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Cooking Brown Rice in a Rice Cooker

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In the kitchen Ingredient Spotlight Vegetarian>Vegan

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. Massa Organics whole grain wild rice, waiting to be paired with Rancho Gordo heirloom beans 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
And with that, you should have fairly perfect brown rice!


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