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Since brown rice is such an important and healthy staple in my kitchen, I figured it was high time to get smart about rice-cooking techniques. Through trial and some errors, and talking with our cooking experts in the EatingWell Test Kitchen, I've gleaned these tidbits that lead to easier (and faster) brown-rice cooking:
Tip 1: Set yourself up for success.
To cook whole-grain brown rice, use a pan with a tight-fitting lid,
cooking the rice in lightly salted water, on your coolest (or simmer)
burner, and making sure the rice is simmering at the "lowest bubble."
Related: 4 "Bad" Cooking Habits You Should Break
Tip 2: A large pan is a happy one.
Cook rice in a large saucepan. A larger cooking surface allows for
heat to be evenly dispersed, leading to a more consistent texture in the
finished dish.
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Tip 3: Watch the clock.
The Test Kitchen has found that when cooking a small batch of rice
(less than 1 cup), the cooking time varies greatly depending on what
stove they use. Although brown rice usually requires 40 to 50 minutes of
cooking, start checking it after 30 minutes to make sure it doesn't
burn.
Tip 4: Use the right ratio.
Starting out with the right amount of water or broth (for more flavor)
for the amount of rice you're cooking will help you avoid a burnt or
mushy final product. Use the chart below for reference or follow the
directions on the package.
How to Cook Brown Rice & Wild Rice: Rice to Liquid Ratio, Time and Directions
|
Grain
(1 Cup) |
Liquid
(water/broth) |
Directions | Yield |
| Brown Rice | 2 1/2 cups | Bring rice and liquid to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, 40-50 minutes. Let stand 5 minutes, then fluff with a fork. | 3 cups |
| 109 calories; 23 g carbohydrate; 2 g protein; 2 g fiber. | |||
| Wild Rice | At least 4 cups | Cook rice in a large saucepan of lightly salted boiling water until tender 45-55 minutes. Drain. | 2-2 1/2 cups |
| 82 calories; 17 g carbohydrate; 3 g protein; 1 g fiber. | |||
Tip 5: Rest up before digging in.
Once the rice is done cooking, let it stand for at least 5 minutes with the lid on.
Foodscience expert Harold McGee says this "resting period" allows the
grains of rice to cool and become firm, so that the rice doesn't break
when scooped from the pot. Once rested, fluff rice with fork, and you
should have a light and aromatic final product!
Recipes to Try: Vegetable Fried Rice and More Healthy Rice Recipes
What are your tips for making perfect brown rice?
Wendy
Ruopp has been the managing editor of EatingWell for most of her adult
life. She has a B.A. from Swarthmore College and an M.S. in Counseling
from the University of Vermont. She's lived in Vermont since 1982, has
been married 25 years, and has a son and twin daughters all in their
early twenties. Although she writes about food, her husband does most of
the cooking.
Cassidy Tawse-Garcia is an editorial intern at EatingWell Magazine. She has also worked with the Mountain Roots Food Project in Crested Butte, Colorado. When not at EatingWell, she's working her way through Julia Child's Mastering the Art of French Cooking and daydreaming about fanciful dinner parties.
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