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Lundberg's rice is like none other! Out staple is the short grain brown.
Yes.I resisted for a long time, buying plain brown rice from bulk bins or in plastic bags. But not any more. Even DH who usually only tolerates brown rice, remarked on how good it is.
On short grain rice—I can’t get that variety to cook nicely in my IP. It comes out too sticky. I’m not making sushi, so——. But we love the Lundberg Basmati.
but to get perfect brown rice each time, for me the only way is the rice cooker.
Put in the ingredients, walk away until the finished bell rings. Perfect.
What other ways are there to use a rice cooker? I have a minimum of kitchen gadgets, that is more my daughter’s thing. I’m trying to keep it simple and acquire less. But I do like brown rice, just am baffled that what I bought before cooked so quickly. BTW, it was Walmart’s Great Value brand.
I cook rice using a pot with a tightfitting lid, doing it the Asian way. Do NOT cook rice as if it is pasta!
Also, just as with white rice, different varieties and even BRANDS of a given variety of brown rice differ in time and exact method of cooking. Read the labels on the bags. BTW, sometimes they are wrong, so you might need to experiment. Yeah, that sucks.
I have a big coffee-table book about rice varieties and how to cook them, including what countries they come from and recipes. It amazed me how much variation in cooking method there is, depending on the specific type of rice involved.
I’ll preface this by saying that I did not eat a lot of rice until recent years. When I did eat it, I only cooked white rice, because brown rice took forever to cook.
When I started eating rice again, I cooked brown rice only because I prefer the flavor, and for some reason it didn’t seem to take as long to cook as in the past. I just bought the house brand where I did most of my grocery shopping. The brown rice took no longer to cook than white rice, which was about 20 minutes for the amount of rice that I want.
I’m shopping elsewhere and now using that store’s house brand of brown rice and it takes forever to cook! In fact, once the water is soaked up, the rice is still hard and I need to add more water, and overall cooking time is about 40 minutes. I use the standard ratio, twice as much water as rice.
What is happening? Is it the different brand of rice, or is it old rice? I just cook rice in a pan, I don’t want to get a rice cooker.
I had this same exact issue with cooking brown rice last time.
Then I tried to make a sort of "Mexican rice" seasoned dish and that took way longer to cook, as well, using the brown rice.
We have tried a variety of brown rice brands, and found the best for cooking time, nutty flavor, and texture to be Mahatma.
Try Jyoti if you liked Mahatma. Both are tasty.
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