(Closed) Brown rice…why so difficult?

posted 5 years ago in Cooking
Post # 3
8041 posts
Bumble Beekeeper
  • Wedding: December 2013

Maybe buy a rice cooker?

I don’t particularly like brown rice, but when I do make it, all I do is put slightly more than the recommended amount of water (say it’s 1 cup of rice, I’d put in just over 2 cups of water), a bit of olive oil so it doesn’t stick, and some misc. dried herbs for flavor, and a bit of salt. It usually turns out fine. I let it cook til all the liquid is gone.


Post # 5
1150 posts
Bumble bee
  • Wedding: March 2015

@hopefloats:  I actually love brown rice but I always cook it for MUCH longer than the directions say! Usually 1 cup of rice, 4 cups water, allow to boil then put lid on and simmer until all the water dissapears stirring occasionally so it doesn’t stick. Usually takes at least 30 mins but comes out nice and soft 🙂

Post # 6
2959 posts
Sugar bee
  • Wedding: May 2014

I do not use white rice anymore. Brown rice needs to cook longer than white rice and needs a bit more water.

Post # 7
6741 posts
Bee Keeper
  • Wedding: June 2014

You need more water for brown rice than for white rice. I would say 1.5-2cups of water for every cup of brown rice.

And, if I’m not cooking my rice in the rice cooker – I saute a bit of onion in the pot first, then I add the water, a bit of chicken flavoring, and bring to a boil – during this time, I leave the brown rice in a bowl of water to soak – I drain the rice out of that water and add it to the boiling water/sauted onion mixture, then reduce heat to a low simmer and cover, stirring occasionally until all the water evaporates. Really gives the rice some extra flavor this way.

Post # 9
1090 posts
Bumble bee
  • Wedding: May 2014

I always use instant brown rice and it turns out great 🙂

Post # 10
8600 posts
Bumble Beekeeper
  • Wedding: August 2012

I just use the instant stuff…5 minutes and it tastes fine. I’m way too lazy to spend an hour on rice, lol.

Post # 11
4047 posts
Honey bee
  • Wedding: January 2014

I use a 2:1 ratio with water to brown rice. So two cups of water for every cup of brown rice. I’ll also throw in a chicken bouillon cube for extra flavor. I also season with garlic salt and whatever else I find that might be good with it.

White rice I cook for 18 minutes. Brown rice I usually need about 25 minutes.

Post # 12
4431 posts
Honey bee
  • Wedding: June 2013

I use minute rice and NEVER have a problem (with white OR brown).  I follow the directions, and use the optional butter, it helps.

Post # 13
9954 posts
Buzzing Beekeeper
  • Wedding: December 2012

I don’t use Instant / Minute Rice… just the “real” stuff.

And I use a Steamer / Rice Cooker exclusively for making Rice.

It has been a great investment !!

I went with the Steamer variety, cause then you can use it for a lot than just rice

Own a Black & Decker (but there are plenty of other companies that make them)

Hope this helps,


Post # 14
2076 posts
Buzzing bee
  • Wedding: June 2014 - British Columbia

Easy, steamed rice will ensure you get the right consistency for rice.

Try find one of these at Chinatown:

Or from Amazon:

You just place one of these racks in a pot of water. Boil the water and place the rice in a bowl, on top of the wire rack, to be steamed. Cover. The wire rack is easy to store; it fits in my utensil drawer. This is actually my mother’s trick. I use a rice cooker myself.

Post # 15
10588 posts
Sugar Beekeeper
  • Wedding: January 2011

I’ve only bought minute brown rice.  I haven’t even noticed it being sold in reasonable quantities any other way, unless you include bulk bins.

Post # 16
178 posts
Blushing bee

I buy organic/biodynamic brown rice, put a saucepan full of water on the stove, bring to the boil, add a cup or two of the rice and cook the crap out of it. Takes about 40 minutes for brown rice to cook, as opposed to around 10 minutes for white rice, but meanwhile I make the rest of dinner. Brown or wild rice is much, much healther for you.

It comes out the same fluffiness as white rice. My mum was a chef and that is still the technique she uses, I’m fairly sure it’s called absorption. I’m also a nutrition student.

During cooking, I just take a spoon and test the rice after a while, tasting it when it has cooled on the spoon. It should not be gritty or hard, let it keep cooking if it is. You will work out what texture you like the most. 

I’ve never got the hang of rice cookers or liked the idea of teflon coated cooking appliances! 



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