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