Brown rice is the only whole grain I don't use this method for, as I prefer the texture when it is cooked in the traditional way, but it can done. In fact, Saveur uses it in their recipe for Perfect Brown Rice.
A couple hints when using this method:
• When cooking quinoa, watch for the point when most of the grains have little spirals (the germ) curling around them. That's when it's done cooking. Drain it, put it back in the pot off the heat and cover it for 10 minutes, then fluff with a fork and serve.
• For all other grains, periodically taste as they cook and drain them once they are cooked through and soft.
• Very hard grains like wheat berries will need 45 minutes or more of simmering, so add water if too much boils off during cooking.
• As with pasta, generously salt the water. You can also add bay leaf, herb sprigs, garlic cloves or other aromatics that can be easily removed once the grains are cooked through.
Have you ever tried this method? How do you cook whole grains?
Related: How To Cook Brown Rice
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