Time: 60 Minutes
Cooking brown rice can be a little tricky. The key is to soften the texture of each grain’s bran coating without causing the rice to become mushy. Cooking and then steaming the rice allows the grains to retain its integrity and results in light and fluffy rice.
- 2 cups brown rice, uncooked
- 4 1/2 cups water
- 1/2 tsp sea salt
- Put rice and water in a pot with a lid and set the heat to high.
- Bring the rice to a boil, cover, reduce the heat to low and simmer for 45 minutes.
- Turn off the heat and let the rice sit for 15 minutes (do not remove the lid).
- Stir in salt.