Damnit! I'm completely unable to make non-mushy brown rice.

[Lex]

Help?

:cry:

[GenDem]

1. I can't help

Mine is always mushy, sticky, and starchy.

[AlCzervik]

2. mine always comes out terrible no matter how many times i try.

evenwhen i cut back on the chicken stock it still mushy.

[mainegreen]

3. Try rinsing the rice first to make it less starchy.

I go ration of about 1 cup rice to 1.25 cup water after rinse.
:shrug:

[Lex]

5. Thank you!

I'll give it a try next time after I eat this porridge-y stuff I made tonight (going exactly by their directions I might add).

:hi:

[Gormy Cuss]

19. Also, don't let it boil once the rice goes in the pot.

Keep it at a simmer. Boiling explodes the grains and makes fine porridge. Also, are you using long grain? The short grain stuff is much more likely to go mushy.

[Lex]

21. Thanks Gormy, I was using long grain I think.

Off to check the bag to see.

:hi:

[SPKrazy]

4. If You cook it as long as it calls for

mine isn't particularly clumpy :shrug:

[Lex]

7. You knock down the cooking time by a few minutes?

nt

[SPKrazy]

10. no, i just don't remember how long you cook it for

but i just cook it and it comes out not clumpy :P :shrug:

[Lex]

17. you're just that good I guess

:hippie:

[SPKrazy]

25. me, no, damned lucky

'cause i sure ain't that good!

:hug:

[NMDemDist2]

6. you have to dry fry it first to get all the moisture out of the kernals before

you boil it

give me a second and i'll find you the link to perfect brown rice every time

edit to add, here you go

http://www.lalecheleague.org/NB/NBMayJune04p102.html

[Lex]

8. oh cool . . . thank you

I'm eagerly awaiting! :)

[NMDemDist2]

14. it's there, I had the same trouble til I found this little hint

I like to use the water from canned mushrooms to cook it in, adds a nice flavor too

[Lex]

16. Thank you so much. Off to read it now! And bookmark it.

:pals:

[NMDemDist2]

18. they recommend to soak it, but I rarely do that. I just rinse it as directed

and then dry fry it then add the water etc etc

[Lex]

23. I'm definitely going to try it.

Thanks so much.

[patricia92243]

32. Great! Thanks. Brown rice tastes so much better that white - IF you can cook it right. I never cou

could - but have eaten it when other people had cooked it. Now, I'll be brave and give it a try!

[Robeson]

9. long grain brown rice usually takes 50 minutes to cook, and requires...

...a 2 to 1 ratio of water to rice. It should turn out OK if you do that.

[Lex]

12. That's exactly what the directions say too.

But it never works for me. Probably 'operator error' on my part.

[Drum]

11. Great query...

I have the same problem, usually. Thanks for asking out loud :)

[Shine]

13. I'm really good at it.

Here's what you do:

Use 2 parts water to 1 part rice.
Bring rice and water to a complete boil with the lid off.
When it reaches boiling point, put the lid on tightly and place an upside down heat-resistant cup on top of the lid. I use our pyrex 2 cup measuring cup.
Reduce the heat on the lowest possible setting and leave it alone for at least 45 minutes. Check only after that and stir briefly. If it needs more time, if there's water on the bottom, keep on the heat in 5 min increments, continuing to check until done.

For extra flavor, I'll sometimes add some chicken bouillon cubes in with the water when it's boiling.

Good luck, lex! It's really not that hard. :hug:

PS. Say hi to your dad for me, OK? :pals:

[Lex]

15. Thanks!

I sort of did mine that way. 4 cups water, 2 cups whole grain brown rice. In your recipe, you put the rice and water in together, but I brought the water to a boil first, then added the rice.

I'll try it with rice and water going in together.


Thanks again. :hug:

[Shine]

20. yeah, I always boil the rice and water together

I use Lundberg brown rice. Good stuff.

:hi:

[Lex]

22. I'll look for that kind.

:thumbsup:

[Lithos]

26. yeah that's close to how I do it

2/1 ratio of water to rice. Bring the water to a boil, add the rice, bring it back to a boil, put the lid on so it partially pressurizes (steam still comes out) and simmer until the water is done.

L-

[piesRsquare]

24. A few years ago, I got so frustrated...

...that I went and bought a rice cooker.

[struggle4progress]

27. Ya aint needa change ya cookin style, ya needa change ya attitude!

Stop usin silva ware and eat ya food wit ya fingas.

Ya roll ya stew and rice up into tastee lil blobs to flip into ya mouth.

See? Now ya WANTS ya rice gummy, cuz if ya rice aint stick togeddaa, ya gonna dribble them pesky grain down ya shirt and all across ya carpet.

[piesRsquare]

29. LOL! n/t

[IcyPeas]

28. plus, DON'T STIR IT !!

[MilesColtrane]

30. I use the Success boil-in-bag brown rice...

because it's easy, fast, and consistently good.

May not be as good for you. But, it's better than white rice, which I don't eat.

[TommyO]

31. Try baking it, compliments of Alton Brown and Good Eats - it works!

Baked Brown Rice:
1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt

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. Serve immediately.

[UTUSN]

33. Modification to AZDEM's posts #6 & 18

I went through a rice cooking phase last year, wanted to do the paella thing. The boil-in-a-bag deal just won't do, comes out sticky, gluey.

Friends let me in on the method similar to Post #6's link. But NOT rinsing or soaking.

In a large, 12" pan. I learned about the heating, oil temperature HERE in DU Lounge, from a DUer who said he is a chef from Germany: First heat the PAN. Add olive oil, just enough to cover the bottom. When little waves appear in the oil, that's the correct temp.

Add a layer of rice (I don't measure by cup). Stir it around, spread it out in a layer. Keep going till browning is evident. Might be some popping like popcorn. In a separate pan, heat up the water, OR chicken broth. Add the liquid to about 1 1/2 inches. Bring to a boil, cover.

Check on it occasionally. At about 25 minutes, it should be done. Or uncover to let the liquid evaporate. Fluffy, not sticky/gluey.

I'm willing (or prepared) to be corrected.

[NMDemDist2]

34. i think that would taste great! give it a more 'nutty' flavor too

I like my method cuz it's pretty darn easy and only dirties one pan. your method would be a special occasion kind of thing for me