INGREDIENTS

INSTRUCTIONS

Brown rice is really simple to prepare, but it needs to cook longer
than white rice. Here's how I prepare brown rice:
Bring the water and salt to a boil in a heavy sauce pan. Once the
water boils, add the rice. Stir once, bring to a slow simmer, turn
the burner to its lowest setting (barely on), cover the pan with a
lid. Cook, covered, for 35 minutes (don't take the lid off the pan at
any point during the cooking because the steam that is cooking the
rice will escape). After 35 minutes, turn off the burner (but don't
take the lid off the pan). Let the rice sit, covered, for 15 minutes
and then serve.
A cup of raw brown rice makes about 2 1/2 cups cooked brown rice. You
can increase the servings when you cook rice---just remember to use 1
part rice to 1 1/2 parts water. I often prepare a large pan of rice
and then freeze half of the cooked rice in a freezer bag. Rice
freezes beautifully. Just zap the rice in the microwave on nights
when you don't have time to prepare rice from scratch.
Variation: Use vegetable stock instead of water and add some of your
favorite herbs. If the stock is salty, don't add any extra salt to the
rice.
Posted to fatfree digest by "Bethann D. Merriam" <bmerriam@cisco.com>
on Sep 16, 1999, converted by MM_Buster v2.0l.

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