Common Questions
Do I have to rinse whole grain rice?
You do not have to, but I strongly recommend it. For brown rice, rinsing is less about making it “not sticky” and more about washing off dust and loose surface starch so the flavor tastes cleaner and the grains separate a bit better. Rinse in a fine-mesh sieve until the water runs mostly clear, about 20 to 40 seconds.
Should I soak brown rice first?
Optional, but helpful. A 30 to 60 minute soak can shorten cook time a bit and help the grains cook more evenly. Results vary by brand and how dry or old the rice is, so think of soaking as a head start, not a guarantee. If you soak, drain well and use slightly less water (see notes in the instructions), then start checking early.
Why is my whole grain rice gummy?
Usually one of these: too much water, too hard of a boil, stirring while it cooks, or skipping the covered rest off heat. Keep it at a gentle simmer and leave the lid on. Rinsing also helps reduce the “starchy coating” effect.
Why is my rice still crunchy after cooking?
It needed more water or more time. Add 2 to 4 tablespoons water, cover, and steam on low for 5 to 10 minutes. Then rest off heat for 10 minutes.
Can I cook whole grain rice in a rice cooker?
Yes, and it is great for set-it-and-forget-it. Use the rice cooker method below. If your cooker has a brown rice setting, use it.
What counts as “whole grain rice”?
Most commonly: brown rice (long-grain, medium-grain, short-grain), and sometimes blends that include whole grain varieties. This recipe is written for standard long-grain brown rice. For wild rice, instant or quick-cooking brown rice, and parboiled brown rice, cook times and water can vary a lot.
