Experiment: Can I make a decent batch of brown rice that is edible?
Experiment Taken From: Notebook Entry 09.11.08
Materials Needed: Please see The Kitchn for the full instructions on ideas for completing this task. I chose to perform this experiment with long grain brown rice and followed the instructions as directed.
Results: I have to admit that I was intrigued by the idea of boiling the rice as you would boil pasta and wasn’t sure if the rice would actually turn out good or not. I brought my water to a rolling boil and then salted the water before pouring in my rice. I followed the instructions on the bag and set the timer for 25 minutes and went downstairs to work. Occasionally I checked on it, but I didn’t hover over it like I do when I cook the rice in a 2:1 ratio, like usual.
The idea of cooking the rice this way appealed to me for two different reasons. First, I never seem to get the right consistency with the brown rice and it is still always a little too chewy for me. I have also found that the top layer doesn’t taste like the bottom of the pot, which might be because I am not spending enough time hovering over it. Second, I also have been known to burn the rice a time or two and I hate wasting food and cleaning a burnt pot.
The rice using the boiling water method cooked up beautifully and tasted more like white rice than the brown rice grainy taste that I usually end up with. I do have concerns that I am boiling out a lot of nutrients though so I don’t think I would do this method all of the time, but it was much easier for me to get my lunch together today and make a huge batch without the measuring and hovering.
Conclusion: I definitely would try this method again and enjoyed my brown rice so much more. I think I might add a rice cooker to my Christmas list this year, but until then this is a great way to make a good batch of rice with a more consistent result.
********************
I am so excited to open our Notebook Experiments up to everyone and I hope that you will be able to participate this week or in weeks to come! I will be posting this each Thursday so please mark your calendars if you plan to participate. You can post your entries at any time throughout the week and then leave your entry in the links below.
We have this handy banner that you are more than welcome to use, but it is not a requirement! It is just something you can add to add a little sparkle to your entry.
Rules for Participation:
1. Choose anything from any of our notebook entries (past or present) to do with your family. We have hundreds of bookmarked links of crafts, ways to save money, and organizing ideas.
2. Complete an experiment from the notebook and share about it on your blog or website. We would love to see pictures of what you accomplished or a detailed description of how your projects turned out. Please include a link to this entry, a link to the original posting of the entry (at the original crafster’s blog), and (to help us relocate the project) the date or link of the notebook entry where you found it. You can use the same formatting as our entries or you can just include that information in your post in your own unique way!
3. Post a link below. Please include your name or blog name & a fast description of your project. Example- MomAdvice (WHO bread)
I can’t wait to see what you create and what you find inspiring!
Alton Brown from Food Network also has a great method for baking brown rice. It takes awhile, but it’s totally hands off and it turned out great when I tried it.
http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe/index.html
[Reply]
I use my rice cooker and it comes out good–though I’d always prefer the texture of sticky rice if it weren’t healthier for you.
[Reply]
Jill- I will definitely have to try that recipe too. I have another one that I have bookmarked in my notebook that I wanted to try. Eating brown rice is new for me, but I really needed to make the switch because of my stomach and blood sugar. I really did like it prepared this way, but was concerned about nutrients being retained. That baked rice might be a great option!
Scribbit- A rice cooker is on my Christmas list this year. I am with you though, I just love a good sticky rice. There is nothing like it!
[Reply]
I’m a little confused by your post. How did you used to cook brown rice (asked by someone who always follows the rice package directions of bring to a boil, simmer for 35 minutes or whatever)? The nutrients don’t cook out that way because the water is all absorbed by the rice. I’m just curious what other way there is of cooking it.
[Reply]
Sarah- If you look at that link it is cooking rice in a big pot of boiling water not using instant rice, just regular rice. Normally you do a 2:1 ratio (as directed on the bag). I had never just dumped a random amount of rice in a pot of boiling water, like I would when doing pasta and draining it when it was cooked. I had concerns that I was boiling out (into the water being dumped) some of the nutrients that would have been in the rice if I cooked it in the traditional sense.
Follow that link though to The Kitchn. It is a different way of cooking.
[Reply]
Amy, I *just* got back from Target where I found a $60 Oster Rice cooker marked down to $14.98…might be worth a trip to see if yours has them on clearance, too. I can’t wait to try brown rice in it, and it has a steamer basket for vegetables so you can cook two dishes simultaneously!
~Christy
[Reply]
I have been wondering about this method since I first saw it in your notebook. I’m so with you on the burnt pans. It happens WAY more than it should in this house. I’m definitely going to try this method. But I think I agree that it won’t be my usual because of the nutrients.
[Reply]
Oh, I see! Sorry; I didn’t read carefully enough. That is a different way of cooking rice, isn’t it? Huh. I wonder if there’s something you could do with the leftover rice water.
[Reply]
I’ve had mixed results cooking brown rice in my rice cooker (which I do love! I use it as a steamer, too!). My only advice would be to be certain you have plenty of water or you still burn it to the pan, have chewy rice, and children that are unhappy with you. I still prefer sticky rice and don’t make brown rice nearly enough.
[Reply]
This is different! I guess you need to make sure your strainer has small holes so the rice doesn’t get through
[Reply]
I’ve used a rice cooker for so long now I couldn’t remember the last time I made it on the stove top. Burned pots might have something to do with it, giggle.
Brown rice needs slightly more water then white when it cooks so:
When making brown rice in the rice cooker I will do the standard 1 part rice to 2 parts water, but then when the cooker ‘pops’ ie: goes from cooking to ‘warming’ I add some hot water — and let it sit on the ‘warming’ setting till the water is absorbed by the rice — this makes the rice much more ‘fluffy’ – about 5-8 min. Also by adding the water it helps to keep the rice from sticking to the rice cooker. Shorter time if boiling water is added, longer time if hot tap water is used.*
I wish I could tell you exactly how much water I add, but I just sort of eyeball it! Sorry.
I made the switch from white rice to brown many years ago, but still keep white rice for specific recipes.
I’ve also cooked red and purple rice in the rice cooker — these two also need extra water added, and yes that is the natural colours for those two types and it makes an interesting change for the children. If you mix white rice with either their colours will be absorbed by the white so if you want separate colours don’t cook them together.
I wish I could tell you exactly how much water I add, but I just sort of eyeball it! Sorry.
*And due to the burned pot issue, I have an electric water kettle that turns off automatically after it comes to a boil. This sits on my kitchen counter and is used many times during the day – hot water for quick oatmeal, tea, instant coffee, don’t want to wait for water to boil on the stove for pasta …. etc.
[Reply]
Okay, I’m a day late linking up, forgive me! I waited until after work because I had these great photos of my applesauce experiment, only to discover when I got home that I’d deleted them from the camera {{gasp}}!
I included the Mexican Skillet recipe I talked about last week too, if you’re interested!
[Reply]
I use a vegetable steamer (similar to this – http://www.amazon.com/Oster-5712-Electronic-6-1-Quart-Steamer/dp/B00019G8IS) to make my rice and have had great results – much better than I ever used to have when I cooked it on the stove top. I normally use brown rice or jasmine rice and they both come out perfect.
[Reply]
Ever since we lived in Japan, I have loved using a rice cooker and would hate to go back to the stovetop method (although it works just fine- I used to do it by bringing the water to a boil, and then putting it on low with the lid on).
A rice cooker is just so easy and hassle free. I bought mine for $3 at a thrift store, and it’s great. With brown rice, I just need to make sure that I use slightly more than double the water that I would use for white rice and it works every time. Glad your brown rice turned out well!
[Reply]
I’ve sooo enjoyed reading the notebook and experimenting. We actually did 2 in one day, I only linked to the one.
[Reply]
I second Jill’s suggestion to try Alton Brown’s method – once I tried it, it’s by far the only way to have brown rice – it’s perfection every time!
[Reply]