I make the coconut infused rice for my family with quality rice. I have created monsters. Never again will they eat minute rice. What an amazing difference. :)

I'm having a hard time finding Pandan leaves, is it possible to substitute with something else?

First, call up your local Thai or Southeast Asian restaurant to see where they purchase them from (they might even be willing to sell you a few). Alternatively, there are many online sources that you can order them from. One in particular is Grocery Thai

There is no real substitute for pandan leaves but you can leave it out. You could add a stalk of lemongrass, but it won't have the same flavor. Hope this helps!

Any tips on the preparation of wild rice? Does the process differ much from "real" rice?

Please refer to the additional lessons in the Rice & Grains section on the Steaming/Boiling Method and the Pilaf Method. As long as you follow the proper liquid to rice ratios, all of these methods can be used to cook wild rice. Cheers!

Hi,

Can I use White Medium Grain for this recipe?

Unfortunately, I am not sure which recipe you are referring to as you have asked your question in the "Rice Basics" lesson. That being said, you can almost always use a different rice in a recipe than what was called for....with exceptions of course. Cheers!

Hi,

Thank You for your answer. The recipe is the coconut-infused rice

I cooked some brown rice tonight but it was somewhat soupy after 40 minutes or so. I think the heat may have been a little low during the process. Any thoughts?

If the rice was done, the ratio of liquid might have been a bit too high. Please refer to the lesson on the Steaming & Boiling Methods for Cooking Rice. Simply drain the excess liquid and let the rice rest as shown in the lesson. Cheers!

Thanks Kimberly, I did not remember that you could drain the excess off. I will watch it again.
Have a great day!

47 lessons completed and this is my first question!
*kinda nervous* ;-)

Anyway,

Just wondering how long - on average - does brown rice keep in the cupboard.

How about in the fridge?

The video just said it'll go stale quicker than the couple years it takes white.

I've had brown rice in an airtight container inside a cupboard for, I'm guessin', almost a year now.

Is there any way to check if it's still "fresh"?

Thanks for this wonderful website. I have learned so much over the past couple of years. I'm definitely more confident in the kitchen now . . . even without a recipe!

Thanks again and keep 'em coming!

Due to the natural oils in the bran and germ, brown rice will generally only keep for about 6 months. This is because the oils will go rancid as they oxidize. For the best results, brown rice should either be refrigerated or kept in the freezer. If stored properly, brown rice can often be kept up to 12 months.

With all of that said, if you are wondering if your rice has gone bad, simply smell it and have a look at it. The should not really smell like much of anything. Sometimes, even fresh brown rice that I buy has a tiny bit of a smell to it but it should not have any really noticeable odour. If it smells quite musty (a sign of unwanted moisture) or rancid (a sign that the fats in the germ has gone bad) then you will want to throw the rice out. When looking at the rice, you are simply looking to see that there are no "unwanted guests", if you know what I mean. If it smells and looks okay then it should be fine to use. Of course if there is a best before date on the packaging, you could also have a look at that. But if you are someone like me, you may either buy it in bulk and/or transfer it to a container, so the smell test is likely your best bet.

Hope that was helpful Tushar - see it wasn't that bad right :-) Glad you are enjoying the site.

Keep up the great work!! Cheers, dawn