Basic Long Grain Brown Rice
A basic recipe for cooking long grain brown rice. Brown rice has a firmer texture because the bran remains firm during the cooking process.
1 cup long grain brown rice
1 teaspoon salt
1 tablespoon oil or butter (optional)
2 1/2 cups water
- Rinse rice in 2 to 3 changes of cold water. Drain well.
- In a 2-quart saucepan with lid, bring water, oil and salt to a boil over high heat; stir in rice. Cover and reduce heat to low and simmer for approximately 45 to 55 minutes, or until liquid is absorbed. Keep tightly covered during cooking process.
- Remove lid and fluff cooked rice with a fork and serve. If rice is not going to be served immediately, place a paper towel between the saucepan and lid to keep it from becoming too sticky by absorbing too much moisture as it sits.
Makes 4 servings.