I know brown rice takes longer. So how do I cook the brown basmati?
Thanks in advance!
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I like the double boiler method ... impossible to burn the rice.
So: for non-basmati brown rice ...
soak in the appropriate amount of water:
short grain rice 1:1.1
med grain 1:1.5 (?)
long grain 1:2.25
for what ever amount of time you have < 3 hr.
When water is boiling turn down to low flame and cook for 50 min. It can't burn, etc. so timing is not critical.
Remove, let settle 5-10 min and enjoy.
For basmati I use the direction in my Asian Cookbook. ....
For one cup rice: put rice in heavy pot with 1 T butter or ghee.
Heat on low while stirring occasionally to coat rice ... mean while back at the ranch .... heat 500 mL of water in the microwave or whatever to almost boiling.
Pour over rice, cover, turn rice to low flame (as low as you can get it). At 40 min or so remove from burner, let settle... fluff and serve.
Polished rice cooks in 20 min or so but the brown rice really needs the extra time.
BTW - I use salted butter .... As I understand it in Indian cooking it is a faux pas to omit salt.
I cook brown basmati rice a lot. I soak it for 30 mins and then rinse it and rinse it. Over and over,till the water runs clear.Then i bring it to the boil in lots of cold, salted water.
Cook till almost done. Then pour into a collander, Immediatly stand the collander back into the pan and quickly cover with a lid small enough to touch the rice.
That's it.Let it sit for 10mins and it's ready to serve
The whole thing with rice is that it doesn't need to cook for very long, but it takes a long time to take up water.
Basically, you only have to cook white rice for about 10 minutes, brown for about 15-20 minutes.
After that, you need to keep it warm so it can absorb the water.
This can be done on a very low flame or in a sleeping bag (which we used to do in our camping days in the past, rice stays hot for hours) or tea cozy or by covering the pot with some towels or whatever.
With this way of cooking you have to use the right amount of water.
I bring the rice to a boil (uncovered), then stir once, close the lid and turn the fire way low and continue as above (with the short cooking time). Then I let is stand for 15 minutes or so before opening the pot and fluffing the rice with a fork.
An alternative is to cook rice in a lot of water till it is soft, then throw in a colander or steamer or so and steam for some minutes.
I find this a more fool proof method, but still prefer the first one.
I use about 1.5 cup of water for 1 cup of rice for white long grain rice and a bit more for brown. I never use salt in my rice.
Life is too short to drink bad wine
Well, just to muddy the water a bit-----
Some years ago - maybe 40 or so--- got the following method of cooking white rice from a Chinese cookbook:
Rinse rice well. Amount doesn't matter, but you'll get about 3:1 cooked vs raw rice.
Put enough water in the pot to cover the rice about 1" deep (the 1st knuckle is basically the same measurement.)
Put the pot on to boil over high heat, keeping an eye on it.
When the water level boils down to the level of the rice, turn the heat down as low as possible, put a cover on it and don't peek! Approximately 20 minutes later, remove the lid and fluff with a fork or chop sticks.
My wife and I actually cook rice on the stove, rather than in the rice cooker - doesn't make enough for our family.
Brown rice is a new experience for me.
My brown basmati turned out pretty delicious by following your directions exactly. However, I did brown the bottom of the pan a little and as a result, just a small amount of rice was a little charred. Perhaps my simmer heat was a little too high? I'm impressed by how this cuts down the cooking time, still. Do you have tricks for white rice and sushi rice as well? I'd like to quit using my rice cooker.
Well, when we turn the heat down, it's ALL the way down - anymore and it goes out. So I'd guess if you turned it down to "simmer," it was probably too high, which might explain the overcooked rice on the bottom of the pot. Around WWII, the Chinese used to do that deliberately, then peel the crispy rice out of the bottom of the pot and serve it in soup. This was among the Nationalists, which might explain why they called the resulting dish "Bombing Moscow."
Hi, I'm an at home cook and would like to share my method for cooking basmati rice, white or brown that works perfectly every time. I cook it like pasta. I put about 4 times as much water as rice, just let it boil uncovered on the stove, usually about 10 minutes of boiling for white rice, and maybe 15-20 minutes for brown rice. When the grains look big and fluffy and are moving slowly I taste it to see if it's done. It should be slightly al dente. Then drain out the water in a strainer/colander, put it back in the pot and cover it. This will allow it to soak in any remaining water and keep it warm at the same time.
You added "some oil" to lower the surface tension of the boiling liquid which would otherwise effervesce and spill out and make a mess. I suggest you experiment with 1 cup brown basmati rice and 1 cup cowpea or black eye beans - starting with 3 - 4 cups of water - see how many cups of water will cook the combination. You can tell I have not tried it. Why am I asking you to? I think you'll love the combination. Africans and Caribbeans love the combination. Please let me know. Thanks.
I'd like to post yet one more method, which I've recently discovered and really like:
Use a pressure cooker. The advantages are:
1. It cooks very fast (10-12 minutes actual cooking time, then about 10 minutes to cool off while the pressure decreases). Less cooking time means less energy wasted.
2. No problem with burning or sticking.
The method is simple. My Presto cooker comes with a metal rack to keep the cooking bowl from touching the bottom of the pot. You put that rack in, put 2 cups of water into the cooker.
Then put the Rice with 1 1/2 cups Water (per cup of rice) into a bowl (ovenproof glass or stainless steel). Cover it with a heat-proof lid or Foil and place into the Pressure Cooker.
Put the lid on the Pressure Cooker, and bring the heat up until the regulator starts rocking (it makes a hissing sound as a bit of steam escapes).
From that point, time for 10-12 minutes. When the time is done, take the whole pot off the heat and let it cool until the pressure release valve drops (takes about 10 minutes).
Take off the lid, remove the bowl and fluff the rice.
I'm also finding this cooker to be extremely useful, fast, and foolproof for cooking beans, and also vegetables like squash, potatoes, and corn on the cob.