser takes care of the former problem. Aluminum foil under the lid takes care of the latter. Resting the rice for at least 10 minutes before fluffing and serving is important too.

--Doug

This is what I did last time I made it and it worked very well. It was nice and soft, which I prefer. Bring one cup brown rice and four cups chicken stock to a rolling boil. Turn the heat down to the lowest setting, cover and cook for one hour. Fluff and let steam for 10 minutes.

Mary, I cook brown rice, both brown Basmati and a medium grain brown rice, in my "basic - cook or keep warm" rice cooker. I often use chicken broth, the boxed kind or just some chicken base added to the water. There may be a little sticking at the bottom of the pan, but nothing a brief soak won't dissolve.

Lee

I've wondered in you can use chicken stock with brown rice in a rice cooker. I have the kind with the metal dish (alum?)

Marys1000  I do this all the time  works great. The only difference is if you leave the rice in the cooker on low for long enough, the very bottom will get a little crispy  but I actually think this is a plus  I like the crispy brown rice on the very bottom. :-)

Thank you for the Alton's brown rice recipe. I used the technique to cook a mixture of brown basmati rice and wild rice mixed with mushrooms and it turned out perfectly. No worries either with it sitting in the oven keeping warm until it was ready to be served.