This may seem like a strange question but ...

C

cindy-k-mi

Well-known member
what is the texture of cooked brown rice supposed to be like? I've only made it twice, using Alton Brown's Baked Brown Rice recipe both times. My family loves it, but maybe I'm just used to the texture of white rice. The brown rice (I used short grain) comes out kind of sticky and chewy. Is it supposed to be like that? Or am I undercooking it? I noticed that Alton Brown's recipe calls for a lot less water than the package directions. Alton's rice is baked while the package calls for stovetop cooking so maybe the difference in amounts of water is OK. Can anyone help?

 
No strange questions here, Cindy. You described brown rice perfectly...

slightly sticky and definitely chewy. Fans will call it "nutty" as well. You're also getting more fiber and less calories.

Not sure about Alton's recipe, but the oven method might not evaporate the same amount of liquid as stovetop cooking does. If it works, it works.

One of my favorite recipes with brown rice is topping it with stir-fried veggies, soy sauce mixed with chili/garlic sauce and toasted nuts and sesame seeds. To me, the dish doesn't taste as good with white rice.

And...if your family likes brown rice, try quinoa. It's made the same way, but you do have the additional first step of "rinsing" it. Apparently there is a natural bitter coating to keep birds from eating it. Simply rinse for a few minutes, then continue to cook as normal. It's delightful...and has great nutritional numbers.

 
Short grain brown rice is a family favorite. I always tell folks who are trying...

...to eat healthier to try short grain brown rice --especially if they aren't too fond of long grain brown rice.

I think short grain tastes a lot better than long grain, at least for brown rice. My family agrees.

It is chewier and a bit more sticky than white rice and long grain brown rice.

Michael

 
More starch - it figures, but I can indulge now and then.

Who'd have thought a few years ago I'd consider brown rice "an indulgence"! Lol - but for those who must watch their carbs, rice is a killer. Especially short-grain.

 
Here's a link to CI Baked Brown Rice, and several variations of the recipe. I've made the lemon and

herb version several times, omitting the parmesan cheese, and it is very good, with a nutty taste and chewy texture. Much more satisfying than white rice. I use Uncle Ben's brown rice. Brown rice does not have a long shelf life like white rice. I called Uncle Ben's Consumer phone line, and they gave me great guidelines on how long to keep my brown rice in the pantry. Maybe there is old rice on the shelves in some stores.

http://www.cooksillustrated.com/recipes/article.asp?docid=165&parentdocid=6054

 
I love brown rice and have used it for EPI's Louisiana Jambalaya a few times and with

chicken thigh dishes. I just love the earthy and somewhat chewy flavor. I've always cooked it stovetop method and was careful to stir only from the bottom with just three revolutions during the entire cooking time. Opening the lid unecessarily will certainly wreck the rice.

 
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