Brown Rice - Clyde,MO

I find that cooking brown rice in a cast-iron pot not only reduces the time needed for it to cook, it will cook up fluffy and not get mushy (like it sometimes does in a regular pot).

Sorry, no recipes. We just make plain brown rice and eat it with other food. My daughter (because of sensory issues) will only eat bland food. Once in a while, if she's not eating rice, I'll add a 21 salt-free herbal blend that I get from COSTCO to the rice while I'm making it, which gives it an awesome flavor.

We only eat brown rice :) Cook it in chicken broth with salt, pepper and garlic - yum! I also use it the next day for fried rice. Adding a little cardamom instead of garlic if you have it on hand (not for fried rice though). If you're not big rice people, serve it as a side to something with sauce. Hope that helps!

I use my rice cooker and it just calls for a little more water than regular rice. The flavor is not the same and the rice is a little chewier but it's good. My kids like it and so we have it once in a while. We usually have it as side to our dinner. You can cook it with chicken broth for a little extra flavor, I do this sometimes with white rice too. You should definitely try some.

Unless I have a recipe that calls for it I just use the recipe on the bag. There is a huge difference in taste but it isn't a difference that causes my kids to not eat it. We have several types of rice at our house, all of them the kids eat.

If you like mushrooms, I love a good rice and mushroom recipe. The book Joy of Cooking has a good recipe for that. Or a Middle Eastern style rice dish with currants and onions is also tasty.

I cook brown rice in a pot on the stove. 1 cup rice; wash it first (swish around so any empty hulls can be removed), drain. Then add 2.5 cups water (or broth, if you wish), cover, and set on burner on high. Once it begins to boil, I lower the heat to one of the two lowest settings and then check it occasionally until it's done.

I used to use a rice cooker, but have since learned about how detrimental eating food cooked in aluminum can be. I haven't found any rice cooker inserts made with stainless steel, so that's why I learned to do the stovetop method.

The easiest way is to buy a rice cooker - I have had mine for almost 20 years now, the thing is still immaculate. Just put in rice, water (and I use
1-2 T. coconut oil) put it all in the rice cooker, and press 'cook' that's it. It will shut off to 'warm' when completed (it always comes out perfect) I like using a rice cooker because in a pan on the stove it can get stuck in the pot, and is a mess. This rice cooker is all non stick, rice slides right out.

As far as brown rice, it has a more nuttier texture, it tastes awesome if you use the right brand. It also is a million times healthier than white varieties. I recommend this: organic Lundberg short grain brown rice

http://www.lundberg.com/products/rice/2_lb_rice_varieties...

When cooking rice (in a rice cooker or pot) use one cup rice to 1 1/2 cups water. So if I cook three cups dry rice, I use 4 1/2 cups water. I always use spring water (instead of tap).

If you ever go with a white rice, I highly recommend Jasmine Rice - the most fragrant amazing rice (I do not care for basmati, so dry).

Usually I get a quicker cooking variety and just cook it the regular way on the stove. The long cook variety usually takes about 30 minutes or so and somtimes I just don't have that long, but we do have both hanging out in the cupboard. My husband has a rice steamer but I just don't see the need for it when I'm just making some for dinner, there's only 4 of us! I use it instead of white rice in all my recipes. It tastes similar I guess but it's definitely crunchier, nuttier and much heartier.

I cook brown rice on the stove, using 2 cups of water for 1 cup of rice. I bring the water to a boil, add the rice, stir it, put on a lid, and turn the heat to a low setting. 30 minutes later, I take off the lid & cook for 10 minutes more, then remove from heat & fluff with a fork.

I make 2 cups of rice at a time, and save what's left from the first use to make rice pudding.

I love brown rice because it actually has flavor & texture. White rice tastes like the nothing that it is.