Comments on: How to Cook Brown Rice: The Experiment http://www.glutenfreecookingschool.com/archives/how-to-cook-brown-rice-the-experiment/ Lessons and Recipes for the Gluten Free Cook Thu, 04 Dec 2008 04:35:26 +0000 http://wordpress.org/?v=2.5.1 By: Mary http://www.glutenfreecookingschool.com/archives/how-to-cook-brown-rice-the-experiment/#comment-6225 Mary Fri, 24 Oct 2008 16:24:15 +0000 http://www.glutenfreecookingschool.com/archives/how-to-cook-brown-rice-the-experiment/#comment-6225 I've had really good luck cooking brown rice using Steve's method. Slightly chewy and nicely separated grains. I think the trick is using the right type of pot. I use a Cuisinart that has a really heavy lid so that too much steam doesn't escape while cooking. I'm sure if I used a lighter pot/lid, I'd need to use a little more water. Your recipe also sounds great and I'll be sure to try it soon when I have a bit more time! I’ve had really good luck cooking brown rice using Steve’s method. Slightly chewy and nicely separated grains. I think the trick is using the right type of pot. I use a Cuisinart that has a really heavy lid so that too much steam doesn’t escape while cooking. I’m sure if I used a lighter pot/lid, I’d need to use a little more water.

Your recipe also sounds great and I’ll be sure to try it soon when I have a bit more time!

]]> By: Jane G. Fistere http://www.glutenfreecookingschool.com/archives/how-to-cook-brown-rice-the-experiment/#comment-5177 Jane G. Fistere Sun, 31 Aug 2008 20:34:11 +0000 http://www.glutenfreecookingschool.com/archives/how-to-cook-brown-rice-the-experiment/#comment-5177 I've been cooking my brown rice your preferred way for years and haven't found a better way yet. I cook my rice for 45 minutes and have never had water left in the pan. I use a special heavy nonstick pan that I bought just for cooking brown rice and steel-cut oatmeal so it doesn't stick or burn to the bottom of the pan. Unless I'm using the rice for other recipes like rice pudding, I add diced carrots and onions, sometimes fresh parsley if I have it, and substitute Trader Joe's organic fat-free low sodium chicken broth for half the water. I add this rice mixture to the only canned soups that I ever use - Progresso Lentil and Progresso Hearty Tomato. I also freeze individual portions using the old Tupperware containers used for making hamburger patties. I spray the container with oil, then fill it with 1/2 cup rice, smoosh it down compactly, then eject onto a lightly sprayed tray which holds about 5 rice patties. When frozen, I place them in plastic bags and remove one at a time when I need a serving of rice. They look like rice cakes when frozen and store easily in a large plastic bag or container. I have seen some of the other methods for cooking brown rice and was going to experiment - thanks for doing it for me :-) I’ve been cooking my brown rice your preferred way for years and haven’t found a better way yet. I cook my rice for 45 minutes and have never had water left in the pan. I use a special heavy nonstick pan that I bought just for cooking brown rice and steel-cut oatmeal so it doesn’t stick or burn to the bottom of the pan. Unless I’m using the rice for other recipes like rice pudding, I add diced carrots and onions, sometimes fresh parsley if I have it, and substitute Trader Joe’s organic fat-free low sodium chicken broth for half the water. I add this rice mixture to the only canned soups that I ever use - Progresso Lentil and Progresso Hearty Tomato. I also freeze individual portions using the old Tupperware containers used for making hamburger patties. I spray the container with oil, then fill it with 1/2 cup rice, smoosh it down compactly, then eject onto a lightly sprayed tray which holds about 5 rice patties. When frozen, I place them in plastic bags and remove one at a time when I need a serving of rice. They look like rice cakes when frozen and store easily in a large plastic bag or container. I have seen some of the other methods for cooking brown rice and was going to experiment - thanks for doing it for me :-)

]]> By: seamaiden http://www.glutenfreecookingschool.com/archives/how-to-cook-brown-rice-the-experiment/#comment-1795 seamaiden Thu, 24 Jan 2008 10:22:57 +0000 http://www.glutenfreecookingschool.com/archives/how-to-cook-brown-rice-the-experiment/#comment-1795 Hi! Just wanted to chime in on the tamari question- tamari was traditionally made without wheat but now is not necessarily made wheat-free, especially in Japan. All the mainstream brands of tamari in Japan that I found contained wheat. San-j has a true wheat-free tamari, but you will want to read the labels carefully. Brown rice is good stuff! I've made Steve's recipe, too. :) -Sea Hi! Just wanted to chime in on the tamari question- tamari was traditionally made without wheat but now is not necessarily made wheat-free, especially in Japan. All the mainstream brands of tamari in Japan that I found contained wheat. San-j has a true wheat-free tamari, but you will want to read the labels carefully.

Brown rice is good stuff! I’ve made Steve’s recipe, too. :)
-Sea

]]> By: krq http://www.glutenfreecookingschool.com/archives/how-to-cook-brown-rice-the-experiment/#comment-1358 krq Sun, 30 Dec 2007 03:13:13 +0000 http://www.glutenfreecookingschool.com/archives/how-to-cook-brown-rice-the-experiment/#comment-1358 I wish I had discovered your website before I, too, went on my "brown rice experiments". Just like you, I had used Steve Pavlina's recipe and found it way too chewy. My second attempt was to soak the rice overnight, drain it, toast it to evaporate the water, then added water. That was too wet. Tonight, I finally said, Screw it. I made it just like I would white rice (2:1), except I let it cook about 45 minutes. Didn't lift the lid for at least 15 minutes afterward, and it was perfect (for me). I wish I had discovered your website before I, too, went on my “brown rice experiments”.

Just like you, I had used Steve Pavlina’s recipe and found it way too chewy. My second attempt was to soak the rice overnight, drain it, toast it to evaporate the water, then added water. That was too wet.

Tonight, I finally said, Screw it. I made it just like I would white rice (2:1), except I let it cook about 45 minutes. Didn’t lift the lid for at least 15 minutes afterward, and it was perfect (for me).

]]> By: Mary Frances http://www.glutenfreecookingschool.com/archives/how-to-cook-brown-rice-the-experiment/#comment-88 Mary Frances Sat, 25 Aug 2007 17:42:09 +0000 http://www.glutenfreecookingschool.com/archives/how-to-cook-brown-rice-the-experiment/#comment-88 Hi Sharon, Tamari is a type of Japanese soy sauce that is made without wheat. Many types of soy sauce use roasted what as a main ingredient, but tamari is traditionally made from water, soybeans, koji (a type of mold used to ferment soybeans) and sea salt. It is less salty than the soy sauce found in most American grocery stores and has a slightly different flavor, which we love. Hi Sharon,
Tamari is a type of Japanese soy sauce that is made without wheat. Many types of soy sauce use roasted what as a main ingredient, but tamari is traditionally made from water, soybeans, koji (a type of mold used to ferment soybeans) and sea salt. It is less salty than the soy sauce found in most American grocery stores and has a slightly different flavor, which we love.

]]> By: Sharon http://www.glutenfreecookingschool.com/archives/how-to-cook-brown-rice-the-experiment/#comment-84 Sharon Thu, 23 Aug 2007 14:33:05 +0000 http://www.glutenfreecookingschool.com/archives/how-to-cook-brown-rice-the-experiment/#comment-84 So I am interested in this Tamari....... it is gluten free soy sauce? sharondelray@comcast.net So I am interested in this Tamari……. it is gluten free soy sauce?
sharondelray@comcast.net

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