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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. Simple Soups: Spicy Greens and Beans
3. Red Lentil Dal with Panch Phoran
4. Smokey Green Beans
5. Miso (Horny?)

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This entry was posted on Saturday, November 10th, 2007 at 11:36 am by monica and is filed under Diet, Link, Recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.