For the longest time, Tim and I were mystified by brown rice. All too often it would turn out too mushy. Hey, I didn’t want risotto!

Last week, we tried this recipe from productivity freak, Steve Pavlina, and I’ve gotta say: it’s a winner. The rice comes out pearly, slightly chewy, without the slightest hint of mush.

1. Bring 1 cup of rice and 1.5 cups of water to the boil (scale up if you want more rice).
2. Turn the heat down, cover with a lid, and let simmer for 20 minutes.
3. Turn off the heat and let the rice sit in the covered pot for at least 10 more minutes.
4. Eat.

Link

Related posts:

1. All about Quinoa
2. Mexican Rice Pilaf (Arroz Rojo)
3. Red Beans and Rice: A Perfect Match
4. Recipe: Red Lentil Soup
5. Simple Soups: Spicy Greens and Beans

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