Quote:
Originally Posted by mosholu
Spence:
When you have a moment your thoughts on the following. White rice is best cooked with the absorption method where the amount of water is 2x the amount of rice. This generally works for me.
Where I go off the rails is brown rice. If you do 2x the water will be gone 1/3 of the way into the cooking time and it will burn. Is there a ratio for brown rice to water that you know of?
Thanks in advance.
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I think your answer is to use more water
Seriously, all rice isn't created equal and the volume of rice you're making will impact the rice/liquid ratio as well. Generally speaking, the larger the batch the less water is needed.
I'd also wonder about your cooking technique. Rice is best cooked in a very heavy pot over very low heat and with a tight lid the entire time. The opposite of any of this could easily boil off excess water and lead to scorching.
I don't know how well they work for brown rice, but if you make it often and by itsself, I'd look into an inexpensive electronic rice cooker...for white rice they are bulletproof.
Otherwise, try adding some more H2O and see what happens.
-spence
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