Healthy & Delicious Brown Rice

Tried this rice using my homemade white chicken stock (taught in the Pro Cook Course). Was not able to soak the rice overnight, so I rinsed thoroughly, then soaked in water for 15 minutes, followed by a final, good rinse. Also used long grain brown rice (rather than short grain brown rice). Truly amazing how much flavor the stock imparts in the rice! It was fantastic, but very sticky. I find most of the rice I make turns out somewhat sticky, even when rinsing (as described above). Perhaps the soak overnight would solve this issue? Looking forward to more instruction from Rouxbe on how to properly cook rice in the coming weeks!

Hi Sunnie: I have lived in Brazil and Honduras, and soaking rice overnight is a common practice. I am not sure why your rice was sticky, however, if you decreased the liquid amount and cooking time, the rice should have been "fluffy." It could have also been because your used a different variety of rice. Try it with the short grain. Happy cooking and thanks for writing! Cheers, Char

Thank you for sharing, will it work if I soak my rice in hot water for an hour before cooking than soaking overnight

Do we leave the rice to soak overnight at room temperature -- or in the fridge?

Hi Mirko, rice can usually be soaked at room temperature. If the environment is particularly warm, then some bubbles or 'funk' may appear on the surface of the water. If this is the case, the grains can be rinsed and used. Then, henceforth, they can be soaked in the refrigerator to avoid this. ~Eric