Nearing the End

• Boil 2 and 1/2 cups water in a large covered pot.
• Dump in 1 cup brown rice, replace lid.
• Immediately reduce heat to Warm (just enough heat to see a minimum of bubbling).
• Cook 45 more minutes.
• Turn off the heat and walk away.
• After it's cooled some, eat or transfer to a storage container.

It might be soggy but it won't burn.

I use a CorningWare pot. It's more fun to watch what's going on inside. That's useful since, for some reason, most of the rice recipes insist on not removing the lid once the rice is in the pot. I also like glass cookware because it's easier to clean, easier to tell when it's clean and doesn't make an awful noise when scrapped with a spoon.

last updated 2 years ago #