Oh yeah! It was a success! My brown rice was perfect, tasty, and best of all, done in under an hour. Okay, so I altered the recipe a teeny bit and it was delish! I added some veggies and it was a healthy & tasty lunch.
Ingredients:
- 1 Cup of brown rice. I used long grain.
- 12 Cups of water
- 2 teaspoons of fine sea salt
- 1 garlic head (optional)
Directions:
- Bring water (yes, all twelve cups) to a rolling boil in a large pot with a tight-fitting lid over high heat.
- Add rice, salt, and garlic (I grated it into the water). For a milder flavor just crush the head and put the entire thing into water and remove when you drain rice.
- Remember: The garlic is optional. It gave it a nice taste.
- Stir once.
- Boil for 30 minutes, uncovered.
- Pour rice out over a strainer in sink.
- Let the rice drain for about 10 - 15 seconds.
- Return it to pot, off of heat.
- Leave it covered for 10 minutes.
- Uncover rice, transfer to serving dish, and fluff up with a fork.
*Some of you may be concerned about the nutrients being drained out when you throw away the water, but this is not the case. I did some research and bumped into many sites explaining this. However, I found this one comment explained it best " The water rich material found in roots, stems and fruits do aid to the transfer of their fluid nutrients into the hot or boiling water around them. While you get the nutrients of the solid materials, varying amounts of water bound nutrients are lost. Most (not all) grains, however, act quite differently. The moisture bound nutrients in grain are found in the oils in the aleurone layer and the endosperm which are too dense to permeate the pericarp. Any nutrient loss from dumping the water is negligible. Of course, this does not apply to white rice or any other grain that has had its bran layer removed. Hope that helps," (www.sauver.com).
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