Yo, Dear Reader, last recipe without a photo, I promise, though it might be the last new recipe for a while, I haven’t much to work with any way and the garden might be taking up more of my time, still I wanted to share this as I’ve posted a lot of rice recipes over the years, but knowing how to cool fluffy, soft rice isn’t something that’s all that well known where I live, mostly because all the packets suggest cooking it like pasta, instead you can cook it the proper way. This is pretty much emulating what a rice cooker does, or maybe it’s the other way round, I don’t use rice cookers, Dear Reader, it’s all single servings for me. Handily there’s no need to wash this, I did give it a quick rinse through, but unlike the hulled rice this retains the hull and doesn’t wash and stays firmer when cooked. It uses more water as here’s no soaking either. I personally prefer the wholegrain basmati, but I have been eating that for so long I’m probably biased. Still, worth a shot even if you dislike rice, when it’s coked well every grain is discernible, but tender, not sticky, but holds just a little. Never thought I’d talk so much about plain rice, but here we are, Dear Reader. I’ll be back again soon, until then stay safe and take care.
1/2 Cup of Brown Rice
- Add the Water and Rice to a flat bottomed pot. Put the pan on high heat. Wait until the water boils and starts bubbling then turn the heat down to medium (3 on hob) cover and let it just sit there for 20 minutes.
- After the 20 minutes is up, turn off the heat open the lid and place a folded tea towel over the pot and return the lid. Let it stand for another 10 minutes or so. After 10 minutes, lift the lid, remove the tea towel and take a fork and fluff the Rice.
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