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Jan 30, 2007 07:38 PM

brown rice tips?

i have to make brown rice tomorrow....everytime i've made it in the past, i follow the directions but somehow it turns out disgustingly mushy! what am i doing wrong?. how do i follow the directions and it turns out so badly? any tips i'm unaware of to make it more dry fluffy?

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  1. Sauté in butter or oil before adding water. Use less water than is called for in the directions. Don't cook it as long as called for. Cook it over a lower heat than is called for and let it sit covered for 10 minutes before serving. Switch to brown basmati rice.

    1. I short the water by a couple tablespoons, and cook it for a full hour with 10 minutes of resting time afterward.

      before I made this adjustment I used to end up with either rice that wasn't done or else it was done but sitting in a puddle, which had to be drained. Either way was just wrong.

      I have had pretty good luck with Bittman's rice pilaf using brown rice. Just increase the cooking time to around 50-60 minutes.

      1. for the last 30 seconds or so of cooking time move the lid so its got a slight opening and go full blast with the burner. this will help in evaporating any remaining water. then always remember to put the lid back firmly on, remove from heat and let sit for another 10 minutes at least. then remove the lid and fluff through with the tines of a fork. then put lid back and let it sit till youre ready to eat.

        1. "I just cook mine in the oven in a roasting pan at 375 leave lid off average pan about an hour or less.Just add one part rice two parts water(correction),fool proof"

          4 Replies
          1. re: billjriv

            "I just cook mine in the oven in a roasting pan at 375 leave lid off average pan about an hour or less.Just add half water to rice,fool proof"

            so you're saying (for example) 2c rice, 1c water?

            1. re: OldDog

              no 1 cup rice to 2 cups water and the cooking times for 1-1 pound bag sorry I explained wrong mabye its not foolproof =). if you want just slap your meat on top with your seasonings and vegis too oven rice is fool proof,but still comes out slightly sticky,for perfect rice there might be a better way.A rice cooker?Brown rice takes more time than white.I call my recipe nin·com·poop rice.

              1. re: billjriv

                "mabye its not foolproof =)."

                Well, if there's a fool around who can screw up a "foolproof" recipe for anything, it's most likely me. Thanks for clarifing. :-)

                1. re: billjriv

                  I have a rice cooker but I'm not sure how to do brown rice. Any ideas???

            2. I learned from some Caribbean friends & just get a big pot of boiling water, put in some salt & toss the rice in. I let it bubble with the top off. It usually takes about 35-40 mins depending how fresh it is. after a while I take a grain out & test it. Like pasta. When It's done I put it in a colander to strain. Always works, just like cooking pasta.

              3 Replies
              1. re: Rory

                After a couple of recent brown rice disasters I tried this method tonight - worked like a charm. I used my pasta pot with the colander insert, which made it super easy. When the rice was almost to my liking, I lifted out the insert and dumped the water, then put the insert back in the pot and covered it to let it steam a little further. After about 10 minutes, it was perfect and fluffy with nice separate grains, no mush, no excess water, no hard chewy grains. I'll never go back to the old 2:1 method again!

                1. re: biondanonima

                  This is the method I've been using - just don't overcook in the first stage. This is the recipe I've been using - and I also use brown basmiti rice


                2. re: Rory

                  This works but you end up dumping a lot of nutrients down the drain. Best to stick to steaming or the other methods that require some experimentation and tuning to get right.