Posted in FOOD PREP:

Cooking Red And Brown Rice

RED:

3 c. water

2 t. salt

2 c. rinsed red rice

Bring to boil in saucepan. Cover tightly, reduce heat to low and cook 30 minutes. Remove from heat and fluff.

The original recipe on the package calls for 1-3/4 cup water for 1 cup rice. Now that I’ve done it two ways. I prefer the way with 1/4 cup water less per 1 cup rice.


BROWN:

3 c. water

2 t. salt

2 c. rice.

Bring water, salt and rice to boil in saucepan. Cover tightly, reduce heat to low and cook 40 minutes, stirring midway through and returning cover to complete 20 minutes longer. Remove from heat and fluff.

The original recipe on the package calls for 4 cups water. I tried it two ways and preferred less water with the recommended cooking time of 40 minutes.

Both rice colors maintained their firmness on the first chew, while plumped sufficiently to make the subsequent chews tender.






 

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Author:

© 2018 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. MAKE YOUR DAY - DON'T WAIT FOR SOMEBODY ELSE TO DO IT!

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