Perfect brown rice
melissa6771
Posts: 894 Member
I sometimes add sautéed onions and peppers to this, which makes it even tastier. Easy to do and perfect every time. Great for making fried rice with too.
How To: Make Perfect Brown Rice
Foolproof Oven-Baked Brown Rice Perfected by America’s Test Kitchen
Ingredients
1 1/2 cups brown rice
2 1/3 cups water
2 teaspoons unsalted butter or vegetable oil
1/2 teaspoon salt
Instructions
1. Adjust oven rack to middle position. Preheat oven to 375 degrees. Spread rice in an 8-inch square baking dish.
2. Bring water and butter or oil to a boil, either in a saucepan or in the microwave. Keep an eye on it and take it off heat immediately after it starts boiling. Immediately stir in salt and pour water over rice in baking dish. Cover baking dish tightly with 2 layers of foil, or heavy-duty foil. Transfer baking dish to oven and bake rice until tender, about 1 hour.
3. Remove baking dish from oven and uncover. Fluff rice with fork, then cover dish with kitchen towel and let rice stand for 5 minutes. uncover and let rice stand 5 minutes longer. Serve
How To: Make Perfect Brown Rice
Foolproof Oven-Baked Brown Rice Perfected by America’s Test Kitchen
Ingredients
1 1/2 cups brown rice
2 1/3 cups water
2 teaspoons unsalted butter or vegetable oil
1/2 teaspoon salt
Instructions
1. Adjust oven rack to middle position. Preheat oven to 375 degrees. Spread rice in an 8-inch square baking dish.
2. Bring water and butter or oil to a boil, either in a saucepan or in the microwave. Keep an eye on it and take it off heat immediately after it starts boiling. Immediately stir in salt and pour water over rice in baking dish. Cover baking dish tightly with 2 layers of foil, or heavy-duty foil. Transfer baking dish to oven and bake rice until tender, about 1 hour.
3. Remove baking dish from oven and uncover. Fluff rice with fork, then cover dish with kitchen towel and let rice stand for 5 minutes. uncover and let rice stand 5 minutes longer. Serve
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Replies
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I don't understand. Why not just do it on the stove and save time?1
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You won't save time. When you cook rice, especially brown rice because it takes at least 45 minutes on the stove, you are cooking from the bottom only. A lot of times the bottom is overcooked and the top is undercooked. That's part of the reason a lot of people have trouble with or don't like brown rice. Plus the texture is better when cooking it in the oven. Cooking it in the oven ensures even cooking all around and comes out right every single time.1
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@aabdul22
This is the best way to make brown rice. I also have a recipe for brown rice and peas. I will type it out and send it to you.0 -
Just boil it in excess of salted water...drain, leave in strainer and cover and let steam for a few minutes...piece of cake.3
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Thank you so much. I have been having such a hard time cooking brown rice. I will definitely give this a try!!!0
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I use a rice cooker.3
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melissa6771 wrote: »You won't save time. When you cook rice, especially brown rice because it takes at least 45 minutes on the stove, you are cooking from the bottom only. A lot of times the bottom is overcooked and the top is undercooked. That's part of the reason a lot of people have trouble with or don't like brown rice. Plus the texture is better when cooking it in the oven. Cooking it in the oven ensures even cooking all around and comes out right every single time.
You're joking right, 45 minutes to boil rice?1 -
Nice! Thanks! My rice cooker broke. May try this or but a new rice cooker.0
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JoshuaMcAllister wrote: »melissa6771 wrote: »You won't save time. When you cook rice, especially brown rice because it takes at least 45 minutes on the stove, you are cooking from the bottom only. A lot of times the bottom is overcooked and the top is undercooked. That's part of the reason a lot of people have trouble with or don't like brown rice. Plus the texture is better when cooking it in the oven. Cooking it in the oven ensures even cooking all around and comes out right every single time.
You're joking right, 45 minutes to boil rice?
45 minutes to cook brown rice. It isn't boiling most of that time, simply simmering or steaming.
All rices are not the same: http://dish.allrecipes.com/how-to-cook-rice/3 -
I agree brown rice on the stovetop is tricky. Maybe the oven trick is okay for people who don't mind heating their whole oven up and are unwilling to get a rice cooker.
But otherwise: RICE COOKER. Absurdly easy, foolproof, fewer dishes to clean, easy to clean, doesn't waste electricity or heat my whole kitchen up unnecessarily.2 -
Alluminati wrote: »I use a rice cooker.
I use Uncle Ben instant brown rice. Fifteen minutes and I am done
But I do add sometimes saute onions, sweet peppers and arugula to the cooked rice. Nice and tasty and I also use less rice. 0 -
JoshuaMcAllister wrote: »melissa6771 wrote: »You won't save time. When you cook rice, especially brown rice because it takes at least 45 minutes on the stove, you are cooking from the bottom only. A lot of times the bottom is overcooked and the top is undercooked. That's part of the reason a lot of people have trouble with or don't like brown rice. Plus the texture is better when cooking it in the oven. Cooking it in the oven ensures even cooking all around and comes out right every single time.
You're joking right, 45 minutes to boil rice?
45 minutes to cook brown rice. It isn't boiling most of that time, simply simmering or steaming.
All rices are not the same: http://dish.allrecipes.com/how-to-cook-rice/
Brown rice has been a staple of my diet for years never once has it taken me that long.
You are supposed bring the water to boil before adding the rice why would the water simmer?
I'm not disputing there are other methods of cooking just pointing out "at least 45 minutes" is not accurate when cooking on a stove.0 -
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JoshuaMcAllister wrote: »JoshuaMcAllister wrote: »melissa6771 wrote: »You won't save time. When you cook rice, especially brown rice because it takes at least 45 minutes on the stove, you are cooking from the bottom only. A lot of times the bottom is overcooked and the top is undercooked. That's part of the reason a lot of people have trouble with or don't like brown rice. Plus the texture is better when cooking it in the oven. Cooking it in the oven ensures even cooking all around and comes out right every single time.
You're joking right, 45 minutes to boil rice?
45 minutes to cook brown rice. It isn't boiling most of that time, simply simmering or steaming.
All rices are not the same: http://dish.allrecipes.com/how-to-cook-rice/
Brown rice has been a staple of my diet for years never once has it taken me that long.
You are supposed bring the water to boil before adding the rice why would the water simmer?
I'm not disputing there are other methods of cooking just pointing out "at least 45 minutes" is not accurate when cooking on a stove.
You misquoted the OP, stating that brown rice needed to be boiled for 45 minutes.
I replied that it doesn't boil the full time. While you start a simmer by bringing water to a boil, "simmering" and "boiling" are different techniques. That is why we have the word "simmer."
When i cook whole grain brown rice, i do it on the stove top, and i simmer it for 45 minutes. It comes out delicious.0 -
JoshuaMcAllister wrote: »JoshuaMcAllister wrote: »melissa6771 wrote: »You won't save time. When you cook rice, especially brown rice because it takes at least 45 minutes on the stove, you are cooking from the bottom only. A lot of times the bottom is overcooked and the top is undercooked. That's part of the reason a lot of people have trouble with or don't like brown rice. Plus the texture is better when cooking it in the oven. Cooking it in the oven ensures even cooking all around and comes out right every single time.
You're joking right, 45 minutes to boil rice?
45 minutes to cook brown rice. It isn't boiling most of that time, simply simmering or steaming.
All rices are not the same: http://dish.allrecipes.com/how-to-cook-rice/
Brown rice has been a staple of my diet for years never once has it taken me that long.
You are supposed bring the water to boil before adding the rice why would the water simmer?
I'm not disputing there are other methods of cooking just pointing out "at least 45 minutes" is not accurate when cooking on a stove.
You misquoted the OP, stating that brown rice needed to be boiled for 45 minutes.
I replied that it doesn't boil the full time. While you start a simmer by bringing water to a boil, "simmering" and "boiling" are different techniques. That is why we have the word "simmer."
When i cook whole grain brown rice, i do it on the stove top, and i simmer it for 45 minutes. It comes out delicious.
I didn't misquote OP, simply because I didn't quote.melissa6771 wrote: »You won't save time. When you cook rice, especially brown rice because it takes at least 45 minutes on the stove, you are cooking from the bottom only. A lot of times the bottom is overcooked and the top is undercooked. That's part of the reason a lot of people have trouble with or don't like brown rice. Plus the texture is better when cooking it in the oven. Cooking it in the oven ensures even cooking all around and comes out right every single time.
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.
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Alluminati wrote: »I use a rice cooker.
Me too. I love it, and also use it for oatmeal.1 -
I don't understand. Why not just do it on the stove and save time?
Because it does not come out the same. I have being cooking my rice in the oven for over 20 years, - the best rice ever. Every grain is perfectly cooked - also the rice is steamed, not like on the stove.
With the oven on I can cook : baked salmon, baked vegetables, baked chicken and oven rice all at 350, and sit back and wait for dinner. Saves on gas too.0 -
yup, this is by far the TASTIEST way to make brown rice. It tastes a billion times better. I've used stovetop, rice cooker and there is no comparison to rice done in the oven (I thought Alton Brown originally perfected it?). Also you can cook other things at the same time like socajam says.
I'll suffer a hot kitchen for it for sure. And those of you who think your stovetop or rice cooker is just as good, please try this ONCE and then report back.1 -
@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.
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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.
Ahhh..I see. So that's what this is all about.2 -
melissa6771 wrote: »You won't save time. When you cook rice, especially brown rice because it takes at least 45 minutes on the stove, you are cooking from the bottom only. A lot of times the bottom is overcooked and the top is undercooked. That's part of the reason a lot of people have trouble with or don't like brown rice. Plus the texture is better when cooking it in the oven. Cooking it in the oven ensures even cooking all around and comes out right every single time.
How is 45 minutes on the stove top not saving time over an hour in the oven? Plus, if I'm not cooking anything else in the oven, I don't want to waste all that energy and heat up my house to cook something that has always cooked perfectly for me on top of the stove for 40 years. If it's overcooked on the bottom and undercooked on the top, you're not using enough liquid, or you're not keeping the lid on it, or you're cooking at too high a temperature.
Boil water or stock in Corningware or similar oven- and stove-safe cookware with well-fitting lid. Add rice (and salt if desired). Stir once. Cover and turn heat to low--on a gas stove, I turn it pretty much as low as I can and not have the flame go out. Cook for 40 to 45 minutes. Do not lift lid while it is cooking (the glass lid typical of Corningware and similar products comes in handy here). Turn off heat. Let sit for a few minutes. Fluff and serve.
Or the pasta method works reasonably well (cook rice in lots of water and drain like pasta), and is a bit quicker on the cooking time, but I think you lose so much time bringing all that extra water to a boil that it's pretty much a wash. Plus I don't care for wasting water and energy (more water = more energy to heat it), but that's just me. And it's not like I don't waste the water and the energy most of the time when I cook pasta -- although I did read somewhere in the past few months about a method for cooking pasta in a lot less liquid, similar to cooking risotto, and I tried it, and it worked fine.1 -
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!0
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I never knew people could get so testy over brown rice.
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I use an electronic pressure cooker on most occasions for cooking rice. If not I just do it the traditional way and finish off with a tea towel underneath the lid. Seems to work for me. I agree that cooking proper wholemeal/brown rice from scratch (non of your pre-cooked stuff) does take 45 minutes. But if you time it right and not do it in a hurry it can turn out good with the tea towel under the lid method.0
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JoshuaMcAllister wrote: »Brown rice has been a staple of my diet for years never once has it taken me that long.
You are supposed bring the water to boil before adding the rice why would the water simmer?
I'm not disputing there are other methods of cooking just pointing out "at least 45 minutes" is not accurate when cooking on a stove.
I cook a lot of short grain brown rice and it does take a min of 45 minutes for me to cook. Brown basmati / long grain is faster but the shortgrain stuff takes ages to cook! Brown basmati rice often cooks in 25-30 minutes so I use that when I don;t have time ot wait for the shortgrain to cook (plus my kids prefer the basmati!) 0 -
Thanks OP I'm going to try this as I often cook brown rice alongside other things in the oven so it saves having the hob on at the same time. I've oven cooked brown rice risotto but never thought about just doing plain brown rice.
What type of brown rice are your cooking times based on? I'm assuming shortgrain since you said it takes 45 on the hob?
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I cook brown rice when I am having chicken breast. I put the rice on bottom of dish, chicken breast on top , pour cream of chicken soup mixed with can of water pour over top, cover with foil and bake until chicken is done, about a hour. Sometimes I will put cheddar cheese over top last few minutes of cooking. DELICH!1
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silverstar65 wrote: »I cook brown rice when I am having chicken breast. I put the rice on bottom of dish, chicken breast on top , pour cream of chicken soup mixed with can of water pour over top, cover with foil and bake until chicken is done, about a hour. Sometimes I will put cheddar cheese over top last few minutes of cooking. DELICH!
I use uncle Bens minute brown rice.0 -
@call3na .... so, I usually buy my brown rice at trader joes, either the basmati or the Jasmine. I was at BJs and they had a good size bag of organic brown rice and a coupon, so I bought that. Not sure i like it as much. It's just a long grain brown rice. I was actually just reading the back of it. It says to cook for 30 minutes. I never even looked at it because I have been cooking brown rice for so many years, I don't think about it. When looking online, I see places that say cook it for 45, no matter whether long or short grain. Interesting. I like how I cook it so I'll keep doing it that way but I may try this one with the 30 minutes to see what happens just out of curiosity. I love making rice and peas with it and the Goya pigeon peas, top it with blackened salmon and it's one of my favorites. Yum...
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