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Jackie is asking: (4 answers)
What is the secret to cooking brown rice? My rice is either sticky or undercooked. Thank you.

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Last updated: Mar. 26, 2014 8:32 am
Posted: Mar. 25, 2014 6:47 pm
Answered by: Indiana Peggy
Mar. 25, 2014 6:54 pm
Hi Jackie, here are the basics:
Mar. 25, 2014 7:16 pm
Hi Jackie You might be a little light on your salt, or, with brown rice, want to give it a rinse before cooking, as I'm pretty sure that some of that "brown" is starch that leads to clumping that you have experienced.
Mar. 25, 2014 7:31 pm
Hi Jackie, I recently listened to a program on an NPR radio station that had some of the cooks from the magazine " Cooks Illustrated " that mentioned when cooking brown rice it is better to do it in the oven rather than the stovetop which takes longer than white rice. They said it comes out much fluffier and lighter.
Mar. 25, 2014 8:17 pm
Huh. I never thought of rinsing the rice before cooking. I'll give that a try. But, I have made rice in my slow cooker. That worked out pretty good.
Answered by: Bren
Mar. 25, 2014 8:04 pm
This was a question on a previous post. The suggestions was to soak the rice for 20 minutes before cooking and do not add any seasonings until after the rice is cooked. I have not tried this and am only passing along the information. Someone else may have a better answer. Hope this helps :)
Mar. 25, 2014 8:07 pm
Sorry, forgot to mention that you should drain and rinse the rice before you add it to the pot.
Answered by: cookinmama
Mar. 25, 2014 8:06 pm
I received a rice cooker for my birthday from Bed, Bath, and Beyond. It also steams vegetables on top. The rice cooker has several different settings and will keep the rice warm for quite a few min when it's done. We use it often. It has several different settings on it for different types of rice. This would be ideal for you. Enjoy!
Answered by: Don
Mar. 26, 2014 1:56 am
Hi, perfect rice. cheers. White (BASMATI) Long Grain Rice White long grain rice is easy!!!!!! - Forget what it says on packets. The secret is to reduce the starch in the rice; rinsing and draining twice, once before cooking and once after cooking readily achieves this I prefer Basmati for perfumed smell, flavour and taste. 180g/6oz White Basmati Long Grain Rice ½ to 1tbsp Salt - to taste 25g Butter Pour rice into a sieve, rinse thoroughly in COLD water and drain; Fill a large pot to ½ to ¾ with cold water, add the salt and butter and bring to boil; Add rice, stirring well to avoid any sticking, the butter helps in this respect; Cover, bring back to boil and simmer for some 10 to12 minutes or so until rice is soft but still has a slight bite; Meanwhile boil water in a kettle; When Rice ready, drain in sieve then RINSE with BOILING water from kettle and allow to drain again; Stir with fork; Stick free rice.
Mar. 26, 2014 5:24 am
I like oven baked brown rice-- freezes well...
Mar. 26, 2014 8:32 am
Alton Brown does the oven baking thing as well - and I agree with Jay (although I recently tried steaming it and hubby prefers it that way)
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