Brown rice question
BigTandthesquatters
Posts: 151 Member
I can't cook rice. No matter what I either burn it, undercook it, or wreck a pan. I can buy frozen brown rice, but that is really expensive(for me). Does anyone know if INSTANT brown rice is as good, or even close enough health wise?
The only thing that is keeping me on my diet is the ability to add 1/2 cup cooked noodles, or brown rice to stir fry(s).
The only thing that is keeping me on my diet is the ability to add 1/2 cup cooked noodles, or brown rice to stir fry(s).
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Replies
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I like instant brown and white rice. I like the taste of both, and both can be worked into my calorie goals.
And, since you seem to cook a lot of rice consider a rice cooker.3 -
wrecked 2 rice cookers already
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The boil-in-a-bag kind I think tastes better than the microwave kind, and I think it's less expensive.2
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I have used both the boil-in-bag and microwave and the bags are MUCH better and more consistent (both brown and white).2
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Foolproof Brown Rice Cooking:
Fill a 3 Quart or larger saucepan with water. Bring to a boil. Measure out 3-5 servings of dry brown rice. When the water is at a rolling boil, add the rice.
Keep the water at a low boil, on med to med-high uncovered, for 30 minutes.
Drain the water and leave the rice in the pan with a lid on (NOT over the heat) for ten minutes. It's now ready to serve.
Perfect every time.
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Or get a multi pot. Easiest brown rice!1
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If you can't figure out how to cook rice buy an electric rice cooker or instant pot that has a rice cooking setting.
The method I used works for the stove stop or an electric cooker. Just clean the rice til the water runs clear and put enough water in the pot to just cover your knuckles w/your hand place flat on top of the rice.
I've got a nearly 40 yr old electric cooker that use to cook rice but do cook rice on the stove top from time to time. You don't have to watch the pot w/an electric cooker but you do have to keep an eye on a stove top pot.
For the stove top, when the water entirely evaporates and little bubbles from on top of the rice, it's DONE! Any further cooking will just cause the rice to burn.
Doesn't matter if it's white, brown or wild rice -- and I've got all of them in stock -- the procedure is the same.
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cmriverside wrote: »Foolproof Brown Rice Cooking:
Fill a 3 Quart or larger saucepan with water. Bring to a boil. Measure out 3-5 servings of dry brown rice. When the water is at a rolling boil, add the rice.
Keep the water at a low boil, on med to med-high uncovered, for 30 minutes.
Drain the water and leave the rice in the pan with a lid on (NOT over the heat) for ten minutes. It's now ready to serve.
Perfect every time.
I'll give that a try. So kind of treat it like noodles?0 -
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"Success" Brown rice. It's parboiled. Comes in a perforated plastic boil-in bag. Not as many of the nutrients as normal brown rice, but hey, if you're burning rice, this will be better, LOL. Just follow directions.
We try and keep a box on hand (family-sized packages) for quickie dinners. We keep and use a supply of regular uncooked rice for most purposes.
Some kinds of short-cook other brands rice is also parboiled, therefore easier to cook.0 -
BigTandthesquatters wrote: »cmriverside wrote: »Foolproof Brown Rice Cooking:
Fill a 3 Quart or larger saucepan with water. Bring to a boil. Measure out 3-5 servings of dry brown rice. When the water is at a rolling boil, add the rice.
Keep the water at a low boil, on med to med-high uncovered, for 30 minutes.
Drain the water and leave the rice in the pan with a lid on (NOT over the heat) for ten minutes. It's now ready to serve.
Perfect every time.
I'll give that a try. So kind of treat it like noodles?
If you boil noodles for 30 minutes, I'm pretty sure an Italian will ring your doorbell and slap you when you answer..... 😉10 -
I cook rice in the microwave using a microwave rice cooker - perfect every time.
Google "Sistema Microwave Rice Cooker".
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John772016 wrote: »BigTandthesquatters wrote: »cmriverside wrote: »Foolproof Brown Rice Cooking:
If you boil noodles for 30 minutes, I'm pretty sure an Italian will ring your doorbell and slap you when you answer..... 😉
yeah I should've stated that better1 -
John772016 wrote: »BigTandthesquatters wrote: »cmriverside wrote: »Foolproof Brown Rice Cooking:
Fill a 3 Quart or larger saucepan with water. Bring to a boil. Measure out 3-5 servings of dry brown rice. When the water is at a rolling boil, add the rice.
Keep the water at a low boil, on med to med-high uncovered, for 30 minutes.
Drain the water and leave the rice in the pan with a lid on (NOT over the heat) for ten minutes. It's now ready to serve.
Perfect every time.
I'll give that a try. So kind of treat it like noodles?
If you boil noodles for 30 minutes, I'm pretty sure an Italian will ring your doorbell and slap you when you answer..... 😉
Actually, I think you might be the target for calling pasta "noodles". 😂
(I presume this is what you mean, based on the Italian reference)4 -
I would just learn how to cook rice. It is so inexpensive. There are tricks on line. I prefer to soak my rice for an hour, drain the water, add the recommended water amount and then follow the recommendations on the package.1
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The "minute rice" microwavable cups are fine.
I do my rice in the IP or my electric steamer. Brown rice use a 1:1 ratio and IP for 15 minutes with 5 NPR and then QR. For the steamer I think it takes about 45 mins. Both are easy clean-up and hands off.0 -
Rice can be well cooked if you follow the recipe, but bring it to a rolling boil whilst standing next to it and then cover and turn it off and come back in 20 minutes.1
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Redordeadhead wrote: »John772016 wrote: »BigTandthesquatters wrote: »cmriverside wrote: »Foolproof Brown Rice Cooking:
Fill a 3 Quart or larger saucepan with water. Bring to a boil. Measure out 3-5 servings of dry brown rice. When the water is at a rolling boil, add the rice.
Keep the water at a low boil, on med to med-high uncovered, for 30 minutes.
Drain the water and leave the rice in the pan with a lid on (NOT over the heat) for ten minutes. It's now ready to serve.
Perfect every time.
I'll give that a try. So kind of treat it like noodles?
If you boil noodles for 30 minutes, I'm pretty sure an Italian will ring your doorbell and slap you when you answer..... 😉
Actually, I think you might be the target for calling pasta "noodles". 😂
(I presume this is what you mean, based on the Italian reference)
Lol 😀, that is very true!0 -
No worries @BigTandthesquatters , just playing. Enjoy the weekend!0 -
I only cook rice -- both brown and white -- in the oven. It's fool proof! Start with Alton Brown's oven brown rice. It never scorches or boils dry. It doesn't boil over. All you do is throw it in the oven and ignore it until it's done. https://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe-19441971
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My own method is to cook it in a casserole dish that is both oven- and range-safe (I use Corningware, but I'm sure there are other brands -- or you could use a Dutch oven or a cast-iron skillet with a tight-fitting lid -- the point is, don't use a thin, light sauce pan). Bring the water to a boil on the range, stir in the rice, and turn the heat down as low as you can. Leave it for 30 to 45 minutes (until the water is absorbed -- so it's nice if your pot/pan/skillet has a glass lid -- you don't want to be lifting the lid to check).
But if you really want a fool-proof method, cook it with lots of excess water, like you would pasta, start testing for doneness after about 25 or 30 minutes, and when it's done or nearly done, drain it and return it to the hot pan, off the heat, and let sit, covered, for about five minutes.1 -
HeidiCooksSupper wrote: »I only cook rice -- both brown and white -- in the oven. It's fool proof! Start with Alton Brown's oven brown rice. It never scorches or boils dry. It doesn't boil over. All you do is throw it in the oven and ignore it until it's done. https://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe-1944197
I like baked rice best, too. I didn’t know there was a recipe. Lol.
But mine is mushy, not fluffy grains. Do I cook it too long? I like it mushy, but it would be nice to know how to make it fluffy.
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I love my rice cooker. Was not expensive, and rice turns out well every time. Mine is a small one though and says not suitable for brown rice.
Have used various instant microwave rice brands - usually when I just want a quick single serve just for myself.
They all taste a bit 'cardboardy' to me - not as nice as cooking rice from scratch but still quite ok0 -
I know others have explained trying to cook it.But not sure if it was answered..... If you want to use minute rice/ boil in bag, or any other parcooked rice it is just as nutritional. health wise there is no difference, just cost1
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Just cost and taste.
If you like the taste - no problem.
I eat them sometimes, IMO the taste is ok but not the same as cooking rice from scratch.
But agreed - nutrition much the same.1
https://youtu.be/fOLM11qZqxk
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