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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.
Brown rice usually takes 40-45 minutes to cook. Your water to rice ratio is the same as I use, so it isn't that. Are you using a lid on the pan? How high of heat are you using?
I’ve always made it three to one, water to dry brown rice, when I cook it. Two to one works for dry white rice, but not dry brown rice in my experience. Also, I put the rice and water and salt together and bring it to a boil, rather than boiling the water and adding the dry rice then.
And st33lcas3’s 40-45 minutes is pretty much my experience with cooking brown rice. It might perhaps take less time for some kinds of brown rice, but not the kinds I’ve bought. This poster is also right about keeping the lid on the pot, and cooking it over low heat on the stove is wise. Keep an eye out, as it usually boils over once during the process.
Add a little salt to the water, too, regardless of the type of rice you cook.
Hope this works for you. Good luck!
Last edited by bachslunch; 10-07-2018 at 08:23 PM..
Brown rice usually takes 40-45 minutes to cook. Your water to rice ratio is the same as I use, so it isn't that. Are you using a lid on the pan? How high of heat are you using?
Yes, I use a lid, and start the rice on high heat, then lower to medium after it starts boiling. I have an electric stove that I’m still not used to, after cooking on natural gas all of my life. I just don’t know why the first brand of brown rice that I was using cooked so quickly. I thought there had been some amazing change in brown rice!
I've never found a brown rice that didn't take 40~45min (accidentally bought "quick cook" brown recently, claims 25~30 but really takes 40). I boil my water and use bullion, then add the rice and immediately turn it from high to just above simmer on my electric. Zero boil-overs, ever. Once the timer hits, I then just set the pot to a different burner and leave it. Normally I'm making rice an hour or two ahead of time, just to have it out of the way. It always keeps well like this, and remains hot for quite some time. Probably lends to additional cooking too, but without scorching the bottom.
Yes, I use a lid, and start the rice on high heat, then lower to medium after it starts boiling. I have an electric stove that I’m still not used to, after cooking on natural gas all of my life. I just don’t know why the first brand of brown rice that I was using cooked so quickly. I thought there had been some amazing change in brown rice!
Try lowering the heat to low and let the rice simmer.
in case you change your mind...rice cookers cook rice perfect each time. And the appliance can be used in other ways too.
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.
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