Answer:
The main difference between cooking white and brown rice is the time the rice needs to be cooked. Brown rice has had only the outer protective husk removed, while the rice germ and bran layers are left on the grain. It must therefore cook for a longer period because the water has to penetrate the outer bran layers (which have been removed from white rice).
When using the absorption method, bring 1 cup of brown rice and 1½ cups of water to the boil in a saucepan, stirring occasionally. Lower the heat to medium/low, cover and simmer for 25-30 minutes. Remove rice from heat and allow to stand for 5-10 minutes.
For the gentle boil method, bring 1 cup of brown rice and 6-8 cups of water to the boil, stirring occasionally. Reduce heat to a gentle boil and allow to cook (uncovered) for 25-30 minutes. Remove from heat and drain well. The same water to rice ratios may be used for microwave and electric rice cookers. Remember to consider differences in microwave wattage when following directions.
This information is provided by the Sanitarium Nutrition Service.
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