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The Kitchen Table

How Do I Cook Brown Rice?

14 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
14 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
14 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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Soaking rice is a trick I learned back in the day when I led backpacking trips for a living. You'd put the brown rice in to soak in one of your nalgene containers at lunch, and then it would be ready to fast cook for dinner at the end of the trail. It's really a technique for brown rice, which is much longer cooking than white rice, it's not necessary for white rice. Anyway, the soaking cuts the time down but yes, you have to remember to soak it which I hardly ever do. The nice thing is, if you remember it doesn't require watching or anything in between. It worked really well for this short grain brown rice. Steaming is definately the way to go, but I mostly burn rice when I steam, I just don't have the cooking knack that most do on this site. A lot of it is due to me not having a nice heavy bottomed pot and also my electric stove is complete carp and I often get distracted by some other task when I'm cooking. Sometimes all the rice gods come together for me though! I think starchiness is part of the appeal of the short grain brown rice for most people. I'm glad I'm almost out of it now, I am definately a long grain brown rice gal. But this turned out very creamy with the feta cheese, which is fab. with asparagus. Even Alton said use long grain rice for rice pudding, on the video I was watching over the weekend. I can't wait to make room for some basmati rice in my cupboard and try Alton's recipe, with milk, cream and coconut milk! Here is a link that might be useful: Indian style rice pudding
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magic_arizona
14 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
14 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
14 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
14 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
14 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
14 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
14 years ago
I use Alton Brown's technique, too. It works perfectly every time and no stirring or watching.
Jasdip
Original Author
14 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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