Brown Rice

In an effort to eat healthier, more nutrient rich food, we have traded white rice for brown rice in many recipes. But brown rice is tricky. It can turn out hard instead of soft and that's just not as fun to eat! I found this recipe and it has worked well for us.

from skinnytaste.com, lightly adapted

• 1 cup natural brown rice (I used long grain)
• 8 cups cold water
• 1 1/2 tsp kosher salt

1. Rinse the rice with cold water for 30 seconds.
2. Bring 8 cups water and salt to a boil over high heat in a large heavy pot with a tight fitting lid.
3. When the water is boiling add the rice, stir and partially cover (don’t cover complete or it will spill over) and cook on medium-high heat for 30 minutes.
4. Drain the rice by carefully holding the lid away from the rim of the pot just a touch so the water can run out but you don't lose the rice. Then cover the pot tightly for 20 minutes so the steam finishes cooking the rice. (You can also use a strainer and then put the rice back in the pot immediately and cover)
5. Uncover the rice and fluff with a fork.