Brown Rice

Preparation

1. Has a chewy texture and excellent flavor. Only the hull is removed; the bran and germ are retained. It is available in long-, medium-, and short-grain varieties—the shorter the grain, the more plump and moist the cooked kernels are. Use long-grain when a fluffy rice is preferred. To cook brown rice, rinse and drain the rice, put it in a pot, stir it with a little oil and salt, add cool water (2 cups water to 1 cup rice, but less water for larger amounts: 4 1/ 2 cups water to 3 cups rice), cover, and bring to a boil. As soon as the water boils, lower the heat and simmer until the water is absorbed, about 40 minutes.