Title: Basic Brown Rice
Yield: 3 Servings
6 c Water
1 c Brown rice
2 ts Olive oil or butter
1 ts Salt
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
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 2 1/4 cups water, 1 cup brown rice, 1 teaspoon
oil or butter, and 1/2 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”
on Mar 30, 1998