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The Kitchen Table

How Do I Cook Brown Rice?

17 years ago

I bought some brown rice a while back and cooked it. Took forever, and it was mushy. Neither of us liked it, so the worms got it.

I read the other day that long-grain rice is fluffy and separates, and short grain is mushier. I bought a bag of l.g. rice, and checked the bag I already had, and it's long-grain rice. So obviously I didn't cook it right, though I followed the directions.

I'd like to give it another shot....

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Comments (10)

linda_in_iowa
17 years ago
It takes about 45 minutes for brown rice to cook. I don't have a package at the moment, so I can't tell you the ratio of water to rice. I bring it to a boil and then lower the heat to a simmer.
sheilajoyce_gw
17 years ago
I agree. Or saute in butter some onion, celery and diced carrot, then add the rice and broth. Bring to a boil, turn the heat down and cook covered 45 minutes. I have never had brown rice turn mushy.
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I basically cook all the rice in the same manner: On electric stove, 1 part rice (washed or un-) to 2 parts water, pinch or 2 of salt, bring to a low boil over high heat, then cover tightly & turn heat to low/warm for 25 - 50 minutes. Shorter time for white rice, longer for brown. Remove from heat & let stand covered for 5-10 minutes then uncover & fluff w/ a fork. I often mix in some butter. Best brown or white rice is short grain for sure - lovely soft & chewy texture. Here's yummy brown rice recipe of mine that's not too sweet : Orange Coconut Rice yield: 4 cups 2 cups raw brown rice 1 can unsweetened coconut milk (12-15 oz?) 1/2 cup unsweetened coconut flakes (grated OK too) 1-2 tsp. finely grated orange rind - approx. 1/3-2/3 of 1 medium orange water salt In a medium (2 quart) saucepan w/ a tight-fitting lid, place rice, coconut & 1/2 - 1 tsp. salt. Grate rind from orange directly into pan - about 1/3-2/3 of rind. Squeeze juice from orange & add to coconut milk w/ enough water to make 4 cups, then add to pan. Bring to a low boil, stirring a few times, then cover tightly, reduce heat to very low & cook 50 minutes. Remove from heat & let stand, still covered, for 5 minutes, then fluff w/ a fork. Do not remove lid until done!
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magic_arizona
17 years ago
Every single time I have cooked brown rice on the stove top, it gets mushy and tastes disgusting.

Then I found this recipe from Alton Brown for Oven baked brown rice. It comes out perfect every time. We love it and eat it frequently.

Here is a link that might be useful: Baked Brown Rice
cynic
17 years ago
The one time I tried to make brown rice it was tough & chewy so every since, I buy the packaged rice. I can cook them but that's always a saute and simmer so i probably cold apply the same principle and it should work. Maybe?
glenda_al
17 years ago
I love wild rice, but it takes a while to cook it was well.
Last time, Mother's Day, I undercooked it :o(
azzalea
17 years ago
I found the trick to doing it on top of the range.

First, put a little butter or oil in your pot (a tablespoon, more or less), add your rice, cook and stir for about 5 minutes BEFORE adding your broth or water. Then cover, and cook over the lowest heat possible. Don't peek. It may take a little longer, if you use really low heat, but I find that method makes nice, not-mushy brown rice. It's so delicous, that it's well worth a little extra effort. Oh--I use an enamelled cast irong pot for brown rice.
socks
17 years ago
Maybe try a longer grain. I have used basmati and not liked it too much. I now get brown Jasmine from Trader Joes (I know that TJ's is not everywhere), and it's pretty good.
susan_on
17 years ago
I've never had it go mushy, and I love making rice pudding with it. I just cook it for 45 minutes.
donna_loomis
17 years ago
I use Alton Brown's technique, too. It works perfectly every time and no stirring or watching.
Jasdip
Original Author
17 years ago
Thanks for all your help!
I'm really looking forward to using Alton Brown's recipe. It sounds so good. I enjoyed reading all the comments as well. Lots of ideas.

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