Question about long grain brown rice

[dodgesmammaw]

Today I used long grain brown in a Mexican rice recipe. This was the first time I have cooked this. I followed the recipe but the rice seems a little crunchy.  Is this normal for long grain rice?

[Deleted]

I cook it in 12 cups boiling salted water for 30 minutes in large pot with tight fitting lid. Pour into strainer, drain for a few seconds and return to pot, off heat, let steam for 10 minutes....James

[solargeek]

I do it in the microwave with a cover. Since it boils, you must use a container quite a bit larger than the stovetop. But it is perfect every time. I figure somewhere between 10 minutes full power (per cup of rice) and usually it goes a little longer. I will time it next time I make it. If you want it to be 'sticky' just reduce the water a tiny bit.

[spacecase0]

no matter how you set it up, the cook time needs to be longer than white rice
before I switched to white rice, I use to cook it for 45 min. on low heat for it to cook all the way

I am kind of disappointed that this thread was not on growing the long grain brown rice
I know that I am not the only one growing it

[hermitjohn]

In pressure cooker:

put inch water in bottom
put the trivet that came with your cooker in bottom
put stainless steel bowl on the trivet, bowl fitting loosely in the cooker so steam can circulate
into the bowl put say 3C brown rice
into the bowl, put 1.5C water per cup rice or in case of 3C rice, use 4.5C water

Put lid on cooker, bring to 15psi pressure, reduce heat to just maintain the 15psi, cook 13 minutes at pressure. Let cooker cool until pressure is zero on gauge. Open cooker, rice in bowl is cooked perfectly, good as any dedicated rice steamer appliance. Fluff and serve.

[hermitjohn]

Oh and brown rice isnt supposed to be crunchy! That was actual original question I think.

And my pressure cooker recipe works for most grain. Some like buckwheat take less time (probably 5 minutes if you are just cooking buckwheat) some like whole oat groats take more (25 to 30 minutes). Works for beans too. 13 minutes about right for lentils, garbonzos take 25 minutes, black beans take 35 minutes, and pintos/other large beans 50 minutes to an hour.

[okiemomof3]

sounds like the brown rice needed both more water and longer cook time.

[hermitjohn]

I am not sure who you are addressing. My way with pressure cooker no, 13 minutes at 15psi and 1.5C water per 1C rice.

Open pot, you need plenty water so it doesnt boil dry and if I remember around half hour cooking time, maybe longer, cant really remember anymore though wasnt over 40 minutes. You sure dont get the quality doing it open pot like you would get either my pressure cooker method, or using a dedicated rice steamer appliance.

Frankly back when cooking rice open pot method, I hated long grain rice, next to impossible to get it right texture, much prefered short grain brown rice. Used to be same price, just long grain easier to find. Now seems short grain brown rice has become a luxury food and sold at crazy high price.

Saying all that, my rice days are done. Diabetic now and rice of any kind is big no-no. Brown rice spikes my blood sugar as bad as white rice.