motionman04

Just wanted to know, if I'm not using a rice cooker and just using a pot, how long would it take to cook 1/2 cup of brown rice? And how long do I keep it standing once the water reaches boiling point? I've never cooked rice before so I wanted to be sure before I do it.

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IainDaniel

20-30 mins

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Built

Cook more than half a cup of it! Make a whole pot - then you have it when you need it. It freezes, so baggie it up as single servings and toss it in the freezer if you're not going to go through it quickly.

DaMayor

Okay, I know Mamma always attempted to make perfect rice, and odds are you're reading the directions.....throw 'em out.

For large batches, just keep it simple. Fill a large stock pot (even if it seems too big, use it anyway) with aggressively salted water. The idea is to use too much water. Bring the water to a rapid boil. Not a gentle bubbling boil, a furious, rock-n-roll boil. Add the rice slowly, while stirring gently. check the bottom initially to make sure the rice isn't sticking...its okay to stir it...you did throw away the directions, right?
When the water returns to the boiling point, stir once more, put on the lid, and turn the heat down to low. Brown rice is more stubborn than white rice, so the cooking time will vary. The main thing (for large batches) is that you not overcook it. Most brown rice directions say 25 minutes on average...go for seventeen max. Don't be afraid to continue stirring every so often, (you're cooking in too much water, so you won't damage the rice) and taste the rice at five minute intervals. When the rice is still a little al dente', remove from the heat. Pour into a collander, rinse with cool water, (use your hands if ya want to) and let it rest. Bag it up, toss it in the fridge...Boom. Carb source.

KentDog

You might want to check the ingredients portion of your brown right to make sure it is not "parboiled." 17 minutes max does not sound like it would be sufficient, especially if you are using too much water.

Mista

I have cooked brown rice for over 30 minutes and it was still hard.

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DaMayor

I said 17 simply because in many cases, beyond that, or closer to the package recommendations, the rice might finish too early. That's why you taste as ya go.

Too much water is a good thing for large batches.

The purpose of using too much water is to dilute the amount of starch in the batch, and to increase control of the level of "done-ness". (if you want to hold the rice at temp. or re-heat later) If it is completely finished off (done) then when you reheat it, odds are it will be mushy crap. If it is slightly al dente' then the reheat will finish it off.

DaMayor

Hey, I said brown rice was stubborn.

Biggly

As someone living in a country where rice is a very large part of the diet, I can confirm what demayor is saying - nibble at regular intervals, as one batch can be different.

I've seen ancient wizened old ladies who've been cooking rice since forever, who still check frequently rather than relying on a timer.

As for the idea of cooking half a cup - WTF? Dood, do a batch of the stuff!



B.

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dodgyone

Put the rice in a large pyrex bowl, pour in chicken stock until the rice is covered. Cover with cling film leaving a gap for the steam to escape. Cook for 14 to 16 minutes on full power. It always comes out perfectly edible.

Proteins are good... Fats are good... Carbs are the problem!