Master Recipe: Brown Rice

Perfect brown rice. I compared it to this recipe and the bag recipe. So I now know my saucepan should be wide so rice cooks evenly. I use an electric stove, the small coil, (the coils aren't always even) so after 10 minutes I gave the pan a spin/twirl or move in circle (half circle). I turned it again at 20 min. DONT PEAK. If you followed the recipe to the T, there should be no problem (that includes the salt). I do not have soft water due to living in an apartment, and I think it makes a difference. I know with dried beans, pea, or legumes if I use my hard water I add a good pinch of baking soda in the pot. Not sure why it works, it just does (thanks Mom). This worked for me so I'm sticking to it.

Perfect brown rice. I compared it to this recipe and the bag recipe. So I now know my saucepan should be wide so rice cooks evenly. I use an electric stove, the small coil, (the coils aren't always even) so after 10 minutes I gave the pan a spin/twirl or move in circle (half circle). I turned it again at 20 min. DONT PEAK. If you followed the recipe to the T, there should be no problem (that includes the salt). I do not have soft water due to living in an apartment, and I think it makes a difference. I know with dried beans, pea, or legumes if I use my hard water I add a good pinch of baking soda in the pot. Not sure why it works, it just does (thanks Mom). This worked for me so I'm sticking to it.

Nope, I end up with crunchy rice. Even with 2 cups water. There must be magic going on in stewarts kitchen.

Nope, I end up with crunchy rice. Even with 2 cups water. There must be magic going on in stewarts kitchen.

This has worked perfectly every time. Thank you for a great and easy recipe. I honestly don’t know if some people just struggle with life in general but unsure how they get such poor results. This is by far the best brown rice recipe we have tried.

Perfect rice!

I had to add the whole amount of water. It darn near burned on me. Terrible.

I followed this recipe ... a recipe developed by capable, professional cooks ... to the letter, changing nothing. The most perfect brown rice I have ever made was the happy result! It was exactly as described: slightly chewy, separate grains, not mushy.

After reading all the "don't try this" reviews I didn't know what to think, but I tried it with 1 cup of long grain brown rice (and it wasn't "fresh" as it has been in my cupboard for ages) and 1 1/4 cups of water with 1/4 tsp. coarse sea salt. I planned to let it go for 30 min., but I noticed at around 20 min. the water was almost gone. I used a clear glass vision ware pot so this was easy to see. I checked, except for a tablespoon or so the water was gone, so I stirred the rice once, put back on the lid, turned off the heat, but left it sitting on the burner (gas not electric). I let it sit for the remainder of time and a bit more as I wanted the rice for a recipe. It came our perfect with separate grains, no mush, and a tad of chewiness, which was just right because I planned to make turmeric rice with it which requires sauting it a bit with spices (garlic, ginger, turmeric & diced carrot in a skillet(.

You said "trust us" lol...it came out uncooked, and almost burnt ..yuk! Luckily I only tested it with one cup of rice ..out in the bin now...going to stick to 1: 1 1/2 ratio or even 1:2

I've made brown rice numerous times and this came out the best!! I think it was the ratio for the long grain I used AND using a pan vs. a pot. I think the pot cooks it unevenly and the pan allows it to cook evenly :) yay

Terrible recipe. Not nearly enough water so the rice was under done and burnt. Needed to add water and guess how much was needed. Do not make.

I use this recipe but I bake it in a shallow pan @ 350. Perfect rice every time. Thanks Martha!

My rice is usually perfect but takes forever. To save time, I tried this recipe using short-grain rice. It came out burnt and hard.