Brown rice is fully cooked when it is chewy and tender, no longer crunchy, and most of the water has been absorbed during the cooking process.
Here's a breakdown of how to check:
-
Visual Check: Once the recommended cooking time has elapsed (usually around 45-50 minutes), gently uncover the pot. You should see that most of the water has been absorbed by the rice. A very small amount of water remaining at the bottom of the pot (less than a tablespoon) is acceptable. If there is significantly more water, you can drain the excess. Avoid uncovering the pot repeatedly during cooking as this releases steam and can affect the cooking time.
-
Texture Test: The most reliable way to determine doneness is to taste the rice. It should be chewy and tender, not hard or crunchy. If it's still too firm, add a little more water (about ΒΌ cup) and continue cooking for another 5-10 minutes, checking again afterwards.
-
Fork Test (Carefully): Gently fluff the rice with a fork. Fully cooked brown rice will be easily separated and not clumpy.
In summary, cooked brown rice should have absorbed almost all of the water, be tender, and have a pleasant, chewy texture. If you find that the water is gone but the rice is still too hard, add a little more water and continue cooking until it reaches the desired consistency.
