Chewy Whole Grain Brown Rice?

[SamIchi]

Is it supposed to be chewy? Cause I just cooked some and compared to white rice it's not as soft. I probably cooked it wrong. It said 30 mins until water was absorbed, but I tried it and it tasted uncooked. So I cooked longer. Maybe I cooked it too long? I dunnno.

 

[After G]

Uncooked as in harder than normal?

Brown rice is harder because they don't remove the fiber part sometimes. Better for you, and good for cleaning out the internal plumbing.

 

[Chundles]

It will be firmer and should take 30 - 45 minutes to cook. Yummy though.

 

[Counterfit]

I think rice is a bit like pasta, but with longer cooking times. Experience will tell you when it's al dente.

 

[frankblundt]

with the absorbtion method pre-heating is terribly important (as with risotto) - fry it first for 5 mins or so until the rice is hot to touch (with salt and spices of your choosing), then add 1.25x boiling water (a bit more for brown), cover, turn to extremely low heat for 15-20-25 mins (for white-red-brown rice), then turn the heat off and leave it covered for the same amount of time, open, fluff and serve. Infallible, perfect rice.

 

[Cheese]

I agree with ol' Chundy, brown rice is tasty. I think it is a bit chewier than white rice, or often not as fluffy. There seems to be a bit more substance to the alternative colors and varieties. I enjoy the aroma of brown rice enough to forego any chewiness, as long as it is not reconstituted back to it's dried state. Brown rice and Guinness. Now that's good eatin'.

 

[SamIchi]

with the absorbtion method pre-heating is terribly important (as with risotto) - fry it first for 5 mins or so until the rice is hot to touch (with salt and spices of your choosing), then add 1.25x boiling water (a bit more for brown), cover, turn to extremely low heat for 15-20-25 mins (for white-red-brown rice), then turn the heat off and leave it covered for the same amount of time, open, fluff and serve. Infallible, perfect rice.

Wow, umm thanks for the detailed instructions. That's what I do with Rice O Roni. That's always comes out good.

I guess I cooked it right I guess. I think I put to much butter in there, but I was just following instructions. It tasted too buttery.