Rocco32

Stupid question I know but I always seem to mess it up. I bought some chicken broth to cook it in for flavor. So say I want to make 2 cups of rice. Do I put it in a pot with the chicken broth and let it sit over night and then cook it the next day? What are some things I need to look for to make sure it cooks well?

I must not fear. Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain...

GoalGetter

The way i make it is like this (though there are other ways, too):

for every 1 cup of rice, 2 cups of liquid (water, broth, combination of both, whatever).

Boil the liquid, add the rice when it's boiling, turn the heat down to a simmer and cover - let it cook for about 25 minutes. Remove from the heat. fluff with a fork. set aside and cover up again for another 5-10 minutes. Done.

Rocco32

Cool, thanks Ivy. Long time no hear, how is everything?

I must not fear. Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain...

Tatyana

Pressure cookers are great for whole grains as well.

x
x
x

T

IainDaniel

yeppers or a steamer

Obstacles don't have to stop you. If you run into a wall, don't turn around and give up. Figure out how to climb it, go through it, or work around it.

Michael Jordan

BigDyl

Bring 2 cups of rice + 4 cups of water to a boil. Put the lid on and let simmer for 50 minutes. May take + or - 10 minutes.

Total ownage.

dodgyone

I cook in bulk so:

250gm brown basmati rice
700ml builed water
1 stock cube

Dissolve the stock cube in the boiled water, add rice to the bowl, fill with stock and cover the bowl with clingfilm leaving a small gap for steam to escape. Pop in the microwave and cook for 16 minutes. Perfect every time.

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

vortrit

I use a rice cooker. It works great.

Pallavi

The best and easiest way to give brown colour to rice is: put 1/4 tsp of sugar in an empty cooker or pan, cook until it changes to brown color now add water and rice and whatever you want to add. After cooking, rice changes into brown colour.

GoalGetter

Although this is an old thread... I think you're confusing actual brown rice with white rice with a caramel color to it.

TRUE brown rice, is already brown, no need to add any sugar. It is rice with the hull removed but its bran layer intact, the least processed form of rice. This type of rice offers a variety of vitamins and minerals usually lost with the processing to make white rice.

Seanp156

I use long grain brown rice... 2 cups of water, 1 cup of dry rice in a pot, bring to boil, then turn stovetop down to low, cover, and let sit for 45 mins... If it's instant brown rice it will only take like 15 mins or so.

My Journal

Pallavi

thanks for reply. ya u are right. i miss understood your question.......

dodgyone

If anybody tries this then please be careful. Adding water to caramel will cause it to react like a volcano. If you value your skin then take the warning. Anyway as GoalGetter said, you've got your wires crossed a little here mate.

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

I Are Baboon

I second this.

katt

I cook rice in the oven - I can't remember who told me this

1 cup rice to 2 cups water, cover the dish, put it in a cold oven, turn to 350 and in under an hour your done... fluffy & perfect...

No hassle of stove top sticking!

Randy

I would like to start eating brown rice, but I've never seemed to be able to make it taste right. I use a rice steamer and it always seems to come out tough and grainy tasting. Is this normal for brown rice? When I steam the white rice it always comes out nice and fluffy.

- O F F I C I A L . L I N K . M A S T E R -

Maintains a Reference to all Gopros P/RR/S Links

Gopros latest routines:

CLICK HERE

motiv8ed

Stove top brown rice rocks!@ I cook it in bulk...

1.) put a bunch of rice in the pot.
1a.) If its white rice, rinse the rice till theres no more white cloude in the water.
2.) fill the water to about 1/2 inch over the rice...
3.) bring to boil with highest heat setting,
4.) mix in stuff like pepper, garlic, mrs dash, (i use red peppers mmmmmm spicy rice), Cut up some red onion and mix that in... OMG so frickin good ,
5.) then take flame/heat to lowest setting cover rice and let cook for 22 - 24 minutes.
5.a) If its white rice only 18 - 20 minutes

the way you know its done is taking off the cover (AFTER 22 minutes) and making sure the water is gone. Once thats occured, it can still be a tiny bit "wet" just stir the rice and the liquid will evaporate...
stick in some tupperware for a weeks worth of carbs

motiv8ed

Your not putting enough water in... but bear in mind... brown rice isnt the same as white rice...
different bags of brown rice will fluff differently and at different times (when i say fluff what i mean is fill with water enough to break the outer semi hard shell of the rice)

Also, not all brown rice is created equal, or maybe it is but it sure cooks differently!

vortrit

It's easy: put $20 into a rice cooker, and you will be able to cook any kind of rice, any time with no problems. An idiot can do it with a rice cooker. I am...

My Journal!