Comments on: Cold Water Brown Rice Method

By: Linda ferguson

Linda ferguson — Mon, 13 Apr 2020 20:00:04 +0000

Hi Beth
Just tried your way of makein g Brown rice for me it,s always been a bit of miss. So if had a go and do pleased I did it turned out perfect. I added salt to the rice before I put it on. As it was cooking i done a mixture of steam veg and was very lucky to have a salmon steak out of the freezer i made a marinade of thyme bezel and lemon juice which I left the salmon soaking for two hrs. When I put on the rice i steamed the veg after ten min i put the salmon on it all came together a nd ready at the same time. I mixed the veg into the strained rice and blacked the salmon over the dish perfect so thanks for your way of doing the rice haven’t enjoyed a meal so much in ages.
Linda xx

By: Joyce Cacchione

Joyce Cacchione — Wed, 20 Mar 2019 05:01:12 +0000

I have been cooking brown rice for as long as I can remember….more than 25 years….the traditional way and always considered myself the brown rice expert. Until now. I recently moved to a new house and I’m convinced my new cooktop hates me. I haven’t made a decent pot of rice since moving here a few months ago. Until today. I followed your directions and I made the most perfectly fluffy brown rice ever. I’m not a gadget person and have turned out beautifully healthy and delicious meals for over 40 years with a few simple tools so the Instant Pot does not appeal to me so thank you in advance to everyone who is more than happy to send me their Instant Pot suggestions. Happy Healthy Eating to all of you. Thanks again Beth. You’ve again proved you can always learn something new.

By: Kila Burton

Kila Burton — Tue, 14 Aug 2018 01:26:08 +0000

In reply to Justin. Its been three years so you probably already know but its called kimbap :-) And yes, super delicious! I came across this post because I wanted to know if anyone had tried making rice without heat at all but now Im curious. I think I must have missed a step b/c I dont know any other way to cook rice than to put it in cold water and then raising it to a boil. Is that a southern thing? Or a me thing?

By: Justin

Justin — Fri, 04 Dec 2015 23:26:28 +0000

In reply to Beth.

Breakfast maki might be a Korean thing. I see them at the Assi supermarket all the time. I call them breakfast maki because it’s a fried egg and veggies rolled up in rice and nori.

For the horchata I put half a cup of short grain brown rice in the rice cooker with a gallon of water, set it on brown rice, and when its done, turn it off, turn it back on and send it around again. Then I transfer it to a pitcher, and immersion blend it. (A lot of brown rice hulls will get clogged in my blender which I just rinse into the sink.) Then I add a can of coconut milk, sugar and cinnamon. I’m afraid I constantly change the amount of sugar and cinnamon, based on my mood, so you’ll have to figure that part out on your own. One time I put a couple of old bananas in it and my sister went crazy for the stuff.

If you have short grain rice that the rice cooker always makes into a gloopy sticky mess, and a can of coconut milk, then you can probably start right now, because seriously, it takes a long time.

By: Beth

Beth — Thu, 03 Dec 2015 23:34:37 +0000

In reply to Justin. Justin, I'm SO excited that this worked so well for you! (does a happy dance) And now I need to go learn about breakfast maki. :) AND score some Korean sweet brown rice for horchata! That's so coincidental, too, because I was thinking about doing a horchata post. Do you have a recipe that you really love?

By: Justin

Justin — Thu, 03 Dec 2015 19:45:44 +0000

I have a huge jar of Korean short grain sweet brown rice that I’d almost given up on. Sure it makes great congee. It makes the best horchata I’ve ever drank. It even makes good nasi lemak, but you want that to be sticky and mushy. But for my life I couldn’t figure out how to make just a normal bowl of rice to go with beans or veggies. This is the way to do it. The rice came out perfect! I was worried that the rice wouldn’t be sticky at all so I wouldn’t be able to make maki with the rice, but the next mourning the rice was cool and I rolled up a couple of breakfast maki without any difficulty at all. Thank you for sharing this amazingly simple solution to a problem that was really frustrating me.

By: Pat

Pat — Sat, 07 Nov 2015 15:09:50 +0000

In reply to Beth. You're welcome! I know it was frustrating for me to get mushy (;-)) rice the first few times, so I'm happy to try to help other avoid that experience.

By: Beth

Beth — Fri, 06 Nov 2015 23:27:29 +0000

In reply to Wendy. Thank you for sharing this, Wendy! I hope it saves your son from a trip to the store to buy a new pot next time he makes rice. :)

By: Beth

Beth — Fri, 06 Nov 2015 23:26:58 +0000

In reply to Pat. Who needs a manual when I've got Pat? Thank you so much for the cooking times! I haven't tried brown rice yet, but I just did white jasmine rice just as you told me, and it was wonderful!!! Thank you so much!

By: Beth

Beth — Tue, 03 Nov 2015 21:51:07 +0000

In reply to Abbie. Just ask Hannah to try it for you! ;) I can try to get a recording of moo-shee. Might be tricky, but I think I can do it.