I used to cook my brown rice in a rice cooker, but it was consistently sticky and mushy. I wanted to see if there was a way to cook brown rice that would guarantee perfect chewy results, every time. A quick Google search showed me that, hallelujah, there is a way! I have used this method several times since that day, and have perfected the timing for my favorite rice: Lundberg Wild Blend.
Hold onto your socks because I’m about to blow you out of the water with how silly-easy this method is:
Bring a pot of water to boil. You don’t have to measure the water, but it should be at least double the rice
Rinse your brown rice in cold water until it runs clear
Put rice in boiling water and boil for 25-40 minutes, uncovered (25 is perfect for the Lundberg’s)
Drain water, cover pot and let sit for 10 minutes
Uncover, fluff with fork and season accordingly
Perfection! This method has never failed me, and now I have been able to fully make the transition from white to brown rice now that I am able to get that delightful chewy texture every time.
Check out my Tempeh with Brown Rice and Broccoli recipe for a great way to use your newly-perfected brown rice!