| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 1 | c | Brown rice |
| 1 1/2 | c | Water |
| 1/8 | ts | Salt; (optional—depends on your preference) (up to 1/4) |
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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