Emma McCaskill is Tasting Australia's Food Curator. She says there are some basic things that can impact how your brown rice will turn out.
Firstly, "The cooking time for brown rice can vary greatly depending on the variety, so be sure to check the packet for cooking times before using."
Additionally, she says getting the ratio of rice to water right is key.
"The ratio of water to rice is important when cooking brown rice, as using too little water can result in undercooked rice while using too much water can make the rice mushy. Be sure to measure the water and rice accurately and use the correct ratio."
The absorption method is a popular way to cook any kind of rice, but when it comes to cooking brown rice - there's an easier way.
Instead, try the boil-and-drain method, where you cook the rice like pasta. It's quicker and the result is fluffy, delicious brown rice every time.
"The boil and strain method for cooking brown rice has many benefits," says Emma. "It results in a fluffy texture, ideal for stir-fries or salads. It also removes excess starch, which can cause the rice to become gummy or sticky.
She adds: "The results are a nuttier and chewier texture, typical of brown rice."
Here's how:
Before cooking brown rice, Emma recommends soaking it for at least 30 minutes to help soften the grains.
Still want to use the absorption method to cook brown rice? Sarah Murphy, the Food Editor of Better Homes and Gardens, shares her basic recipe to cook both white and brown rice
Prep + cook time 20 minutes (white) & 30 minutes (brown) (+ standing)
Serves 4
Ingredients
Method
If you prefer the absorption method for cooking brown rice, Emma has a handy top to stop it from going mushy.
"Brown rice can be delicate, and stirring it too much can cause it to break apart and become mushy," she says. "To avoid this, try not to stir the rice too much while cooking."
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