My mom makes great brown rice. She made delicious hippie food. I am more uneven. Medium grain brown rice sauteed in olive oil - add water to first finger joint. Bring to boil. Turn down and cover till done about 45 minutes. So either my finger Is the wrong size or my pot. I do okay but nothing like her fluffy rice.

White rice tastes like candy to me. :) There are all kinds of ways to make rice, but it's no different for brown rice other than taking a little longer on the heat, and for some kinds a little more water. I start with the recommendation on the package and adjust if necessary. Just like white rice, brown rice can be flavored up with stock, etc., as you know. Toasting also adds flavor, as you know. How do I cook it? Like rice! I should say, though, that if I'm looking for a starch, it's more likely to be bread than rice or potatoes. Brown basmati is excellent. Brown jasmine doesn't have the delicacy that one is looking for in jasmine rice. Short grain brown rice is excellent for soaking up sauce on a "with rice" dish. The very tastiest, IMO, is field ripened, but I can't find it anymore. :*(

I read something telling about a decade ago. Moms were complaining about kids always being hungry. One mom said, "I feed my kids brown rice and they always know when they're full." I've noticed that this is very true for grown up me as well. If I'm famished, I can eat a normal portion of main + short grain brown rice, and I'll feel full. There's often a delay with other kinds of foods between eaten enough and the feeling of fullness.

I never, ever, ever willingly eat or prepare long grain brown rice. I found this was my problem with disliking brown rice in the past, it was just the wrong kind. I do use short grain brown rice and most often prepare it in the rice cooker. I also like brown Basmati. Because I primarily use brown rice, when I want risotto, I do not feel guilty about using Arborio. Also, when I want jasmine rice, that is a time I prefer white rice. My feeling is that I am generally health conscious so those times when I would really rather have the white rice, I have no qualms about indulging it, especially since those dishes I use white rice with would often involve a large helping of veggies (a large salad with risotto or stir fry with jasmine).

Baked in the oven with carrots, onions, celery with rice and chicken broth and seasonings.

I gather that high fiber foods pass more quickly through the digestive tract and thus cause the rapid release of grehlin which causes the saiety sensation. Low fiber foods move more slowly so the saiety feeling is delayed.

We spent last week in a cabin on Orcas Island and I spent it reading a book on obesity. My family mocked me mercilessly. I made them eat brown rice, beets, roast vegetables, and chicken marbella. As revenge.

I also read this interesting article about how cooking rice with fats (oil) converts some of the starch to a non digestible form, resulting in lower calorie rice.

http://www.washingtonpost.com/blogs/wonkblog/wp/2015/03/25/scientists-have-figured-out-a-simple-way-to-cook-rice-that-dramatically-cuts-the-calories/

Revenge? Your menu sounds delicious. I don't get the joke. Didn't they like it? Or were you fattening them up on the healthy food?

I forgot to mention an article I read, I think by Russ Parsons. I don't know that he was talking about brown rice, but again, I think it would cook the same. The method described is ethnic, maybe Middle-Eastern? You boil the rice like you would pasta, floating freely in an abundance of water, and just cook it 'till it's done.

Interesting about the fiber. I eat a lot of high fiber foods, so I would say that the brown rice thing is an extreme example.

@johnliu -- for the sushi, rice it's important to seek out a good quality starting product. I recommend Nishiki premium brown rice. It's less toothsome than others, and the grain size is correct. Cook it in the rice cook with a bit extra water, probably more like 1 1/4 to 1 1/2 measures to 1 measure. Make your sushi-su as normal and dress the rice.

I once bought some local organic heirloom brown rice from the Delta at the Farmer's Market -- it was so chewy it was gnawing on dried grass stems.

Well, plllog, I think they wanted burgers that night. But they came around.

Gooster, thanks. I will look for that rice.

The best rice I've had is made by some Persian friends. Mmmm. I will have to try their technique with brown rice.

But doesn't brown rice have about the same amount of arsenic? You were talking healthy here.

LOL! I like burgers, but I'd so rather eat chicken marbella and beets than burgers and fries that I really didn't grasp the horrors of such a menu until you explained!

I shall read this thread with interest as i am a total failure when it comes to brown rice. Can't bear the stuff so must be doing something wrong.

Jadsip, your recipe sounds tasty - how much rice to water do you use?

Re making risotto. I have made delicious risottos with both farro and barley, both of which are as healthy as brown rice.

"Consumer Reports found that rice, especially brown rice, contains arsenic, and those who eat rice have 44 percent more of this toxic metal in their bodies than non-rice eaters. The Food and Drug Administration hasn't established safe arsenic levels yet, and there's no evidence of ill effects. However, the FDA is in the process of conducting a comprehensive analysis of arsenic in rice. In an initial report published in September, 2012, they found levels ranging from 1.2 micrograms to 11.1 micrograms of arsenic per serving, with domestically grown brown rice containing the most."

-In order to drastically reduce the amount of arsenic in rice, choose imported, aromatic variety like Thai jasmine or Indian basmati. Both are available in brown versions, and contain significantly lower levels of arsenic than U.S.-grown varieties.

-Cooking to lower arsenic levels according to Consumer's Report:

"You may be able to cut your exposure to inorganic arsenic in any type of rice by rinsing raw rice thoroughly before cooking, using a ratio of 6 cups water to 1 cup rice (for cooking), and draining the excess water afterward. That is a traditional method of cooking rice in Asia. The modern technique of cooking rice in water that is entirely absorbed by the grains has been promoted because it allows rice to retain more of its vitamins and other nutrients. But even though you may sacrifice some of rice's nutritional value, research has shown that rinsing and using more water removes about 30 percent of the rice's inorganic arsenic content."

Personally, I rinse rice in purified water (distilled or Berkey) because city tap water may also contain high levels of arsenic. "John Duxbury of Cornell University points out that if your water contains arsenic in levels above 10 parts per billion, rinsing the rice could actually increase the amount of arsenic in the end product." We've used distilled (make our own at home for 21-cents a gallon) or purified water with a Berkey, for drinking and cooking for nearly 30-years. Then I sprout the rice - just until the sprout is only a little speck - no tail - before I cook it. If I'm going to use the rice for rice flour, I dehydrate it (12-18 hours) after it's sprouted. This became a big issue with me when I went gluten-free because rice flour is seemingly in everything that is produced commercially for the gluten-free market, as well as in flour mixtures, and a leading gluten-free flour in many recipes, so I wanted to make my own and reduce arsenic.

How to sprout rice: Rinse 1# of rice well in a strainer. Pour grain into a large bowl and cover by 2-inches with warm distilled water. Sometimes I add green tea for even more health benefits. Stir in 1 T. vinegar, cover bowl and set aside. Soak 18-24 hours. Drain and rinse well with distilled water. Rinse once or twice a day with distilled or purified water, and sprout for 2-3 days.

The sprouting method removes even more arsenic, reduces the high-glycemic carbohydrates, reduces the phytic acid, and it cooks much faster. There are many health benefits associated with eating germinated (sprouted) brown rice over regular rice.

Interesting point about arsenic in rice.

2.6 to 7.2 microgram (mcg) arsenic per serving of rice, in FDA testing. If that is a 4 oz serving, that is 22 to 63 parts per billion (ppb) arsenic. Our drinking water in Portland tests between 0 and 88 ppb arsenic, so figure 44 ppb average.

In other words, the rice I eat likely contains similar arsenic levels as the water I drink. But my rice consumption is small compared to my water consumption, so if I were concerned about this, I'd look into filtration or, as grainlady and some of my friends do, distillation.

I am also going to try grainlady's sprouting technique.

I'm also reading that the primary sources of dietary arsenic for the general population are led by fruits/juices, vegetables, and then rice. However, rice consumption varies by culture and individual.

wow, thank you for passing on that info, grainlady.

I love rice, it is one of my favorite foods and I like all types except the white converted stuff, that tastes like paper to me. I actually prefer brown rice. I often cook mine in partial vegetable or chicken broth. I like the "Better than Bouillon" brand the best for vegetable broth and I buy organic boxed chicken broth. I usually eat my rice highly seasoned one way or the other, and mixed in with other foods. But even plain, I prefer the taste of brown. But then I prefer the taste of whole wheat flour too. I've always loved whole grains. As far as arsenic, well, if you really start taking a look at the food you eat for the residues of various chemicals you are ingesting, . . . well, it is mind boggling. I try to eat local and know my producers as much as I can to avoid some of the stuff. It's a tough slog.

I stopped buying brown rice when I heard about the arsenic scare a year or so ago, but I might get some more. The last bag of rice I bought was 10# of white Basmati. I got into the habit of rinsing rice before cooking it when I had the arsenic fear, and so I've been rinsing the white rice as well, out of habit.

I usually use the pressure cooker for rice, and that makes quick work of brown rice. Normally, I cook it with dried mushrooms that have been soaked in warm water, and I use the soaking water as well. It takes about 1/3 less water when using the pressure cooker, but then rinsed rice also needs less water. I usually also add minced garlic to the pot, butter, and some dried thyme. If I run out of dried mushrooms, I use fresh, and then I have to reduce the water. I use less water than most recipes, and then if I want the rice to be softer, I add some heated stock. Much better to use less water because the cooked rice will quickly absorb additional liquid, if needed, but if too much water is used, there is no going back.

Isaly, I usually use 1.5 cups rice to 3 cups chicken broth. I just chop the vegetables and mix them with the rice and pour the broth over. Cover and bake 350 or 375 till it's absorbed. We also like browned pork chops nestled in, and baked in with the rice).

Lately I've been cooking the rice like pasta. I saw Martha Stewart do it, and I've done it since. She boils the rice until tender, drains it then lets it sit covered for several more minutes. I did it once, a number of years ago and it didn't turn out for me at all, but now it does.

Ooo ooo (waves hand, jumps up and down) I have found a brown rice dish I want to make!

Well, there may not be brown sticky (glutinous) rice at my local market. But I could use black rice instead, I think that as far as healthfulness goes, it is equivalent - or even better, if you believe that black (or blue, or purple) foods are good for you.

I want to make Lo Mai Gai (nuomi ji as I'd say it) which is those bundles of sticky rice and chicken, wrapped in lotus leaves and steamed. You get them at dim sum places.

http://www.seriouseats.com/2015/03/how-to-make-chinese-sticky-rice-wrapped-lotus-leaf-lo-mai-gai.html

I prefer red or black rice to regular brown rice. Leftover red or black rice reheats really well and doesn't get mushy. After serving something saucy on rice one day, I'll make a fried rice combo the next day to use up leftovers. Even with adding some broth or sauce for moisture, the rice stays chewy but never gets mushy.

My husband is "Captain of the Rice Cooker," so he's in charge of cooking all our rice. Usually in salt-free chicken broth.

Shambo, Elery is the "captain" of our rice cooker too, so if he's making the rice it goes in the rice cooker. I haven't used the darned thing yet, I bake brown rice in the oven per Alton Brown's instructions. Baked Brown Rice.

I am one of those strange people who like brown rice better than white rice, so I've used it for sushi, in chicken and rice soup, in rice pudding and in fried rice, something I like very much.

Annie

Tonite's dinner was pork in the slow cooker, sauteed cauliflower and brown rice. I boiled the rice like pasta and it turned out perfectly.

If you can find it, Texmati basmati brown rice is delicious. My family never cared for brown rice until we tried this type.

I managed to find brown basmati rice. We love the white, but brown isn't as easy to find. I don't know the brand, might be Dainty.

For those with a Trader Joe's nearby, they generally have brown basmati in stock.

I tried some brown basmati, and it was very nice, pretty soft actually. I tried some brown jasmine, and it was not as satisfactory, rather harder even though I cooked them identically. Then I tried some brown short grain, and it was very nice.

I've been boiling it like pasta as well. I find that's the easiest way to cook it.

With pastas, there is more or less one way to cook them.

Cooking rice, OTOH, is very different. Each culture like the rice cooked differently.

The Chinese will throw the rice out if you boil the rice like pasta. Most Japanese will not eat rice cooked by the Spanish. We don't like Japanese rice unless it's in sushi. -----------

dcarch

I don't think that the Chinese make a habit of eating brown rice....do they? We are talking brown rice here! I do not cook white rice the same as I do brown rice.

I, too, use Alton Brown's recipe that annie1992 linked. The texture is nice, but I do use chicken broth instead of water and also add sauteed onion and or garlic for a little more flavor.

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!

A friend whose husband was stationed in Japan told me how to cook brown rice and it's worked for me every time, Mostly we use long grain brown and brown or white basmati.

Her directions: One part rice, two parts cold water and a little salt. Cover and bring to a boil, then reduce heat to lowest setting possible and leave it alone. To check doneness, taste a few grains off the top and tip the pan....if there's no liquid showing, it's done.

Nope, most Asians - not Asian Americans, Asians - don't eat brown rice. Considered to be very low-class. Rice is strictly graded on quality; broken grains or dull spots where the hull hasn't been polished away are traditional indicators of low quality.

My parents, grandparents, and in-laws won't touch brown rice with a 10-ft pole. Neither will my DH, who grew up in Hong Kong. He loathes the stuff. We tried it for a while, but outside of the leftover short-grain brown rice making decent fried rice, weren't thrilled enough to continue.

One washes rice for a reason: up until recent years, one occasionally found little stones in the grains. That was my introduction to cooking - I was the one assigned to make the rice every night. I remember standing on a chair to reach into the sink to wash the rice!

Yes, and whole grain bread, in Western culture, has long been considered to be very low-class. Bleaching flour to be the whitest and shiniest was the ne plus ultra. Even though I knew the facts you presented, Jakkom, the specific words made me laugh because they're so perfectly parallel! My culture places a whole religious ritual significance on the superiority of white flour.

My impression is rice has been grown for hundreds of years in the same paddies. Wouldn't the plants have depleted the arsenic in the ground ages ago?

You can't grow something in the same soil forever w/no inputs - it becomes a desert...

In many areas of the world arsenic occurs naturally in the soil. Also, a lot of arsenic is deposited through runoff. There's only a few plants besides rice that "suck up" arsenic in soil naturally.