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Is there a trick to cooking brown rice?

I just made Jambalaya with brown rice and cooked it for 45 min and it was still only a little more than half done. So some of the rice was still slightly crunchy. I am wondering if I should have cooked it separately or what?
And there was plenty of fluid.

Tue. Sep 25, 10:05pm

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cook it separately and cook it long. It takes longer than white rice to cook. hth!

Tuesday, September 25, 2007, 10:09 PM

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Brown rice

Brown rice does take longer but it is easier in one way. You can lift the lid and take a fork and taste if the rice is cooked...with white rice, you can effect the finished product. I've checked as many as 5 times (brown rice) and it did not effect the finished product like it would if I checked the white rice. At least that has been my experience.

Tuesday, September 25, 2007, 11:27 PM

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What are you cooking it in? I cook mine in the microwave and it never takes over 40 minutes. In a pot on the stove it takes a little less time than that.

Tuesday, September 25, 2007, 11:51 PM

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OP here
I was cooking in an electric skillet. I don't remember the temperature but it was bubbling.
But if it has taken 40 min for some then I can see that it might just take a bit longer.
I will have to try it separately next time.
Thanks for your help everyone.

Wednesday, September 26, 2007, 2:11 AM

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OP, what altitude are you at? While "bubbling" should certainly be hot enough where most people live, if you live up in the mountains it might not be hot enough and you might have to cook longer.

Wednesday, September 26, 2007, 6:42 AM

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proportion= 2 parts water - 1 part rice; bring water & rice to a boil. cover and reduce heat to simmer (very low flame, water will not bubble but will "move" or look like it's breathing.) continue to simmer for 45-60 minutes (depends on your cooking vessel among other factors). it's important to keep the water from boiling or bubbling too rapidly, as it will evaporate before it gets absorbed into the rice. you cqan also use 1/2 water and 1/2 broth to cook the rice. get creative, too! use 1/2 water, 1/4 broth, 1/4 tomato juice. for sweet brown rice, to use in rice pudding, use 1/2 water, 1/4 apple juice, 1/4 white grape juice. and on and on...

Wednesday, September 26, 2007, 8:47 AM

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If you want a quick solution, Trader Joes has this great frozen brown rice. Just pop it in the microwave and you are good to go (takes about 3 minutes). That is my backup. I also cook it on the stove and make lots to reheat in the microwave. It lasts and warms over pretty well.

Also if you add a touch of tahini (sesame butter) and a dash of tamari (high quality soy sauce) and add some edamame (soy beans) or tofu you get the BEST TASTING completed protein. I just toss in some veggies and I have a great tasting cheap meal. Love it!

Wednesday, September 26, 2007, 9:42 AM

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if you're able to, try to find a pressure cooker. my indian roommates brought them into my life and they are fabulous! i can cook brown rice in about 15 min in a pressure cooker - it does take some practice though!

Wednesday, September 26, 2007, 10:59 AM

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I have an electric steamer that I cook rice in. My husband got it for me because I was always burning the rice. For some reason it takes just as long to cook white rice as brown rice (1 hour), but it comes out perfectly and i don't have to watch it. It was cheap and it will also steam veggies.

Wednesday, September 26, 2007, 11:01 AM

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I swear by my rice cooker, brown rice is always cooked perfectly and I use it 3-4 times a week. They're cheap and easy.

Wednesday, September 26, 2007, 1:21 PM

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