Views/ideas on wholemeal/brown basmati rice please. I try to use when I can as the healthier option. I cook with the same amount of water as white, add the same flavourings, steam for 28 instead of 12 mins and rest for 12 mins the same. But I find it dry and not as nice as white.
I can use long grain brown instead of white with other cuisine no problem, but need help to make brown basmati better.