Perfect brown rice
Replies
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melissa6771 wrote: »@JoshuaMcAllister You're joking right, 45 minutes
She clearly states it takes 45 minutes to cook brown rice on the stove, even going on to say that is the reason why people have trouble with it or don't like it? I don't know where she gets that claim.
Boil kettle, add to rice in pan
Bring rice and water to boil without lid,
Place lid on reduce heat simmer for 15/20 minutes
How you perform the next steps is up to you let it sit, rinse through a colander, add to fry veg, egg fry.
Its certainly not a minimum of 45 minutes each time.
If you are using real brown rice, not the instant kind, not the parboiled kind, not the frozen kind, it most certainly does take 45 minutes to cook properly, no matter whether it's the stovetop or the oven. As do steel cut oats. I have been a hairdresser for 23 years and talk to people all day long every day, that's part of how I know a lot of people don't care for brown rice when it's not cooed properly. That's how I make that "claim". cooking is my hobby, many people come to me for cooking advice. If you like how you do it in 20 minutes, by all means, eat it your way. If you have nothing beneficial to add here, why bother? Just to argue? No thanks. I know what I'm talking about. As you can see, others here who have tried this method, understand its superiority.
I can assure you I'm using real brown rice.
Sorry I was unaware you were a hairdresser and hence have the expertise to claim that it "most certainly takes 45 minutes on a stove"
I did have a point to make, it was that it is inaccurate to claim that brown rice takes 45 minutes to cook on a stove. I also did not say it only takes 20 minutes, if you had bothered reading my post as opposed to brushing past it because the "superiority" of your method has over mine.
My point was from the beginning, it does not have to take you 45 minutes cooking brown rice on a stove. It may be to your desired taste, but if i were to leave my long grain brown rice on the stove for 45 minutes I'd most likely be eating mushy rice. You are making bold and assertive statements of your opinion not fact.0 -
JoshuaMcAllister wrote: »melissa6771 wrote: »@JoshuaMcAllister You're joking right, 45 minutes
She clearly states it takes 45 minutes to cook brown rice on the stove, even going on to say that is the reason why people have trouble with it or don't like it? I don't know where she gets that claim.
Boil kettle, add to rice in pan
Bring rice and water to boil without lid,
Place lid on reduce heat simmer for 15/20 minutes
How you perform the next steps is up to you let it sit, rinse through a colander, add to fry veg, egg fry.
Its certainly not a minimum of 45 minutes each time.
If you are using real brown rice, not the instant kind, not the parboiled kind, not the frozen kind, it most certainly does take 45 minutes to cook properly, no matter whether it's the stovetop or the oven. As do steel cut oats. I have been a hairdresser for 23 years and talk to people all day long every day, that's part of how I know a lot of people don't care for brown rice when it's not cooed properly. That's how I make that "claim". cooking is my hobby, many people come to me for cooking advice. If you like how you do it in 20 minutes, by all means, eat it your way. If you have nothing beneficial to add here, why bother? Just to argue? No thanks. I know what I'm talking about. As you can see, others here who have tried this method, understand its superiority.
I can assure you I'm using real brown rice.
Sorry I was unaware you were a hairdresser and hence have the expertise to claim that it "most certainly takes 45 minutes on a stove"
I did have a point to make, it was that it is inaccurate to claim that brown rice takes 45 minutes to cook on a stove. I also did not say it only takes 20 minutes, if you had bothered reading my post as opposed to brushing past it because the "superiority" of your method has over mine.
My point was from the beginning, it does not have to take you 45 minutes cooking brown rice on a stove. It may be to your desired taste, but if i were to leave my long grain brown rice on the stove for 45 minutes I'd most likely be eating mushy rice. You are making bold and assertive statements of your opinion not fact.
This thread literally makes me laugh out loud. Being a hairdresser was referring to the lots of people I help with cooking. I probably should've gone to culinary school, it is my second passion after doing hair. Even if you did the 30 minutes in the stovetop and then the 10 that you're supposed to let it sit in the pot and finish steaming, that's 40 minutes. The two of you pointing out that I used the word "superior", and saying it like I think I came up with this method and think it's my way that is superior, makes me laugh. This is a health and weight loss forum, there are a lot of people who have trouble with brown rice. I was simply giving them an option. Use it, don't use it, your choice but to accuse people of whatever, and try to lure them into an argument is stupid. Go read Alton Browns oven method and all the reviews. If you don't have trouble with the way you cook it, then cook it, eat it and be happy. For those that don't like the way they try to cook it, this is an option. Have a great day....☺️0 -
melissa6771 wrote: »JoshuaMcAllister wrote: »melissa6771 wrote: »@JoshuaMcAllister You're joking right, 45 minutes
She clearly states it takes 45 minutes to cook brown rice on the stove, even going on to say that is the reason why people have trouble with it or don't like it? I don't know where she gets that claim.
Boil kettle, add to rice in pan
Bring rice and water to boil without lid,
Place lid on reduce heat simmer for 15/20 minutes
How you perform the next steps is up to you let it sit, rinse through a colander, add to fry veg, egg fry.
Its certainly not a minimum of 45 minutes each time.
If you are using real brown rice, not the instant kind, not the parboiled kind, not the frozen kind, it most certainly does take 45 minutes to cook properly, no matter whether it's the stovetop or the oven. As do steel cut oats. I have been a hairdresser for 23 years and talk to people all day long every day, that's part of how I know a lot of people don't care for brown rice when it's not cooed properly. That's how I make that "claim". cooking is my hobby, many people come to me for cooking advice. If you like how you do it in 20 minutes, by all means, eat it your way. If you have nothing beneficial to add here, why bother? Just to argue? No thanks. I know what I'm talking about. As you can see, others here who have tried this method, understand its superiority.
I can assure you I'm using real brown rice.
Sorry I was unaware you were a hairdresser and hence have the expertise to claim that it "most certainly takes 45 minutes on a stove"
I did have a point to make, it was that it is inaccurate to claim that brown rice takes 45 minutes to cook on a stove. I also did not say it only takes 20 minutes, if you had bothered reading my post as opposed to brushing past it because the "superiority" of your method has over mine.
My point was from the beginning, it does not have to take you 45 minutes cooking brown rice on a stove. It may be to your desired taste, but if i were to leave my long grain brown rice on the stove for 45 minutes I'd most likely be eating mushy rice. You are making bold and assertive statements of your opinion not fact.
This thread literally makes me laugh out loud. Being a hairdresser was referring to the lots of people I help with cooking. I probably should've gone to culinary school, it is my second passion after doing hair. Even if you did the 30 minutes in the stovetop and then the 10 that you're supposed to let it sit in the pot and finish steaming, that's 40 minutes. The two of you pointing out that I used the word "superior", and saying it like I think I came up with this method and think it's my way that is superior, makes me laugh. This is a health and weight loss forum, there are a lot of people who have trouble with brown rice. I was simply giving them an option. Use it, don't use it, your choice but to accuse people of whatever, and try to lure them into an argument is stupid. Go read Alton Browns oven method and all the reviews. If you don't have trouble with the way you cook it, then cook it, eat it and be happy. For those that don't like the way they try to cook it, this is an option. Have a great day....☺️
You obviously have kind of issue with having to be correct. I completely agree with you in the sense that the forum is here for sharing ideas and methods of cooking. However this thread is pretty counterproductive, there will be people come on this thread read your opinion on brown rice taking 45 minutes to cook as fact, then not try it for themselves because as you quote "that's part of the reason a lot of people have trouble with or don't like brown rice" I simply pointed out that it in fact does not necessarily take that long.
I don't know where you are getting your numbers from because you have yet to actually quote from my statements, you're stating a different generic time each message.
Good day to you and enjoy your extra cooking time.0 -
Try a variety of rices. I love black rice! Look in Whole Foods.0
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Basmati brown or basmati white rice is the best.
30 minutes in the oven tops, with perfectly even grains.0 -
Brown rice takes a little more liquid and about twice as long to cook as white rice. I use a rice cooker because it's so easy and foolproof but have baked in the past. I like brown lots better than white now. Didn't use to.1
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jennifer_417 wrote: »Interesting. I never really liked brown rice, but maybe that's because I never cooked it right. It's been a long time since I've attempted to eat it...maybe it's time to try again! Thanks!
I also don't care for just brown rice, however with the right sauce it can be so good!
I just put it in the rice cooker and walk away. It's a great way to clean your kitchen or fit in a quick run 'while waiting'
This mango sauce is so freaken good mixed into brown rice, really any rice, I bet any grain! it's so good!
http://www.bjs.com/sf-caribbean-mango-sauce-20-oz.product.3000000000000182003
I'll put chicken in the crock pot with this sauce, have that for dinner with rice, then pour the left over sauce on the left over rice and have with lunch the next day.
If you like Spicy the Pineapple Habanero from the same brand is also yummy.0 -
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I like my brown rice done in the oven, but I never do just plain brown rice in the oven. I make the Thug Kitchen Spanish rice recipe frequently.
Ingredients:
1/2 onion, chopped
2 large tomatoes, chopped (about 1 1/4 cups)
3 cloves garlic, minced
1 jalapeno, minced
1 tablespoon tomato paste
2 1/2 cups vegetable broth
2 cups long-grain brown rice
1 1/2 tablespoons olive
1/2 teaspoon of sea salt
1 cup corn kernels – frozen is fine
1 cup green peas – frozen is fine
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
Preparation:
Preheat oven to 375F. Grab a 9×13 inch glass or ceramic baking dish.
In a blender or food processor, combine the onion, tomatoes, garlic, jalapeno, and tomato paste and let it run in the blender for about 30 seconds. Pour that into a medium saucepan, mix in the broth, and let it come to a simmer over medium heat.
While the tomato mixture is heating up, spread the rice over the bottom of the baking dish and drizzle the oil and salt over the top.
When the broth mixture is at a gentle simmer, pour it over the rice, stir it up so everything is mixed, then cover tightly with foil and put in the oven. Let this bake for 1 hour. Try not to check on it because every time you do you’ll be letting out precious steam and your rice will be undercooked. Just keep the oven at 375 and you’re all good.
After 1 hour, pull out the baking dish and fluff the rice around with a fork so everything is mixed back in. If the rice isn’t all the way cooked, add another 1/4 cup broth or water, cover, and bake it for another 10 minutes or so. Fold in the corn, peas, lime juice and cilantro and mix well. Add a pinch more sea salt if you need it.0 -
I follow instructions on packages so when the brown rice says boil then simmer for 45 minutes, then thats what I do. And most often it comes out hit or miss. I use covers, I watch the temps. I stir from time to time to ensure all rice gets sort of equal simmer time. I like the oven suggestion, but wouldn't do it as a stand alone dish- too much oven time for just a side. If I were cooking an oven meal, then halls ya. Ive been meaning to look into getting a rice cooker, though. I just don't know what's actually worth the investment.0
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I recently found a recipe for brown rice that I like a lot that uses chicken broth, EVOO, and salt. Super easy. I bake it when I have other stuff in to bake, and I can eat off the dish for a week. I added herbs to mine, too.0
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I follow instructions on packages so when the brown rice says boil then simmer for 45 minutes, then thats what I do. And most often it comes out hit or miss. I use covers, I watch the temps. I stir from time to time to ensure all rice gets sort of equal simmer time. I like the oven suggestion, but wouldn't do it as a stand alone dish- too much oven time for just a side. If I were cooking an oven meal, then halls ya. Ive been meaning to look into getting a rice cooker, though. I just don't know what's actually worth the investment.
Cooking in the oven is never hit or miss. You hit the target all the time, evenly cooked grains to perfection.
I do agree that its best to have other things in the oven to save money. But I am one of those who would just put my rice in the over regardless. I have not cooked rice on the stove top for over 25 years, would not know where to start now -yes its sad.
Also in the oven you do less stirring, one stir to blend everything before cooking and that's it.1 -
enterdanger wrote: »I like my brown rice done in the oven, but I never do just plain brown rice in the oven. I make the Thug Kitchen Spanish rice recipe frequently.
Ingredients:
1/2 onion, chopped
2 large tomatoes, chopped (about 1 1/4 cups)
3 cloves garlic, minced
1 jalapeno, minced
1 tablespoon tomato paste
2 1/2 cups vegetable broth
2 cups long-grain brown rice
1 1/2 tablespoons olive
1/2 teaspoon of sea salt
1 cup corn kernels – frozen is fine
1 cup green peas – frozen is fine
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
Preparation:
Preheat oven to 375F. Grab a 9×13 inch glass or ceramic baking dish.
In a blender or food processor, combine the onion, tomatoes, garlic, jalapeno, and tomato paste and let it run in the blender for about 30 seconds. Pour that into a medium saucepan, mix in the broth, and let it come to a simmer over medium heat.
While the tomato mixture is heating up, spread the rice over the bottom of the baking dish and drizzle the oil and salt over the top.
When the broth mixture is at a gentle simmer, pour it over the rice, stir it up so everything is mixed, then cover tightly with foil and put in the oven. Let this bake for 1 hour. Try not to check on it because every time you do you’ll be letting out precious steam and your rice will be undercooked. Just keep the oven at 375 and you’re all good.
After 1 hour, pull out the baking dish and fluff the rice around with a fork so everything is mixed back in. If the rice isn’t all the way cooked, add another 1/4 cup broth or water, cover, and bake it for another 10 minutes or so. Fold in the corn, peas, lime juice and cilantro and mix well. Add a pinch more sea salt if you need it.
That sounds amazing. I'm going to try it. I do the Goya rice and peas recipe a lot when I cook rice. I'll have to find the recipe I adopted from it. Rice, onions, peppers, tomato paste, pigeon peas, lite coconut milk, Goya season seasoning, etc. yummy.0 -
I follow instructions on packages so when the brown rice says boil then simmer for 45 minutes, then thats what I do. And most often it comes out hit or miss. I use covers, I watch the temps. I stir from time to time to ensure all rice gets sort of equal simmer time. I like the oven suggestion, but wouldn't do it as a stand alone dish- too much oven time for just a side. If I were cooking an oven meal, then halls ya. Ive been meaning to look into getting a rice cooker, though. I just don't know what's actually worth the investment.
Robin, that's the problem, it is hit or miss. Not with the oven method though. And, you should never take the cover off or stir rice when it's cooking, the steam is what cooks it and you lose all the heat and steam by doing that.
For the rest of you saying you wouldn't turn on the oven for a side... First of all, a lot people cook enough for more than one meal at a time. Second, I think you think your oven uses much more energy than it actually does.1
This discussion has been closed.
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