Brown rice is rich in thiamin, niacin and vitamin B-6.
Brown rice has a nutty taste and chewier texture than white rice; it is especially rich in fiber and B vitamins. Brown rice can be used in place of white rice for many dishes, but it takes much longer to cook, so plan ahead. The only other real difference between cooking brown rice and cooking white rice is the ratio of water to rice -- brown rice needs more water, which accounts in part for the longer cooking time.
Instructions
1. Pick through the rice to remove any discolored grains or foreign bodies such as small stones.
2. Rinse the rice in a bowl of water or colander to remove dust and chaff. Drain the rice.
3. Bring 2 1/4 cups water to boil. Add 1/2 teaspoon salt.
4. Add the rice to the boiling water and stir once.
5. Cover the saucepan and lower the heat as far as possible.
6. Cook for 40 minutes without disturbing the lid. Check to see if the rice is done after 40 minutes; if not, cook for another 10 minutes.
7. Turn off the heat and let the rice stand with the lid on, undisturbed, for 5 minutes.
8. Fluff the rice with a fork. Taste for salt and adjust the seasoning as needed.
Tags: Brown rice, white rice
