Cheers, thanks for the comeback, Dave. This recipe made my brown rice come our perfectly…thank you!! She couldn’t believe it when I told her how I did it. Does this actually give you tender, tasty brown rice? Worked for me! Mix cooked rice with milk and sugar mixture. View Larger Image; A short grain variety that has a mildly sweet flavor, which is slightly stronger than other rice varieties. Salt, soy sauce or other desired seasonings, to taste. It’s science, not blogging magic. The cooker is pressurized during the cooking process which helps the texture and speeds up the cooking process. More about Cookie and Kate », Follow us! This was perfect!! I was asking because on the ingrediant list it has this bulleted: “- Salt, soy sauce or other desired seasonings, to taste”. Japanese glutinous rice or sweet rice (known as mochigome もち米 or mochi rice), is another type of short-grain cultivar of Japonica rice. I can’t wait to try some of the other recipes you’ve posted, the first will be the brussels sprouts/tofu, very excited. I made it this evening. I was apprehensive about 6 cups of water, but by the time 30 minutes rolled around, there was hardly any water left. If you’re in a hurry, skip the rinse. Cooking brown rice has always been hit or miss for me. Wanted to try stovetop so thought I would check. The lime juice-marinated kale totally converted me to eating raw kale! I'm probably making a big mess in my Kansas City kitchen right now. Made this tonight to go with some baked chicken thighs & I will probably always make my brown rice this way! Thanks for taking the time to report back. You’re welcome! Step 3: Then pour it all in a pot and add 1/4 teaspoon of salt. Add the rice to the boiling water. I appreciate your review. Happy New Year! We followed your method and it did turn out perfectly. it needs to boil at least 45 mins. ?I was so looking forward at last to a foolproof method. I wonder if you might have had your heat a little too high. Could you use brown bas ate rice in this recipe? I just add 3 cups brown rice to a 9X13 pan, … Repeat after me: No more mushy rice! See our, Please let me know how it turned out for you! Charred spring onions & teriyaki tofu. Was it at too high of a boil the entire time and overcooked? Ta da! © Cookie and Kate 2010 - 2021. Cover the pot and let the rice rest, off the heat, for 10 minutes. This is awesome! Instructions Combine the rinsed rice, water, and olive oil in a pot and bring to a boil. :-(. I will give it another try though since it has such good ratings. Hi James, sorry for misunderstanding your question! Do you add salt to the boiling water before adding the rice? It’s a really neat ingredient and there’s so many ways to use it. I’ve used the simple method twice and had great results – separate grains, no glutinous mass. I followed it exactly…aside from rinsing it. (And oh my gosh so much easier and quicker). It’s not light and fluffy – this rice is definitely chewy and creamy! No peeking! Make it gluten free: Rice is gluten free, so just be mindful of your additions. Mine always comes out so chewy, even crunchy but I use far less water and try to cook it in my cheepo rice cooker from Target. Once it’s cooked, the rice grains will hold their shape, but when they break open – the inside is thick and creamy. It’s very popular here in Bali, and made with coconut milk – which, with the creaminess of sweet brown rice – it taste so decadent. Will be tying. About to make this! Follow one of the methods we listed above (using the stovetop, rice cooker or steamer), and allow the rice to cool. So easy & came out perfectly! Cookie and Kate is a registered trademark of Cookie and Kate LLC. I’m going to make the vegetable fried rice tomorrow I’ll let you know how it came out. I didn’t realize that’s what I bought and used Your comments make my day. I make brown rice ALL the time and it comes out perfect every time and I freeze the leftovers. I followed it exactly. In the casserole, melt 1 tablespoon of the butter in the remaining 2 tablespoons of olive oil. Hi Angel, you want to strain off every last bit of water. I almost gave up on making brown rice because I could not do it. Thank you in advance! Leave to soak for 2 hours or 4-5 hours if using old crop glutinous rice. Best and easiest fool proof rice recipe! ;o). Brown is the new white! I’m happy this one worked for you. Thank you so much for this technique it is very much appreciated!! Hey Michelle! Thank you so much for posting this! This cooked my brown rice perfectly! Thanks! For example, brown rice takes longer to cook than white rice, so it needs a little more water. You could, but I wait to stir in salt to taste at the end (for full control). So was that the problem you think? I’d like us to make the switch over to brown rice, though, so I’m going to look for sweet brown rice and give them a try. My dog, Cookie, catches the crumbs. In a medium saucepan over medium heat, bring water to a boil. Hi Hannah! I wish I could give you specifics, but I wouldn’t know without testing it. Wow!! The sweetness comes from an easy coconut sauce. Namaste! Soy sauce, for example, is not gluten free (substitute certified gluten-free tamari instead). https://www.chowhound.com/recipes/easy-steamed-brown-rice-29186 About when does one add the salt and or other seasons? I looked at most of your comments and had to add my own. Perfect consistency. Your rice will still turn out perfectly! Do you mean basmati? At that … Next, combine 2 cups of water, 1 teaspoon of salt, and 2 tablespoons of unsalted vegetable oil in a heavy-bottomed saucepan. Have never been able to cook soft brown rice. I wasn’t sure your recipe was going to work – but voila – it turned out PERFECT!! Also, I did the recipe 100% how it is explained above. Bring a large pot of water to boil, using at least 6 cups water per 1 cup rice. I’ve always had problems getting brown rice to turn out fluffy & not gummy. Kim. Is there a version of this method for white rice, just less time? Me and my gumbo thank you. And do we need to rinse the cooked rice with cold water before putting it back in the pan to fluff. We added some sautéed baby bello mushrooms after we fluffed it and it was delicious. Made this tonight following the recipe to a T and it came out mushy and all stuck together. Thank you! I followed your recipe for cooking brown rice and it turned out About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. Great to hear, Hayley! Sweet brown rice pudding is so comforting and delicious! Hi Shar, you may be loosing something, but I believe most is in the grain itself. I followed it to a T! Add the onion, season with salt and pepper and cook over moderate heat until softened, about 5 … I can’t tell you how many brown rice cooking methods I have tried where they have claimed to be the best brown rice cooking method and they NEVER work. Remove from the heat and let it sit, covered for 10 more … Cover and steam over high heat for 30 to 45 minutes, or until Combine all ingredients in a medium sauce pan with a tight fitting lid, and bring to a boil over high … Finally, brown rice that isn’t crunchy and has a perfect texture! To make it: 1/3 cups uncooked sweet brown rice, 3 cups water (or milk), 1 can coconut milk, 2-4 tablespoons honey or maple syrup. Which *should* require 12 equivalent cups of water, but after 7 the rice looked so dwarfed by the water I left it at that. Email me when Kate or another C+K reader replies directly to my comment. I am in your debt for this game-changer of a recipe! I’m glad you appreciate it. My bag of rice says to use 5 cups of water per 2 cups of rice. Hi! So simple and easy yet effective ! Hey ! Thank you for your review. Tips for Cooking Brown Rice Perfectly 1. I don’t cook much with white rice as I like the nutritional boost brown rice provides. I always hated brown rice but this recipe actually works and the rice tastes really good. It really needs an abundance of water throughout the process. Add sugar and 1/2 Tbl butter, stir to combine.Serve in your favorite cereal bowl, add milk and … No burning the bottom of the pan. Thank you so much!! It’s delicious and fills you up. For example, if you are cooking 2 cups of rice, add in 3 cups of water. So glad I found this blog, I’ve email subscribed and have just purchased your cookbook! Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. I’m sorry to hear that this didn’t turnout perfect for you. You’ll reach for sweet brown rice for it’s unique consistency – to give your recipe warmth, chewiness and creaminess! I usually make this for my husband’s meal prep when I’m doing Asian inspired dishes and need brown rice to change it up. Thanks!” – Lauren, “I made this last weekend and love love loved it so I’m making it again this weekend! I just made tonight following directions exactly and it was perfect. Step 2: First of all rinse your rice well. Brown rice has a shelf life of 6 months (the natural oils can go rancid and effect the flavour) If you want it to last longer, stash it in the freezer. You can prepare brown rice without a rice cooker. Perfect recipe!! Last night’s brown rice was a mushy disaster. I’ve used this method many, many times with short, medium and long-grain brown rice and never experienced that result. And we’re ready to cook it up…, After 30 minutes, shut off the heat but don’t open the lid! Yielded perfectly cooked brown rice, not mushy or sticky at all. It’s also called sticky or glutinous rice, which has nothing to with gluten… it describes the texture. To make the sauce, start with a can of coconut milk, a cup to a cup and a half of sugar, and a pinch of salt. You’re welcome! I’m so glad I found your recipe, it was done in a jiff and came out PERFECT. I am so happy to have found your recommendation on how to cook brown rice. You can warm up the milk or serve it cold. Wonderful! Wild rice option: For wild rice, use 8 cups water and boil for 40 to 55 minutes, until tender but pleasantly chewy. Combine all ingredients in a pot and bring to a boil. I am so happy to have found your method; it did work perfectly!!! I always presoak rice (white and brown) and usually cook in instant pot. Thank you! Both times I ended up with gummy, sticky rice that really kind of turned my stomach. It depends on the recipe you want to include the rice into. You would add those at the end for your desired taste. But this gave me perfect results the very first time I tried !! The flavour works well with sweet veggies like carrot, corn and sweet potato as well as coconut milk and spicier curried soups. Mine was a little sticky, but I like it that way. Thanks a million!! Unfortunately my rice came out with a lot of moisture. Rinse and gently simmer 2 parts seasoned water to 1 part rice. I found that you can start a pot of sweet brown rice as normal, and just at the end add in a knob of butter, a splash of milk and grated parmesan. Thank you! I made this recipe exactly as you explained and this is the best brown rice I’ve ever had. Cover and simmer…I look for steam coming out beneath the lid, then I turn the temp down so that … https://www.thespruceeats.com/brown-coconut-rice-recipe-3217741 I was very sceptical of the recipe at first, especially because it’s so counter to what I have been taught but this recipe worked. Rustle up this teriyaki tofu served with wholegrain rice in just … I am notorious (in my family at least) for being terrible at making rice. So excited to try some of your recipes! … How much salt per one cup of rice would you say to use? However, you don’t actually have to measure the water as long as you’re using a large enough pot. Used your method exactly. I found your recipe and of course was skeptical because clearly the fault at this point lies with me. And so I would feel confident making this recipe for company too.” – Poornima, “I’ve made this twice now and love it! Will definitely be using this approach again. I usually avoid cooking rice because I can’t get it just right but following these instructions gave me the perfect cup of rice! This is a winner and will be bookmarked and made often! I originally found this technique on Saveur, and I’m so thankful I did. Perfection!! I did this recipe and Wala I can now cook brown rice..fluffy brown rice!! The creaminess of sweet brown rice makes the easiest, almost instant, risotto! The basic ratio is 1 part brown rice to 6 parts water, which yields 3 parts cooked rice. And we’re ready to cook it up…. I just could not believe that I could get perfect brown rice in 32mintues, so to prove you wrong I tried it, to my surprise it came out perfect, my husband was amazed, as I was. You’re welcome, Scott! By far this is the best brown rice I have ever made at home. A recipe you may be using it for would also give you guidance, if that makes sense? Step 2: First of all rinse your rice well, Step 3: Then pour it all in a pot and add 1/4 teaspoon of salt, Step 4: Pour in the water. My husband really liked it too, and it’s a tall order to get him to eat a lot of vegetables so this will be entered into our regular rotation for sure. Drain the soaking water and transfer the rice to a banana leaf-lined colander or steamer. I'm a herbalist, natural skin care educator, and skin care formulator. Rinse* the rice in a fine mesh colander under running water to remove excess starch. Thanks a lot, This recipe does not work. Hubby said it tastes exactly like the red curry at our favorite Thai restaurant! Just want to make sure I’m answering correctly. It’s a great pantry item that adds something new to your everyday cooking. kinda eyeballed the amount of water and brought the soaked rice up to a boil in the water (after rinsing a few times). I’ve been on this recent kick of bringing in a new ingredient into my pantry to play with, most recently: sweet brown rice! And my website is full of simple, practical & accessible ways to begin. If you haven’t tried cooking with it yet, pick up a packet on your next supermarket run! You did it again! I appreciate you taking the time to comment. I’m going back to white/jasmine rice which I can cook like a pro. I’ve also been on a rice pudding kick – so when I saw it in the supermarket – I had to try it out. Thank you!! I cut the recipe in half, came out beautifully. I’m sorry you didn’t have a perfect result! Idk how stovetops are so different that these bloggers can cook food faster, Lots of water left at end boil time, well rinsed in cold water before plunge to boil………now cooled, it has yielded about 2.5 cups. If too much water evaporates during the cooking process, just add more and return the water to a boil. As written below, the recipe yields 3 cups cooked rice. You can use this technique on any type of brown rice (long, medium or short grain, as long as it’s not a quick-cooking variety). And very easy to make and doesn’t suggest the half or more teaspoon of salt that many of the other recipes do and that completely ruin the flavor of natural rice. Cook the rice as directed and it came out perfect.. Kate….I COOKED BROWN RICE AND IT WORKED! {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}, 32 minutes (plus 10 minutes for steaming), Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze, Anything-Goes Kale Salad with Green Tahini Dressing. Don’t forget to follow us on Pinterest for a steady stream of recipe inspiration! Thanks! Sticky rice is really popular in Asia, and it’s used in many ways. You can scale this recipe up or down as needed. After my rice boiled I thought it was a little mush and I don’t know how but after covering it for ten minutes off/heat I was so amazed with the way the brown rice turned out. Cooking for five, I used a large mug x 2. In the morning scoop out 1/4 cup of rice, and pour in your favorite milk (I love coconut milk for this!) You can shop my essential kitchen equipment here. Hope that helps! It was so mushy, basically baby food. So, will this recipe still work with your rate of 6/1? Boil, uncovered, for 30 minutes. You might also serve a scoop of sweet brown rice alongside a bowl of soup. When I'm not writing here, you'll find me making "whole food" skin care in the kitchen.My passion is to redefine skin care as "whole body" nourishment. I pitched this to my meat loving boyfriend as vegetarian general tso’s, and it worked! Nice job Kate! Whats wrong? I’m happy it worked out so well for you. The Best Cook Sweet Brown Rice Recipes on Yummly | Pork, Brown Rice, Cherry And Pecan Salad, Spinach Brown Rice Cereal, Shroom Goulash With Brown Rice Thank you! My rice came out perfect! Thank you so much :D. I’m happy you found it too, Hana! Was there any water left in the pan? I tried it, but it was overcooked at 25 minutes. Once your rice is rinsed, add it to your rice cooker along with some water. As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. Hope this helps. Using a gas cooktop and a heavy conductive stockpot, and lid partially covered. Afterwards, I found your website and instructions… I followed it exactly and I’m happy to report that it turned out perfectly! Thank you for sharing, finally an easy alternative to keep me from choosing to make white rice every time. I have NEVER been able to cook a pot of brown (or any) rice right even one time in literally 25 years of attempts. Fantastic to hear this method turned out perfectly for you, Caroline! ▸ Categories Asian, budget friendly, dairy free, egg free, fall, gluten free, Indian, nut free, recipes, side dishes, soy free, spring, summer, tips and resources, tomato free, vegan, winter ▸ Ingredients brown rice, Vegetable enthusiast. Thank you! The constituency after the 10 minutes resting was almost exactly like porridge (and it kind of tasted like porridge too). Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! Now it’s ready for you to use in any way you want! Leave a comment below and share a picture on. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! You can remove the rice on return a little later. Bring a large pot of water to boil, using at least 6 cups water per 1 cup rice. Thank you so much. You could use my cilantro lime rice as a base if you like. Add all the ingredient to a pot and bring to a boil and then simmer for 30-35 minutes. Rice still crunchy. Put rice in water and cook. It’s almost always turns out very gluey. What a fabulous technique, where has this been all my life?!! Just the way I like it! Cover, reduce the heat to low, and simmer for 45 minutes. Yay- thank you – I’m doing it this way from now on! Did you drain the excess water? Hello Kate! Incredible!! Not sure what I did wrong (but I know it was me). Used 6 cups water to 1 cup rice. Dog lover. It’s so easy to remember, you’ll never need to look up how to cook brown rice again. I read the manual and it said it’ll take TWO HOURS. Pour the ingredients into a sauce pan and bring to a boil over the stove. Thanks a million!! I’ve been using this brown rice cooking technique for years, and it never fails. I love it! Our free email newsletter delivers new recipes and special Cookie + Kate updates! Btw, I loved the third recipe- extra vegetable fried rice- my all-time favorite. I used this method of cooking brown rice for the first time tonight using a hearty broth and WOW it was good. I can’t believe it was so simple yet yielded such perfect results. Hello! Thanks in advance! Fluff, season as desired, and serve. Put butter and salt in there as soon as you begin cooking. Thank you so much! I can now cook rice … finally! Here are five uses that you might like to try at home: Sweet brown rice is just like sushi rice, in that it’s soft and sticky.Simply lay out a sheet of seaweed paper.. and on one side only add brown rice and thinly sliced veggies, avocado, mango or tuna fish and then roll tight. Let me show you a step-by-step: Step One: The proportions are one part sweet brown rice, two parts water (or stock) Easy! Thank you so much ! Hi Kim, that would be the issue as it doesn’t require the same amount of cooking time. First time I’ve made brown rice in a while and wow, I was really impressed with how it turned out! (BTW a side comment, I did learn that brown rice is better when left soaked for a bit, I soak it come back to it, rinse it, soak it again and do this for about 10-20min depending on how much time you have. Start replacing your white rice diet with the healthier and tastier brown rice. The longer it soaks the better, it really allows a lot of stuff to come off when it’s left submerged in water. I usually use luke-warm to slightly warm water- hope this helps someone :), Wow! Made brown rice last week using this method to eat with stir fry. Much better than with the usual way it says to cook rice on the back of the bag. Get inspiration here: Quinoa Breakfasts Bowls, Oatmeal Bowls – just substitute in the sweet brown rice. Thank you! It should not be considered a substitute for a professional nutritionist’s advice. Not wasting any more time or effort on this. Fluffy not sticky, little chewy – delish! Hi Rasha! Thank you! I left the rice on a medium high boil and I had no water at the end and the rice was as if I cooked it in the rice cooker. Thank you. Cooked perfectly!! As long as your rice is brown rice (any variety, but not quick-cooking) then yes, this method should work well! Add rice, butter, and a large pinch of salt. I realize the health benefits of brown rice but if it’s inedible….Even my dog wouldn’t eat it, and he eats pretty much anything. Both times, the resulting brown basmati rice was just delicious. Pre-cook a bowl of sticky brown rice, it will last in the fridge for 3-5 days. I struggle with rice … but not with this recipe! Hi Bee, That could be the case as your rise may soften and/or absorb some of the water. Turned out great, rice grains stayed separate and had a little chew to them. I received compliments on the brown rice. No more sticky rice for me. Yucky is all i have to say. I’ve gotten a lot of inspiration from restaurants here in Bali and played around with different ideas. We just need to be clear that we are cooking brown rice and not basmati or parboiled. This is the same recipe that’s on the packet, it works every time and is really simple to make. Adult daughter win :). It looked very close to puffy white rice, I was very astonished. I was very hopeful for this recipe, but alas, I stayed true to form. Wow, I will never make brown rice the same way again! Thank you, Kate, your recipes have renewed my love of cooking and make breaking bread with loved ones even more special.” – Ailla, “Thank you so much for this lovely salad, beautiful and delicious! The perfect brown rice was elusive…until I tried this technique last night. (It's all free.). I always do too much or too little. It’s thick and short and cooks up completely different from normal rice…. Let me know. Reduce the heat and allow the pot to simmer, covered, for 45 minutes. pretty much like muck. Turned out perfectly, will definitely never cook brown rice another way again – thank you!! To cook short grain brown rice, start by running 1 cup of rice under cold water for about 10 seconds in a fine mesh colander, which will help get rid of any excess starch. Thank you! Can’t believe that finally I can make a decent, no, perfect pot of brown rice! You can reference my cilantro brown rice as a guide. I’ve used your similar recipe for quinoa and also had great results. Second pan cook milk and sugar until very hot. Thank you! Cook the rice in lightly... 3. Thank you for the reply. Came out perfect! Exactly 30 minutes I had no water left. Move the rice around with your fingers to get the water around each grain and you will note the water go cloudy. More resources you might appreciate: 23 make-ahead breakfast recipes, 45 recipes that pack well for lunch and 20 simple weeknight dinners. I have made brown rice for 30 years. A great way to add bulk and creaminess to your soup. Wasn’t actually expecting this to work – so happy I was wrong!! The rinsing and cooking in extra water decrease the amount of arsenic you consume. Then, … Step 4: Pour in the water. Excellent tips on cooking brown rice! Start your experiment by following the package recommendation, and adjust from there till you get the results you want. What a difference! I peeked for you…. Great to hear, Claire! Today, I’ll show how to cook sweet brown rice and how to use it! You might add cinnamon, raisins, chocolate chips, vanilla…. I use your method for brown rice every single time and it hasn’t failed me yet! THANK YOU THANK YOU THANK YOU!!!!! Add sugar and milk when rice is finished cooking. This recipe was so easy and the rice was fluffy. My only change is to let it boil for 35 mins. Every recipe I cook from this blog is so delicious – all I want to know is when is the Cookie and Kate cookbook release date! Just like I get in restaurants. You might want to start the rice with sautéed onions, and add in any veggies that you love too. Once you try this easy technique, you’ll never want to cook brown rice any other way. Also, I have 2 cups of rice, soooo 12 cups of water?? I have many more brown rice recipes here. An ideal soaking time ranges between 30 minutes and 6 hours. I’m sorry you had a poor experience! The dressing is such a nice combination. Stir to make sure all ingredients are evenly distributed and cover. You can prepare it quick without much hassle. This recipe is perfect, like all your recipes. For this technique, you’ll boil your rice in an abundance of water for 30 minutes. If you love oatmeal, you’ll love a sweet brown rice bowl. Thanks for the recipe :). Hi Dave, I’m so bummed to hear that! Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. It has a sticky texture that makes it perfect for use in many Asian recipes, as well as desserts such as rice … I ended up just trying some of it so we had something for dinner. Simply perfect, fluffy brown rice. Like all rice, it’s gluten free and a nutritious whole grain to add to your diet. I liked it so much I even bothered to leave a comment which is not something I usually bother to do. Was there much water left in the pot near the end of cooking? Just the thing after a weekend of not-so-healthful eating.” – Wendy. I even made a brown rice frisbee once! Amazingly, I used much less water than the recipe requires. Carrie, when you boil it in excess water instead of steaming (the traditional way where all of the water is absorbed), it cooks faster. My rice has the consistency of mash potatoes. Tried your recipe/method – this is the first time brown rice has turned out palatable. It’s amazing! Try making a pot of veggie or chicken soup and add a couple handfuls of sweet brown rice. I followed this to the letter, and oh my goodness, it came out PERFECTLY!!!!! I’ve tried twice now, making sure to follow these directions exactly. For YEARS I have been making brown rice and have never been happy with it. My mom, who has been making brown rice for years, was very impressed with how it was the exact perfect texture! Are you saying completely dump the rice to strain it after 30 mins, or only pour off the excess water that may be left on top? Thanks for sharing this recipe, really appreciate it and I’m sure my family who from now on can enjoy brown rice like nothing cooked at home before. I’m never going back to the old way. Soaking the Sticky Rice Place the washed sticky rice in a bowl and cover with water – enough to cover plus 1 inch. All rights reserved. What type of rice did you use? In comparison, short grain and sweet brown rice make for excellent leftovers, loosened up with spicy olive oil and nori sprinkles. You want to drain excess water if there is any and then cover per directions. When you throw the excess water, are you not throwing away the nutrients in the brown rice? The only change I made was I use 7 cups of water instead of 6. The cooked grains are a little more starchy—you can see a thin layer of gluey starch at the bottom of the pot after steaming. My gas cook top is powerful, and I used a copper-core All Clad pot, and had wonderful results, even the first time when I was too lazy to rinse the rice. Type of rice: Different types of rice cook at different rates. *Note on rinsing: I’ve forgotten to rinse my rice before, and the rice turned out almost as good. You can add 1 tablespoon of millet, quinoa, wild rice or amaranth to each cup of long grain brown rice, and cook for 40-45 minutes. The details provided in the recipe such as time to cook at each step ensure that you can’t go wrong with the recipe. Perfect brown rice, every time. One cup of rice yielded 3 of cooked. (You will not be subscribed to our email newsletter.). Never tought it would or could be this easy, the rice was perfect. If the result was gluey (caused by starch), it makes me wonder if the rice needed to be rinsed even longer. WOW. The grains of glutinous rice is opaque, shorter, and rounder and they are typically used to make mochi (rice cakes) and traditional sweets like sekihan, and snacks like rice crackers.