Boiled or "steamed" brown rice is a bit less tricky than pressure cooking if you are a novice in the kitchen. Soaking the rice for an hour or two before cooking softens the kernels, but is not essential.
Ingredients:
- 1 1/2 cups short grain, long grain, or brown basmati rice
- 3 cups water
- pinch of sea salt
Preparation:
Rinse rice and drain well. Add to pot with water, and either soak for an hour or bring to a boil.
Add the salt,stir once, and cover. Reduce heat to very low, and simmer about 40 minutes, until all water is absorbed and rice is tender.
Let rice sit, covered, for another ten minutes and serve.
Serves 4
