Cooking brown rice is not a tricky thing to do as long as you have the right instructions and equipment. A lot of what people struggle with when it comes to cooking rice is the actual measuring of amounts of ingredients and cooking times of different recipes. I know for sure that when I was starting out that I struggled to even measure small amounts of ingredients such as tablespoons of dry rice.
I did not try to measure anything other than how much liquid the liquid had and how much I needed to add for the dish I was cooking. After I got over that little hurdle, I started getting better with my cooking techniques and I began to notice a big difference in how my dishes tasted once I got the consistency down. It took longer to cook the bran grains but once I mastered that technique I was able to cut back on my cooking time by half. I still struggles sometimes with adding the bran into the water when it first begins to boil, but once I mastered that it made the whole process quicker.
In my case, overcooking the bran was the reason for my problems. When cooking brown rice, I let the liquid boil on its own for a few minutes before I added the bran. When it was done, I used a sharp knife to cut the grain down into the rice. The problem with cutting down the grain until there is only a few layers of intact grain is that the consistency of the finished rice is very watery. The more intact the bran layer is, the moister and creamier it becomes. This makes it easier to stir while cooking, and once you have mastered this part of the cooking process it takes just a couple minutes to cook perfect rice.
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