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Old 06-04-2022, 08:43 AM   #1
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Does long-grain brown rice take longer to cook than round brown rice?

i like to boil it in a lot of water and strain after 30 min..

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Old 06-04-2022, 09:48 AM   #2
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Quote:
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i like to boil it in a lot of water and strain after 30 min..
Is the 30 minutes for the long grain brown rice or the short grain one?
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Old 06-04-2022, 11:31 AM   #3
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usually i do 30 minutes for short grain. i i only had long one. and it wasn't ready.


even not after i left it cover for another 5 min strains with the lid closed.
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Old 06-04-2022, 11:57 AM   #4
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I don't know if long grain takes longer than short grain.
White rice takes 16 minutes from boiling/simmering.
Brown basmati takes 22 minutes from boiling/simmer.
Brown rice takes 45 minutes for the kind I have.

Rice can be made in big batches and frozen for future meals.
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Old 06-04-2022, 12:14 PM   #5
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i like fresh rice but i will try the freezing idea


when i say 30 minutes i mean fully submerged in a llot of water


then strained and covered for 5 minutes....


usually it worked good for short grain but when i tried the long one it didn't


people here in israel do not usually like to freeze..
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Old 06-04-2022, 01:03 PM   #6
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Get yourself a rice cooker. Three times as much water as rice, push the button, come back when it dings.
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Old 06-04-2022, 01:07 PM   #7
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i do actually have a rice cooker. i prefer to use the stove method


it is because i make recipes for others people online and i don't want them to need something special. rice cookers are not that common in israel tho it became more popular.


i also like the stove more
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Old 06-04-2022, 01:14 PM   #8
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When I have the space in my freezer, I make a batch of brown rice using 1/2 litre of dry rice. I do this when I'm going to be cooking rice anyways, since it doesn't take more effort or time to make more than I need for meal. Once the "leftover" rice is cool, we package it in 1/2 cup servings, wrapped in waxed paper. Then we fill all the little packets of rice into a freezer bag and stick it in the freezer. We usually freeze it on a tray, so the packets will be flat. After a few hours or the next day, we take the tray or baking sheet out of the freezer and leave the rice in the freezer.

When we want to use the frozen rice, it can be added to a stir fry, added to soup, or steamed or nuked (microwave heated) for use at the table.
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Old 06-04-2022, 02:51 PM   #9
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Quote:
Originally Posted by Sir_Loin_of_Beef View Post
Get yourself a rice cooker. Three times as much water as rice, push the button, come back when it dings.
Three times as much water as rice for brown rice in a rice cooker? I use twice as much water as brown rice and about 1/4 if a tsp of salt on the stove top and that works fine.
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Old 06-05-2022, 09:57 AM   #10
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I have never used long grain brown rice, but this is my favorite method for cooking brown rice.

I just discovered baking brown rice!
I think i saw Alton Brown use this technique.
My brown rice never got as soft as I liked by cooking on stove top.

Here is my new method.
I sauté 1 medium onion, I orange pepper ( or yellow or red)
And 8 oz baby Bellas in olive oil with s&p and crushed red pepper.

You can omit all the veggies if you are just looking to do plain rice.

I add that to one cup brown rice in an over proof dish.(I like jasmine)
Bring 2 cups chicken stock to a boil.
Add to rice along with a tablespoon of butter.
Sometimes I add half a can of black beans
Stir
Cover tightly and cook at 375 for 1 hour. (No peaking 😄)

When done I like to top with Parmesan cheese.
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