The rice cooker steaming method can also be used for other whole grains, pseudo grains and small legumes like lentils, quinoa, oat groats, wheat berries, sorghum and millet. Adjust the amount of water up or down for shorter or longer cooking time.
- Soak brown rice cold water 2h (normal soak), or hot-warm water 1h (quick soak).
- 1-1/2 cup dry brown rice, soaked and rinsed
- 1-1/2 cup water
Makes 4-5 cups cooked rice (3x).
Simmer in rice cooker until water gone and cooker signals done, (~45m.) Open lid to stir rice, then close lid and allow steam +10m. Serve.
- Keeps in refrigerator 4-5 days.
- Soaking raises the water content of rice from dry for storage to original moisture at harvest. Water and heat are needed to cook the rice starch within the grain, and soaking allows the water to penetrate the grain. Brown rice takes longer to absorb water than white rice. Soaking makes superior rice, even for white rice. For brown rice, soaking is essential.
- Reheat precooked rice by adding rice and 1/4 cup water to rice cooker and start cooking cycle. No soaking needed this time, and just enough water to steam the rice.