Wikipedia states Brown rice (or “hulled” or “unmilled” rice) is whole grain rice. It has a mild, nutty flavor, and is chewier and more nutritious than white rice.It is also called as handpound rice(kaikuthal arisi) which our ancesters used to eat to lead a healthy lifestyle.

Brown rice and white rice have similar amounts of calories and carbohydrates. The main differences between the two forms of rice lie in processing and nutritional content.When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm.As brown rice comes with the bran layer it takes time to cook and as a beginners it was a bit tricky for me to learn to cook brown rice perfectly.

I googled around to get an idea but still my rice was always halfcooked.After experimenting the water ratio and soaking method for a month I finally got a hold to cook brown rice.I have given both pot method and pressure cooker method but personally I would recommend the pot method without straining much of water as all the benefits will be lost in the drained water so it is wise to add water apt for the rice to cook fully.In pressure cooking , the rice becomes sticky buy hubby prefers that way, so it depends on your taste and preference.

• I got brown rice from Nilgiris.You can try any good brand of your choice.
• Adding hot water to soak makes rice cook faster and softer.
• In the pot method, if the water is absorbed fully and if its still not cooked after the mentioned time add some more water and cook covered.
• I used my 1/4 cup measuring cup and measured water in the same cup.For easy understanding, I have mentioned as 1 cup.