Guest guest Posted December 28, 2006 Report Share Posted December 28, 2006 In a message dated 12/28/06 10:29:11 AM Eastern Standard Time, puterwitch writes: > I tried making brown rice in the microwave and it will NOT get tender. It takes a long time....at least 40 mins, but it's a nuisance. I have a microwave rice cooker that works pretty well, but even that takes forever. I've now resorted to Uncle Ben's " Fast & Natural whole grain instant brown rice. " I do it in the microwave and it takes about ten minutes or so. I've never been a fan of instant rice, but this works! TM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2006 Report Share Posted December 28, 2006 I use a rice cooker for brown rice (also doubles as a handy steamer for about everything else too). Before that, I cooked brown rice in a pot on the stove. Takes a while, but you can do other things while its cooking. Worth it imho! James P. " Jim " Lynch jplynch jimlynch (H) 540-775-7002; (cell) 540-273-2829 (Note: I use an agressive spam catcher) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2006 Report Share Posted December 28, 2006 On the rare occasion when I have rice, I make brown on the stovetop as well. Alton Brown did a show on rice where he baked it. One of my coworkers tried his technique and said it came out great and fluffy. It takes about an hour, I think, but it is pretty hands-off. -Erin www.zenpawn.com/vegblog , " Jim Lynch " <jplynch wrote: > > I use a rice cooker for brown rice (also doubles as a handy steamer for > about everything else too). Before that, I cooked brown rice in a pot on > the stove. Takes a while, but you can do other things while its cooking. > Worth it imho! > > > James P. " Jim " Lynch > jplynch > jimlynch > (H) 540-775-7002; (cell) 540-273-2829 > (Note: I use an agressive spam catcher) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2006 Report Share Posted December 28, 2006 I used to make brown rice in the microwave, but I now make it in the rice cooker. After it's been cooking for about 15 minutes or so, I put my veggies on top to steam. If you ever have a change to obtain a rice cooker, do so. Especially if it has a steamer basket. You will love it. , " PuterWitch " <puterwitch wrote: > > I make my rice in the microwave, and it comes out great every time. I tried making brown rice in the microwave and it will NOT get tender. I tried it on the stove, same thing. Now I know there is another way besides a rice cooker, and I cannot get a rice cooker right now. > what did man do before rice cookers? Did they eat brown rice? > > hugs, > Chanda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2006 Report Share Posted December 29, 2006 My teacher, who was a yoga master said many times that Basmati rice was the most nutritious rice. It has lots of protein. It naturally does not have a hull. It has a nutty taste and is very tender. Personally, I think it tastes much better than any other kind of rice. It cooks in 20 minutes. GB , TendrMoon wrote: > > In a message dated 12/28/06 10:29:11 AM Eastern Standard Time, > puterwitch writes: > > > I tried making brown rice in the microwave and it will NOT get tender. > > It takes a long time....at least 40 mins, but it's a nuisance. I have a > microwave rice cooker that works pretty well, but even that takes forever. I've > now resorted to Uncle Ben's " Fast & Natural whole grain instant brown rice. " I > do it in the microwave and it takes about ten minutes or so. I've never been > a fan of instant rice, but this works! > > TM > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2006 Report Share Posted December 29, 2006 ITA Basmati is the most delicious rice of them all! Guru K <greatyoga wrote: My teacher, who was a yoga master said many times that Basmati rice was the most nutritious rice. It has lots of protein. It naturally does not have a hull. It has a nutty taste and is very tender. Personally, I think it tastes much better than any other kind of rice. It cooks in 20 minutes. GB Recent Activity 64 New Members 5 New Photos 68 New Files Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2009 Report Share Posted April 8, 2009 I have used the stove, a steamer, my zojirushi rice cooker....the best? My solar oven! 2 cups of rice, 2 3/4 cups of water, put it in the black covered pot and walk away! Well I do have to turn the cooker ocassionally but it goes for about 2 hours or so and comes out great! Nancy and EdOur travel adventures...http://ncyg46.blogspot.com/http://360./ncyg46http://www.flickr.com/photos/ncyg46/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2009 Report Share Posted October 23, 2009 (as posted) *** " ...For cooking Brown rice in Cooker put double the volume of rice to cook.... " *** Hi! I am pretty sure this person means that the volume of water (or cooking liquid) is DOUBLE the volume of rice and not the other way around. If you put double volume of rice to water (you have twice volume of rice as you do water) in a pressure cooker, it doesn't sound like it would work very well--the rice might burn without sufficient water. It could also cause trouble with the pressure cooker's functioning. (I don't know about the newer pressure cookers, but the " old fashioned " kind I used to use might get clogged up the vent and could cause a " spewing " !) At home, I cook a lot of rice, though I don't have a rice cooker. I use brown rice and most of the rice I cook (I have several different kinds of brown rices), it takes 1 part rice to TWO (2) parts liquid or water. 1) Measure and rinse the rice. 2) Measure water (twice the amount as the rice) into the cooking pan. 3) Bring the water (or broth to cook the rice) to a full boil (lots of bubbling!). Use high heat. 4) Stir the rice into the boiling liquid. 5) Reduce heat to a nice SIMMER. (It " bubbles " just gently, mostly very low) 6) Cover with a LID and keep the heat LOW ( " Simmer " ) and time the rice. (It takes about 45-50 minutes to cook BROWN regular rice. If the rice is " quick brown rice " it takes about 15-20 minutes. 7) The rice is done when all or nearly all the liquid is absorbed and the rice is tender and " fluffy " . It's best to keep the lid on the simmering rice until the timer goes off. If your cookig liquid has acidic juices in it (like tomato juice, for example) the rice might stay tough and chewy because of the acid in it and the rice won't get tender very fast. I like to cook dry beans, season the beans just as they get almost- done, and then, drain and measure the bean-cooking liquid. I add water to this to make the amount that will cook the rice (2 cups liquid for 1 cup rice) and then bring it to a boil, add the rice and THEN add in the nearly-cooked beans. I do the cover-and-simmer, and when it's done, I have an almost-PERFECT " Beans-and-Rice " dish! My husband loves this for suppers--I fix it often and he never seems to get tired of it! There are all kinds of ways to " season " this dish and give it a variety of flavors, too. Best wishes to you with your rice-cooking! Peace! --Laura B., in Illinois Quote Link to comment Share on other sites More sharing options...
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