Ok.. may seem like a stupid question - but how the hell do you stop brown rice sticking to the bottom of the saucepan when using the absorption method???? I'm sick of having to scrape it off...lol
And I don't have it up that high - just simmering, and I stir heaps.....
I always have that problem too. I just cook it in the microwave now
You don't want to stir heaps either, you are meant to keep the lid on so the steam doesn't escape and it gives a fluffier texture, although I am not sure brown rice can get 'fluffy'.
Hmm.. I don't know about fluffy either - mine gets creamy by the end of it, which is why we like it more than white rice... I just suck at cooking it.. LOL
My package say the absorption method for the stove is 25-30 minutes simmering after reducing from the boil and for microwave it says to refer to the manual. There is no brown rice info for my microwave, only white rice so I push the sensor cook white rice and add on another 8 minutes when that is done It is probably about 15 minutes all up in the microwave and then I sit covered for another 5-10 minutes to let the steam cook it. I am probably not the best person to answer rice questions though
Make sure you put paper towel on the microwave plate too or you will be scrubbing that, if it isn't the pot it is something else
Try a different brand?? I find the Uncle Ben's is awesome and doesn't stick. If not maybe a thicker pot might do it..or as Katkins said, a rice cooker.
Try the rice cooker. Read the instructions, and hope that works better for u! I've never had nicer rice than using my rice cooker! Jasmine rice in the cooker is just wonderful! Hmm hmmmmmmmmm!
We use a veggie steamer for cooking rice - just put the rice in a plastic tub in the steamer with an equal quantity of water and just let it run - produces perfect rice without any mess everytime.
The steamer is a great kitchen gadget, cheap, and allows you to steam 3-4 different things at once without using all the rings on the stove.
Mel - you could try putting the rice into a bowl that will sit on top of your saucepan with a little boiling water in the bottom - I suspect that your saucepan has a relatively thin base that allows the heat to be concentrated in a few areas and that makes the rice stick and then burn - the indirect heat should solve the problem.
Mel!!! You have a rice cooker??? Okay ready.... 2 cups brown rice, 2 1/2 cups water in the rice cooker & turn it on. Leave it.... it will pop and go to steam & I leave it around 5-10 minutes and leave it.
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Ok... what am I doing wrong...
It is probably about 15 minutes all up in the microwave and then I sit covered for another 5-10 minutes to let the steam cook it. I am probably not the best person to answer rice questions though
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