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PrintableCarrieMpls said: Mara said: My mom cooks brown rice a lot. The tip is to not add salt at the beginning like a lot of folks tend to do with white rice. Her method: first let water get to a boil then add the brown rice. cover it up with a lid or aluminum foil, turn the flame all the way down to its lowest point, super low. cook it for about 35 mins (or more) til it's tender -- test it -- then put the salt in towards the last 10 to 15 mins of cooking. then it won't be gummy. even then, there's way you can strain that. Or just get a rice cooker. No matter what kind of rice, it comes out perfect every time. I looooove my rice cooker. i'm gonna have to buckle down on the whole brown rice preparation thing. even with a rice cooker i've had no luck. i'm just going to have to find someone who knows what they're doing and copy their moves or something. | |
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Anx said: Dewrede said: Taste it before , to see if it's done
 i do that and it always has the consistency of sunflower seeds! then i'm like, "okay, you wanna simmer a while? then SIMMER!" then i come back half an hour later and it's a big burnt wad of stink.  Then do it twice or more  | |
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vegetarian chili
it can work for vegans too (without cheese topping) | |
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pasta and stir fry is yummmmmy
noodles and stir fry yummy stir fry yummmy love stir fry and grilled pumpkin for dessert | |
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