- 9 or 10 cups of water
- 1 cup of brown rice (rinsed, if you wish)
1. Bring the water to boil in a 3 quart or larger pot. Turn off heat, pour rice in. Stir.
2. Turn heat back on, return to a boil, with no lid. Boil at medium-high heat for 30 to 35 minutes. Turn off heat.
3. Drain with a sieve, or strainer, return rice to warm pot to steam for 10 more minutes.
4. Salt to taste.
For more taste, boil 6 cups of water, add 1 can of Swanson’s chicken broth, return to a boil, and turn off the heat before adding the rice (otherwise it may boil over). Follow the same times and draining technique above.
For even more taste, heat 2 teaspoons of oil on medium heat, sauté 1 clove of garlic (minced or crushed) and 1 scallion (sliced) for 2 minutes, add cooked brown rice, and sauté for 3 or 4 minutes. Add 2 teaspoons of soy sauce and stir it in. If necessary, add more soy sauce (1 teaspoon at a time) until it tastes the way you like it.
This will taste like pretty good fried rice. For a flavor spike, add very small amounts of Sriracha sauce.