Friday, January 22, 2010

Perfect Brown Rice

I have tried to make brown rice 2 or 3 times in the past because it is supposed to be better for you than white rice. EVERY time I would follow the package directions, the rice would turn out hard. I tried this recipe a few weeks back when our family did a week of no caffeine, no dairy, no meat. This recipe worked for me! I doubled the recipe.

Perfect Brown Rice
The Hillbilly Housewife

2 cups hot water
1 cup dry long-grain brown rice

You need a pot with a good lid for this recipe. Put the water into the pot and bring it to a boil over high heat. Add 1/4 to 1/2-teaspoon of salt if desired. When the water is at a full rolling boil, add the rice. Stir it up and return the water to a boil. Now reduce the heat to the lowest possible. Put the lid onto the pot and let it sit for 45 minutes. Do not peak! The rice will cook; you have to trust it. When the time is up, remove the lid and serve. Easy as pie, Perfect Brown Rice. This makes enough for 4 servings, or about 3 cups.

1 comment:

  1. Add 1 chicken bouillion cube per cup of water before adding rice to the pot for excellent flavor. Tastes as good alone as with gravy.

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