| T O P I C R E V I E W |
| SuzieQ |
Posted - Oct 15 2009 : 6:00:42 PM
I have been trying to cook brown rice instead of white, and I am not doing it right. Can someone please take pity on me and teach me how to do brown rice. |
| 10 L A T E S T R E P L I E S (Newest First) |
| herbquilter |
Posted - Oct 17 2009 : 3:30:50 PM
I always make extra using 2 parts water 1 part rice with a dash of salt. Bring to boil and turn down to low, with lid on for 50 minutes.
We LOVE to have rice pudding made out of leftovers. It is so good on green salads. I freeze extra in quart ziplocks, flat, then stack them for a quick addition to meals.
Keep trying. It may also be your rice. I like long grain brown best.
Blessings,
Kristine ~ Mother of Many & MRET ~ Energy Healing & Wellness Coaching Sessions
http://herbalmommasda.blogspot.com/
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| SuzieQ |
Posted - Oct 16 2009 : 6:26:08 PM
Thanks so much. I will try it again and hopefully will get to eat it. The baked rice sounds reallygood. I love it that women always have the answer to the questions that is asked that are related to the home. |
| lovelady |
Posted - Oct 16 2009 : 4:46:26 PM
You're welcome, Alee!
I am really bad about letting my rice scorch on the bottom when I cook it on the stove, so this has really helped keep my pots clean, too!! It does spatter alot onto the inside of the lid of your casserole dish, but it is really easy to get off. |
| Alee |
Posted - Oct 16 2009 : 2:50:38 PM
Toni- thanks for the baking instructions- I will have to try that!
Alee
Farmgirl Sister #8
www.awarmheart.com
www.farmgirlalee.blogspot.com
www.allergyjourneys.blogspot.com
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| Montrose Girl |
Posted - Oct 16 2009 : 2:27:06 PM
I found a great steamer ricer years ago. Put in rice add water, set timer for 1 hour and it comes out great everytime. If your rice is too hard, try adding a touch more water, sometimes I put 2 1/4 to 2 1/2 cups and yes, it does take longer to cook than white.
Laurie
Best Growing |
| lovelady |
Posted - Oct 16 2009 : 04:22:07 AM
For some reason, I hardly ever get my brown rice how I would like it, either. But, my rice comes out perfectly every time I have used this technique of baking it instead of cooking it on the stove.
http://www.recipezaar.com/Brown-Rice-Baked-134924
I have used this recipe several times, with variations of not using most of the herbs, using stock instead of water/bouillon, etc. It is very adaptable and comes out great. |
| Annab |
Posted - Oct 16 2009 : 03:35:31 AM
Yep
2 cups water 1 cup rice
Boil your water first, add a bit of butter or oliv oil to prevert sticking
Rinse rice
Place in the pot when it's a full boil.
Stir a few times
Cut the heat way back
cover for 20 or so minutes |
| Alee |
Posted - Oct 15 2009 : 7:57:23 PM
I put some chicken stock in with mine and no salt. Yummy!
Alee
Farmgirl Sister #8
www.awarmheart.com
www.farmgirlalee.blogspot.com
www.allergyjourneys.blogspot.com
Put your pin on the farmgirl map! www.farmgirlmap.blogspot.com |
| willowtreecreek |
Posted - Oct 15 2009 : 7:06:01 PM
It usually takes a lot longer than regular rice and it will have a firmer texture even when fully cooked.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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| DaisyFarm |
Posted - Oct 15 2009 : 6:55:22 PM
It's pretty much the same as white rice Suzie. I usually rinse it well in cold water...two to one, water to rice. I sometimes add a teaspoon or so of butter and you can add salt if you like, but it's not necessary. Cook it at a very slow simmer for about 30-40 minutes.
Di on VI
Farmgirl Sister #73 |
