Brown rice.
A whole grain.
A delicious side dish…and a filling one too. (This is especially important to me as a mom of 4 boys whose metabolisms burn 8 million miles a minute!)
I love brown rice, but it can be a bear to cook on the stovetop. It takes 50-60 minutes of bubbling on the stovetop to get cooked, and it often ends up being a messy or crunchy experience. Either the water bubbles over and makes a mess under you pot. Or the rice overcooks and runs out of liquid and turns into a crunch-fest on the bottom of the pot.
There are 3 other “tried and true” ways to cook brown rice and we go over them in this episode of Kitchen Hacks Live!
Method #1 – Baking Brown Rice
Water Ratio: 1 cup brown rice to 2 1/4 cups liquid
Cook Time: 350 F for 1 hour
Doesn’t save time, but it’s hands off and turns out perfectly once you fluff it with a fork!
Method #2 – Slow Cooker Brown Rice
Water Ratio: 1 cup brown rice to 2 cups liquid
Cook Time: High for 2-3 hours
Doesn’t save time, but it’s hands off and turns out perfectly once you fluff it with a fork!
Method #3 – Instant Pot Brown Rice
Water Ratio: 1 to 1, rinse the rice.
Cook Time: Cook on High Pressure, Manual Mode for 20-22 minutes.
Saves loads of time and cooks beautifully in the pressure cooker!
Learn more about electric pressure cooking and Instant Pot recipes here.
Do you “HIT A WALL” in the late afternoon, just when it’s time to prepare dinner?! There’s a reason…and I show you how to get around that in the My Efficient Kitchen online class! It’s self-paced and you can go through the lessons at your own convenience, too. Learn more and register here!
