brown rice cooking question

[Guest guest]

Can you tell me how to cook up a cup of brown rice?

I bought some bulk and don't know the water ratio or cooking time. I know you

all have the information to help me.

Thank you much

 

John

[Guest guest]

The easiest way to fix brown rice is to bake it in a 9 x 9 inch pan covered with

foil

 

1 1/2 cups brown rice, (I use basmati)

2 1/2 cups boiling low sodium vegetable stock

dollop of non-dairy butter

 

Place rice in lightly buttered pan. Put pan on baking sheet to transfer to oven.

Pour boiling stock (or water) over. Cover with foil. Bake 375* F for about an

hour depending on your oven.

 

I don't use salt since the stock is salty already. I try to use the oven for two

or three dishes at once so I use less energy per dish, so plan ahead and you can

bake potatoes, sweet potatoes, roast veggies, etc. and have a week's worth of

dishes out of the combinations.

 

--- On Thu, 10/22/09, John <spyder2182 wrote:

 

John <spyder2182

brown rice cooking question

,

 

Thursday, October 22, 2009, 6:42 PM

 

 

 

 

 

 

 

 

 

 

 

 

Can you tell me how to cook up a cup of brown rice?

 

I bought some bulk and don't know the water ratio or cooking time. I know you

all have the information to help me.

 

Thank you much

 

 

 

John

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

honestly, with brown rice, i boil & drain so i don't have to worry about

proportions.

 

 

 

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--- On Thu, 10/22/09, John <spyder2182 wrote:

 

 

John <spyder2182

brown rice cooking question

,

 

Thursday, October 22, 2009, 2:42 PM

 

 

 

 

 

 

Can you tell me how to cook up a cup of brown rice?

I bought some bulk and don't know the water ratio or cooking time. I know you

all have the information to help me.

Thank you much

 

John

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

I cook mine in a electric rice cooker using 2 and 1/2 liquid to 1 cup rice: 2

1/2:1 proportion. To keep rice from foaming, I either use some olive oil

drizzled into it: about a tbsp or if I don't want the caloric addition of oil, I

place a thin cloth between pot and lid. It absorbs the moisture and keeps the

pot from foaming over. I observed an Iranian friend of mine do this when

preparing any kind of rice.

 

Susan in NM

 

 

, John

<spyder2182 wrote:

>

> Can you tell me how to cook up a cup of brown rice?

> I bought some bulk and don't know the water ratio or cooking time. I know you

all have the information to help me.

> Thank you much

>

> John

>

[Guest guest]

, John

<spyder2182 wrote:

>

> Can you tell me how to cook up a cup of brown rice?

> I bought some bulk and don't know the water ratio or cooking time. I know you

all have the information to help me.

> Thank you much

>

> John

>

 

Here's my recipe:

1 cup brown rice

2.5 cups water

0.5 teaspoons salt

tiny bit of olive oil

 

Put all of the above, in any order, into a saucepan. (I use a 3-quart

Farberware saucepan.) Cover. Put on the burner on high flame with timer set for

5 minutes. Then, after the 5 minutes, it is boiling, and I turn down the flame

to medium low. Frankly, with my gas stove I eyeball the flame height rather

than using the setting on the knob. . . Set the timer for 53 minutes. When

the timer goes off, i raise the lid just enough to take out a bit on a fork, and

test it (by eating it) for doneness. Most of the time it'll be done just right.

Otherwise: If it is wet, i leave it on the burner another minute or two or

three. If no excess liquid but still not soft enough, I quickly toss in a bit

of water, just guesstimating, maybe 1/8 cup or 1/4 cup, then leave it on the

burner another minute or two or three. If it's just a teeny bit on the

too-chewy side, I might add a tablespoon or two of water and turn off the burner

and let it sit on the warm burner plate for a few minutes while the stir-fry

finishes up; the heat of the rice and pan will " steam " the 1 or 2 tablespoons

of water into the rice to soften it just a bit more.

 

From the reading i have done about rice, the " proper procedure " is to keep the

lid on while cooking. Bring to a boil, then cook covered over low heat, that's

the basic procedure.

 

The old recipes call for 1 teaspoon salt and 1 tablespoon butter or margarine,

but I cook with little salt and zero butter or margarine nowadays.

 

Incidentally, there are some tasty brown-rice salad recipes. I have one with

red kidney beans and yogurt and curry powder that's quite flavorful.

 

Sometimes I like to pop some brown rice in the freezer for times when the day

really gets away from me and I run out of time to make brown rice. The texture

isn't as good after freezing, but it's edible, and being able to pull out of

freezer when time is tight is a way to avoid having to switch to making white

rice. . .

 

Hope all this is helpful.

[Guest guest]

1 cup to two cups water. Bring to the boil in a saucepan without lid. Once

boiling cover with lid and turn to med-low. Takes about half an hour for all

water to evaporate. Enjoy!

 

, John

<spyder2182 wrote:

>

> Can you tell me how to cook up a cup of brown rice?

> I bought some bulk and don't know the water ratio or cooking time. I know you

all have the information to help me.

> Thank you much

>

> John

>