How to cook brown rice... : LUSENET : Country Families : One Thread

Here is a method from the Natural families newsletter. Since I had asked about cooking rice before, I thought some might be interested in this.


"How to cook Brown Rice: Brown rice does take longer than instant and white rice but it is well worth the wait. Brown rice contains more fiber, vitamins and minerals than it's bleached variety. Much better for you!

The main complaint that I hear from folks who don't eat brown rice is that it doesn't turn out as flaky and fluffy as white rice and is usually all gooey. Brown rice is tricky to cook but I have found from trial and error a way to cook brown rice that turns out right almost every time.

For every cup of rice add 2 cups of water. Be sure to measure exactly as this is crucial. Bring to a boil and boil for 5 minutes. Then cover pan tight and turn heat down to very low. Leave undisturbed for 45 minutes. DO NOT open the lid during this time! After 45 minutes you should have nice, fluffy wholesome rice.

Plain rice can be kind of boring so you can add part chicken broth and part water. But one of our favorites is making a rice pilaf!

Brown Rice Pilaf Sautee for a few minutes 1/2 onion, 2 cloves garlic and 1/2 bell pepper in 1 tbls. oil. Add 2 cups brown rice and stir to coat the rice with the oil and vegies. Then add exactly 4 cups of water. Cook the same as above. You can add chopped fresh cilantro for and added taste treat! Bon Appetite! Kelly Frohnauer

If you have a Natural Kitchen idea that you would like to share with our readers please send it to:"

-- Melissa in SE Ohio (, April 16, 2002


Melissa, My mother had a way to cook rice that had it always come out fluffy, not sticky, whether it is brown or white rice. Here is how she does it.

Basiclly you cook the rice just as you would pasta, in lots of water. Fill a pot with water and put in the rice when the water boils. Taste it every so often to check for doness. Drain and put it back in the pot and allow the steam to escape adn the rice to rest a few minutes. Fluff it with a fork. Her theory was is the rice kernals/grains can move freely in the water it will allow the starch to escape into the water. The rice always comes out fluffy for me. Use a really large pot so your not so tempted to measure out water to rice ratios.

When I cook brown rice I will throw in a handfull of wheatberries to cook with the rice. They cook at the same rate and make the rice crunchy, chewy.


-- Susan in MN (, April 16, 2002.

If you like fluffy rice you need to make sure you get long grain brown rice, not the short kind.

-- kim in CO (, April 16, 2002.

We use a steamer works great, we eat alot of rice. We make oour own mix with both short and long brown, Minnesota or Wisc. wild rice( that Calif. stuff just isn't as good), and lots of Basmati rice both red and brown. MMMM yum.

-- John in Mn. (, April 16, 2002.

I was just getting ready to ask you Melissa, where do you get your blended rice? Could you tell me the brand name, It sounds good. Also, John, I love wild rice and I agree that the California kind isn't quite as good. Your mixture sounds great too. When you blend your own rice, how long does it need to cook? Thanks!

-- cowgirlone in ok (, April 16, 2002.

I got it Krogers. It is called Lundberg Wild Blend, and has a blend of long grain brown, sweet brown, wild rice, Wehani, and Black Japonica. I have never eaten it, but it loks very pretty in the bag!

-- Melissa in SE Ohio (, April 17, 2002.

Thank you Melissa, I'm going to try to find some, sounds so good!

-- cowgirlone in ok (, April 17, 2002.

Cook in the steamer about 40 minutes.

-- John in Mn. (, April 19, 2002.

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