Is brown rice supposed to taste semi-hard when cooked?
It should be firmer than white and it is a matter of personal preference, and many would cook closer to 30 minutes. Dune
Why does my brown rice always come out hard and chewy?
Answer coming... I started using long grain brown rice that SAID 1 cup rice, 2 & 1/2 cups water (I use chicken stock). It did NOT work. I had to increase the broth to 3 cups, & it came out very moist & fluffy. I love brown rice, so this is what I do: Heat some butter in a medium saucepan over medium heat. Add the rice & a peel of lemon, & cook, stirring until "toasted"--about 2 minutes. I add the broth, & salt (to taste--I use only sea salt!) bring to boil, reduce the heat, COVER & simmer about 45 minutes. & dont't peek! Then I let the rice sit for about ten minutes, (lid on), & then fluff it up. It never fails--nice & fluffy & YUM. Must admit I have NEVER cooked rice in the oven. Sounds strange to me--but sometimes, "recipes" just don't work. It took me about three times to discover what proportions really worked. Adding Calamato (sp) olives or toasted pine nuts is good! I can't help wondering if cooking rice in the OVEN may be part of the problem?
Does brown rice get soft?
I've always just used white minute rice which gets nice and soft. This time I decided to try whole grain brown rice and I've been cooking it forever. It's still kind of hard. I've been cooking it at least twice as long as the instructions say. I thought if I cooked it too long it would get mushy, but it's not. I've added water three times. What am I doing wrong? Thanks.
Is it hard for you to cook brown rice? What are your tips to getting it cook right?
I've been cooking brown rice for so long that I literally can't cook the white stuff any more. Not that I'd ever choose to except in an emergency.To cook brown rice, you need something like a cup to measure by volume. It can be a measuring cup but a teacup is fine if you can't find anything else.Brown rice trebles in size while cooking. For each cup of rice you need 2 cups of water and then when you've got the rice and water in a pan, add about a quarter to a half cup of extra water and a good teaspoon of salt.Put the lid on, bring to a boil, then turn the ring down to the lowest heat and cook for 10-15 minutes before checking. It won't be cooked, but you can see how much water is left and keep an eye once the water disappears.Do not stir, but use a fork to pull the rice aside so you can see the bottom of the pan. The rice is cooked when all the water is gone. You might notice a slight toasted smell.
What is the difference between hand-pounded rice and brown rice?
Brown rice is, rice which is hulled (the covering husk is removed) leaving the outer layer of the bran on the grain. Brown rice contains all the edible parts of rice. The greatness of hand pounded rice lies in its retention of bran . Brown rice is basically unmilled or partially milled or non-polished rice. It is produced by hand pounding using mortar and pestle or stone grinder. All types of rice are originally brown rice before they are processed into white rice. The removal of only the outermost layer (husk) of rice grains produces brown rice. When the next layers underneath the husk (the bran and the germ) are removed, the remaining starchy endosperm produces the white rice. This process strips out several of the nutrients, dietary minerals and almost all of the rice fiber. It is a kind of whole grain. It bears a mild nutty flavor. Brown rice is a complex carbohydrate that provides 15 essential nutrients, including B-vitamins, niacin and potassium. In the olden days, paddy used to be hand pounded and winnowed to remove the husk and consumed as such. Polishing removes the layer that is filled with health-supportive, essential fats that make rice highly susceptible to oxidation. Though this extends the shelf life of the product, the resulting white rice is simply a refined starch that is largely deprived of its original nutrients. But brown rice retains all the nutrients that nature bestowed it with. Brown rice is an excellent source of magnesium, iron, calcium, phosphorous, potassium, silica, selenium, manganese, Vitamin K ,B1, B2, B3, and B6. Brown rice is a good source of dietary fiber, protein, and gamma-oryzanol. White rice is brown rice that has had essential nutrients removed when processed in order to make it easier and faster to cook, and to give it a longer shelf life. This is accomplished by removing the bran, and with it, minerals and vitamins that are necessary in our diet.
Does brown rice taste different than white rice?
I find it is better to cook it like directions state.Brown rice has a nuttier and is chewier, I make fried rice a lot of easy ways.
What happens if you eat brown rice that isn't cooked properly?
I personally think brown rice has a harder texture because of the type of grain it is, rather than white rice, but it could just be the way I'm used to eating it when it's cooked. You can try adding more water or letting it cook a little longer if you prefer the softer, white rice feel. It isn't bad to eat rice that isn't cooked properly though. It's all edible, cooked or not. It just might not be as 'comfortable' to eat if you prefer a softer rice.
What's al dente rice?
Not mushy... It still needs to have a bit of firmness when you bite into it.
Is tofu supposed to have a nasty texture and taste like nothing?
I hate it