The basic differences between white and brown rice is explained below (as written here):
An important first question to ask about all rice-and for that matter, most foods-is how much it has been processed. In the case of rice, processing usually involves milling and polishing. The outermost layer of rice, called the hull, is removed to make brown rice. Brown rice is rice with the whole kernel intact and the kernel is still surrounded by all layers of bran.
To produce white rice, the bran layers of the rice have to be milled off. Most of the rice germ is also removed during this abrasive grinding process. At this point in the process the rice is called milled, unpolished white rice. Finally, a wire brush machine is used to remove the aleurone layer that remains on the rice. This step is called polishing. As polishing is not an all-or-nothing process, semi-polished rice may still contain parts of its aleurone layer.
Additional information about brown rice (here):
[Brown rice] has a mild nutty flavor, and is chewier and more nutritious than white rice, but goes rancid more quickly because the germ—which is removed to make white rice—contains fats that can spoil. Any rice, including long-grain, short-grain, or sticky rice, may be eaten as brown rice.
So, because they are processed differently and have different parts of the grain intact or removed, your method of cooking is going to vary.
I have used this method of cooking brown basmati rice with pretty good success. It includes washing the rice a number of times prior to cooking and adding salt. This method advises adding oil after the cooking process, but I typically add it into my rice while it cooks, or even sauteeing the grains in oil then adding water to the pot to cook.
It is also suggested that leaving your brown rice to soak for 15-20 minutes (and sometimes even longer) can be beneficial as well.
All of that aside: if you're looking to stick with a flavor and texture similar to that of white rice then brown rice may not be your thing. I know that as a jasmine rice eater I do not particularly care for the texture of brown (even brown jasmine). As mentioned above it does have a "nutty" flavor and is "chewier" regardless of how well/properly it is prepared. It changes the flavor and feel of every dish I serve it with. Just a heads up.
It is good to see people going towards brown rice.
When buying brown rice you could choose out of two types based on its production method.
- Par-boiled (not as same as boiled in a bag)
- Raw
Former takes shorter time to cook while latter takes longer. If you are using Raw type, you need to wash and pre-soak it for an hour or so (depend on the amount). Once you soak it, the water required for cooking brown rice can be as same as white rice of same weight.
Lets take 1 kg of raw brown rice.
Assuming you have not soaked, you may add extra 2 cups of water than to what's indicated in your rice cooker for 1kg.
Certain brown rice from Europe, Thailand or Vietnam can be pretty corase and absorbed high volume of water. Where as Brown Rice from countries like Sri Lanka tends to be tender. Country to country the grain differs in shape, taste, nutrition since soil, water, weather climate, organic, non organic and the type of seed used for agriculturing. Thus leaving us with a bit of search to be done when cooking these rice. If you are experienced you will know immediately how to meddle with each type.
As for the boiled in a bag, I don't recommend that method. Mainly because it doesn't allow sufficient room for rice to settle and expand. (I hope you are not referring to a very specific rice item condumed in certain Asian countries as it indeed meant to be cooked in the compressed bag and eaten in compressed form.)
PS: My family has been harvesting paddies with different types of rice in tropicals for generations. Personally and most people seem to prefer par-boiled rice. It is much tastier but requires more sweat compared to producing raw.
In your case, you don't even need a rice cooker. We use a pot when it comes to any rice but specifically for brown. A deep enough saucepan/pot for the amount of rice + water) can be used. However in this method you have to be careful about "managing" fire and following:
- Wash and soak the rice
- Add the water
- Get strong fire on the lid open pot to avoid overflowing
- You will see bubbling rice in sometime
- When water is starting to be a little above the rice (as almost as rice surface) lower the fire to a blue minimum and close the lid
- I suggest you to be around the kitchen till you get a hold of the timing :-) you could prepare other dishes...
- Switch off and stir using a fork (wooden if your pot is nonstick...)
Bon appetit!
Best Answer
Brown rice takes considerably longer to cook than white rice, and requires a higher ratio of liquid to rice.
It may be somewhat helpful to pre-soak the brown rice, but that may not completely compensate for the longer cooking time.
The main issue is going to be getting the rice fully hydrated and cooked through without badly overcooking the peppers.
Your best bet is probably to start with cooked brown rice, which my survey having googled "brown rice stuffed pepper recipe" indicates is the most common method, although they don't generally employ a crock pot.
For a one-step fully crock-pot based recipe, white rice may be indicated.