Surefire method for making brown rice?

[~CalicoPrairie~]

Gayle's dinner post got my mind working.

I have a bunch of brown rice that I'd really love to incorporate into our diet, but I can't seem to ever make it right. I know it's chewy-er than white, and I don't mind that, but I can't figure out the cooking times. It seems it always takes longer than it says in recipes.

Anyone have a TNT method they can share?

[Granny Smith]

I do. Fill a pot with water, as if you were going to make noodles. Add a tablespoon of salt, if desired. Bring it to a boil and add a whole bag of rice. Bring it back to a boil and cook it until the rice is tender (taste a grain to tell). It will probably take close to an hour, which is why I'm telling you to cook a whole bag at once.

When the rice is good and tender, pour the whole pot into a colander. Don't worry, the rice won't all go through the holes and down the drain, although a few grains might.

Now, use whatever you need and either freeze the leftovers in meal-size portions, or dehydrated the leftovers and rehydrate like you would instant rice (1 part rice and 1 part boiling water, cover and let set until the water is absorbed). The next time you want brown rice, it won't take you an hour to make it.

[Granny Smith]

I should mention, 'a whole bag of rice' is a pound (or 2 1/2 cups)

[~CalicoPrairie~]

Gayle, you're my hero. Thank you.

Hoe big of a pot?

[Granny Smith]

The one I use is 4 quart size. It's big enough that the rice can move around in the water, even after it's done. I fill it about to where the handles attach.

[~CalicoPrairie~]

Great. I have a 4.5 quart pan that I can use.

Thanks Gayle, I think I'd like to make the chicken/jalapeno cream recipe today and serve it over this rice.

[Granny Smith]

I'm half-tempted to make the chicken again tonight. It was so good! Maybe I'll just have the leftovers and let everyone else eat ham.

[~CalicoPrairie~]

Jan 21, 2012 13:51:26 GMT -5 Granny Smith said:

I'm half-tempted to make the chicken again tonight. It was so good! Maybe I'll just have the leftovers and let everyone else eat ham.

A good plan, indeed. ;-)

[catinhat]

I do 1 cup rinsed and drained brown rice, 2 cups water. When it hits a simmer, I move it to the small burner on my stove (we actually call it the 'rice burner', lol), turn it to the lowest setting and set the timer for 55 minutes. I'm at 6500+ feet above sea level, so after the timer goes off, I let it sit at least another 20 minutes before serving (things take longer to cook at high altitude). It comes out good.

[~CalicoPrairie~]

Thanks Laura. I've tried Gayle's recipe and I've got some in the freezer, but I'm going to try your method as well to see what works for me. We're at 1500, so would I cook for less time on my small burner?

[Granny Smith]

Calico, how did it turn out for you?

[~CalicoPrairie~]

It turned out a bit mushy, but I don't mind that. I think that's my problem, I don't really know what it's supposed to look like/feel like. It's in the freezer, and I think it will be great inside of soup or perhaps sauteed with veggies and soy sauce or something yummy like that.

[catinhat]

CP, the 55 minutes what what I was told to do on PH, so the 'sit time' is what I do to allow for our altitude. Hope that helps. I'm trying to think how to describe it - the outer shell is al-dente? but the inside is fully cooked.
?

[Granny Smith]

I just cook it till it's not crunchy anymore. It will still have a bite (al dente)

[~CalicoPrairie~]

Ok, well I think I'm going to need some practice.