So as you may have noticed, this month we're really focusing on rice and beans. A new shipment of Massa Organics whole grain brown rice has been a big part of the inspiration. It's so nutty and delicious, white rice seems bland and anemic in comparison. The rice has been superb on the stovetop and when made in my clay donabe but my electric rice cooker isn't cutting it. The rice seems underdone and dry and the opposite of indulgent.
After some experimenting, I've come to these conclusions:

- It's best to pre-soak the rice for about 3 hours
- The best ratio is 2 parts rice to 3 parts water
- A small amount of Rancho Gordo Mixteca Salt helps soften the rice
1 comment
This post is so helpful! I’ve always struggled with cooking brown rice perfectly, but your tips make it sound much easier. The suggestion to soak the rice beforehand and adjust the water-to-rice ratio really makes sense, especially for a more even texture. I also appreciate the recommendation to let it rest after cooking—it’s a step I’ve often skipped. I can’t wait to try these methods in my rice cooker for better results. Thanks for the clear and practical advice! link text.
Leave a comment