Comments on: Perfect Brown Rice

By: Chinese Sticky Rice Recipes

Chinese Sticky Rice Recipes — Tue, 03 Nov 2009 05:43:52 +0000

I have seen this method in some Indian rice cookery website. It’s pretty hard for me

By: Braised Pork Belly « Absolute Gluttony

Braised Pork Belly « Absolute Gluttony — Sat, 01 Aug 2009 02:14:43 +0000

[...] with plain rice or steamed buns. Since the banana leaves don’t count, do yourself a favor and serve the pork [...]

By: mercerd

mercerd — Fri, 17 Jul 2009 18:48:29 +0000

interesting material, where such topics do you find? I will often go

By: Nasi Uduk « Indonesianfoods’s Weblog

Nasi Uduk « Indonesianfoods’s Weblog — Thu, 23 Oct 2008 09:52:16 +0000

[...] using brown rice, parboil for about 10 to 15 minutes in a large pot of boiling water, as if cooking pasta, before continuing with the recipe. The brown rice grains should be slightly softened but still [...]

By: Jude

Jude — Wed, 23 Jul 2008 04:34:06 +0000

maggie – drying summer fruit sounds like a good idea. once it gets cold….

claire – need to try baking rice more. my only problem with it is when I scale up or scale down — the results can be inconsistent

ana – soaking definitely makes it taste better. there’s a subtle difference for sure.

By: Ana

Ana — Mon, 21 Jul 2008 17:13:04 +0000

i too noted this recipe in the last issue of saveur right away, and have just been waiting for the temperature to get below 90 before attempting to boil water. thanks for the reminder! my sister, who lives in the truly steamy depths of louisiana, always soaks her brown rice (basmati fresh from the farmer's market- always makes me jealous!) for at least a day ahead of time. it's so hot there, though, she just leaves it at room temperature. it always turns out so delicious. last blog post: White Hot

By: Claire

Claire — Mon, 21 Jul 2008 13:29:06 +0000

I’ll have to try this. I’ve always baked my brown rice. It involves placing the brown rice in a casserole dish with some salt and butter, pouring boiling water over it, covering it with aluminum foil, and then popping it in the oven for an hour. It stays moist and is deliciously nutty. It’s a method I found from America’s Test Kitchen.

By: Maggie

Maggie — Sun, 20 Jul 2008 18:30:30 +0000

I have my dehydrator out to dry summer fruit and have to try this in it. last blog post: Pocket Pies [Flickr]

By: Jude

Jude — Sun, 20 Jul 2008 03:20:06 +0000

rainbow – Hope it works well for you.
mansi – Thanks! I’m looking forward to the roundup.
linda – I know what you mean. It can be hard to get used to brown rice.
dhanggit – Well since baguettes are the carb of choice…
katie – It probably cooks quickly because the grains are more slender.
madam chow – Haven’t seen the book. Will definitely check it out.
bee – I’ve tried baking it I get inconsistent results.
nate – Hope you get to try it out
ts – It’s worth the extra bit of effort I think
js – Was almost ready to give up brown rice as well until I read the Saveur article. Glad I came across it.
daphne – It works for me every time.
natashya – It’s really hard to get brown rice right but I’m really happy with the boiling method.

By: Natashya

Natashya — Sat, 19 Jul 2008 20:35:00 +0000

It never occured to me to sprout rice before cooking it. I just made the sprouted bread for the first time last month in a challenge. I am guilty of cooking brown rice badly. I like it but I rarely get the consistency right. I ususally make jasmine and basmati as they are easy and fragrant but I hear they come in brown too. I'll have to try the sprouting one day. Thanks! last blog post: Viva Italia!