When trading up to brown rice, not only is there a taste and nutrition difference, there is a difference in cooking method and time. I found a great way to cook this nutty-tasting grain that is not only easy, but gives consistent results.
- 3 C cold water
- 2 C brown rice
- Combine water and rice in kettle. Bring to a boil
- Turn down heat and simmer covered for 15 minutes.
- Shut off heat and leave covered for an additional 20 minutes.
What's your favorite recipe that features brown rice?