>Does anyone have any foolproof way to cook brown rice?
I use my steamer most often for brown rice, but do occaisionaly make it on
the stove top. For either method I thoroughly rinse and drain the rice,
then add about an extra half cup of water for cooking.
The big "secrets" to cooking brown rice are: never, never peek; be sure to
steam it for at least 45 to 50 minutes; and after its done, let it sit
COVERED a full 10-15 minutes before serving.
The reasons are: Peeking lets steam out; cooking long enough is essential
to avoid that crunchy feel to the grains; and sitting covered loosens the
stuck crust which forms on the bottom of the steamer, and adjusts the
Hope this helps you,
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