how to cook brown rice without burning the bottom of the pan/rice?

16 responses so far ↓

• 1 Diana // Nov 6, 2008

  I use a rice cooker which has a special brown rice setting so I couldn’t tell you good luck

• 2 Bone-Z Dekay // Nov 6, 2008

  Use Pam cooking spray next time.

• 3 BURT // Nov 6, 2008

  Get a rice cooker it is the best thing ever. It is so easy and it cooks perfectly and you can turn it on and leave it.

• 4 Alyssa A // Nov 6, 2008

  you need to continually stir the rice and this won’t happen

  also make sure it isnt too hot!

• 5 Colin B // Nov 6, 2008

  watch it close, keep stirring and take it out before it burns

• 6 joeschlobotnic // Nov 6, 2008

  How to Cook Brown Rice
  March 14th, 2007 by Steve Pavlina Email this article to a friend Email this article to a friend

  Many people have trouble cooking brown rice and having it turn out decently, since it can be more temperamental than white rice. There are also many different ways to prepare it.

  Here’s the most efficient way I found to cook brown rice on a stove. It takes about 35 minutes from when you start to when you’re eating (which is pretty good for brown rice). This method works for both short grain and long grain brown rice. I prefer long grain. I’ve eaten hundreds of batches of brown rice using this method over the past 10 years.

  Here are the instructions:

  1. Put brown rice and water together in a pot with a lid. Use the ratio of 1.5 cups water to 1 cup rice. I normally make 3c rice with 4.5c water for a single batch.
  2. Set the heat to maximum, and bring the rice/water to a boil uncovered. Then put the lid on the pot, and reduce the heat to low/simmer. If your lid has a steam valve, keep it closed. Let the rice simmer for 20 minutes.
  3. Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. It’s OK if you let the rice sit longer than 10 minutes (20 or 30 minutes is fine too), but don’t let it go any less. I prefer my rice to be slightly chewy, not mushy, so I usually remove the lid after 10 minutes.
  4. Eat and enjoy. Be careful when you remove the lid, since a lot of steam may escape when you do.

  This works for white rice too.

  After the rice is cooked, I normally scoop some into a bowl, and mix it with a little tamari and 1-2 tablespoons of sesame seeds. The sesame seeds add a lot of flavor to the rice. Sometimes I’ll eat it with steamed veggies and blackened tempeh, both of which can be prepared while the rice is cooking.

  I put the leftover rice in a plastic container in the refrigerator, which keeps well for several days. Since I don’t use a microwave, I usually just eat the leftovers cold. But when I’m not in the mood for cold rice, here’s another tasty dish I make from the leftover rice:

  1. In a small pot, add 1 teaspoon of oil, and heat it for about 1 minute on medium heat. I prefer dark sesame oil because it adds a lot of flavor. Canola oil works well too.
  2. Add some chopped veggies to the pot, and sauté them in the oil for a few minutes. My favorites are onions, green onions, and bell peppers (any color).
  3. Once the veggies are cooked, scoop in some of the leftover brown rice. I like to use 2 parts rice to 1 part veggies. Mix it well with the veggies.
  4. Reduce the heat slightly to medium-low, and cook the rice/veggies for 3-4 minutes until the rice is hot, stirring about once every minute.
  5. Pour in a little tamari to taste, and mix it with the rice. Cook for another minute to sear in the flavor.
  6. Turn off the heat. Mix in 1-2 tablespoons sesame seeds.
  7. Eat and enjoy.

  I hope you find these recipes helpful. Brown rice became a staple of my diet after I studied macrobiotics during the mid-90s, and I eat it almost every week. I find it a great food for endurance activities.

• 7 Kamil B // Nov 6, 2008

  I put some butter on the bottom and it does the job.

• 8 Arthur A // Nov 6, 2008

  trying using a low flame and keep turning

• 9 DrunkenJunkie // Nov 6, 2008

  put bread at the bottom of the pan after you have drained the rice
  and are cooking for the second time
  its nice and crusty and tastes amazing
  dont forget to put oil though

• 10 mzdrea08 // Nov 6, 2008

  Put brown rice and water together in a pot with a lid. Use the ratio of 1.5 cups water to 1 cup rice. I normally make 3c rice with 4.5c water for a single batch.
  Set the heat to maximum, and bring the rice/water to a boil uncovered. Then put the lid on the pot, and reduce the heat to low/simmer. If your lid has a steam valve, keep it closed. Let the rice simmer for 20 minutes.
  Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. It’s OK if you let the rice sit longer than 10 minutes (20 or 30 minutes is fine too), but don’t let it go any less. I prefer my rice to be slightly chewy, not mushy, so I usually remove the lid after 10 minutes.
  Eat and enjoy. Be careful when you remove the lid, since a lot of steam may escape when you do.

• 11 steve j // Nov 6, 2008

  You probably had the heat too high. Bring the rice to a boil, cover and cook over low heat until it’s nearly done. Turn off the heat and let it steam for about the last ten minutes of cooking. Also make sure you are using a heavy bottom sauce pan

• 12 sugarcookie // Nov 6, 2008

  I had the same problem, so I went out and bought a cheap rice cooker- $15 at target. I only eat brown rice and to get my husband to eat it too, I really have to cook the stuff so it’s super soft. I just add more water until its cooked all the way even. Good luck, brown rice is so yummy!

• 13 B.A. CREATURE // Nov 6, 2008

  stir the rice and water several times before it boils. Stir it again when it boils and reduce the heat keeping it stirred..

• 14 Jezza E // Nov 6, 2008

  Put your hand on the rice (flat) and pour water in till it covers your hand. Then cook for 30 mins. If it is undercooked then do for longer. And if it burns at the bottom at more water (only a little thought)

  Also you can just put like a casserole dish in the oven. And do the normal water thingy. It works. Dad makes rice for his curry like that.

  Hope it helps.

• 15 L E // Nov 6, 2008

  1. Water to Rice ratio: 1 cup of rice to 1.5 cups of Water
  2. Bring rice and water to a boil.
  3. Put a lid on the pot.
  4. Reduce to a simmer (not boiling but right before). Cook for only 20 mins.
  3. Remove from heat source. DO NOT UNCOVER
  4. Let stand for 10 - 15 mins until “fluffy”

• 16 Christy // Nov 6, 2008

  COOK IT IN THE OVEN!! Because heat surrounds the dish instead of coming from just the bottom of the pot you avoid scorching, mushiness, crunchiness and having to stand over it an stir! I love this recipe and it works perfectly every time. When you pull it out of the oven you can add black pepper, parsley, basil, Parmesan, lemon zest, and lemon juice, and then let is sit, for added flavor

  Foolproof Oven-Baked Brown Rice
  Serves 4 to 6

  Note: To minimize any loss of water through evaporation, cover the saucepan and use the water as soon as it reaches a boil. An 8-inch ceramic baking dish with a lid may be used instead of the baking dish and foil. To double the recipe, use a 13 by 9-inch baking dish; the baking time need not be increased.

  Ingredients
  1 1/2 cups long-grain brown rice , medium-grain brown rice, or short-grain brown rice
  2 1/3 cups water
  2 teaspoons unsalted butter or vegetable oil
  1/2 teaspoon table salt

  Instructions
  1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish.

  2. Bring water and butter or oil to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour water over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.

  3. Remove baking dish from oven and uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.

  Per Serving:

  Cal 180; Fat 3 g; Sat fat 0 g; Chol 0 mg; Carb 36 g; Protein 4 g; Fiber 2 g; Sodium 200 mg