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Has anyone here ever tried to cook brown rice in the t'well? I have not used it as much as I should so I am not good at adapting. I just think that instead of simmering for 40 minutes, cooking for 20 with the gas on and then letting it sit with the lid on tight and gas turned off, it should work. I just don't know how much time to give it.
Any experience or suggestions?
Linda
Brown rice is T'well staple for this house. I use a half pot with 1 cup rice and two cups water. 15 minutes full gas and that's it. usually i make it in the early afternoon for dinner and by the time dinner is ready to be served the rice is FLAWLESS and the most delicious brown rice i have ever eaten. How long the rice has been cooked before I serve it, i don't know...the t'well makes better brown rice than the pressure cooker does !
Will the size of the pot make a difference? triple/or big pot? I don't have a double...v
Thank you so much. I have a triple and will try it tonight! I love brown rice and this will make it so much easier to cook.
I love this website. There is always an answer to any question I have ever had.
Linda
Okay, I made the rice in my triple and it came out absolutely perfect. Didn't burn, did not come out too wet, didn't need to be watched, it did not boil over in the pot, did not come out too dry. As I said, absolutely perfect and I cannot see making it any other way.
yeah...the t'well makes all other brown rice methods secondary, at best. tomorrow i am roasting a large standing rib roast in the the oven...am i brave enough to do it on retained heat ??? i think so...seeing how the range performs and out performs, i will follow the cookbook for itming to a T and hope it is perfect !
Dear Ha Ha,
You DO know there is a place you can put these great recipes don't you?
What happens in a month (exaggeration) when I finally find brown rice in my pantry and can't remember your recipe? -and the chicken one-. and the added comments of Lindla2 re seasoning?
going to look for the brown rice...v
Very brave since it is pretty expensive. Good luck and let us know how it turns out. Post the details, okay?
i've sent todd several recipies for posting which have not made it to the recipe site...but if you want a recipe for anything i have cooked,, just ask and i will send it to you ! sharing a recipe is good karma !
Standing rib roast comes out beautifully on retained heat. We do one every year for the holidays. Enjoy Ha!
Gwen
Almost couldn't find a bag of brown rice at Walmart. Everything was either a mixture, microwave, boil in a bag or instant.
I already have the microwave, and instant and now with real brown rice the experiment begins...besides I can use the left over "not as good" as a base for Goldie's Breakfast Club. She doesn't think the day starts unless she has had a special breakfast (this started when I was giving her her daily mange med.)...v
i did the standing rib roast, 8 lbs worth, but i wasn't brave enough to do the retained heat cooking. the roast started out at a bit more thatn 500 for a half hour than dropped it to 400 for tha balance of the cook time...result, perfection ! it really was beautiful and ultra delicious. if i ever cook another large hunk, i will do the retained heat..meat has made me brave !
Was it in the Lisk, lid / off?, vent (s) open/closed etc. etc...v
Brown rice is THE most common thing I make in the T-Well in a triple pot. Full heat for 10-12 minutes, then off for the next 35 or 45. It is always perfect. The other night I made carrots alongside in another tripple pot, with honey and butter. Perfecto due!
While they were CWTGTO, in the skillet I sauted frozen chicken breasts with chopped green onions and mushrooms in olive oil, then poured in some TJ's carrot/ginger soup mixed with a couple of table spoons of dijon mustard.
YYYYYuuuuuuummmm!
Molto simplice, molto veloce, e molto delisioso! Tutti perche il forno di Chambers.
Giuseppe
The standing Rib Roast was cooked with the Lisk lid OFF and it really was perfection!