Perfect Brown Basmati Rice

brown basmati rice

Kosher salt

In a medium saucepan with a tight-fitting lid, combine rice, 2 cups water, and &frac12; teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 50 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and serve.


Hi friends. always soak your rice in cold water for 30 minutes before you begin. This cleans it and helps it cook better. Drain the rice and discard the water. Now, in a clean pot bring your water(usually 2x the amt of water to rice) to a boil with 1/2 teas salt. Add your brown rice and return to boil uncovered, once it boils, give it ONE stir, cover and lower your heat to low. Cook for 45-55 minutes - no peeking. remove rom heat and let it rest for 10 min. If it is still watery, remove the lid and cook on low for 5-10 min  time until holes appear on the surface of the rice. cover and let it rest. rest is important and it will continue to cook.

Okay, what is the consistency that this is supposed to be? I'll admit I like my rice a little overcooked and on the well done/ mushier side.

But, heck! I cooked this for over an hour and it was still very hard and dry. It had plenty of liquid and it was cooked at a very low temperature. 

This is the second time I buy a rather large bag of brown rice and I'm not liking it at all. I bought it because brown rice is supposed to be better and healthier  than regular white rice. 

I might have to give up trying to cook this. I'll probably give the bag away like I did with the other bag I bought. 

At a guess, I'd say you had the heat too high.

I did this and burned the **** out of my rice and my pot. Thanks.


Brown Basmati rice is my favorite rice. So much so that I buy it in 20-lb. bags. This recipe works for me. It's foolproof. For variety, sometimes I cook the rice in no-salt chicken broth, or add a little curry powder.

I followed precisely the recipe and received the absolutely perfect and great tasting rice. thanks!

Turned out very nice. Brown rice is tricky and I'm not exactly sure of how the finished product should really look and feel. Too dry isn't good and mushy isn't good either. I followed this recipe exactly and like the results. I added some Indian biriyani masala (store bought from the Indian store) for extra flavor. Then when it was ready I added a pat of butter on top. 

This came out great. But (as I often do) I tweaked it just a bit.  First, I rinsed the rice.  Also, whenever I make rice I always add a bit less water than the recipe calls for, because I don't like my rice too runny or moist.  So I had about 1 1/4 cup of rice and used just under two cups of water.


Learn how to make this classic kitchen staple.

perfect brown basmati rice

Total: 55 minutes

Servings: 4

Cost: $3.00 /serving

Author : Sara Quessenberry

Ingredients

Instructions

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