We know that brown rice has got the whole-grain goods that make it healthier than white rice. Earlier in the Summer I shared how I've been incorporating more brown rice into my meals instead of just white. A reader shared that she was having a problem making the perfect pot.
"I've tried mixing the two, but it seems like brown rice needs longer to cook and is always crunchier than the white rice when my rice cooker says it's "finished" cooking. Any suggestions for that?" – Anonymous
I've definitely been in the same boat. There's nothing worse than a mouthful of too-crunchy grains to go with your delicious stir fry. Whether you are mixing or going all the way, here are some methods I've been using over the Summer to make my brown rice more moist.
- Soak your brown rice for a few minutes (15-30 minutes) before you rinse and incorporate the white grains. This softens the husk and cuts down on cooking time.
- Add more water than you would when cooking only white rice. But remember that if you add too much water you'll end up with mushy/crunchy rice! I don't go over the 2:1 ratio.
- Add a teaspoon of salt to the water. This raises the boiling point temperature so the water doesn't evaporate too quickly.
- Use this recipe's steaming method by draining your cooked brown rice and returning it to a covered pot.
- Try baking it, like YumSugar did, with a little butter and salt.
How do you make your brown rice the best? Share in the comments below.
Source: Flickr User erin.kkr