Recipe - Perfect Brown Rice

2 One fourth cup Water; * see note
1 cup Longgrain brown rice
One half teaspoon Salt; * see note

*You may substitute chicken, beef, or vegetable broth. If using
nonlowsodium broth, omit salt.

In a mediumsize (1 One half quart) heavy saucepan, combine 2 One fourth cups water or
broth with rice and salt. Bring to a boil, stirring well. Cover, then cook
on mediumlow for 25 minutes. Check the rice for tenderness and continue
cooking 5 minutes, covered, if necessary. Remove from the heat and let set
5 minutes. Fluff with a fork.

Makes 3 cups.

Recipe by: Seattle Times 3/12/97

Posted to MCRecipe Digest by MsRooby msrooby@blarg.net on Feb 24, 1998