Serious Eats - seriouseats.com

How often do you plan on eating brown rice? I know this is a cop-out answer, but with a rice cooker, it's done perfectly after 1-2 trials. If you don't plan on eating it often (less than once a week), I wouldn't bother with the rice cooker unless you think you would use it to make other stuff...or have kitchen counter space issues.

With it being mushy, it sounds like it's being overcooked, as you have mentioned. I think a lot of instructions assume gas and who knows at what elevation. Have you moved the pot over to a cold burner once you want it to stop cooking?

Do you boil the rice with it tightly lidded at first, or with it cracked open a little? When I used to make rice on the stove top, I'd leave it cracked open until it boils, then I close the lid when simmering for ~45 min. I don't open the lid at any time until the very end.

With brown rice, I use 1:2-1/4 (rice:water)...it may be different depending on what elevation you live. With my rice cooker, I use 1:2.

I don't like butter or oil in my rice, so I don't know its effects on the cooking process.

I tried soaking my brown rice before cooking it, like 15-20 minutes. it seemed to cook more evenly. I also used a rice cooker.

for using a rice cooker, it is important to use the measuring cup that comes with it (because it's not a standard 1 cup), and then fill the water to the numbered line corresponding to the number of cups of rice. It's definitely fool-proof! that way, you are never lost what amount to add after washing the rice (yes I wash rice... rather vigorously).

Brown rice is a different matter. I had best luck with my pressure cooker, but the booklet recipe that came with the pressure cooker was so terribly wrong! I soak brown rice 1h to overnight, drain in a colander, then add the rice + equal vol of water in the cooker, pressure cook for 20 min. comes out perfect!

@orchidgirl, same here, except no salt. and i just wait for the rice to smell... i cant see any color change in it.... and #5 would be diff order: "cover, and cook for 20 minutes: bring to boil, lower heat, raise lid to release boilover attempt, test with flat wooden spoon - insert til you see the bottom of the pan and there should be no water flowing in."

honestly, though, for brown rice, i follow the container's directions. mine came with a recipe... and its what i did.

@pooch, I think you're right.

I'm with @orchidgirl, but sometimes I use chicken or beef stock in place of the water and salt. I do this with white rice, too.

One daughter-in-law bakes hers if she's using the oven for something else, and there's no difference between hers and mine. She found the method online somewhere.

All the suggestions above are great and should help tons.

Usually add rice to boiling water with a pinch of salt, stir, cover and reduce heat to medium low. Then cook alloted time (15-20 minutes for white, 35-45 minutes for brown)

When I want really fluffy, full, seperated grains of rice served hot or for salads here's what I do: I cook the rice in an abundant amount of salted, boiling water and test frequently as end cooking time nears. Then I drain it in a fine colander. Rinse with cold water if using in a salad. Or return hot, drained rice to your pan and add seasonings/butter, etc.
That ALWAYS works.

Are you stirring it? If you stir it too much, it breaks down the starch and gives you a sort of creamy end result (this is how risotto is nice and creamy; all of the stirring). I don't stir mine at all, just let it be, with the lid closed. I open the lid periodically to check for doneness.

I've been using this method--which is easy and results in perfect rice. Plus, it IS nice to have a stash of already cooked rice in the freezer for when you want it with minimal effort and don't want to heat up the kitchen...

http://angrychicken.typepad.com/angry_chicken/2008/05/the-rice-cookin.html

I've had good luck with Alton Brown's baked brown rice recipe-I think you can get it on the food network website.

blizcheetah, that's what I said--I don't stir mine at all, I just leave it be with the lid on. Or are you talking about risotto?? You don't stir your risotto?? I've never heard of NOT stirring it. I add a ladle, a ladle in a half, and then stir it until it's time to add more liquid. The stirring breaks down the starch and makes it very creamy. I've never seen or heard of anyone not stirring risotto.

italiagirl84, ok... i misunderstood... and i dont make risotto... lol

I truly appreciate all of the helpful comments! =)

I've been walmart brand brown rice (looks to be a medium grain). On a budget and bought the family of 50 size bag, even though its mostly just myself eating it, to save in the long run.

The package says bring 2 1/2 cups water to a boil, add salt, butter/margarine and salt to a boil. Then, add 1 cup rice, reduce heat, cover and simmer 40-45 minutes. Remove from heat and let stand 5 minutes. fluff with fork.

Right off the bat, i have to admit i do tend to give it a stir once the rice is in the pot. And I think I am really keeping my simmer too low, it seems to take closer to an hour when I've cooked this particular brand of rice. I check it frequently after the 40 minute mark because I start getting frustrated that there is so much liquid still left in the pot. I think I've been fussing with it too much. Plus, now that I think of it, 2 1/2 cups water to1 cup rice seems like a bit too much.

I use the mahatma brand jasmine rice and love it. its truly my go-to rice, as I've never screwed it up. Its absolutely wonderful cooked in chicken stock with a generous pinch of tumric, such a vibrantly colored, yet, subtle side dish. So, maybe it would be wise to buy the mahatma brown rice as well.

I have a rice cooker, and this is going to sound dumb, but i only have ever used it to make sushi rice. It just sits in the cabinet. I've been a bit daunted to try brown rice in it since a co-worker said she tried it and got the wet mush. Time to dust the pour little thing off and give it a whirl.

I've seen the Good Eats where AB bakes the rice, that intrigues me and I plan on trying that too.

To orchidgirl, who recommended sauteeing the rice before adding the water, I like that idea a lot. I love cooking wheat berries and pearled barley and each of those benefit from being toasted in the pan, i wish I had thought of that(maybe a soak first too)

i use alton brown's baked brown rice recipe with medium grain rice and it works like a dream

Whatever water it calls for, put in about a quarter of a cup less.

Just reporting back to say that I made brown rice again last night and it turned out much, much better than my last attempt. Here's what I did: I brought to a boil 1 3/4 cups of water, dumped in 1 cup of brown rice and then put a lid on the saucepan. I brought the heat down as low as I could, without turning off the stove. I let it cook for 38 minutes, took the saucepan off the heat and let it sit for several more minutes. Voila! Perfect brown rice.

@honeywheat - Yeah, your rice bag's instructions call for far too much water. As others have pointed out, go with 1 3/4 cup water per every cup of rice. Cook for 45 minutes and then let stand, covered with a layer of paper towel between the pot and the lid (this keeps the condensation from dripping back onto the rice and making it mushy), for another 5-10 minutes. This works with short and medium grained brown rice.

Also, Google up Sara Moulton and rice. She often calls for boiling rice like pasta in lots of water and then draining it into a colander when it's done cooking. This may be helpful for the rice challenged.

I noticed that you said you are using Walmart brand rice, and that's your problem right there.

Every time I buy cheap rice, it comes out badly. When I buy the pricier stuff, it's always fine.