Chewy Whole Grain Brown Rice?

Discussion in 'Community Discussion' started by SamIchi, Mar 8, 2006.

  1. SamIchi macrumors 68030

    SamIchi

    Joined:
    Aug 1, 2004
    #1
    Is it supposed to be chewy? Cause I just cooked some and compared to white rice it's not as soft. I probably cooked it wrong. It said 30 mins until water was absorbed, but I tried it and it tasted uncooked. So I cooked longer. Maybe I cooked it too long? I dunnno.
     
  2. After G macrumors 68000

    After G

    Joined:
    Aug 27, 2003
    Location:
    California
    #2
    Uncooked as in harder than normal?

    Brown rice is harder because they don't remove the fiber part sometimes. Better for you, and good for cleaning out the internal plumbing.
     
  3. Chundles macrumors G4

    Chundles

    Joined:
    Jul 4, 2005
    #3
    It will be firmer and should take 30 - 45 minutes to cook. Yummy though.
     
  4. Counterfit macrumors G3

    Counterfit

    Joined:
    Aug 20, 2003
    Location:
    sitting on your shoulder
    #4
    I think rice is a bit like pasta, but with longer cooking times. Experience will tell you when it's al dente.
     
  5. frankblundt macrumors 65816

    frankblundt

    Joined:
    Sep 19, 2005
    Location:
    South of the border
    #5
    with the absorbtion method pre-heating is terribly important (as with risotto) - fry it first for 5 mins or so until the rice is hot to touch (with salt and spices of your choosing), then add 1.25x boiling water (a bit more for brown), cover, turn to extremely low heat for 15-20-25 mins (for white-red-brown rice), then turn the heat off and leave it covered for the same amount of time, open, fluff and serve. Infallible, perfect rice.
     
  6. Cheese macrumors 6502

    Cheese

    Joined:
    Dec 26, 2002
    Location:
    In the refrigerated section at your grocer
    #6
    I agree with ol' Chundy, brown rice is tasty. I think it is a bit chewier than white rice, or often not as fluffy. There seems to be a bit more substance to the alternative colors and varieties. I enjoy the aroma of brown rice enough to forego any chewiness, as long as it is not reconstituted back to it's dried state. Brown rice and Guinness. Now that's good eatin'.
     
  7. SamIchi thread starter macrumors 68030

    SamIchi

    Joined:
    Aug 1, 2004
    #7
    Wow, umm thanks for the detailed instructions. That's what I do with Rice O Roni. That's always comes out good.

    I guess I cooked it right I guess. I think I put to much butter in there, but I was just following instructions. It tasted too buttery.
     

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