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Thread: Can I make brown rice in a rice cooker?

  1. #1
    Join Date
    Feb 2001
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    Renton, WA
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    Can I make brown rice in a rice cooker?

    I have an old Salton rice cooker that I use constantly, but I've only cooked white rices in it. I have a brown/red rice blend that I'd like to make for dinner tonight, and I've never, ever had good luck making stovetop rice. Can I make this in my rice cooker and still have it turn out? I know that normally brown rice has to cook longer, so I wasn't sure if the auto timer would cut off too quickly? Do I have to modify the liquid or can I just go by the same ratio I use for white? I use the measuring cup that came with my cooker and fill the water to the specific line when doing 'regular' rice, but I'm not sure if I modify it for brown? Thanks for any help!
    ~ "The right shoe can change your life...."- Cinderella ~

  2. #2
    Join Date
    Sep 2006
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    Here's my MasterCook info for brown rice in a cooker. You might be eating late, though; it takes awhile.


    * Exported from MasterCook *

    Rice-Cooker Brown Rice

    Serving Size : 8 Preparation Time :0:05
    Categories : Bread Easy Entertaining
    Family Meals Make Ahead/NO last-min prep
    Rice Cooker Side Dish

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 standard cups brown rice, at 3/4 standard cups per
    rice-cooker measuring cup -- long-grain and long-cooking (NOT instant)
    15 ounces water, approximately (to appropriate line
    inside rice cooker; see Directions)
    6 ounces water (which is the extra described below
    for brown or wild rice)

    IMPORTANT NOTE: The rice quantity above is
    the volume measure in a STANDARD measuring
    cup, based on the 6-fluid-ounce capacity
    of the little measuring cup included with
    the rice cooker. (See Notes section and
    Directions.)

    RICE & WATER MEASUREMENT CHART
    # rice-cooker cups rice = Line # waterline
    inside pot = # cups approximate yield, as
    shown below:
    2 rice-cooker cups rice = Line 2 = 4
    standard cups cooked rice
    3 rice-cooker cups rice = Line 3 = 6
    standard cups cooked rice
    4 rice-cooker cups rice = Line 4 = 8
    standard cups cooked rice
    5 rice-cooker cups rice = Line 5 = 10
    standard cups cooked rice
    6 rice-cooker cups rice = Line 6 = 12
    standard cups cooked rice
    7 rice-cooker cups rice = Line 7 = 14
    standard cups cooked rice
    8 rice-cooker cups rice = Line 3 = 16
    standard cups cooked rice

    *** NOTE: When cooking brown or wild rice,
    add an extra 1 rice-cup (6 ozs.) water to
    the amounts listed above. That is, add only ONE extra 6-oz. cup no matter how many cups of brown rice you're making. ***

    Measure out the full-to-the-top rice-cooker cups of rice into a strainer.
    8-serving recipe = two rice-cooker cups = 1 1/2 standard measuring cups.
    Rinse the rice.

    Pour rinsed rice into rice-cooker container. Carefully add water to the
    "2" line, to match the two rice-cooker cups of rice measured. (The "2"
    line is about 15 fluid ounces of water; it's easiest to just go by the
    rice-cooker line.) ADD EXTRA WATER as noted for brown or wild rice.

    Very important: DRY OFF the outside and bottom of the rice-cooker
    container.

    Assemble cooker and turn it on.

    When cooker switches to "keep warm" setting, let rice sit and steam for
    5-15 minutes more before lifting the lid.

    NOTE: To prepare rice ahead of time for cooking later, follow Steps 1-3,
    but don't press "cook." Set the timer for the desired number of hours
    until the rice is to be ready; then press "cook."

    Description:
    "Perfect rice!"
    Source:
    "Aroma Rice Cooker instruction book"
    S(Internet address):
    ""
    Yield:
    "4 cups"
    Start to Finish Time:
    "1:10"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
    from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
    2mg Sodium. Exchanges: .

    Serving Ideas : Serve it with a rice paddle or nonstick spoon only, right from the cooker on the "keep warm" setting.

    Try not just white or brown rice, but basmati, wild rice, black rice, Arborio, risotto, saffron rice, whole grains such as barley . . . anything except for instant rice.

    NOTES : The rice-cooker measuring cup holds 6 fluid ounces (not by
    weight, but by volume); it's not the same as a standard
    measuring cup. One rice-cooker cup (12 standard fluid
    ounces if using regular measuring cups) makes about 2 cups
    of cooked rice.

    8 servings (2-rice-cup quantity) is the minimum rice
    quantity for the Aroma rice cooker, which can make 4-16
    cups of rice. The 8-serving amount of brown rice takes
    about 50 minutes to cook, plus the standing time of 5-15
    minutes before lifting the lid.
    Last edited by testkitchen45; 09-19-2007 at 05:00 PM. Reason: Add extra-water clarification.
    If you're afraid of butter, use cream. ~~ Julia Child

    As you cook, you enjoy omniscience about food that no amount of label reading can match. Having retaken control of the meal from the food scientists, you know exactly what is in it. (Unless you start w/cream of mushroom soup, in which case all bets are off.) To reclaim control over one's food, to take it back from industry & science, is no small thing; indeed, in our time, cooking from scratch qualifies as subversive. ~~ Michael Pollan

  3. #3
    Join Date
    Nov 2006
    Location
    Beaverton, OR
    Posts
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    Ha! I was going to ask this question and you beat me to it. Thanks!
    “the greatest risk of eating is getting run over on the way to buy your food, not from the food itself.”

    Ian Shaw, Is It Safe To Eat?

  4. #4
    Join Date
    Feb 2001
    Location
    Renton, WA
    Posts
    6,588
    Thank you! My rice cooker finishes in about a half hour, and this says I just let it steam for another 5-15 minutes without lifting the lid. Also sounds like I just add 6oz more water to the cooker than it actually calls for. 45 minutes is worth it if I start it early enough! Anything is better than the trauma I usually go through when I make any rice on the stovetop. Thanks!
    ~ "The right shoe can change your life...."- Cinderella ~

  5. #5
    Join Date
    Dec 2001
    Location
    Heading WEST!!
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    I can't figure out how the cookers work, but they seem to know when their water is gone.
    I use only brown rice and it has never failed me..I have a cheapo from linen's n'things.
    1 cup rice to just shy of 2 cups water...perfect every time.
    Thoreau said, 'A man is rich in proportion to the things he can leave alone.'

  6. #6
    Join Date
    Feb 2001
    Location
    Renton, WA
    Posts
    6,588
    Quote Originally Posted by wallycat View Post
    I can't figure out how the cookers work, but they seem to know when their water is gone.
    I use only brown rice and it has never failed me..I have a cheapo from linen's n'things.
    1 cup rice to just shy of 2 cups water...perfect every time.
    You know, that's what I thought they did...I've noticed that long grain takes less time than sticky rice, so maybe they do have some inner sensor! I've had my little $20 Salton 3 cup cooker for about 15 years, and I've never felt a need to upgrade!

    The only thing I'm concerned about is that I remember my cooker instructions saying to only use water, and I'm using a mixture of onion soup and beef broth. Oh well, what's the worst that could happen!? This mixture is something we picked up a Costco, it's a Harvest Medley of brown basmati, wild rice, red rice, etc. Just looked like something different that we could try that was healthier.
    ~ "The right shoe can change your life...."- Cinderella ~

  7. #7
    I do brown basmati rice, wild rice, quinoa, Lundberg wild rice blends, Black sweet Asian rice, Sweet brown rice, jasmine, etc...I do it all in my Salton. I love that unit immensely. Cost me all of $29.99 5 years ago and it has performed flawlessly each time. I was going to give away the white rice bought several years ago but didn't feel right giving it away (even to a soup kitchen) if I felt it wasn't healthy for us (felt I was being condescending & hypocritical) - so now I employ the rice as filler for blind baking pastry crusts. Works great!

    I add about 20% more water.

    I use coconut milk, chicken broth, curry pastes and even pineapple juice. I will often saute blended rice in oils (usually coconut and sesame) right in the cooker first before I add liquid (usually chicken broth). When cooker kicks to the warm setting, I will sometimes add cranberries or raisins, nuts, etc. and let it "hang out" while I'm preparing the rest of dinner.

    I think those Salton rice cookers are indestructible!

    Dolores
    "we can't go 'round measuring our goodness by what we don't do, by what we deny ourselves, what we resist and who we exclude...
    we've got to measure goodness by what we embrace, what we create, and who we include."
    Pierre Henri in Chocolat
    ~~~~~~~~~~~~~~~~~~~
    www.photographybydolores.com

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