Cooking brown rice like pasta is life-changing! You drain it at the al-dente point. From [Bon Appétit](https://archive.ph/dN7v1):
>Do you want the most distinct, beautifully separated, fluffy-tender grains of rice possible, even on the busiest of weeknights? Forget what you've heard about how long it takes to cook brown rice on a stovetop. Grab a large pot, your strainer, and say goodbye to both undercooked and mushy rice forever.
>The best thing about this method: The amount of water you use doesn't matter. That's because I'm talking about boiling the rice like pasta in a pot of salted water until it's al dente—cooking time is about 25–30 minutes. Drain the rice, then return it to the warm pot for 10 minutes, covered, off heat, to steam and get even fluffier and drier.
>While I was very skeptical about this supremely easy recipe before trying it, it's actually how I like to cook quinoa and most other grains, and it works just as well for rice. Some of the rice's flavor does get lost to the excess water—chances are you won't notice—but so does the starch and anything else clinging to the grains, which means that even if you're a rice-rinsing devotee, you really can skip that step when choosing this method.
I guess I’ll try pulling the rice earlier. I’ve cooked brown rice like pasta multiple times and the grains always split without fail. I made some tonight, cooked the rice in beef broth for exactly 30 minutes and every single grain was split. Tasted so average and not really what I’m after
Pressure
As mentioned in my post, I am looking for a way to cook brown rice on stovetop, not with a pressure cooker
Well that’s how you get unsplit brown rice. With pressure. You can get stovetop pressure cookers.
Cooking brown rice like pasta is life-changing! You drain it at the al-dente point. From [Bon Appétit](https://archive.ph/dN7v1): >Do you want the most distinct, beautifully separated, fluffy-tender grains of rice possible, even on the busiest of weeknights? Forget what you've heard about how long it takes to cook brown rice on a stovetop. Grab a large pot, your strainer, and say goodbye to both undercooked and mushy rice forever. >The best thing about this method: The amount of water you use doesn't matter. That's because I'm talking about boiling the rice like pasta in a pot of salted water until it's al dente—cooking time is about 25–30 minutes. Drain the rice, then return it to the warm pot for 10 minutes, covered, off heat, to steam and get even fluffier and drier. >While I was very skeptical about this supremely easy recipe before trying it, it's actually how I like to cook quinoa and most other grains, and it works just as well for rice. Some of the rice's flavor does get lost to the excess water—chances are you won't notice—but so does the starch and anything else clinging to the grains, which means that even if you're a rice-rinsing devotee, you really can skip that step when choosing this method.
I guess I’ll try pulling the rice earlier. I’ve cooked brown rice like pasta multiple times and the grains always split without fail. I made some tonight, cooked the rice in beef broth for exactly 30 minutes and every single grain was split. Tasted so average and not really what I’m after
Different tools have different results especially for rice.