Many people appear to have a problem with brown grain, obtaining the texture right and so forth. This is one way I've determined, with some help from a Madhur Jaffrey cook book, and that i can honestly say Personally i think as an expert now! Where many cooks screw up is applying sinking -- it will make the grain gloppy. This fundamental preparation is ideal to make use of anywhere you'll need unflavored cooked grain -- fried grain, soup, or simply for everyone having a spicy curry. I keep some cooked in the fridge whatsoever occasions.
Thanks a lot for writing this! I purchased a large bag of brown basmati grain in an Indian supermarket also it didn't have directions onto it and so i was completely lost regarding how you can prepare it. This switched out great!
I halved the recipe and had to prepare it somewhat longer, however it arrived on the scene nice not undercooked whatsoever. Combined with a stir fry. Thanks! Designed for PAC 2011.
I had been wishing this is the recipe to help keep me from getting sticky, mushy, brown grain. however it wasn't. I needed to prepare it considerably longer than 25 minutes for that water to dissapear. I believe I'll stick to Alton Brown's baked brown grain recipe. always arrives perfect & not mushy.