I prefer brown rice over white rice for its nutty flavor, but my family does not agree with me. I tend to cook brown rice when I am serving something with lots of sauce or gravy, that way the taste of the rice is masked. Another way to improve the flavor is to add seasonings to the water when whole cooking, such as garlic clove, bay leaf (remove before serving), black pepper, soy sauce, bouillon cubes…
1Rinse 1 cup of brown rice in a bowl of cool water. Drain, cover with cool water and let it soak for 1 hour. Then drain it again.
Bring the water and salt to a boil over high heat in a large heavy pot with a tight fitting lid.
When the water is boiling add the rice, stir till it begins to boil again. Reduce heat to a simmer and partially cover (don't cover complete or it will spill over) and cook for 30 minutes.
3Drain the rice in strainer, then quickly return to the pot and cover tightly reduce the heat as low as your stove will go and steam for 20 minutes so the steam finishes cooking the rice. Uncover the rice and fluff with a fork.
4Yields about 3 3/4 cups, different rice varieties may yield different amounts.
Fat: 0 g
Protein: 3 g
Carb: 32 g
Fiber: 1 g
Sugar: 0 g