- 2 cups hot water
- 1 cup dry long-grain brown rice
You need a pot with a good lid for this
recipe. Put the water into the pot and bring
it to a boil over high heat. Add 1/4 to
1/2-teaspoon of salt if desired. When the
water is at a full rolling boil, add the
rice. Stir it up and return the water to a
boil. Now reduce the heat to the lowest
possible. Put the lid onto the pot and let
it sit for 45 minutes. Do not peak! The rice
will cook; you have to trust it. When the
time is up, remove the lid and serve. Easy
as pie, Perfect Brown Rice. This makes
enough for 4 servings, or about 3 cups.
This recipe is easily doubled. In this case
use 4 cups hot water and 2 cups of brown
rice. Prepare just as directed. This makes
enough for about 8 people, or it will serve
4 to 6 with leftovers.
Brown rice is what white rice used to be,
before it was stripped of all of it's
nutrition and dignity by modern man. Brown
rice is higher in vitamins, minerals,
protein and soluble fiber than white rice.
It takes longer to cook because it still has
it's outer hull or bran intact. Brown rice
can be frozen once it is cooked, so you
could keep some in the freezer for quick
meals. Brown rice tastes almost the same as
white rice. When it cooks it lightens up
considerably too. Brown rice can be used
almost anywhere that white rice is called
for. Cooking times may need to be adjusted
somewhat, but otherwise cooking results will
be very similar.
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