|1 cup||Brown rice|
|2 teaspoons||Olive oil or butter|
1. Bring water to boil in a large pot. Stir in rice, oil or butter, and salt. Simmer briskly, uncovered, until rice is almost tender, about 30 minutes.
2. Drain rice into a steamer basket that fits inside the pot. Fill pot with about 1 inch water and return to heat. Place basket of rice in pot- cover and steam until tender, 5 to 10 minutes. Scoop rice into a bowl and fluff gently with a fork.
Rice Cooker Variation: Stir 2¼ cups water, 1 cup brown rice, 1 teaspoon oil or butter, and ½ teaspoon salt together in the cooking chamber of a rice cooker. Cover, and cook according to manufacturer's directions. If rice remains too crunchy for your taste, add several tablespoons water and restart cooking. Machine will automatically shut off when additional water has been absorbed.
Nationality: USA Course: starch side dish Method: boiled Start to Finish 45 minutes Preparation a minute or less Attention 45 minutes Finishing a minute or less Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook NOTES : Makes 3 cup. Use long, medium, or short grain rice in this recipe.
If you own a rice cooker, follow the variation below, using less fat and salt due to the reduced quantity of water.
Recipe by: Cook's Illustrated.
Posted to MC-Recipe Digest by "Hobbs, D B USO" <hobbs@...> on Mar 30, 1998
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