7 comments on “Howto: Cook Brown Rice

  1. Nice blog.

    I LOVE LOVE LOVE brown basmati rice. It was the only rice I was eating, until I recently dicovered RED RICE. Now I mix them – 1 part red rice, 2 parts brown basmati rice. And as you say, double the water or stock, bring to the boil, cover, don’t dare touch the lid and in 45 minutes it’s all done. (I’m willing to go with 40 minutes, too.)

  2. Sue,

    You bring up a good point. I like my rice more firm and find that the extra five minutes ensures the rice absorbs all the liquid.

    That being said, I am off to try some red rice. Though it’s still not as cooly named as “Forbidden Rice.”

  3. That’s so funny that you say that. I can’t remember which post it was, but I definitely blogged about how Forbidden Rice, no matter what it tasted like, is the coolest name ever. AND it is so stunning too. How lucky we are that it tastes soooo great.

  4. If I find the post, I’ll put a link up. And now I am inspired to go buy some down at Whole Foods and make pilaf tonight.

  5. Wow, that sounds great. Especially the tempura. How did they the water from the watermelon from soaking through the batter.

  6. Hi, I have just now come across your website while searching around the Internet as I’m searching for some information on wall ovens!. I think it’s an informative blog so I have bookmarked this site and I intend to return another day to allow more time for a more detailed read when I can give it more time.

Leave a Reply

Your email address will not be published. Required fields are marked *