Yields1 ServingPrep Time5 minsCook Time45 minsTotal Time50 mins
Pinch of sea salt
2 cups water
1 cup brown rice
1
Presoak and rinse rice (if no time for presoak- add double required water and dump water rinse 1/2 way through to decrease arsenic exposure)
2
Add water and salt to a pot and bring to a boil.
3
Add rice. Cover and reduce heat to low.
4
Simmer for 50 minutes if it is short grain, and 35 minutes if it is long grain.
5
When done, pull from heat and let stand covered for 10 minutes.
6
Fluff rice with fork before serving.
Notes: For extra fluffy rice, heat water to a boil. Then put the rinsed grains in a dry skillet. Cook over medium-low heat, stirring until the grains are dry. Add hot dry rice to boiling water, add salt and continue cooking.
Presoak and rinse rice (if no time for presoak- add double required water and dump water rinse 1/2 way through to decrease arsenic exposure)
2
Add water and salt to a pot and bring to a boil.
3
Add rice. Cover and reduce heat to low.
4
Simmer for 50 minutes if it is short grain, and 35 minutes if it is long grain.
5
When done, pull from heat and let stand covered for 10 minutes.
6
Fluff rice with fork before serving.
Notes: For extra fluffy rice, heat water to a boil. Then put the rinsed grains in a dry skillet. Cook over medium-low heat, stirring until the grains are dry. Add hot dry rice to boiling water, add salt and continue cooking.
Authorlisa
