Recipe - Basic Brown Rice

6 cup Water
1 cup Brown rice
2 teaspoon Olive oil or butter
1 teaspoon Salt

1. Bring water to boil in a large pot. Stir in rice, oil or butter, and
salt. Simmer briskly, uncovered, until rice is almost tender, about 30
minutes.

2. Drain rice into a steamer basket that fits inside the pot. Fill pot with
about 1 inch water and return to heat. Place basket of rice in pot

cover and steam until tender, 5 to 10 minutes. Scoop rice into a bowl and
fluff gently with a fork.

Rice Cooker Variation: Stir 2 One fourth cups water, 1 cup brown rice, 1 teaspoon
oil or butter, and One half teaspoon salt together in the cooking chamber of a
rice cooker. Cover, and cook according to manufacturer's directions. If
rice remains too crunchy for your taste, add several tablespoons water and
restart cooking. Machine will automatically shut off when additional water
has been absorbed.

Cook's Illustrated.

Nationality: USA Course: starch side dish Method: boiled

Start to Finish 45 minutes Preparation a minute or less Attention 45
minutes Finishing a minute or less

Converted from Mangia!, Cook's Illustrated 19931995 Cookbook

NOTES : Makes 3 cup. Use long, medium, or short grain rice in this recipe.
If you own a rice cooker, follow the variation below, using less fat and
salt due to the reduced quantity of water.
Recipe by: Cook's Illustrated.

Posted to MCRecipe Digest by "Hobbs, D B USO"
hobbs@lbcapo1.uso.unisys.com on Mar 30, 1998