BASIC STOVETOP BROWN RICE
NOTES:
- Like cooked beans, this is a staple that should always be in your freezer.
- Freezes great, but does not last long in the fridge, where quality can deteriorate after a few days.
- If needed, steam left-over rice to revive it, or stir-fry with some liquid (not oil) in a non-stick pan.
- Double or triple the recipe and freeze in 2-cup Pyrex containers.
- A pressure cooker may be faster; rice cookers are easy but can be slow. I believe the stove-top method is the easiest IF you’re around the kitchen anyway, cook extra, and save some in the freezer.
- Avoid white rice which is an unhealthy processed food.
- Short-grain tends to be stickier than long-grain.
- It's easy to learn to love rice without butter or oil. It tastes best when eaten together with other foods (beans, veggies, etc.)
- It may be harder to learn to love it without salt; you can always minimize the amount of salt, and eventually you may not need it as your tastes change.
- Take notes of cooking times and amounts, in case future adjustment is needed.
- May add spices in the water before cooking.
INGREDIENTS:
1 cup brown or black rice
¾ cup water
Optional: Salt: none, 1/8th to ½ teaspoon per cup of rice.
INSTRUCTIONS:
Bring water to a boil in a pan with a lid
Add the rice, bring to a boil again, reduce heat and cook at a low simmer, covered, for 40 minutes.
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